In 1999, in a home kitchen, Priti S Shah cooked her first paid order: fifty plates, a Jain wedding, a borrowed second oven. Twenty-seven years later, the house runs eight cuisines out of FSSAI-licensed partner kitchens 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 to one standard. In 2012 Jain service moved to a fully isolated kitchen: separate prep, separate utensils.
The mission has not moved. Support and grow women-driven enterprises while cooking the best vegetarian food in Mumbai. Every senior role (on the floor, in operations, in supply chain) is held by a woman. Hire by hire, year by year, since 1999.