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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Port Blair, India
Airline catering, VIP and private jet catering at Port Blair (VOPB / IXZ)
IXZ (IATA) · VOPB (ICAO)
A single wide-body reference code at Port Blair means the loading sequence is fixed to one aircraft class rather than negotiated stand by stand, and every rotation is planned to the same aerodrome standard. AERO GOURMET runs inflight catering and in-flight catering here as one ops desk, with hi-loader boarding to galley height and wide-body uplift staged from a flight kitchen set on the airside.
3,290 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Port Blair
Inflight catering at wide-body scale for VOPB / IXZ
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at VOPB / IXZ
Aircraft catering handover at the galley door, Port Blair (IXZ)
The loading window at Port Blair runs from the sealed cart leaving our flight kitchen to the signature at the galley door, and it is measured rather than promised. Ramp access here is held on our own clearance, not negotiated flight by flight, so the convoy moves on a fixed sequence into the aircraft. That sequence is what a wide-body catering uplift at this station is actually built around, ahead of anything printed on a menu.
Between our kitchen and the stand at Port Blair sit screening, an escort through the airside gate, and the ordinary traffic of the apron, and none of those three is the part we leave to chance. We plan the galley catering uplift against the slowest of them, not the fastest, so the sealed cart is never the item running behind schedule on the ramp.
Temperature is logged at the kitchen when the cart is sealed and logged again at the aircraft when it is opened, with one name against both readings and against everything in between. That chain of custody closes with a signature at handover, not with a delivery note left at the foot of the stairs, because the galley door is where our responsibility for the load actually ends.
One coordinator carries the seal from our kitchen to the signature at the galley door.
Airline food supplier for Port Blair rotations
Crew meals and passenger sets from one kitchen at Port Blair, India
Our production kitchen provisioning Port Blair runs hot production, pastry, a cold larder and a protocol cell under one roof, to a written HACCP standard held on every batch. That single facility is what lets airport catering at Port Blair move from oven-ready trays to sealed VIP sets without handing the load between separate suppliers along the way. Airport catering in India follows the same production line as this one, so a flight kitchen at IXZ answers to no lower a standard than any other field we run.
The team that handles government flight catering at this kitchen is the same named crew on every rotation, not a rotating pool assigned on the day. Each member carries a security clearance on file and a place on the access list, trained to the household standards a protocol officer expects rather than to a general food-service brief. That same chain of custody, signed at every handover, is what a sealed VIP or state uplift at VOPB is built on.
VIP flight catering and dietary sets at IXZ
Royal flight catering standards per cabin at VOPB / IXZ
Menus at Port Blair are written to the cabin and the mission first, and only then to the season, because a delegation, a charter group and a scheduled rotation ask three different things of the same kitchen. Inflight catering here draws on regional produce in general terms — dairy, seafood, orchard fruit — worked into a specification rather than left to a single dish. Special meal sets are documented per passenger and per cabin, covering allergen, halal, kosher and medical requirements against the IATA codes. Nothing on the tray leaves the kitchen without that documentation attached, whatever the cabin it is boarding.
First & VVIP cabins
First and VVIP cabins at Port Blair are plated to a written specification rather than an open brief, with caviar and à-la-carte service available on request. VIP flight catering here is filed against the standing order so the same presentation repeats across every rotation at this station.
Business cabins
Business cabins at Port Blair run on multi-choice hot service built to cabin specification, with oven-ready formats sized to the galley fitted to the aircraft. Crew meals and cabin crew meals travel in the same tray sets, and pilot meals are boxed separately to the flight roster.
Protocol & dietary
Protocol and dietary sets at IXZ cover household, religious and medical requirements documented per passenger, including halal and kosher production and the full range of IATA special meal codes. Each set is produced on a separate line at the kitchen and sealed before it leaves it, which is what inflight catering under protocol conditions actually depends on.
The three books
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Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
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Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering food safety at Port Blair airport
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Port Blair airport
A single wide-body reference code governs every stand at Port Blair, which means a delegation aircraft, a charter rotation and a scheduled service are all planned against the same loading sequence rather than three separate ones. That single standard is what keeps a peak wave from becoming a capacity problem and a repeat charter from becoming a repetition problem on the ramp.
The uplift travels from our flight kitchen to the stand by sealed cart, cleared through the airside gate and escorted onto the apron, with hi-loader boarding used to bring the load to galley height rather than leaving it at the foot of the aircraft. Airline catering and aviation catering at IXZ run off that same route, whichever cabin class is being boarded that day. Inflight catering in India and in-flight catering in India both answer to the identical sequence at this station: sealed at the kitchen, escorted across the apron, boarded at the galley door.
On every rotation we commit one coordinator, sealed carts and a signed handover, so airport catering at Port Blair never depends on whoever happens to be on the ramp that day.
Charter flight catering and state missions at Port Blair, India
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Government and state flight catering at Port Blair
The wide-body reference code held at Port Blair applies without exception to delegation and state aircraft, so a head of state movement is planned on the identical stand sequence as a scheduled service. Government flight catering here adds a protocol file documented per passenger, security-cleared staff and an uplift sealed before it leaves our kitchen, with no detail of the movement itself carried on this page.
Government & state flights →
02
Royal and VVIP flight catering at VOPB
The 3290 m runway at Port Blair takes the private airliners a royal or VVIP movement typically flies — BBJ, ACJ and wide-body VIP configurations — without restricting the loading plan built around them. Royal flight catering here holds a written household specification on file between movements, with halal and other household dietary requirements produced against it on request rather than improvised on the day.
Royal & VVIP flights →
03
Charter and ACMI flight catering at IXZ
A wide-body airliner on an ACMI or wet-lease rotation boards at Port Blair under the same reference code as a scheduled service, which keeps a group movement or special mission on one loading sequence rather than a one. Charter flight catering at VOPB and charter flight catering at IXZ both cover a full three-cabin uplift, counted against the loading sheet and staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at Port Blair
A single wide-body reference code at Port Blair holds every stand to one loading sequence, which is what lets ad hoc airline catering slot into a scheduled rotation without reworking the ramp plan. Outstation catering, diversion catering and technical stop catering all run off that same sequence here, AOG included, across a multi-leg rotation, with the tray standard fixed even where the menu cycle changes week to week.
Commercial airlines →
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Private jet and FBO catering at VOPB
Across the GA terminal and the FBOs working the Port Blair field, the same wide-body reference code that governs the airline stands sets the ramp discipline business aviation moves under. Private jet catering here is run by our dedicated branch, delivered as FBO catering and business aviation catering on the identical cold chain and paperwork as a business jet catering order for an airline uplift.
Private jets →
Inflight catering rated by operators at Port Blair
Protocol teams on VVIP catering at Port Blair
Government flight department
Royal household
Charter operator
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Scheduled airline
“For a last-minute requirement at Port Blair (IXZ/VOPB), we contacted them as our airline ops catering supplier. The response time was good and we did not have to manage several local suppliers ourselves. We would use the service again without hesitation. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Scheduled airline
Nora — Turnaround Coordinator
“We booked airline catering in Port Blair for a flight operating through IXZ/VOPB. Everything arrived fresh, well presented, and easy for the cabin crew to organize before boarding. We had a smooth experience from order to delivery. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Private jet operator
Fernando — VIP Charter Manager
“I requested SPML for passengers departing Port Blair (IXZ/VOPB) and the labeling was excellent. The team confirmed the dietary details carefully and there was no confusion when the order arrived. That attention to detail makes a big difference onboard. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Charter operator
Pierre — Ad Hoc Operations Manager
Station data for aviation catering at Port Blair (VOPB / IXZ)
| Datum | Value |
|---|---|
| Longest runway | 3,290 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | VOPB |
Aviation catering FAQ for VOPB
Technical stop catering questions at IXZ
What operations gets asked every week about Port Blair.
Ask operations directly →Is halal, kosher and full SPML production available at Port Blair airport?
The protocol cell at our kitchen produces halal, kosher and the full range of IATA special meal codes, documented per passenger and per cabin before the cart is sealed.
Does IXZ need a fixed lead time, or can a specification change late?
Every order carries a working lead time set at booking, and each specification line inside it can still be revised up to the point the cart is sealed for loading.
When is protocol applied to VIP, VVIP and government flights at VOPB?
When a movement is flagged as VIP flight catering or government flight catering, the protocol file opens immediately and security-cleared staff are assigned before the kitchen begins production.
What does airside delivery look like for airline catering into Port Blair?
We move the sealed cart from kitchen to stand under escort and board it by hi-loader wherever the aircraft's galley calls for it, rather than leaving it at the foot of the stairs.
Which factors set airline catering cost at Port Blair airport?
The loader used, the cart configuration and the route from kitchen to stand all feed the quotation, alongside cabin count and specification, and the desk returns a figure rather than publishing a list price.
Commercial aviation catering near Port Blair
CBD / VOCX
IAF Camp
India · 277 km from Port Blair
Airline & VIP flight catering →
MGZ / VYME
Mkeik
Myanmar · 647 km from Port Blair
Airline & VIP flight catering →
TVY / VYDW
Dawei
Myanmar · 654 km from Port Blair
Airline & VIP flight catering →
Airline catering quote for Port Blair airport
Request a quote
Send us your catering needs for IXZ
Port Blair (IXZ / VOPB)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Port Blair, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Port Blair (IXZ)