Catering to your aircraft in Iranshahr.
Iranshahr is a quiet general aviation field in Sistan and Baluchestan, and a catering order here is mostly about heat and a small galley. We pack so the dish survives the ramp and re-plates in your oven.
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.
Sistan and Baluchestan Province is a long way from the Gulf menus most galleys are stocked for, and that is the point of a private jet menu built around Iranshahr. The local specialities travel well because they come from a dry, hot climate: dates, saffron rice, flatbread baked on the day, grilled lamb, pomegranate. For private jet food at OIZI we pack them the way the galley will use them. Rice and stew go in sealed trays marked for the oven, kebab is portioned per seat, and the yoghurt and herb sides stay chilled and apart. Private jet platters of dates, nuts and fresh fruit work for a morning departure; an inflight menu of saffron chicken with sauce apart suits a longer sector. Gourmet inflight meals and private jet snacks, such as roasted nuts and dried fruit, round out a trip through Iranshahr without asking the galley for anything it cannot do.
If you are planning a private jet menu for Iranshahr, think of what a dry plateau grows and keeps: dates, pistachios, saffron, pomegranate, flatbread, lamb. Those are the local specialities we build the inflight menu from, and they suit a galley because most of them are stable. Private jet food from this part of Sistan and Baluchestan Province is rarely fussy: a rice dish in its tray, a grilled protein portioned per seat, a cold board of cheese, herbs and fruit for the passengers who skip the main. Private jet platters leave chilled; gourmet inflight meals leave sealed with the finishing note on the lid; private jet snacks travel in their own box. Tell us the headcount and the sector and we write the menu around it.
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.
The elevation figure on the OIZI chart, 2,040 feet, matters less to a flight attendant than what the ramp does to a tray of rice at noon. That is where private jet catering at Iranshahr starts: heat-stable mains, chilled items kept sealed, nothing that wilts. In-flight catering for business aviation catering clients and diplomatic flight catering for official movements are both built on the same galley discipline, and cabin crew meals are boxed separately from passenger trays. Executive jet catering orders are taken by phone or email, day or night.
For corporate jet catering at Iranshahr, we start with the type and the galley. A private jet chef builds a bespoke menu that suits a single oven and a drawer: saffron chicken in an oven tray, lamb kebab portioned per seat, a cold board of dates and cheese. Business jet catering, VIP flight catering and charter flight catering all use the same method, and luxury inflight catering is a matter of detail, not volume.
When an official flight uses OIZI, the order comes with a protocol contact and a list of restrictions. Government flight catering and VIP aviation catering are packed, sealed and handed over at the FBO. Head of state flight catering and state visit aircraft catering are handled with the discretion the movement requires, and nothing leaves the kitchen until it is cleared.
Special meals at Iranshahr start from a local fact: rice, lamb and flatbread dominate the kitchen, so wheat, dairy and nuts turn up where a guest does not expect them. We write each dietary order as a procedure. Kosher and halal are cooked and sealed separately, vegan and gluten free meals get their own board and box, and allergen free orders are marked by seat number with no names on the label. Kids meals go in a separate tray from adult dishes. Tell us the restriction and the seat, and the galley sees the card before it sees the food.
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.
The crew at OIZI often eat on the wing, so crew meals are built to be eaten fast and without a galley fight: boxed rice and chicken, a flatbread wrap, fruit. Flight crew meals and pilot meals are ordered on request and billed as part of the order. Cockpit meals and crew meal boxes are marked by seat, crew catering is separate from passenger service, and different meals for pilots are packed in separate boxes. Cabin crew meals are a third box again.
At Iranshahr, FBO catering starts with the handling agent: who meets the aircraft, where the van parks, which door the crew uses. Catering delivery to the general aviation terminal is arranged by phone or email and passed to ground handling catering with the tail, slot and galley notes. Handling agent catering ends with a signature and a sealed tray.
A light jet or a mid-size cabin on the OIZI apron is usually loaded from a van straight to the door, and the galley dictates what fits. A larger aircraft may need a high loader, and that changes how galley catering is staged: trolleys, boxes and sealed trays are loaded in the order the crew will want them. Airside catering delivery here follows the handling agent's access to the ramp, so we ask for the tail, the door side and the galley layout. Aircraft provisioning then follows the aircraft type, not the menu.
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.
Iranshahr Airport serves a high, dry corner of Sistan and Baluchestan Province, and airport catering here is shaped by that. General aviation traffic through OIZI is modest, FBO services and ground handling services are arranged through the handling agent, and orders are placed in advance rather than found on arrival.
Business aviation at Iranshahr is quiet and weather-led. Inflight catering and in-flight catering here mean heat-stable dishes and sealed trays, and aviation catering for charter and corporate movements is built around the aircraft type. Business aviation catering and executive jet catering follow the crew's brief, diplomatic flight catering is cleared by protocol, and cabin crew meals are packed apart. It is a general aviation field, not a business aviation hub, and we treat it that way.
Iran applies its own rules to food entering and leaving the country, and customs at Iranshahr can inspect what is on board. We pack sealed and labelled, avoid restricted items, and ask your agent to confirm any specific declaration. Ordering at OIZI is usually simpler than carrying food in.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at OIZI meant planning a cold lunch with cheese and fruit for 4 guests with a changing departure schedule in mind. The starters came from The Galley Girls in individual containers, with a packing list that matched the contents. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes. For private jet catering services, that attention to crew briefing made the order noticeably easier to manage.”
“Packing a cheese board and savoury canapés for 5 passengers at IHR needed careful thought, especially given a short ground stop. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. There was enough information about the starters to brief the crew without making assumptions about what had been ordered. I want a private jet catering company to understand final order confirmation, and this order gave us a useful starting point.”
“Having 10 guests request a charcuterie board and fresh bread at Iranshahr Airport meant planning the portions carefully while accounting for a small galley worktop. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. When comparing private jet catering companies, I would look closely at final order confirmation after this experience. The note about the canapés was easy to spot, and we could brief the rest of the team quickly.”
Cost follows the plates, not the clock. At Iranshahr, a night departure with a plated main and sides is priced as that menu; a dawn slot with cold platters and flatbread is priced as that. Private jet catering is built per order, so you see the figure before the galley is stocked.
If you know the return slot, give it to us with the outbound order and the lead time disappears into one plan. If you only know it later, send it by phone or email; last-minute orders are handled at Iranshahr like anywhere else. The simple menus leave the most room.
Season shapes the menu at OIZI: cool nights favour hot stew, summer afternoons favour cold platters. Customs does not care about the season, only about what is on board, so we keep ingredients simple and labelled. If a weather delay moves your departure, we hold the order and confirm the new slot.
You can, but the galley decides how useful it is. A light jet with a single oven and a drawer takes sealed trays and a cold board; a larger cabin takes more. Outside food still passes customs and handling like everything else. If you want a menu that fits the aircraft, tell us the type and we cook and pack for that galley.
Not in the standard sense. The charter contract pays for the flight; catering is ordered and invoiced like any other service. Iran's food-import rules make it practical to source locally rather than carry meals from origin, and we handle labelling and sealing for the inspection.
Tail, pax and diets — a flight attendant takes it from there, day or night.
