Catering to your aircraft in Tashkent.
Tashkent sits at 1,417 ft, hot and dry in summer, cold and foggy in winter, and the menu follows that. We cook Uzbek dishes and international plates for your galley and hand them over at your FBO.
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.
Uzbek cooking suits a galley better than most. Plov is rice, carrot, lamb and cumin that reheats well in a covered tray; we pack it with the lamb on top so the rice stays loose. Tashkent Region is known for fruit, tomatoes and melons, which are what the private jet menu leans on from late spring. Samsa, the baked pastries, go in the oven as they are and come out crisp, so the inflight menu can carry something hot even on a light jet. Non, the round Uzbek bread, travels wrapped and needs only a warm drawer. Private jet food from here is generous by habit: guests expect fruit, nuts and sweets on the table, so we build private jet platters around dried apricots, raisins, almonds and halva. The local specialities that fly best are the ones that are baked, braised or served cold.
Tashkent Region has a clear food calendar that the private jet menu follows. Summer brings melons, watermelon, apricots and tomatoes; autumn adds grapes and pomegranates; winter turns to soups and braises. The inflight menu for a Tashkent departure starts there. Shurpa, the lamb and vegetable soup, travels in a sealed container and goes into a pot on the galley stove. Lagman noodles ship with the sauce apart so the noodles do not swell. Private jet food built on these local specialities reads as proper hospitality to a guest who knows Uzbekistan, and as a discovery to one who does not. Non and samsa cover the bakery side, and sweets such as halva and dried fruit make the platter.
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.
Tashkent International, filed as UZTT and still as UTTT, runs on long-haul diplomatic traffic and a steady stream of business flights across Central Asia. Private jet catering here means plov that holds its rice, samsa that crisps in your oven, and non wrapped so it does not sweat. Inflight catering for these legs is built for the aircraft you fly, whether a light jet or a long-range cabin. In-flight catering for a Gulfstream differs from a Citation galley, and aviation catering follows that. Business aviation catering at TAS also covers executive jet catering for operators crossing the region, diplomatic flight catering for delegations, and cabin crew meals ordered alongside the guest menu.
Business jet catering at Tashkent covers corporate jet catering for operators crossing Central Asia, VIP flight catering for principals, and charter flight catering for groups flying in for deals or visits. A private jet chef writes a bespoke menu around the galley you have: luxury inflight catering from here often starts with plov or lamb and finishes with Uzbek fruit and sweets.
Government flight catering at Tashkent is handled with discretion. Head of state flight catering and VIP aviation catering follow the protocol office: menus are cleared before cooking, trays are traceable, and a named team handles the aircraft. State visit aircraft catering here reflects Uzbek hospitality without any display.
Uzbek cooking leans on lamb, dairy and wheat, so special meals need care here: kosher, halal, vegan, gluten free and allergen free meals are packed in their own sealed trays, with the carrots, lentils and vegetables of the region standing in for the meat. Kids meals are plain and mild. Each special meal is marked by seat number and handed over apart from the guest trays.
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.
Crew meals at Tashkent are a line on the order, on request and invoiced like the rest. Flight crew meals and pilot meals are packed boxed or plated, with cockpit meals that can be eaten from a tray one-handed. Crew catering is marked CREW so nobody opens a guest tray by mistake, and different meals for pilots are available when the operator asks. Crew meal boxes carry plov or samsa for the layover, nothing that needs a galley.
We run FBO catering for UZTT through the handling agent. Catering delivery to the general aviation terminal, ground handling catering and handling agent catering all follow the same path: the van is cleared at the gate, the trays go to the aircraft and the crew checks them against the order.
Galley catering at Tashkent depends on the type: a widebody needs a high loader at the door, a light jet takes boxes through the cabin door. Airside catering delivery runs through your handling agent to the apron, and aircraft provisioning is planned from the galley layout you send us.
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.
Tashkent International is the main gateway of Uzbekistan and handles most business aviation into the country. Airport catering here supports general aviation, FBO services and ground handling services, with a terminal separate from the commercial one. It sits at 1,417 ft, and the winters are cold with fog while summers are hot and dry.
Tashkent is a business aviation hub for Central Asia, where inflight catering, in-flight catering and aviation catering all start from the same galley order. Business aviation catering supports operators stopping for crew rest or passenger changes, executive jet catering suits private travel, diplomatic flight catering serves official visits, and cabin crew meals are ordered with the guest menu.
Uzbekistan controls the import of fresh food, especially meat, dairy and plant products, and officers at arrival may take what is not sealed. That is why local sourcing works well here: nothing is held and the crew has less to declare. Tell us the destination of the aircraft after Tashkent so we pack within the rules of the next country.
Average rating from the cabin crew and pilots we cater for.
“Getting mini sandwiches and individual desserts ready for 3 guests at Tashkent International Airport required an order that accounted for a family lunch request. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. We could finish the starters as each guest was ready, rather than laying everything out at once. This experience of inflight catering gave us a useful reference for managing packing arrangement on another departure.”
“Small packing details became important at UZTT: our 2 passengers wanted a selection of petits fours and sandwiches, and we had a changing departure schedule. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. I would discuss in-flight catering with them again, especially when meal organisation needs careful coordination. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
“Rather than an elaborate service at TAS, our 8 guests wanted mushroom risotto and a green salad, organised sensibly around a tight boarding window. My main takeaway from this vip inflight catering order was the practical approach to storage requirements. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The note about the salads was easy to spot, and we could brief the rest of the team quickly.”
The honest answer for Tashkent: price follows what you choose. Seasonal melons and apricots in summer are inexpensive, winter imports are not. Private jet catering cost here also depends on whether you want a full hot service or cold platters.
Start with the customs side: Uzbek rules on food entering the country shape what we can promise. A menu of plov, samsa and local fruit has no import hurdle, so lead time is short in practice. Last-minute orders are handled.
Uzbek customs look at what is on the aircraft at arrival. A Gulfstream or Global with a full galley holds more uplifted food than a Citation, so the declaration differs. We label every tray and keep leftovers separable so your crew can declare cleanly.
Bringing your own food is possible, though customs may take fresh meat, dairy and produce. With winter fog or summer heat deciding when you leave, local catering saves you throwing out a spoiled tray.
Catering and charter are separate orders. Fly into Tashkent, and the return leg can be catered from here, packed to the galley and marked by seat. The invoice is its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
