Catering to your aircraft in Tashkent.
UZTP runs on the rhythm of delegations, charter groups and corporate flights into Tashkent. We write the menu around your galley, pack it with labels, and hand it over at 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.
Tashkent Region cooks around a few things that travel well, and a private jet menu built here uses them. The private jet food at Tashkent-Khumo leans on lamb, rice, carrots, onions and melons, with nan baked the same day. An inflight menu for Tashkent has to deal with plov, which holds heat but loses its texture if it sits, so we pack it for the galley oven with the carrot topping apart. Samsa travel better than most pastries and keep their crust when they go back in the oven. Local specialities such as dried apricots, raisins, pistachios and halva sit well in a cold box for the cabin. For Tashkent Region guests who want something familiar, lagman broth goes apart from its noodles. Fresh Uzbek melons and grapes in season make a clean finish that needs no galley work at all.
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-Khumo sits at 1,574 feet in the Tashkent Region, and the cold dry winter air and the hot summer afternoons both change what survives a galley drawer. Private jet catering here starts from that: Uzbek bread, dried fruit and lamb packed to hold, with inflight catering and in-flight catering plans written around your aircraft's oven. Aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering all follow the same logic, and cabin crew meals are packed separately.
Business jet catering at Tashkent-Khumo is usually a short brief: a lunch for six, a plov for a delegation, a cold board for a quick stop. Corporate jet catering and charter flight catering follow the same rule, and VIP flight catering for owners is written with a private jet chef and a bespoke menu. Luxury inflight catering here uses lamb, melon and fresh nan, packed for your galley.
Government flight catering at Tashkent-Khumo starts with protocol: who eats what, who cannot, and who sits where. Head of state flight catering and VIP aviation catering are cleared with the delegation before cooking. State visit aircraft catering is traced, labelled and handed over in sealed containers, with discretion at every step.
Kosher, halal, vegan, gluten free and allergen free meals are written into the order for Tashkent-Khumo, not added later. Halal is the easy request here, since lamb and beef are normally halal-slaughtered; kosher is sealed in its own packaging and never opened in our kitchen. Special meals for plov and lagman need care because carrots, nuts, wheat noodles and sesame can all hide in the garnish, so allergen free versions are cooked on separate boards. Kids meals are simpler: mild plov, plain rice and fruit, packed in their own box.
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.
When a crew lands at UZTP and has a few hours on the ground, they eat what is on board. Crew meals, flight crew meals, pilot meals, crew catering, cockpit meals and crew meal boxes are ordered on request and billed apart. Different meals for pilots are packed in separate boxes, marked, and kept away from guest trays.
We deliver to the FBO or the aircraft at UZTP, depending on what your handling agent arranges. FBO catering, catering delivery to the FBO and ground handling catering all pass through the general aviation terminal, and handling agent catering is confirmed before the aircraft arrives.
At Tashkent-Khumo the aircraft decides the loading. A light or midsize jet takes its galley catering by hand through the door, while a larger cabin may need a high loader at the airside gate. Galley catering is packed so the first things out are the last things used: cold boxes and fruit at the bottom, ovens items on top. Airside catering delivery follows the handling agent's access and the aircraft's door height, and aircraft provisioning is written with the galley layout in mind, so nothing arrives that the galley cannot hold.
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-Khumo International Airport, UZTP / TVT, lies in the Tashkent Region at 1,574 feet. It is a smaller field than the main Tashkent airport and handles general and business traffic. The terrain is dry and continental, with hot summers and cold winters.
Inflight catering and in-flight catering at Tashkent-Khumo are shaped by the field. Aviation catering and business aviation catering here serve a general-aviation airport where executive jet catering, diplomatic flight catering and cabin crew meals all pass through one terminal. Airport catering, general aviation traffic, FBO services and ground handling services make up a small business aviation hub in the Tashkent Region.
Uzbekistan limits imported fresh meat, dairy and plant products, and customs may remove them. International-flight food waste is handled by the authorities, not the crew. Locally cooked catering avoids the question, and we advise ordering before departure.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at UZTP meant planning a cheese board and savoury canapés for 9 guests with a family lunch request in mind. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks. Our brief for private jet catering menu was met with a sensible plan for storage requirements.”
“Choosing grilled salmon with a lemon dressing for 10 people at TVT was straightforward; the challenge was making it work with several individual meal preferences. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation. This experience of private aviation catering gave us a useful reference for managing catering handover on another departure.”
“Rather than an elaborate service at Tashkent-Khumo International Airport, our 10 guests wanted smoked salmon bagels and sliced fruit, organised sensibly around a revised passenger count. The Galley Girls suggested divided catering boxes for the desserts, and that choice worked well with our storage arrangement. The storage requirements stood out more than any sales pitch about business jet catering. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order.”
Private jet catering cost for a delegation is quoted per menu, never per tray. In Tashkent, adding lamb, rice and fresh melon to a state-visit menu is easy to price; adding five dietary versions is where it moves. We quote once we have the head count and protocol notes.
A child's meal or a vegan plate can be arranged quickly. A kosher meal in Tashkent needs sealed packaging and sourcing, so it benefits from advance notice. Last-minute orders are handled, and we confirm what can be done.
Customs in Uzbekistan treat imported food on an aircraft as controlled, so fresh meat, dairy and produce brought from abroad may be held or removed. Locally sourced catering avoids that, and it matters when crew duty time is tight and nobody wants a galley inspection to delay the turn.
Food brought in from outside Uzbekistan can be inspected and partly confiscated. If your slot at Tashkent-Khumo is short, order locally: it removes the customs question and puts the galley first in line.
Is catering part of a charter? No. It is ordered and invoiced apart. If you want something from Tashkent Region on the tray, plov or fresh melon in season are the obvious choices.
Tail, pax and diets — a flight attendant takes it from there, day or night.
