Catering to your aircraft in Khoram Abad.
A Lorestan stop is usually short and the galley small. We pack lamb, herbs and fresh bread for OICK, labelled by seat, and hand over at 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.
Lorestan Province eats from the mountains: lamb, walnuts, wild herbs, yogurt and flatbread baked the same morning. For a private jet menu out of Khoram Abad, we build around what survives a galley. Dizi, the stewed lamb and chickpea dish, travels as a sealed pot with the bread packed apart, so the crew re-plates it without improvising. On an inflight menu, local specialities like kebab koobideh ride in foil with grilled tomato on the side and sabzi in its own box. Private jet food here leans on fresh herbs, rice with saffron and yogurt dips, all marked by seat number so nothing moves between trays.
Khoram Abad is a Lorestan town, and Lorestan cooking is hill cooking: slow stews, dairy, nuts and herbs. A private jet menu for this region keeps the stew sealed and the rice separate, so the galley oven only has one job per tray. The inflight menu can carry fesenjan style walnut sauces, mast-o-khiar, and fresh bread wrapped dry. Private jet food at OICK works best when the heavy dish is hot and the rest stays chilled. These local specialities of Lorestan are packed in labelled boxes, ready to re-plate at altitude.
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.
Khoram Abad sits at 3,782 feet in the Zagros foothills, and the cool, dry air there changes how a tray travels: bread dries fast, herbs wilt late. Private jet catering at OICK is packed for that climate, with inflight catering and aviation catering that follow your galley rather than a fixed menu. For business aviation catering and executive jet catering, we cook and label each tray by seat. Diplomatic flight catering and cabin crew meals follow the same method, ordered and invoiced like the rest.
Business jet catering at Khoram Abad is built around the cabin and the leg. Corporate jet catering for a small party means a light cold plate and one hot dish; VIP flight catering and charter flight catering for larger groups add trays by seat. Luxury inflight catering here leans on Lorestan lamb and herbs, a private jet chef plans the menu around your galley, and every bespoke menu is confirmed before the slot.
For official visits to Lorestan, government flight catering is planned around security and protocol. Head of state flight catering is traceable and sealed, VIP aviation catering is discreet, and state visit aircraft catering is handed to the handling agent with a full ingredient list.
On a Lorestan menu the allergens hide in familiar places: walnuts in sauces, sesame on bread, dairy in every dip. We list them per dish and per seat. Kosher, halal, vegan and gluten free meals are packed sealed and apart; special meals and allergen free trays travel in their own box with the card. Kids meals are plain, mild and cut small. Last-minute requests are handled.
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 Lorestan stop, the crew eats between tasks. We pack crew meals, flight crew meals and pilot meals in separate boxes, with different meals for pilots on request. Crew catering and cockpit meals are easy to eat in the seat, and crew meal boxes are ordered and invoiced as a normal item.
FBO catering at OICK is handed over at the general aviation terminal or at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, so ground handling catering reaches the door on your slot. Handling agent catering is arranged with one phone call.
Larger cabins at Khoram Abad mean a bigger galley to fill, and the aircraft type decides how it is loaded. For galley catering we ask for the type and its galley layout, then pack by trolley or by box. Airside catering delivery goes through your handling agent to the aircraft door, so aircraft provisioning matches the doors and the loader available that day.
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.
OICK is a modest airfield in western Iran, high in the Zagros, and it works as a small general aviation field rather than a busy hub. Airport catering here is planned around the terminal, the apron and the handling agent, since FBO services and ground handling services are few and handled by the same small team.
Few business jets use OICK, so it is closer to a quiet business aviation hub for western Iran than to a busy field, and each order is personal. Inflight catering and aviation catering are built around the aircraft, executive jet catering around the cabin, diplomatic flight catering around protocol. Business aviation catering and in-flight catering reach the cabin crew meals and crew meals as one organised handover.
Iran controls food imports and customs inspections apply to flights arriving from abroad, so general aviation traffic is checked before anything goes on board. We source and pack locally, which keeps the trays compliant, and we give the ground handling services team an itemised list to match against the manifest.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Khoram Abad Airport, the next request was grilled salmon with a lemon dressing for 7 guests, with an evening cabin service to work around. The order made airport catering feel manageable because the cabin service sequence had been considered beforehand. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“One detail shaped our order at OICK: a tight boarding window, alongside a request for mini sandwiches and individual desserts for 11 passengers. I asked The Galley Girls to review the crew provisions quantities against the passenger brief, and the proposed portions made sense. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing. Our brief for inflight catering was met with a sensible plan for final order confirmation.”
“Getting vegetable tartlets and a dessert selection ready for 12 guests at KHD required an order that accounted for a short ground stop. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly. My main takeaway from this in-flight catering order was the practical approach to catering handover.”
The price of private jet catering at Khoram Abad moves with the dishes. A long ground wait adds crew meals and sometimes a second service, which we price like any other item. Kebab and dizi cost more than bread, herbs and dips. We invoice what was ordered, nothing else.
Tell us who needs what: kosher, halal, vegan, nut allergy, a child. We prepare it apart and seal it. Late changes are handled, and we say plainly if a request cannot be made safely.
Government flights follow protocol and customs rules. We pack sealed, labelled meals with an ingredient list and hand them over to your handling agent. Ask us in advance if you need a specific format.
Food from home may be inspected at customs. If the passenger count changes, tell us and we adjust the order, seat labels and spare portions before handover.
No, the charter does not include it. On a long leg, order catering as its own item. We plan two services around your galley and label each tray.
Tail, pax and diets — a flight attendant takes it from there, day or night.
