Catering to your aircraft in Pokhara.
A flight into VNPR usually means lakes, trekking and cool air at 2,595 ft. We prepare trays with that arrival in mind: something warm when the crew steps out, something cold for the leg back, all handed 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.
Gandaki Province is where Nepali food shows its mountain side, and a private jet menu out of Pokhara can use it. Local specialities such as momo, dal bhat and lake fish travel well when packed for a galley, and Pokhara itself is known for its Newari and Gurung cooking.
An inflight menu here usually starts with momo in a steamer-style tray, with the achar in its own pot so the dumplings do not turn soft. Dal bhat becomes a plated set, rice and dal separate, tarkari and pickle in small tubs, which suits a private jet food order for a crew or a family.
For guests who want something lighter, Pokhara's citrus and the famous Himalayan honey, along with yoghurt from Gandaki's hill farms, make a cold plate that stays cold. Local specialities are cooked in our kitchen and re-plated in your galley, so the Pokhara flavour arrives intact in Gandaki Province's mountain air.
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.
Mountain weather decides the day at Pokhara International, and the food is planned around it. For private jet catering at VNPR we cook what holds in a cabin, pack it for your galley and hand it to your handling agent at the apron. Inflight catering here ranges from a cold lunch for four to a hot dinner for a delegation; in-flight catering, aviation catering and business aviation catering all start from the aircraft type. Executive jet catering and diplomatic flight catering are cleared by protocol before anything is cooked, and cabin crew meals are ordered separately.
Business jet catering at Pokhara usually means a small party flying in for a few days in the hills. Corporate jet catering here is a compact brief: a hot main, a cold plate, snacks for the cabin. VIP flight catering and charter flight catering follow the same pattern, and luxury inflight catering comes from a private jet chef who writes a bespoke menu around local trout, dal and Himalayan honey.
Visits by officials to the Gandaki region call for quiet, traceable service. Government flight catering is written around the delegation's dietary rules; head of state flight catering is handled by a named team; VIP aviation catering and state visit aircraft catering are packed discreetly and handed over at the aircraft.
Pokhara's kitchens lean on dal, rice and vegetables, which makes vegetarian, vegan and gluten free special meals straightforward, but ghee, mustard oil and wheat flour hide in sauces and breads, so each dish is checked against the recipe, not the name. Kosher, halal, allergen free and kids meals are cooked on separate boards and sealed with the seat number only.
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.
For a crew waiting out mountain weather at VNPR, crew meals are a separate line on the order, billed as such. Flight crew meals, pilot meals and cockpit meals are boxed apart from the guest trays, crew catering follows the rotation, and crew meal boxes with different meals for pilots are prepared on request.
FBO catering at Pokhara means the order is handed to the FBO and your handling agent, who bring it to the aircraft. Catering delivery to the FBO is coordinated with ground handling catering staff at the general aviation terminal, and handling agent catering is confirmed against your slot.
Most traffic at VNPR is light and mid-size business jets, so the galley rather than a high loader sets what we pack: trays that fit one oven, tall items stored low, and cold boxes that stack. If a larger aircraft is on the schedule, galley catering is staged for airside catering delivery by truck, and aircraft provisioning is agreed with your handling agent before the slot.
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.
Airport catering at Pokhara serves a young international airport in Gandaki Province, with a modest general aviation apron beside the main terminal. FBO services and ground handling services are on a small scale here, which keeps a plane-side handover simple. It is a gateway to the lakes and to the Annapurna region rather than a busy hub.
Pokhara is a business aviation hub only in a modest sense: a few corporate and charter flights a week in season, with FBO services and ground handling services sized to match. Inflight catering, in-flight catering, aviation catering and business aviation catering are therefore planned around small cabins; executive jet catering and diplomatic flight catering arrive with notice; crew meals and cabin crew meals are on request.
Nepal's customs and agricultural rules apply to any food crossing the border, and the FBO services and ground handling services at VNPR will ask what is on board. Keeping the order local means nothing has to be declared, and the aircraft leaves with a sealed, labelled galley.
Average rating from the cabin crew and pilots we cater for.
“Working around a small galley worktop at Pokhara International Airport, I asked for a selection of petits fours and sandwiches in portions appropriate for our 6 passengers. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered. The order made vip inflight catering feel manageable because the meal organisation had been considered beforehand.”
“Menu approval at VNPR covered herb chicken with a quinoa salad for 12 guests, leaving us to organise the service around a small galley worktop. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. That left time to check the crew provisions properly before the passengers were ready for the next part of the service. For private jet catering, that attention to packing arrangement made the order noticeably easier to manage.”
“Clear quantities were essential at PHH: we had 12 passengers expecting vegetable tartlets and a dessert selection and were working around an evening cabin service. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. With private jet catering services, careful attention to storage requirements matters as much to our crew as the menu itself. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround.”
A menu built on Gandaki produce such as trout, dal and hill-farm yoghurt sits at the modest end, while imported items push it up. Because Nepal's customs rules make imported fresh food awkward, local dishes also keep the invoice simple. Guest count and the oven in your galley do the rest.
A return leg is simplest when the way-back menu is agreed on arrival, so the second order reaches the kitchen without surprises. Last-minute orders are handled, and mountain weather that shifts the departure can be absorbed by moving the handover.
A repositioning flight with an empty cabin is where customs bite quietly: leftover provisions may need declaring and imported fresh items can be held. Cooking locally avoids the problem, because the food never crosses a border.
Outside food is allowed only if it passes customs and security, and Nepal's agricultural rules apply to meat, dairy and produce. Most delegations have us cook locally under a menu cleared by protocol, with the team's own dishes supplied on request.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own, like any order. The length of the turnaround on the ground sets how elaborate the menu can be.
Tail, pax and diets — a flight attendant takes it from there, day or night.
