Catering to your aircraft in Faisalabad.
Faisalabad is a working airport for the textile trade, and its business jets come and go around buyers' visits and mill meetings. We cook Punjabi dishes for the crew and the cabin, and hand them over at the aircraft on your slot, sealed and labelled by seat.
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.
Faisalabad is a city of looms and mills, and the food that comes from around it is farm food: wheat, sugarcane, mustard greens, buffalo milk, citrus. A private jet menu for Punjab starts there. Sarson ka saag with makki ki roti is the winter dish the region is known for, and it travels as a hot item that finishes in the oven with the ghee kept in its own pot. Our private jet menu leans on local specialities because guests who fly into Faisalabad usually want the dish they would be served at a business dinner in the city, not a generic plate.
The inflight menu for OPFA is a Punjabi table rewritten for a galley. Chicken karahi and mutton karahi both hold well and finish in the oven, with the naan wrapped separately so it does not steam soft. Seekh kebab and chapli-style grilled meats are packed as hot trays, sauce apart. Private jet food from Punjab also means a cold side: raita, kachumber salad, and a plate of kinnow, the Punjab mandarin that comes into season in winter. These local specialities are chosen because they hold their shape in a cabin that does not give you a stove, and the {Region} kitchen knows which ones do.
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.
Faisalabad sits in the middle of Punjab's textile belt, and the aircraft that land at OPFA are mostly business jets carrying buyers, mill owners and their guests. Private jet catering here has to cope with a galley that is often a drawer and a small oven, so we cook around that: inflight catering that finishes in the oven or comes out chilled, aviation catering packed by seat, and business aviation catering with the hot items sealed and labelled. Executive jet catering for a diplomatic flight goes through the same hands as a mill owner's lunch, and diplomatic flight catering gets a menu cleared before anything is cooked. Cabin crew meals ride in their own boxes, apart from the guest trays. Where you operate an in-flight catering plan for a tight turnaround, tell us the tail and the slot.
Business jet catering at Faisalabad is built around mill-owner flights and corporate delegations from Punjab. Corporate jet catering here means a bespoke menu written by a private jet chef who knows the galley: a hot lunch, a cold plate, tea service. VIP flight catering and charter flight catering follow the same rule, and luxury inflight catering at OPFA is judged on the dish, not the label.
Government flight catering at Faisalabad follows protocol: the menu is cleared before anything is cooked, and the team that packs the order is the same from request to handover. Head of state flight catering and state visit aircraft catering are handled with discretion, and VIP aviation catering for officials flying into Punjab keeps each dish traceable.
Dietary requests at Faisalabad are handled as a procedure, because Punjabi kitchens use ghee, mustard oil, wheat flour and nuts without thinking about it. Kosher meals are sealed and stay sealed until the seat. Halal is the norm here and is confirmed with the supplier, with the certificate available on request. Vegan means no ghee and no yoghurt, and gluten free means a separate board, since naan and roti are everywhere. Allergen free orders and special meals are marked by seat number on the lid, and kids meals are packed milder than the adult dish.
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.
At LYP the crew eats on the ground or in the air, and crew meals are packed for either. Flight crew meals and crew meal boxes are labelled by role, pilot meals and cockpit meals are easy to eat in a seat, and different meals for pilots are available on request. Crew catering is invoiced with the order, and cabin crew meals stay apart from the guest service.
FBO catering at Faisalabad starts with the handover: catering delivery to the FBO means the van meets your handling agent, and the general aviation terminal is where we agree the access. Ground handling catering and handling agent catering are coordinated so the trays reach the aircraft without being opened on the apron.
Aircraft provisioning at OPFA is mostly for business jets, so galley catering is carried in by trolley and tray rather than lifted by high loader. For a larger type, airside catering delivery is coordinated with the handling agent and agreed against the aircraft's door height before the van moves. We tell you what the galley can take, what stays in the drawer, and what finishes in the oven.
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.
Faisalabad International serves the third-largest city of Pakistan and the textile industry around it, and airport catering here is shaped by that. General aviation is a small part of the traffic, and the FBO services and ground handling services are built for business jets arriving for mill visits, one aircraft at a time on a quiet apron.
Traffic at OPFA follows the trade calendar: visiting buyers, factory inspections, the occasional state visit. Inflight catering, in-flight catering and aviation catering orders for these flights are packed for the galley you have, and ground handling services meet the van at the aircraft. Business aviation catering for an executive jet catering request is sealed by seat, diplomatic flight catering is cleared by protocol before anything is cooked, and cabin crew meals and crew meals ride in their own boxes. Faisalabad is a business aviation hub for Punjab's textile belt.
Pakistan restricts the import of some fresh food, and what a crew carries out depends on the next country, so we pack against the destination's rules. Halal is the local norm. Customs reads sealed, labelled trays quickly, and the ground handling services team at the airport will tell you what the officer on shift expects to see.
Average rating from the cabin crew and pilots we cater for.
“Our priority at LYP was a light pasta dish with grilled vegetables for 6 passengers, with limited fridge space shaping the service plan. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. I appreciated the emphasis on catering handover throughout the aviation catering services arrangements. We left the crew provisions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Small packing details became important at Faisalabad International Airport: our 11 passengers wanted smoked salmon bagels and sliced fruit, and we had limited fridge space. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Choosing a light pasta dish with grilled vegetables for 7 people at OPFA was straightforward; the challenge was making it work with a small galley worktop. When comparing aviation catering companies, I would look closely at final order confirmation after this experience. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require.”
A headcount that moves up or down by two seats is routine on Punjab flights. How much does private jet catering cost then? We price by menu: biryani, kebab, naan and dessert each have their line. Send the new number and the tail, and we reissue the order, keeping what is already cooked.
If you are ordering the way back at the same time as the way in, tell us both legs in one message and the lead time takes care of itself: the return menu is written against the aircraft's galley and the destination customs. Last-minute orders are handled, and a return leg is simple when the tail is known.
Customs on a short turnaround is handled by the handling agent, not by the kitchen, and what we do is keep the paperwork and the trays tidy. If your departure slot at Faisalabad is tight, tell us early, and we hand over sealed boxes marked by seat, ready for the next border.
On a two-service flight, bringing food from home is fine, but customs at the destination decides what stays on board. We can supply the second meal cold and sealed, so what you bring and what we pack do not clash in the drawer.
Private jet charter pricing does not include meals at Faisalabad: catering is commanded and invoiced separately. When the weather window moves, as it does in fog season, tell us and the handover changes with it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
