Catering to your aircraft in Kathmandu.
At 4,390 ft, with hills on every side, Tribhuvan International runs on weather windows. We pack for the aircraft you fly and hand over at the aircraft, so the crew has one less thing to chase in Kathmandu.
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.
Kathmandu cooking is built on dishes that travel well, which makes a private jet menu here easier than most. The inflight menu can lean on steamed momos with a tomato-sesame achar, thukpa broth packed in a sealed pot, and dal bhat components split into rice, lentils and vegetable curry. Private jet food from Bagmati Province also means Newari bites such as bara and choila, and Himalayan produce like Mustang apples, timur pepper and Jumla rice.
Local specialities from Kathmandu are the backbone of the private jet platters we plate for this field. Momos are the obvious start; the private jet menu also carries sel roti for breakfast, sukuti and choila as a cold sharing plate, and a milk-tea service for long ground waits. Gourmet inflight meals mix these with Western dishes, so guests choose between a Nepali table and a lighter international one, all kept in a galley-friendly format.
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.
Tribhuvan International sits in a bowl of hills at 4,390 ft, and the Himalayan weather decides when jets leave. Private jet catering here is packed for the tail you fly, with the aviation catering side handled by former VIP flight attendants. We run inflight catering and in-flight catering for the general aviation apron at KTM, from business aviation catering and executive jet catering to diplomatic flight catering when a delegation lands. Cabin crew meals are ordered with the trip, not left to the terminal.
Corporate jet catering at Tribhuvan International means trekking operators, Everest sightseers and visiting delegations in the same week. Business jet catering from us fits the galley and the guest list. VIP flight catering and charter flight catering get the same care, and luxury inflight catering is plated by a private jet chef around a bespoke menu written for your trip into Kathmandu.
State visits and official delegations use Tribhuvan International, and government flight catering there works through protocol before anything is cooked. Head of state flight catering is traced by ingredient and handled by a named team. VIP aviation catering and state visit aircraft catering stay discreet, and the menu is cleared in advance.
Nepali cooking leans on lentils, rice and vegetables, which helps vegan and vegetarian requests, but mustard oil, ghee and shared fryers are where allergens hide in Kathmandu kitchens. Kosher, halal, gluten free, allergen free and kids meals are packed on their own board, labelled by seat, and listed on the order so special meals reach the right passenger.
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.
Kathmandu rotations can mean long waits, so crew meals are a real part of the order. We pack flight crew meals and pilot meals on request, billed as any other item. Crew catering extends to cabin crew meals. Cockpit meals are easy to eat in the seat, crew meal boxes are sealed, and different meals for pilots can be arranged on request.
FBO catering at Tribhuvan International is handed over at the aircraft on your slot. Catering delivery to the FBO is coordinated with your handling agent, who controls airside access. At the general aviation terminal we work through ground handling catering, and the handling agent catering step is simple: they open the gate, we load.
Aircraft type decides the loading here. A light jet is served from a cart at the door, while a larger airframe at Tribhuvan International may need a high loader to reach a raised galley door. We confirm the galley layout and door height, then plan galley catering and airside catering delivery around the type. Aircraft provisioning for a wide-body is quoted per menu, not per tray.
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.
Tribhuvan International is Nepal's only international airport and the entry point for business aviation into Kathmandu. Its single runway and surrounding hills shape every movement. The general aviation apron serves charters, mountain flights and official visits.
Airport catering here is shaped by the mountains. General aviation traffic peaks in the clear seasons, and FBO services and ground handling services run on tight slots. Business aviation hub is a fair description of the apron in spring and autumn. We provide inflight catering, in-flight catering and aviation catering for that traffic, business aviation catering for corporate trips, executive jet catering for owners, diplomatic flight catering for official visits, and cabin crew meals for the crew.
Food imports into Nepal face inspection, especially animal and plant products. We keep menus local where possible and give the handling agent a clear item list, which keeps the order moving through customs.
Average rating from the cabin crew and pilots we cater for.
“With a late menu amendment to consider at Tribhuvan International Airport, we needed a practical way to serve prawn salad and small fruit plates to 12 passengers. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks. For private jet food, that attention to written menu details made the order noticeably easier to manage.”
“An order of grilled salmon with a lemon dressing for 11 people at VNKT had to be organised around a revised passenger count. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. This experience of private jet meals gave us a useful reference for managing galley preparation on another departure.”
“Before our guests boarded at KTM, we needed smoked salmon bagels and sliced fruit divided into 3 portions suitable for a short ground stop. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into stackable containers that were easy to handle. I would discuss private jet menu with them again, especially when packing arrangement needs careful coordination. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
Cost follows what you order. A Nepali table of momos and dal bhat sits at one level, an imported seafood plate at another. In the clear spring and autumn windows, when Kathmandu sees most departures, demand for fresh produce rises. Send the type and the number of guests for a written quote.
Short answer: the sooner the handling agent has your slot, the smoother airside access. Local Nepali menus are straightforward; rare imports need planning. We also take last-minute requests.
Customs treat imported meat, dairy and fresh produce carefully at Kathmandu. When the passenger number changes late, we adjust local portions rather than add imports, so the paperwork stays consistent with what is on board.
You can, but crew duty time and a long wait on the ground make fresh, properly labelled meals more practical. Food carried in from abroad may be checked at customs; locally prepared meals avoid that and come hot from the oven.
No, catering is not part of a charter into Tribhuvan International. The aircraft and crew are one contract; the food is another order, placed with us and invoiced like any other item. Send the tail, the slot and the guest count, and we pack for the galley you have and hand over at the aircraft through your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
