Catering to your aircraft in Mahshahr.
At OIAM the aircraft are mostly light and mid-size, the sun on the apron is strong, and the crew is rarely on the ground long. Our food is built to hold up and finish simply in your galley.
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.
Khuzestan is a province of dates, river fish and slow-cooked stews, and a private jet menu for Mahshahr Airport can draw on all three. These local specialities travel well when you plan them for a galley: a private jet menu built around Khuzestan Province dishes, with sauces in their own pots and rice packed separately.
For an inflight menu at Mahshahr, we start from what the Khuzestan Province kitchen does best. Grilled river fish, fragrant rice with herbs and saffron, and stewed meat dishes make good private jet food because they hold their flavour through a long leg. Private jet platters of dates, nuts and fresh fruit fill the gaps, gourmet inflight meals are plated at your slot, and private jet snacks cover the quiet hours.
The private jet menu here leans on Persian staples. A Khuzestan Province menu can be built around charcoal-grilled meat, saffron rice with a crisp base, fresh herb plates and bread, each marked by seat and restriction. They are local specialities adapted to the galley you actually fly with.
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.
Corporate shuttles, delegations and the occasional diplomatic flight use OIAM (MRX), and each one needs food that survives a hot apron and a basic galley. We handle private jet catering for these flights as in-flight catering written around the aircraft, not a generic tray. Business aviation catering, aviation catering and diplomatic flight catering all go through your handling agent to the foot of the aircraft.
Business jet catering at Mahshahr usually means a corporate jet carrying engineers and managers for the day, with a small galley and few seats. A private jet chef builds a bespoke menu around that: corporate jet catering with one hot dish and cold plates, VIP flight catering when the party calls for it, charter flight catering for brokers, and luxury inflight catering for the return leg.
Government flight catering at OIAM runs through protocol before anything is cooked. For head of state flight catering, a named team handles the order and nothing is labelled with names. VIP aviation catering for a ministerial visit follows the same discretion, and state visit aircraft catering is traced from kitchen to aircraft.
Special meals at Mahshahr are a procedure around the Persian kitchen, where allergens hide in nut garnishes, sesame, dairy in sauces and flour in thickened stews. Kosher, halal, vegan, gluten free and allergen free meals are prepared on separate boards and sealed, with kids meals on request. Halal is the local default; for kosher we plan the order with you so it stays sealed to the aircraft.
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 request we prepare crew meals for the people who fly the aircraft in to OIAM. Flight crew meals and pilot meals are boxed apart from the guest food, crew catering is labelled CREW, cockpit meals are easy to eat in a seat, and crew meal boxes can carry different meals for pilots so captain and first officer are not on the same dish.
We deliver to the FBO at Mahshahr and your handling agent takes it to the aircraft. FBO catering, catering delivery to the FBO and ground handling catering all pass through the general aviation terminal, with handling agent catering as the single contact for access and the slot.
Aircraft at OIAM range from light jets to the occasional larger charter, and galley catering is loaded to suit the door and the cabin. For larger aircraft, airside catering delivery means aircraft provisioning with a high loader arranged through your handling agent; for smaller types, containers are carried up the stairs by hand.
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.
OIAM sits on the Khuzestan plain in southwest Iran, a working airfield rather than a resort one. General aviation, FBO services and ground handling services support the oil and petrochemical sector, and airport catering follows that rhythm.
Mahshahr is a business aviation hub of a quiet kind: oil, gas and petrochemical traffic with the occasional delegation. Executive jet catering, business aviation catering and aviation catering are ordered per flight, in-flight catering and inflight catering follow the aircraft, and diplomatic flight catering and cabin crew meals are available on request.
Iran regulates the import of food by air, and the practical consequence for your order is simple: ordering on the ground means nothing foreign to declare. Your handling agent confirms the current customs position for the specific flight.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at OIAM, with 3 servings of mushroom risotto and a green salad and several individual meal preferences to consider. The confirmation from The Galley Girls showed the snack boxes clearly enough for us to check the planned service quantities. For charter flight catering, that attention to storage requirements made the order noticeably easier to manage. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation.”
“Good preparation made the difference at MRX, where 9 guests expected chicken skewers with a couscous salad despite limited fridge space. For our team, the strongest part of their private jet food was how they handled catering handover. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence.”
“As the person coordinating vegetarian wraps and colourful salads for 8 passengers at Mahshahr Airport, I needed an arrangement that considered an evening cabin service. With private jet meals, careful attention to written menu details matters as much to our crew as the menu itself. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
When your crew is waiting on the ground at Mahshahr, the question is how many services you need. A single hot meal for four costs less than hot meals plus a cold box for the return. We quote per menu, shaped by the duty-time situation.
Halal is the everyday default in Khuzestan, so it is the easy one. Kosher and allergen free requests need us to plan sealed packing, so tell us as early as you can; last-minute orders are handled where the kitchen can make it safely.
Delegations bring a protocol question as well as a customs one. Food sourced locally avoids import declarations, and the menu is cleared with the protocol office before anything is cooked. Diplomatic flight catering at Mahshahr is handled this way.
Technically yes, subject to customs, but a late headcount change is where outside food fails. A local order is portioned per seat and amended when the number moves.
No, catering sits apart from the charter price. On a long sector with two meals, we pack the first service ready to finish in the oven and the second cold, labelled by seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
