Catering to your aircraft in Karaj.
Payam International sits at 4,170 feet on the plain west of Tehran, where the air is dry and the winters cold. We cook and pack for the galley you actually have, labelled by seat and ready to hand to your crew.
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.
Karaj sits in the foothills of the Alborz, and the table here is Persian first: rice cooked with saffron and a crust at the bottom, grilled meats, stews built on herbs, pomegranate and walnut. A private jet menu for OIIP draws on these local specialities, chosen for how they behave in a galley rather than how they look on the restaurant table.
For an inflight menu in {Alborz Province}, stews such as ghormeh sabzi and fesenjan travel well in sealed containers and come back to temperature in the aircraft oven, while the rice is packed apart so it keeps its grain. Private jet food from Karaj leans on dried fruit, nuts, flatbread and fresh herbs, all of which hold through a long leg.
Karaj is known for its orchards and walnuts, and the region's cold-pressed pomegranate and sour cherry run through the cooking. We keep those local specialities in the cold drawer: herb platters, whole fruit, dips and flatbreads. Hot dishes are packed for a single oven, sauce in its own pot, so the cabin crew plates them without improvising.
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.
Payam International lies at 4,170 feet in Alborz Province, and a meal that travels from Karaj has to survive cold mornings and dry cabin air. Private jet catering here is built around that: saffron rice that holds, kebab that reheats, sauces sent apart. Inflight catering, in-flight catering and aviation catering at OIIP all follow the same logic, and cabin crew meals are packed on request. For business aviation catering or executive jet catering, send us the tail and the headcount. Diplomatic flight catering is handled with the discretion the movement asks for.
Business jet catering at Payam is usually a brief from the flight department: who is on board, what the galley can finish, how long the leg runs. For a corporate jet catering order we write a bespoke menu around the cabin, with VIP flight catering plated by a private jet chef, luxury inflight catering for the longer sectors, and charter flight catering planned around the operator's own galley.
A delegation arriving at OIIP needs the menu approved before anything is cooked. We handle head of state flight catering, government flight catering and VIP aviation catering the same way: one contact, a named team, sealed trays, and state visit aircraft catering delivered without ceremony.
Halal is the baseline in Iran, so on a Karaj departure the question is usually the exception: kosher, vegan, gluten free, allergen free, or kids meals for the youngest passengers. Special meals are cooked and sealed apart and labelled by seat. Walnuts, pistachios and sesame run through local cooking, so tell us any nut or allergen restriction and we keep those dishes out of the run entirely.
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.
Crew catering at OIIP is ordered when you need it and invoiced like the rest of the order. Cockpit meals are packed to be eaten one-handed between frequency changes: saffron rice with grilled chicken in a lidded box, a stew with flatbread, fruit. Pilot meals can be two different dishes, because the captain and first officer should never share a plate; different meals for pilots are simply noted on the order. Flight crew meals, cabin crew meals and crew meal boxes carry a CREW label and sit apart from the guest trays.
FBO catering at Payam is handed over at the general aviation terminal to the handling agent, who opens the right door for the right trolley. Catering delivery to the FBO is coordinated with ground handling catering rules, and handling agent catering is kept to a single labelled drop.
Payam sees business jets and mid-size cabins more than wide-bodies, so galley catering is usually loaded by hand or small cart at the steps. For larger cabins we confirm whether a high loader is needed before the slot. Airside catering delivery follows the handling agent's rules, and aircraft provisioning is planned from the type and the seat plan.
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.
Payam International serves Karaj and the Alborz Province as a general aviation and cargo-oriented field west of Tehran, and airport catering here is planned around business aviation traffic rather than scheduled flights. Local general aviation operations depend on handling agents and the FBO to move provisions airside.
Payam is a modest business aviation hub, but private jet catering, inflight catering, in-flight catering and aviation catering all work the same way here: sealed, labelled, plated from the galley. Business aviation catering and executive jet catering for visiting operators, diplomatic flight catering for official movements and cabin crew meals on request round out the offer.
Customs on fresh food is strict in Iran, so catering for a Karaj departure is better cooked locally than carried in. Ground handling services and FBO services at Payam manage the clearance of sealed provisions, and general aviation operators should confirm requirements with their handling agent.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a breakfast basket with individual preserves at OIIP; 7 portions were needed, with a late menu amendment factored into preparation. This experience of FBO catering gave us a useful reference for managing galley preparation on another departure. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. We left the sauces stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Before our guests boarded at PYK, we needed yoghurt pots and fresh berries divided into 3 portions suitable for a family lunch request. This experience of airport catering gave us a useful reference for managing meal organisation on another departure. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
“Having 3 guests request a cold lunch with cheese and fruit at Payam International Airport meant planning the portions carefully while accounting for limited fridge space. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. Knowing where the sandwiches were packed meant the crew could begin the relevant checks as soon as the order arrived. I would discuss inflight catering with them again, especially when crew briefing needs careful coordination.”
Think of it as a menu priced by dish. Special-meal requests, halal-certified, kosher, allergen or a child's plate, are the lines that cost more, because they are prepared apart. Send the manifest and we tell you how much private jet catering is for that flight.
Government and delegation flights ask for more preparation: names cleared, menus approved, a single point of contact. Lead time at OIIP depends on that process, and last-minute orders are handled when the movement changes. Tell us what you know and we plan from there.
Customs at Payam treats foreign-origin fresh food with caution. Local catering sits outside that problem, and a headcount that changes at the last minute is handled by adjusting portions, not by reopening sealed boxes.
Carrying your own food is possible, though customs may question fresh items. For a long leg with two services, it is easier to order both here: a hot first service and a cold second one, packed in separate drawers.
Catering is not covered by the charter, empty cabin or not. On a short repositioning flight out of Karaj you can order nothing, crew meals alone, or a small box; each is invoiced as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
