Catering to your aircraft in Konarak.
Sistan and Baluchestan is a coast of fish, dates and saffron rice, and OIZC is where it meets your galley. Our former VIP flight attendants cook and pack it for the aircraft in front of you.
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.
{Region} here means the Baluchi coast: warm water, fishing boats and an Iranian kitchen with a lot of spice. A private jet menu for Konarak works with that. We pack local specialities such as spiced fish with rice, lentil stew, yoghurt with cucumber and mint, and dates from the province. The inflight menu keeps every sauce apart and every garnish dry, so the plate is assembled in your galley instead of arriving tired. Private jet food at ZBR is chosen for the sun on the apron and for the cabin that will be cooled on arrival: more chilled plates, fewer dishes that need long holding. We name each dish by seat and note any restriction on the lid.
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.
Chabahar Konarak International sits at 13 ft on the Makran coast of Sistan and Baluchestan, and the heat on that apron shapes every galley order. Private jet catering here means cold plates that survive the sun, fish from the Gulf of Oman handled with care, and crew meals packed for a short, hot turnaround. Our former VIP flight attendants write the menu around your aircraft: inflight catering that fits a small galley, in-flight catering for longer legs, aviation catering with Iranian import rules in mind, business aviation catering for corporate trips, executive jet catering for owners and guests, diplomatic flight catering for official movements and cabin crew meals boxed by seat.
A corporate trip into Konarak is usually a small group on a light or mid-size jet, and business jet catering here starts with the galley. Corporate jet catering and VIP flight catering follow the same method: the private jet chef writes a bespoke menu around your aircraft, with luxury inflight catering for a charter flight catering brief that is usually short and precise.
Government flight catering at Chabahar Konarak follows protocol before any pan is lit. For head of state flight catering and VIP aviation catering we agree the menu through your protocol office, trace every ingredient and name the team. State visit aircraft catering is sealed, labelled by seat and handed over discreetly at the aircraft.
At Konarak the allergen question is often the nut: pistachios, walnuts and almonds are everywhere in Iranian cooking, so a nut-free or allergen free meal is cooked on a clean board and packed in its own box. Halal is the local default and needs no special route; kosher meals arrive sealed from a certified source and stay sealed until the guest opens them. Vegan, gluten free, kids meals and other special meals follow the same rule: one procedure, one label with a seat number, a separate tray from the guest dishes.
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.
On a hot apron with duty time running, crew catering has to be simple. Flight crew meals, pilot meals and cockpit meals are ordered on request and invoiced with the order; crew meal boxes are labelled by role, and different meals for pilots are packed separately. Cabin crew meals are boxed by role in the same way, so nobody on the jumpseat reaches into the wrong bag.
FBO catering at Chabahar Konarak means catering delivery to the FBO, with the handover coordinated with your handling agent. Ground handling catering and handling agent catering follow the aircraft's slot, and the general aviation terminal is where the trays are checked before they go airside.
At Chabahar Konarak the aircraft decides how the galley is loaded. A light jet takes the trays by hand through the main door; a larger cabin may need a high loader at the sill, and we plan galley catering for that type before the slot. Airside catering delivery is coordinated with your handling agent so the vehicle, the pass and the aircraft position match. Aircraft provisioning on this apron also means shade and timing: cold trays stay in insulated boxes until the door is open.
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.
Konarak, in Sistan and Baluchestan, is Iran's gateway on the Indian Ocean side, and Chabahar Konarak is its business aviation hub. The airport at 13 ft is flat and open, and general aviation uses the same field as scheduled traffic, so planning the handover with the FBO matters.
Airport catering at Konarak serves general aviation and FBO services that handle corporate and charter traffic to the Chabahar free zone, which makes OIZC a small but steady business aviation hub. Inflight catering and in-flight catering formats, aviation catering and business aviation catering are all available, with executive jet catering, diplomatic flight catering and cabin crew meals on request alongside ground handling services.
Iran restricts imported food and does not allow alcohol, so the practical rule for a Konarak order is to use local products wherever possible. For a business aviation hub with few flights a day, the consequence is simple: anything imported is declared and cleared through your handling agent, and we flag it before you commit.
Average rating from the cabin crew and pilots we cater for.
“For 6 passengers departing from OIZC, the agreed menu was grilled salmon with a lemon dressing; our main consideration was a short ground stop. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. The order made charter flight catering feel manageable because the portion planning had been considered beforehand. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
“On this departure from ZBR, 3 passengers had chosen a mezze selection with flatbreads, and limited fridge space needed to be reflected in the order. For our team, the strongest part of their private jet food was how they handled meal organisation. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the crew provisions properly before the passengers were ready for the next part of the service.”
“One detail shaped our order at Chabahar Konarak International Airport: a short ground stop, alongside a request for mini sandwiches and individual desserts for 3 passengers. I appreciated the emphasis on written menu details throughout the private jet meals arrangements. The Galley Girls suggested compact food boxes for the fruit plates, and that choice worked well with our storage arrangement. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes.”
Cost depends on what the galley can do. At ZBR a light jet is better served by chilled plates and one hot dish, which keeps the order lean; a large cabin can carry a full service. We price per menu from the aircraft type, and the private jet catering cost is agreed before the slot.
Customs rules in Iran set the pace. We keep the menu close to local ingredients when time is short, and we flag anything that needs import clearance. Last-minute orders at OIZC are handled; the clearer your wishes, the simpler the route.
Customs follows the menu. If it is dates, fish and saffron from Sistan and Baluchestan, there is little to declare; if it is imported cheese or cured meat, Iranian rules apply and we tell you before you commit. Alcohol is not part of the offer.
Carrying your own food adds a customs step and a handling step. For a quick turnaround at OIZC we suggest ordering to the FBO instead, so the trays meet the aircraft when the door opens.
No. You order catering on its own and it is invoiced on its own. Waiting on the ground at OIZC while duty time runs makes a proper crew meal more than a convenience, and we supply it on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
