Catering to your aircraft in Zabol.
Sistan heat and dust shape every order at OIZB: nothing that wilts in a sealed tray, sauces apart, cold items packed to arrive cold. Former VIP flight attendants plan the food for your galley, and you re-plate it.
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.
The Sistan and Baluchestan Province table is plain, smoky and generous. For a private jet menu out of Zabol we draw on Hamun lake fish, saffron rice, grilled lamb, flatbread and sweet dates. Local specialities are only worth ordering if they survive the trip, so each dish in our inflight menu is chosen for how it re-plates: rice reheats well, grilled fish is better served cold with lemon, bread is warmed at the last moment.
Private jet food for Zabol should not pretend to be anything else. Expect private jet platters built on regional ingredients, gourmet inflight meals written around what the kitchen can source in Sistan, and private jet snacks from the date and nut season. Ask for a different mix and we adjust the menu to your galley and your passengers.
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.
Zabol Airport sits at 1,628 ft on the flat, wind-swept plain of Sistan, and an aircraft arriving here usually needs its galley sorted before it lands. Private jet catering for OIZB is cooked and packed for the galley you actually have, then handed over through the FBO or your handling agent. Inflight catering and in-flight catering for this field follow the same logic: dishes that travel dry, hold in a drawer and finish in an oven or on a plate. For executive jet catering and business aviation catering, we work from the type and the passenger list. Diplomatic flight catering and cabin crew meals go through the same order, written by former VIP flight attendants who know what aviation catering looks like from the jumpseat.
Flights into Zabol are often short in planning and long on the apron, so business jet catering here favours dishes that hold. Corporate jet catering, charter flight catering and VIP flight catering start with the aircraft type; luxury inflight catering is packed to be finished in a small galley. A private jet chef writes the bespoke menu once we know who is on board.
When an official party lands at OIZB, the food is a protocol question as much as a culinary one. Government flight catering, head of state flight catering and VIP aviation catering run on traceability and discretion. For state visit aircraft catering we confirm menu and labelling with the delegation contact in advance.
Special meals for Zabol are planned around where allergens hide in regional cooking: nuts in rice and pastries, dairy in sauces and yoghurt, shared grills for meat. Kosher and halal requests are agreed with the kitchen before any cooking starts, vegan and gluten free dishes get their own board and box, and allergen free and kids meals are marked by seat number so cabin crew can tell them apart in the drawer.
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.
Here is what a crew at Zabol actually needs: crew meals that do not wait on a galley, flight crew meals that survive a long apron stop, and pilot meals that are eaten fast. Crew catering is ordered on request and invoiced on its own line. Cockpit meals and crew meal boxes are marked by role; different meals for pilots are packed apart. Cabin crew meals complete the delivery.
FBO catering at Zabol is handed over at the aircraft, or at the general aviation terminal if that is your arrangement. Catering delivery to the FBO follows the slot you give us, and ground handling catering is coordinated with your handling agent. Handling agent catering means one contact on the apron.
Galley catering for a large aircraft at OIZB depends on door height and what the handling agent can bring to the apron. Airside catering delivery here is arranged with the ground handler, who confirms whether a high loader is needed or whether trolleys reach the door directly. Aircraft provisioning for a light jet is simple; for a wide-body, tell us the type and the galley layout and the load is planned around it.
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.
OIZB, also filed as ACZ, is a small general aviation field on the Sistan plain at 1,628 ft. Airport catering at Zabol is planned for modest traffic: FBO services and ground handling services are limited, so your handling agent is the first call for access to the apron and the terminal.
Executive jet catering at Zabol follows the season: summer dust and heat, winter cold, and both shape what travels well. Inflight catering and in-flight catering are packed for that. Business aviation catering for operators, aviation catering for visiting delegations and diplomatic flight catering go through one simple order, with cabin crew meals and crew meals added on request. Ground handling services and FBO services here are lean, so we adapt the plan to who is actually on the apron. Zabol works as a modest business aviation hub for Sistan.
Iran controls food imports closely, so provisions for a flight into Zabol are best ordered locally. Your handling agent can confirm customs rules for what goes on board, and the same ground handling services that clear your aircraft will tell you when we can deliver. FBO services at the field are basic, so check access to the apron beforehand.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at ACZ meant planning beef fillet with roasted potatoes for 7 guests with a revised passenger count in mind. When comparing inflight catering companies, I would look closely at galley preparation after this experience. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
“Choosing prawn salad and small fruit plates for 12 people at Zabol Airport was straightforward; the challenge was making it work with a small galley worktop. For our team, the strongest part of their in-flight catering services was how they handled written menu details. I gave The Galley Girls our storage brief and asked for the salads to arrive in separate meal boxes. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes.”
“Clear quantities were essential at OIZB: we had 11 passengers expecting a light pasta dish with grilled vegetables and were working around limited fridge space. The Galley Girls prepared the main courses 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. My main takeaway from this aviation catering order was the practical approach to portion planning.”
A single regional product can shift the whole order: lake fish is more work than a bread basket. That is why how much private jet catering costs here is written after you choose the menu, and invoiced as its own order.
Your turnaround decides the plan, not a fixed rule. A crew with a long wait can order a full cooked menu; a crew on a tight slot gets cold dishes that need no galley work. Lead time is flexible, and last-minute orders are handled.
Duty time runs while you wait. Crew meals ordered through us are prepared locally and delivered at the aircraft, so there is nothing for customs to open in your bags. Your agent can confirm anything unusual before landing.
Passengers with allergies or religious requirements are better served by a meal made locally for them than by something carried in from elsewhere. Send the request and we confirm what is possible before the flight.
Even on an official flight, the charter does not carry catering with it. Menu, seat plan and any dietary restrictions are agreed separately, and the order is invoiced like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
