Catering to your aircraft in Mashhad.
Mashhad sits at 3,263 ft in Razavi Khorasan, and its charter traffic follows the pilgrimage calendar. We cook and pack for the galley you have, and hand the boxes over at the FBO or to your handling agent.
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.
Razavi Khorasan is saffron country, and Mashhad is where it reaches the plate. A private jet menu built here starts with zereshk polo, rice crowned with saffron and barberries, packed with the sauce apart so the grains stay separate in the drawer.
Lamb is the local protein: chelo kabab barg, shishlik, and abgoosht-style stews that travel better than most. Our inflight menu keeps the meat sliced for re-plating, and private jet food from Mashhad pairs it with sabzi khordan, flatbread, and a small pot of yogurt.
For sweets, think pistachio and saffron brittle, sohan from the region, and dried fruit. These local specialities in Razavi Khorasan Province are easy private jet snacks: sealed, dry, and nothing to warm.
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.
Pilgrim peaks and quiet weeks alternate at Mashhad, and private jet catering at OIMM has to follow both. Former VIP flight attendants cook the trays; business aviation catering here means halal as the baseline, saffron on the rice, and a handover at the FBO. Inflight catering for crews arriving from the Gulf or Central Asia is packed in sealed boxes, and in-flight catering labels stay in English.
Business jet catering at Mashhad usually serves a short, guest-heavy brief: a few passengers, one galley, and a menu that respects halal. Corporate jet catering and VIP flight catering here lean on saffron rice and grilled lamb. Charter flight catering and luxury inflight catering add fruit, nuts and sweets. Our private jet chef writes a bespoke menu around what the aircraft can reheat.
Government flight catering at Mashhad moves through protocol before any pan is lit. Head of state flight catering and VIP aviation catering are cleared by the delegation, traced by named staff, and sealed for the aircraft. State visit aircraft catering keeps menus discreet, halal and unlabelled by name.
At OIMM halal is the norm, and kosher, vegan, gluten free, allergen free and kids meals are packed against the diet card. In Iranian cooking, wheat hides in flatbread and some stews, and nuts appear in sweets and sauces, so special meals are sealed and marked by seat number, not by name.
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.
Pilots and cabin crew landing at Mashhad can order their own boxes, billed as a separate line like any other part of the order. Flight crew meals come as boxed rice with grilled chicken or kofta, easy to eat on the jumpseat between turns. Pilot meals can differ for captain and first officer, and crew catering for cockpit meals stays dry, with sauce in a separate pot. Cabin crew heading back to the Gulf take crew meal boxes with fruit and nuts, and we can prepare different meals for pilots when the operator asks for it.
FBO catering at Mashhad means a handover at the general aviation terminal, with the handling agent opening the airside door. Catering delivery to the FBO is booked with the slot, and ground handling catering and handling agent catering follow the same chain, with passes arranged in advance.
Wide-body visits to Mashhad arrive with the pilgrim seasons, and galley catering then means full trolleys, not a single tray. Airside catering delivery is arranged with the handling agent, and aircraft provisioning is counted per galley position before the trucks load.
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.
Mashhad is Iran's second city and a major pilgrimage destination, so airport catering here is shaped by religious traffic. General aviation is small but steady, and FBO services and ground handling services are run through the handling agent at the terminal.
Business aviation hub traffic at Mashhad peaks around religious dates. Inflight catering and in-flight catering for those flights are halal, aviation catering covers the crew, and business aviation catering adds saffron dishes. Executive jet catering, diplomatic flight catering and cabin crew meals complete the range.
Iranian customs restrict alcohol and pork entirely, and imported food is inspected, so we prepare locally and seal each tray. Order halal-by-default and leave the rest to us; foreign-sourced items are the usual cause of delay.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at MHD: a cold lunch with cheese and fruit for 12 guests, organised with an evening cabin service in mind. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. The starters stayed together in one group, so another crew member could follow the same plating sequence. This experience of aviation catering gave us a useful reference for managing cabin service sequence on another departure.”
“Service planning came first at Mashhad International Airport, with 2 passengers choosing a mezze selection with flatbreads and limited fridge space influencing our preparation. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the main courses without asking where every component had been placed during preparation. My main takeaway from this aviation catering services order was the practical approach to crew briefing.”
“Timing and organisation mattered at OIMM, where our order of mushroom risotto and a green salad for 10 people involved a revised passenger count. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation.”
How much does private jet catering cost into OIMM? It follows the dishes: saffron and pistachio push it up, dates and flatbread keep it down. A repositioning flight with no guests often needs only crew meals, which is the cheapest order we handle here.
Handling agent first, kitchen second: that is how lead time works at OIMM. We need the agent to confirm access, and then orders, including late ones, are handled.
Mashhad customs expect a sealed, itemised order on any early morning departure. Local preparation avoids import questions; foreign-sourced items are the risk.
Yes, but the simpler route for the way back is to order from Mashhad. We pack for the return sector so you are not carrying produce through customs.
Is catering part of a charter into Mashhad? No, it is its own order and invoice. The season and the weather window often shift departures, so tell us the tail and the slot when they settle.
Tail, pax and diets — a flight attendant takes it from there, day or night.
