Catering to your aircraft in Birjand.
South Khorasan's dry air and wide temperature swings shape every order at OIMB. Tell us the type and slot; we plan the dishes around the galley, and crew meals are available when you ask.
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.
South Khorasan Province grows the saffron and barberries that Iranian kitchens put on rice, and Birjand is where those products start. A private jet menu for Birjand leans on them: zereshk polo with a saffron glaze, a jujube and walnut plate, and herb-heavy dishes that survive a galley.
The inflight menu follows the climate. Dry air and the field's 4,952 ft elevation mean dishes that dry out quickly get a sauce in a separate pot, and anything delicate travels chilled.
Private jet food built from local specialities in Birjand stays simple on board: rice, grilled meat kept apart from its garnish, flatbread wrapped to stay soft, and dried fruit for the snack drawer. Local specialities are agreed before the flight, with the headcount and any restrictions marked by seat.
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.
South Khorasan is saffron and barberry country, and Birjand International (OIMB / XBJ) is where that reaches the aircraft. Private jet catering at this field means local produce adapted to a galley: nothing that needs a grill, everything labelled by seat. We handle inflight catering and in-flight catering for business aviation catering at Birjand, executive jet catering for owners' trips, diplomatic flight catering for official movements, aviation catering for operators, and cabin crew meals packed for the flight deck and the cabin alike.
Business jet catering at Birjand usually means a small cabin and a short turnaround. Corporate jet catering here favours a bespoke menu: barberry rice, saffron chicken, a cold herb platter, planned with a private jet chef for what the galley holds. VIP flight catering and charter flight catering follow the same order, and luxury inflight catering stays simple on board.
For official movements through OIMB, we handle government flight catering with discretion. Head of state flight catering, VIP aviation catering and state visit aircraft catering are menus cleared by protocol first, then packed seat by seat.
At Birjand, halal is the working baseline of the local kitchen, so kosher, vegan, gluten free and allergen free meals are the ones to specify in the brief. Special meals are packed apart from guest trays, labelled by seat, and walnut, dairy and gluten are named on each lid. Kids meals follow the same plan, simpler and without spice.
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.
At OIMB, crew meals are a request, invoiced as usual. We pack flight crew meals, pilot meals and cockpit meals in crew meal boxes, with different meals for pilots on request. Crew catering and cabin crew meals can differ from guest dishes, separate and labelled.
FBO catering at Birjand is handed over at the general aviation terminal or on the ramp, depending on weather. Catering delivery to the FBO is coordinated with your handling agent; ground handling catering is agreed before the slot, and handling agent catering stays one contact.
Aircraft type decides loading at OIMB. Galley catering for a light or midsize jet is carried in boxes and placed by hand; for larger aircraft, airside catering delivery may need a high loader, confirmed with your handling agent. Aircraft provisioning stays tied to the galley layout, so tell us the type and what sits where.
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.
Birjand International is South Khorasan's airport, with airport catering tuned to a small general aviation field. FBO services and ground handling services are limited and run through the handling agent, so it helps to confirm the plan beforehand.
Birjand is a quiet business aviation hub, and inflight catering, in-flight catering and aviation catering here are small, precise orders. Business aviation catering and executive jet catering suit light and midsize aircraft; diplomatic flight catering and cabin crew meals follow the same plan.
Iran regulates food import, so catering for departures from Birjand is best made locally. We confirm what clears customs with your handling agent, and tell you early if a product cannot go on board.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to smoked salmon bagels and sliced fruit at OIMB; 9 portions were needed, with a tight boarding window factored into preparation. The final order confirmation stood out more than any sales pitch about vip inflight catering. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. The snack boxes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“For 10 passengers departing from XBJ, the agreed menu was vegetarian wraps and colourful salads; our main consideration was a changing departure schedule. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. The sauces went straight to the right colleague instead of circulating between several people during the turnaround. Our brief for private jet catering was met with a sensible plan for storage requirements.”
“One detail shaped our order at Birjand International Airport: a short ground stop, alongside a request for a cold lunch with cheese and fruit for 3 passengers. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling. I appreciated the emphasis on catering handover throughout the private jet catering services arrangements.”
How much does private jet catering cost at XBJ? Start with the brief: a boxed barberry rice for six costs differently from a plated tasting. Weather and departure timing change what is available, so we price what fits your window.
For lead time at Birjand, the question is how big the galley is. A small galley means fewer hot dishes and more cold ones; we set that with you. Late requests are still taken.
Iranian customs treat food brought in from abroad with caution, which is why local catering suits OIMB. We keep to rules on declared food and plan with your handling agent.
You may bring food, but customs decides what clears. One local product that travels well, jujube and walnut plates, is a simple alternative from Birjand itself.
Catering is not included in a charter. At Birjand, the departure slot and length of the turnaround decide what hot dishes are realistic, and everything is invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
