Catering to your aircraft in Thiruvananthapuram.
Landing at VOTV means heat, spice and fresh fish. We cook Kerala dishes that hold in a drawer, pack them for your galley, and give them to the handling agent for the aircraft.
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.
Kerala's table is built on coconut, rice, curry leaf, black pepper and fresh fish, and a private jet menu for Thiruvananthapuram draws straight from it. The inflight menu can open with appam and vegetable stew for a morning departure, or a Kerala-style fish curry with red rice for dinner. Private jet food from this region travels best when the sauce is packed apart and the rice is finished in the galley oven. Local specialities such as Kollam prawn roast, banana chips, jackfruit preparations and payasam give a Kerala menu its identity, and we keep spice level adjustable for guests who prefer it gentle. Fruit from the state, pineapple, mango in season and tender coconut water, completes a cold course without any cooking at all. In Kerala a sadya, the banana-leaf feast, is the model for a vegetarian tasting plate, and we translate it into compartments that stay separate in the drawer.
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.
Kerala cooks with coconut oil, curry leaf and mustard seed, and that changes what a galley can reheat cleanly at VOTV. Private jet catering at Thiruvananthapuram is built around those dishes, packed for the aircraft you actually fly. Inflight catering here leans on fresh fish and tropical fruit, and our aviation catering is cooked by former VIP flight attendants who know what survives a tray. Business aviation catering at TRV, executive jet catering and diplomatic flight catering for state visitors all follow the same brief: tell us the tail and the slot. Cabin crew meals are boxed and marked separately, and in-flight catering orders are taken 24/7.
For a corporate group landing at TRV, we prepare business jet catering and corporate jet catering with a Kerala slant. VIP flight catering for a family, charter flight catering for a tour operator and luxury inflight catering for a long return sector all start with the private jet chef writing a bespoke menu around what the cabin will eat.
When an official party flies into VOTV, the order moves through protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share one rule: a named team, labelled meals, no names on the trays.
Dietary requests at Thiruvananthapuram start with a Kerala kitchen fact: coconut oil, fish sauce and shrimp paste hide in dishes that look vegetarian, so we cook special meals in a separate run with allergens written on the lid. Kosher and halal orders are sealed and marked by seat number, vegan and gluten free plates use rice, millet and lentils that Kerala cooking already relies on, and allergen free meals are packed apart from the guest trays. Kids meals are plain rice, steamed banana, mild dal or idli, cut small and sealed. Tell us the restriction with the tail and the slot.
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.
For a crew turning around at VOTV, crew meals are a separate line on the order, requested and billed like any dish. We pack flight crew meals for a short stop, pilot meals that can be eaten at the controls, and crew catering marked clearly. Cockpit meals, crew meal boxes and different meals for pilots are all offered, and cabin crew meals ride in their own box.
The handover is simple: FBO catering arrives at the general aviation terminal, handling agent catering passes it airside, and ground handling catering follows your slot. We confirm the catering delivery to the FBO with the agent before the aircraft arrives.
At Thiruvananthapuram the aircraft type decides the loading: a light jet takes a hand-carried galley case up the airstairs, while a larger cabin may need a high loader at the door. Our galley catering is packed in drawer-sized containers that match what the aircraft carries, with ovens and chillers in mind. Airside catering delivery runs through your handling agent, and aircraft provisioning, ice, water and linen, can be added to the same order. Tell us the type and we pack for its galley.
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.
TRV serves Kerala's capital on a warm coastal plain. Airport catering here reflects the climate, and general aviation operators use a dedicated terminal for handling and FBO services.
Business aviation at Thiruvananthapuram follows the seasons: winter brings leisure and wellness flights to the backwaters, the monsoon thins the schedule. Inflight catering and in-flight catering are chosen to hold in heat, with sauce apart and fruit chilled. Aviation catering and business aviation catering here lean on local fish, coconut and tropical fruit, and a business aviation hub like TRV also sees corporate trips that call for executive jet catering. Official guests use diplomatic flight catering, and cabin crew meals and crew meals are packed in their own box, apart from the guest trays. Ground handling services at the terminal fit around whichever slot you hold.
India controls food arriving from abroad, fresh produce and meat above all, and customs may hold or discard what your aircraft brings in. Food prepared in Kerala starts clean on the ramp and goes through no import check at all. Your handling agent and the ground handling services desk can confirm what applies to your flight before the slot.
Average rating from the cabin crew and pilots we cater for.
“With a revised passenger count to consider at VOTV, we needed a practical way to serve a mezze selection with flatbreads to 6 passengers. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the sandwiches properly before the passengers were ready for the next part of the service. With in-flight catering services, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“Food presentation mattered to our 5 guests, but a small galley worktop also had to be considered when organising chicken skewers with a couscous salad at TRV. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. The order made aviation catering feel manageable because the packing arrangement had been considered beforehand. It was useful to see the crew provisions listed separately when checking how much space the complete order would require.”
“It was the packing plan I cared about at Thiruvananthapuram International Airport, with 3 servings of smoked salmon bagels and sliced fruit and two separate meal services to consider. For our team, the strongest part of their aviation catering services was how they handled storage requirements. 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.”
Think of two sectors at VOTV. One is a quick empty reposition, where crew meals and a fruit box are plenty. The other carries a full cabin wanting coconut-based dishes and seafood. How much does private jet catering cost? It is the menu that decides, and we quote it for your flight.
What makes ordering simple at TRV is knowing the galley. Give us the type, and we know whether it has an oven, a chiller or only a drawer, then plan dishes to match. Seasonal fish and fruit are easy to find locally. Last-minute orders are handled, day or night.
If your aircraft arrives with food from abroad, customs may hold or discard it. Catering prepared in Kerala starts clean. A special-meal request, kosher, halal, vegan or allergen free, goes on a sealed tray with ingredients printed on it.
Bringing food is possible in some cases, always with the handling agent's approval and airside access arranged. Orders from us come sealed and labelled, which makes the handover straightforward.
No: the charter price does not include meals. You order them from us, and they are billed on their own line. Customs rules in India make locally prepared food the simplest option. Send tail and slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
