Catering to your aircraft in Sialkot.
Punjab's export traffic gives Sialkot a steady business-aviation rhythm. A flight attendant here gets a menu built for the galley she has, labelled by seat and delivered to the aircraft.
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.
For a Sialkot departure the local specialities are the point. Punjab cooking is built for sharing, so a private jet menu works best as a spread: grilled meats, one rice, one daal, breads wrapped for the oven, chutneys in small pots.
Inflight menu choices are practical here: dishes that hold up when the first leg is long and the cabin is warm on the apron. Private jet food from Sialkot leans halal, mostly lamb and chicken, with fish and vegetarian plates alongside for Punjab guests who ask.
We pack private jet platters for groups, individual gourmet inflight meals for a seat plan, and private jet snacks for the crew. Sialkot's seasonal fruit, sweet lassi and dried-fruit boxes round it out, always labelled by seat.
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.
Most traffic through Sialkot International is trade: buyers, manufacturers, family parties heading home to Punjab. Our private jet catering at OPST starts from that mix; for the aircraft side we also cover inflight catering, in-flight catering and aviation catering in one order, while business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all follow the same plane-side routine.
Business jet catering at OPST is usually a group brief: manufacturers, buyers, family parties travelling to or from Punjab. Corporate jet catering means a halal-first menu, with a private jet chef writing a bespoke menu around the aircraft's galley. VIP flight catering and luxury inflight catering use the same kitchen discipline, and charter flight catering just needs the slot and the headcount.
When a state visit or ministerial flight uses Sialkot, government flight catering is agreed through the protocol office, not the kitchen. Head of state flight catering and VIP aviation catering run discreetly, and state visit aircraft catering keeps staff and delegation trays separate.
At Sialkot, halal is the default, so the question is rarely whether, but what else sits next to it. Kosher, vegan, gluten free and allergen free plates are cooked on a separate board and boxed apart from guest trays, with kids meals and other special meals marked by seat number. Punjabi kitchens use wheat flour, ghee and nuts widely, so tell us what to keep out and we build around it.
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.
Ask for crew meals when you order for the cabin, and they arrive separate from guest trays. Flight crew meals and pilot meals at OPST are simple, hot or cold, in boxes you can eat from in the seat. Crew catering, cockpit meals and crew meal boxes are ordered with the flight, and different meals for pilots are a line on the same invoice.
FBO catering at Sialkot means we hand the order to your handling agent, who walks it to the apron. Catering delivery to the FBO works through the general aviation terminal, and ground handling catering is agreed before the slot. Handling agent catering coordination is by phone and email, day or night.
Sialkot International handles mostly light and mid-size business jets, so galley catering is usually carried aboard by hand rather than by lift. If your aircraft sits high on its gear, mention the type and we plan airside catering delivery with your handling agent for the right door. Aircraft provisioning for a larger type is agreed with the FBO 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.
OPST at Sialkot, Punjab, serves a city that lives on exports, so the apron sees buyers and manufacturers more than tourists. General aviation shares the field with the commercial terminal, and airport catering reaches the aircraft the same way as everywhere, through the FBO and your handling agent. FBO services and ground handling services here are what get the order from the gate to the door of the cabin.
Sialkot is a small business aviation hub with a steady pulse tied to trade fairs and family travel. Inflight catering and in-flight catering run from one kitchen workflow, so aviation catering and business aviation catering do not need separate briefs. Executive jet catering, diplomatic flight catering and cabin crew meals add protocol and seat labelling on top, and crew meals are ordered on request and invoiced like the rest. Ground handling services and FBO services decide where the trays are received on the apron.
Pakistani customs rules bite on food coming in, not on provisioning loaded for departure, so check anything foreign-sourced with your handling agent before it crosses the border. Tell us the next destination when you order and we label the trays so an inspection at either end is quick. FBO services and ground handling services at OPST can confirm which paperwork the apron officer will ask for.
Average rating from the cabin crew and pilots we cater for.
“An order of a charcuterie board and fresh bread for 9 people at Sialkot International Airport had to be organised around a late menu amendment. For our team, the strongest part of their crew meals was how they handled storage requirements. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. The note about the breakfast portions was easy to spot, and we could brief the rest of the team quickly.”
“Between cabin checks at OPST, I coordinated prawn salad and small fruit plates for 6 guests and explained our concerns about several individual meal preferences. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service. Our brief for FBO catering was met with a sensible plan for portion planning.”
“As the person coordinating a mezze selection with flatbreads for 4 passengers at SKT, I needed an arrangement that considered a revised passenger count. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation. For our team, the strongest part of their airport catering was how they handled meal organisation.”
Delegation flights usually add a second table for staff and security, and that second table is what moves the figure. Give us both groups and the seat plan, and private jet catering is priced for the whole cabin, with private jet platters for the shared courses. That is how you work out how much private jet catering costs for this kind of departure: by headcount and dish, not by a list price.
Night or dawn does not change the routine: send the slot and the headcount and we plan backwards from there. Lead time at Sialkot depends on the menu, since a simple cold plate is easier to arrange than a full Punjabi hot spread. Last-minute orders are handled, and we answer day and night.
A local product such as kinnow, mango or dried fruit loaded for departure travels as ordinary provisioning. Customs becomes the question when food from abroad is already on board and you want it served or removed. Tell us the next landing country and we label the trays so they are quick to inspect.
You can bring your own food, but customs and your operator's policy decide what may stay aboard, so check with your handling agent first. If the count changes late, send the new number and we adjust the order instead of leaving seats without a plate.
No. Is catering part of a charter is a common question, and the answer is that charter covers the aircraft while we handle the food as a separate order with its own invoice. For the return leg, order from Sialkot for the way back and tell us the destination airport, so the delivery is arranged there.
Tail, pax and diets — a flight attendant takes it from there, day or night.
