Catering to your aircraft in Surat.
In Surat the busy days follow the trade and the weather, and crews ask for vegetarian food that holds. We cook and pack it for your galley and hand it over at your FBO at VASU.
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.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Surat's food is Gujarati with a coastal Surti accent, and most of it travels well if you know what to hold apart. The private jet menu we write for Gujarat leans on what the region is proud of: undhiyu, the winter vegetable casserole, Surti locho, khaman and fafda. An inflight menu out of Surat is vegetarian by default, and private jet food for local guests often follows a Jain or no-onion, no-garlic brief that we confirm when the order is placed.
The local specialities define a Surat menu: ghari, the rich sweet the city is known for around Chandni Padva, ponk in the winter months, sev khamani and patra. Farsan and private jet snacks such as chevdo, roasted chana and small thepla travel cold and sit happily in a drawer, while dal and kadhi go in labelled pots for the galley oven. On Gujarat departures the cold items sit on the tray first and the hot ones finish on board, with chutneys and sauces in their own pots.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Gujarat's diamond and textile traders fly out of Surat International on private charters, and the galley request usually comes with a vegetarian brief. Private jet catering at VASU means Gujarati food that survives a drawer and a small oven, from farsan to sweets, handed over at the FBO. We write inflight catering, in-flight catering and aviation catering menus around the seat plan, and business aviation catering orders can be adjusted close to departure. Executive jet catering for traders, diplomatic flight catering for official visits and cabin crew meals for the rotation are all ordered through us, 24/7.
Business jet catering at Surat serves traders and executives heading to Mumbai, Delhi and beyond. Corporate jet catering, VIP flight catering and charter flight catering are briefed by tail and seat plan. Luxury inflight catering comes from a private jet chef who writes a bespoke menu around Gujarati dishes and the galley on board.
For state visit aircraft catering at Surat, the protocol office clears the menu first. Government flight catering, head of state flight catering and VIP aviation catering are traceable, quiet and prepared by a named team.
At Surat the diet card is usually a Jain or vegetarian one, and it follows the seat plan. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are each prepared as a separate procedure, with the allergen written on the card and the dish packed apart from the standard trays.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Crew meals here are on request, billed with the order. Flight crew meals and pilot meals travel in crew meal boxes, cockpit meals are one-handed, and different meals for pilots are packed so the two never share a dish. Crew catering arrives labelled and separate from guest trays.
FBO catering at Surat means catering delivery to the FBO, where we coordinate with your handling agent. Ground handling catering and handling agent catering reach the aircraft from the general aviation terminal, on your slot.
At VASU the type of aircraft decides how the food is loaded: a light jet takes cases through the cabin door, a larger cabin may need a high loader at the galley door. Galley catering is briefed to the aircraft's own galley, with trays sized to the oven and the drawer. Airside catering delivery goes through the handling agent, and aircraft provisioning is agreed with the operator before the slot.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Surat International is a busy airport catering to Gujarat's trading and diamond community. Airport catering here serves general aviation, FBO services and ground handling services around a growing business aviation hub.
Surat's traffic follows trade cycles and the monsoon. Inflight catering, in-flight catering and aviation catering change with the season; business aviation catering and executive jet catering suit short hops, while diplomatic flight catering and cabin crew meals are planned per flight.
India controls food imports at the border, so catering uplifted abroad is limited on arrival at Surat. We advise what to load locally and what to keep sealed; your handling agent confirms customs procedure.
Average rating from the cabin crew and pilots we cater for.
“Despite a tight boarding window, we wanted the 6 guests at Surat International Airport to enjoy prawn salad and small fruit plates without a complicated cabin service. I would discuss inflight catering services with them again, especially when storage requirements needs careful coordination. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
“Working around two separate meal services at VASU, I asked for poached fish with steamed rice in portions appropriate for our 4 passengers. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Small packing details became important at STV: our 9 passengers wanted a light pasta dish with grilled vegetables, and we had a family lunch request. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks. When comparing inflight catering companies, I would look closely at crew briefing after this experience.”
Ordering a return leg from VASU for the way back changes how the cost of private jet catering is built, since both services can be briefed once. Local sweets such as ghari cost more than plain fruit and nuts.
Your lead time at VASU is tied to the slot and the ground time of the aircraft. Short turn, we pack cold and simple; longer turn, a hot item works. Last-minute orders are handled.
For a long flight with two services, plan what customs will accept. India has food-import limits, so catering loaded in Surat for departure is simple, while uplift returning here may be restricted.
Yes, you can bring food. In the rainy months departures depend on the weather window, so we suggest packing items that hold, or let us supply them.
Catering sits outside the charter and is billed on its own. Crew duty time and waiting on the ground decide how many crew meals you want, and we pack them on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
