In 1999, in a home kitchen in Andheri, Priti S Shah cooked her first paid order — fifty plates, a Jain wedding, a borrowed second oven. Twenty-five years later, the same kitchen runs eight cuisines from a production floor at Hubtown Solaris, ships thirteen ready-to-eat SKUs across India, and holds a single discipline: every plate, at every scale, must taste the same.
Kravvia grew event by event. Family weddings became corporate cafeterias. A four-dish Punjabi spread became a Punjabi–Jain–Gujarati–Maharashtrian– Thai–Italian–Chinese–Mexican canon, all vegetarian, all from one pass. In 2012 a second kitchen opened — fully isolated, dedicated to Jain service, with its own utensils, its own supply chain, its own cooks. In 2022 a retort production line went live: vapour-seal technology, twelve-month shelf life, no preservatives, ever.
The mission has not moved. Support and grow women-driven enterprises while cooking the best vegetarian food in Mumbai. Every senior role — in the kitchen, on the floor, in supply chain — is held by a woman. Hire by hire, year by year, for twenty-five years.