Catering to your aircraft in Kalaleh.
At 425 ft on open farmland, Kalaleh runs on small aircraft and short turns. We pack what the galley can finish and leave the apron clean.
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.
Golestan Province is a grain, citrus and tea country on the Iranian side of the Turkmen steppe, and the private jet menu for Kalaleh follows it. A private jet menu here leans on flatbreads, herbed rice, grilled chicken and lamb, yoghurt with cucumber and mint, and fruit that ripens close to the field. These local specialities travel well because most of them are served warm or at room temperature, which suits an inflight menu built for a small galley.
For a Kalaleh turn we plan private jet platters around what the province actually grows: pomegranate, citrus, walnuts, dates, fresh herbs and soft cheeses. Gourmet inflight meals can be saffron rice with chicken or a lamb stew, boxed with the sauce apart. Private jet snacks are nuts, dried fruit and small pastries. Private jet food from Golestan Province keeps its character in the drawer; ask for the local specialities and we will say what is good that week, and what we would leave out.
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.
On the flat farmland around Kalaleh, a field at 425 ft, the first question from the cabin is what can be served without an oven. Our private jet catering for KLM answers it with cold plates, sealed pots and breads from Golestan bakeries. Inflight catering and in-flight catering are marked per seat; aviation catering and business aviation catering come as one order for the whole trip. Executive jet catering, diplomatic flight catering and cabin crew meals can be added to the same request.
Business jet catering at Kalaleh is usually a small party on a light or midsize aircraft with one oven and one drawer. For corporate jet catering and VIP flight catering we write a bespoke menu with the private jet chef: charter flight catering and luxury inflight catering that match the galley, and a menu that stays simple when the apron is windy and the slot is tight.
Government flight catering for a state visit aircraft landing at Kalaleh runs through protocol, not the kitchen: menus are cleared first, names stay off labels, and the team is fixed. Head of state flight catering and VIP aviation catering are handled with discretion; state visit aircraft catering is planned with your handling agent.
Special meals at Kalaleh start from the local kitchen: much of the Golestan table is already halal, and rice, yoghurt and grilled dishes adapt easily to vegan, gluten free and allergen free requests. The risk here is hidden: breads, sauces and sweets carry wheat, nuts and dairy that are not obvious on a flight sheet. Tell us kosher, kids meals or any restriction with the order and each tray is built, sealed and marked by seat in its own box.
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 OINE the crew often waits, so crew meals are built for sitting on the jumpseat. Flight crew meals come on request and are invoiced as part of the catering; pilot meals can differ between captain and first officer. Crew catering is boxed, cockpit meals are easy to open, and crew meal boxes are labelled by seat. We provide different meals for pilots whenever the operator asks, and cabin crew meals can be added.
FBO catering at Kalaleh is delivered to the aircraft through your handling agent. Catering delivery to the FBO or the general aviation terminal is agreed before the slot; ground handling catering and handling agent catering are coordinated so the apron stays clear and the door opens when you do.
At Kalaleh, galley catering for aircraft provisioning starts from the tail: a light jet takes airside catering delivery by hand up the stairs, while a larger cabin raises the question of door height and whether a high loader can reach it. On a light jet, airside catering delivery is a hand carry up the stairs; on a larger aircraft the door height and the galley layout decide whether a high loader is needed. We ask the type and the galley for aircraft provisioning, pack to fit it, and agree access with your handling agent 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.
Kalaleh Airport (OINE / KLM) serves the Golestan Province plains at 425 ft. For airport catering and general aviation, it is a small field where FBO services and ground handling services are limited and a clear order helps everyone.
Kalaleh is not a business aviation hub, and that shapes the catering: inflight catering and in-flight catering are kept simple, aviation catering stays local, and business aviation catering fits one aircraft at a time. Executive jet catering, diplomatic flight catering and cabin crew meals are arranged around the tail and the slot.
Customs in Iran treat food carried into the country with caution, and Kalaleh is no exception. Plan the order around local produce and ask your handling agent about the aircraft's existing stores.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to prawn salad and small fruit plates at OINE; 6 portions were needed, with a changing departure schedule factored into preparation. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. It made a difference to have the fruit plates ready without cluttering the galley work area during preparation. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point.”
“For 11 passengers departing from KLM, the agreed menu was a charcuterie board and fresh bread; our main consideration was a revised passenger count. 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. Our brief for in flight catering was met with a sensible plan for catering handover.”
“Before our guests boarded at Kalaleh Airport, we needed herb chicken with a quinoa salad divided into 4 portions suitable for a revised passenger count. After a final adjustment to the canapés, The Galley Girls gave us one revised order summary to work from. For inflight catering services, that attention to crew briefing made the order noticeably easier to manage. We checked the breakfast portions against the same summary, keeping the cabin team and the handling contact aligned.”
A menu priced for OINE changes with what has to cross the border: Iranian customs treat imported food strictly, so local ingredients keep the bill lower and the order cleaner. A cold platter of herbs, bread and fruit costs less than a sealed kosher dinner brought in. We quote per menu once we know the type and the headcount.
Order at your pace and tell us the aircraft: Kalaleh orders are shaped by season, the galley on board and any customs-sensitive ingredient. Last-minute orders are handled; the local menu, built from the province, is the easiest to confirm.
Customs for a Kalaleh departure depend on how long the aircraft stays on the ground. A quick turn leaves no time to clear a box of imported food, so we build the order from local suppliers. If something must come in, tell us and your handling agent early.
Waiting on the ground changes the answer. A crew with a long duty day and an open slot at Kalaleh will eat better from fresh local plates than from what they carried in; bringing food is possible, but Iranian import rules are strict, so check them before you land.
Not unless you ask: catering sits on a separate order at Kalaleh, whatever the charter terms say. If a passenger has an allergy or a kosher requirement, it goes on the order with the seat number and arrives sealed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
