Andhra Pradesh · Puttaparthi · VOPN / PUT

Private jet catering at Sri Sathya Sai Airport (VOPN / PUT), Puttaparthi

Catering to your aircraft in Puttaparthi.

Sri Sathya Sai is a quiet apron in Andhra Pradesh where a business jet usually lands, waits, and leaves with a vegetarian plan. We cook and pack for that galley and meet your handling agent at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Local specialities from Puttaparthi for your inflight catering

Andhra Pradesh cooking is built on rice, lentils, tamarind and chilli, and it travels better than most regional cuisines because so much of it is served at room temperature or reheated without damage. For a private jet menu out of Puttaparthi we lean on that. The inflight menu here is mostly vegetarian, because the town's visitors often keep to a satvic diet: no meat, no egg, often no onion or garlic.

That makes private jet food at Sri Sathya Sai a question of what the galley can finish. Pulihora (tamarind rice) and curd rice are packed chilled and need no heat. Pesarattu, the green gram crepe, is packed flat with its ginger chutney apart. Local specialities such as ghee-roasted sweets and fruit from the surrounding Andhra Pradesh farms fill out the private jet platters.

Gourmet inflight meals for this terrain stay simple and exact. A private jet snacks box carries murukku, roasted cashews and cut fruit. Nothing here needs a chef on board; it needs a label, a lid and a seat number.

Open the menu Download the menuPDF

Andhra Pradesh local specialities: tamarind rice and pesarattu plated for a private jet menu at PUT

01Pulihora, tamarind riceChilled, no heating; tamarind keeps well in a closed drawer.

02Pesarattu with ginger chutneyCrepes packed flat, chutney apart; re-plate cold or warm.

03Curd rice with pomegranateChilled; suits long legs and a quiet cabin.

04Andhra vegetable biryaniOven; raita in its own pot.

05Ghee-roasted sweetsDry pack, served at room temperature.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · PuttaparthiSri Sathya Sai Airport · VOPN

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Sri Sathya Sai Airport (VOPN)

Sri Sathya Sai Airport sits on a 1,558 ft plateau in Andhra Pradesh, and the traffic it sees is a pilgrimage crowd that peaks around festival dates. Private jet catering here is built around vegetarian South Indian cooking, packed for a galley and handed over at the FBO. Inflight catering and aviation catering for the airport follow the same logic: the menu is agreed before the slot, then re-plated on board. Business aviation catering and executive jet catering orders arrive with a tail number and a headcount, and diplomatic flight catering gets its own protocol route. Cabin crew meals are ordered the same way, on request.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Private jet cabin with business jet catering trays ready at Sri Sathya Sai Airport, Puttaparthi

Business aviationOur core

Business jet catering at Sri Sathya Sai Airport for VIP flights

Business jet catering at PUT is written around a small cabin and a guest list that often eats no meat, egg or onion. For corporate jet catering out of PUT, the brief is short: the tail, the slot, how many guests, and which of them keep a satvic diet, with VIP flight catering handled the same way. Charter flight catering for a pilgrimage group means a larger count and a plainer menu, while luxury inflight catering stays understated. A private jet chef writes a bespoke menu around what the galley oven can finish, and hands it to your FBO.

Government flight catering handover beside a VIP aircraft at Sri Sathya Sai, India

State & royalDiscretion, protocol

Government flight catering and aviation catering at Sri Sathya Sai Airport (VOPN)

When a dignitary lands at Puttaparthi, state visit aircraft catering is a small, quiet operation. Government flight catering and head of state flight catering follow a protocol route with named staff and sealed containers. VIP aviation catering keeps traceability from kitchen to cabin, and discretion is part of the order.

Menu highlights for private jet catering at *Sri Sathya Sai Airport*Or write your own, we cook it

Chilled curd rice and fruit private jet platters for Sri Sathya Sai Airport, Puttaparthi

Cold galley

No oven · served in four minutes

Curd rice with pomegranate and curry leafChilled

Private jet platters: fruit, paneer and cucumber raitaChilled

Private jet snacks: murukku, roasted cashews, dried fruitRe-plate cold

Pulihora, tamarind riceChilled

Hot vegetable biryani and sambar gourmet inflight meals for flights from VOPN, Andhra Pradesh

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: sambar with idliOven

Andhra vegetable biryaniOven

Pesarattu with upmaSauce apart

Paneer butter masala with steamed riceSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Dietary requirements and aviation catering at Sri Sathya Sai Airport (VOPN)

Many guests flying out of Puttaparthi follow a satvic or strictly vegetarian diet, so the kitchen starts meat-free and works outward. Kosher and halal requests are handled as a procedure, each with its own board and sealed box. Vegan means no ghee, curd or honey, which matters in South Indian cooking where ghee is everywhere. Gluten free is simpler here than elsewhere, since rice and lentil dishes carry it, but tamarind pastes and asafoetida blends can hide wheat. Allergen free orders and kids meals are marked by seat number, and special meals travel in sealed containers.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meal boxes and crew meals at Sri Sathya Sai Airport

A crew waiting at Puttaparthi for pilgrims to return needs food that holds. We provide crew meals, flight crew meals and crew meal boxes on request, invoiced with the order. Pilot meals and cockpit meals are eaten one-handed; crew catering stays separate from guest trays, with different meals for pilots if the operator wants them. Cabin crew meals are labelled too.

Meal passVOPN

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passVOPN

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Sri Sathya Sai Airport terminal and apron in Puttaparthi, Andhra Pradesh, a business aviation hub

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Sri Sathya Sai Airport (PUT)

At Puttaparthi we hand the order to the FBO or your handling agent at the general aviation terminal. FBO catering and catering delivery to the FBO are coordinated on your slot; ground handling catering covers the apron, and handling agent catering covers the door of the aircraft.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Sri Sathya Sai Airport

Sri Sathya Sai handles light and mid-size business jets, so galley catering usually goes aboard by hand through the main door rather than by high loader. For a larger type, airside catering delivery is arranged with your handling agent before the slot. Aircraft provisioning here depends on the galley: a single oven and a drawer decide how much is packed hot and how much cold.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportVOPN / PUT

About Sri Sathya Sai Airport: business aviation and airport catering

Sri Sathya Sai is a small airport with a dedicated general aviation presence. Airport catering here means a handover at the terminal; FBO services and ground handling services are modest but sufficient for business jets, and the field behaves like a seasonal business aviation hub.

Business aviation

Business aviation catering at PUT follows the calendar of the ashram: calm for months, busy around festivals. Inflight catering and in-flight catering are written for small cabins, aviation catering stays vegetarian-led, executive jet catering and diplomatic flight catering route through protocol, and cabin crew meals complete the order.

Customs & food import

Indian customs applies to food coming in on inbound flights, not to what is cooked locally. For a Puttaparthi departure, local catering sidesteps import limits; your handling agent confirms the rules for anything you carry in.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★CREW MEALS

“Breakfast was already sorted; at PUT, the next request was avocado toast components and breakfast fruit for 6 guests, with a late menu amendment to work around. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. The note about the crew provisions was easy to spot, and we could brief the rest of the team quickly.”

Lin U. | Chief flight attendant

Falcon 2000

★★★★★VIP AIRLINER

“The 2 passenger portions of smoked salmon bagels and sliced fruit were the easy part; managing different crew meal preferences at Sri Sathya Sai Airport took more planning. When comparing inflight catering companies, I would look closely at storage requirements after this experience. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”

Irena L. | Chief cabin officer

BBJ

★★★★★LARGE CABIN

“With an evening cabin service to consider at VOPN, we needed a practical way to serve grilled salmon with a lemon dressing to 11 passengers. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. We could finish the fruit plates as each guest was ready, rather than laying everything out at once. I appreciated the emphasis on catering handover throughout the in-flight catering services arrangements.”

Nicolas T. | Chief flight attendant

Falcon 8X

Asked before every VOPN slotAsked by crews

How much does private jet catering cost out of Puttaparthi?+

Ask for a quote with the number of services on board. A flight leaving Puttaparthi with breakfast and a late meal is two menus, and private jet catering is priced per menu, ordered and invoiced like the rest of the trip.

What is the lead time for catering at Sri Sathya Sai Airport?+

In the festival peaks around Puttaparthi, ground services are busier and slots less certain, so lead time is about the date, not a fixed rule. Call or email, 24/7, and last-minute orders are handled.

What about customs for catering at Sri Sathya Sai Airport?+

The simplest customs answer for Puttaparthi is to buy locally. Duty time on a short turnaround is precious, and an import check is exactly where it disappears. We deliver at the FBO so nothing waits at the gate.

Can you bring food onto the aircraft at Puttaparthi?+

On a short repositioning flight with an empty cabin, you often do not need catering at all, only crew meals. Can you bring food? Personal food is generally fine, but Indian customs rules on imported items apply, so check before landing.

Is catering part of a charter into Puttaparthi?+

Catering sits apart from the charter. A small jet with a one-oven galley gets a different order from a larger type, and either way it is ordered and invoiced separately at VOPN.