Suntar belongs to the Sakha (Yakutia) Republic, and the local table reflects the north: river fish, reindeer, horse meat and dairy that has learned to live with permafrost. A private jet menu for Suntar leans on that, because an inflight menu here works best when the food is already used to the cold. Local specialities such as stroganina (thinly shaved frozen whitefish), smoked muksun and reindeer tongue are the private jet food people ask about in Sakha. Private jet platters are built on cold fish and cured meats that hold in a drawer, and gourmet inflight meals take their hot course from oven-finished reindeer or horse meat with the sauce apart. Private jet snacks run to dried fish, cloudberry and lingonberry preserves, and Yakut kumis-style dairy notes where requested. Muksun and omul arrive from the Vilyuy and Lena basins, so the fish is local, not flown in.
The Sakha (Yakutia) Republic eats what the cold preserves, and that shapes the private jet menu we write for Suntar. An inflight menu here starts from fish: muksun, omul and whitefish from the northern rivers, served raw-frozen as stroganina or lightly smoked. Local specialities include reindeer, horse meat, and cloudberry and lingonberry, all of which travel well in a galley. Private jet food in Sakha is honest and a little austere, so private jet platters pair cured fish with rye, pickles and butter. Gourmet inflight meals add a hot reindeer or beef main finished in the aircraft oven, and private jet snacks cover berries, nuts and dried fish. In Suntar the cold does half the preservation for us, and we plan the rest around the galley.
