Mazandaran is rice, citrus and Caspian fish, and the private jet menu for Nowshahr follows that. A private jet menu built here usually opens with mirza ghasemi, smoked aubergine with garlic and egg, sealed in a tub so it holds its texture. Local specialities such as torsh tareh, the green herb and walnut stew, travel well in a pot with the rice packed apart. The inflight menu can carry grilled Caspian kutum or sturgeon, portioned for re-plating, with sumac and lemon in a small tub. Private jet food from this coast also means pomegranate, bitter orange and Mazandaran honey for the breakfast tray. For private jet platters we build cold plates of cheese, fresh herbs (sabzi khordan), flatbread and olives. Gourmet inflight meals, private jet snacks and nut and dried-fruit boxes keep well in a humid cabin. All of these local specialities are packed for the galley you actually have.
Nowshahr sits in the Mazandaran Province, and the cooking there is green, sour and fish-led. Our private jet menu for OINN draws on that: zeytoon parvardeh, olives with pomegranate and walnut, as a cold starter; fesenjan, the pomegranate and walnut braise, in a pot for the oven. The inflight menu keeps the sauce apart so the rice stays dry in the humid shoreline air. Private jet food here also includes Caspian caviar-free options such as smoked white fish with herb rice. Local specialities for the cabin include kuku sabzi, herb frittata cut by passenger, and saffron rice in a separate box. Private jet platters are built with feta, walnuts, radish and flatbread; gourmet inflight meals and private jet snacks round out the order with pistachio, dried mulberry and fruit leather.
