Kermanshah Province is Kurdish country, and its table is one of the most distinctive in western Iran. A private jet menu built here leans on local specialities that travel well: abgoosht-style stews are too heavy for the air, but kabab-e barg, saffron rice and herb khoresh pack cleanly and re-plate without fuss. Our inflight menu for Kermanshah keeps the rice in its own tray, the meat in its own, and the khoresh sauce apart so nothing steams itself soft in the drawer.
Private jet food from Kermanshah draws on the province's orchards and dairy: walnuts, pomegranate, grapes, fresh herbs, soft cheese, flatbread. Kermanshah is also known for its sweets, especially the fried rice-flour and honey pastries and the walnut and cardamom confections, which suit a private jet snack tray because they need no cooking and no cutlery. Local specialities like these sit beside a plain grilled fish or chicken for the passenger who wants nothing regional, and every plate is written against your galley, not ours.
In Kermanshah the bread comes first: thin, warm lavash and sangak wrapped in cloth, which we pack dry so it can be refreshed in the oven rather than turned to paper. A private jet menu here can build a full cold mezze around local yogurt, herbs, walnut and pomegranate, then a hot course of saffron chicken or lamb. The inflight menu for KSH keeps citrus and herbs fresh for a long cabin day, and the region's dried fruit and nuts fill the snack basket.
Local specialities from Kermanshah Province are unusually forgiving in a galley. Saffron rice with a barberry crust, grilled lamb and chicken, herb stews and rice pudding all hold their texture because they were cooked to be kept warm and eaten slowly. For private jet food at OICC that matters: the guest who delays dinner by an hour still gets a plate that looks right. Our Kermanshah inflight menu pairs that with a cold option for every passenger who would rather not heat anything.
