Surgut is the largest city of Khanty-Mansi Autonomous Okrug, and the private jet menu here leans on what the Ob basin and the taiga actually produce. A private jet menu for Surgut International can open with sterlet, nelma or muksun, the whitefish of Siberian rivers, served cold or lightly smoked, because river fish is the local pride and travels well chilled.
An inflight menu with local specialities starts with pelmeni, the Siberian dumplings that are boiled in the galley oven or pan and served with sour cream and butter apart. Private jet food built on these dishes holds up well after a long taxi in winter. Cedar nuts, cloudberries, cranberries and lingonberries from Khanty-Mansi turn up in desserts and morning plates, and a cedar nut cake or a cloudberry compote re-plates cold without any fuss.
In Khanty-Mansi the local specialities also include game: reindeer, elk and wild bird, usually braised or cured. We pack these the way a galley can finish them, with the sauce in its own pot. For guests who want something plainer, a Siberian clear fish soup, ukha, travels in an insulated container and is poured at the seat. Surgut, with its long winters, favours warm, dense dishes, and the menu is written around that.
