Fifty-three questions, answered.

Weddings, corporate events, sangeets, receptions, anniversaries, festival parties and live cooking stations across Mumbai. Eight cuisines — Punjabi, Gujarati, Maharashtrian, Jain, Thai, Italian, Chinese, Mexican — plus regional thalis and a kids menu. The kitchen is 100% vegetarian with full Jain coverage.

Catering is Mumbai-only: Andheri, Bandra, Juhu, Powai, BKC, Lower Parel, South Bombay, Vile Parle, Santacruz, Khar, Worli, Goregaon. Ready-to-eat retort meals ship pan-India.

Drop-off catering: 20 guests. Buffet or full service: 50. Live counters: 100 — below that, the chef labour math doesn't work for either side.

Yes. For weddings and large corporate orders we set up a tasting at the Andheri kitchen — typically six to eight dishes from your shortlisted menu. WhatsApp +91 98207 11758 to book a slot.

Catering starts at ₹650 per guest for a four-course veg menu. Jain spec, live counters, premium menus and dessert stations push it higher. Quotes are custom — WhatsApp +91 98207 11758 with guest count and event date.

A chef plates food in front of guests — chaat, tandoor, pizza, pasta, churro, waffle, dosa or Asian wok. Nine formats are on the roster. The theatre-plus-freshness combination tends to be the highest ROI line in event catering.

Yes. The kitchen is 100% vegetarian — every dish across all eight cuisines, every event, every retort SKU. No non-vegetarian food is handled or served.

Catering is Mumbai and the wider MMR. The retort pantry range ships pan-India by courier — Pune, Delhi, Bengaluru, Ahmedabad and beyond.

BKC, Andheri East and West, Powai, Lower Parel, Goregaon, South Bombay, Vile Parle, Santacruz, Khar. The kitchen is at Hubtown Solaris, Andheri East — 10 to 35 minutes to most Mumbai office locations.

Yes. Kravvia runs weekly menu cycles for corporate clients — regional, healthy and international rotations. Minimum 25 plates per day on a five-day commitment.

Festival catering is on the core menu. Live counters (chaat, tandoor, churro), regional thalis, custom dessert stations, branded plating on request. Book four weeks ahead for festival peak.

Yes — exotic dry-fruit sweet boxes, sugar-free hampers, premium retort gift sets. Logo branding on the outer box for orders of 50+. Diwali, New Year, Rakhi, Holi.

For under-50-guest orders, often yes — depends on the day's kitchen load. WhatsApp +91 98207 11758 with the headcount and date; confirmation typically lands within the hour.

Yes. The Jain kitchen runs separate prep and utensils — no onion, garlic or root vegetables — so any corporate event can be staged to full Jain spec without compromise.

Yes — separate prep area, separate utensils, no onion, garlic or root vegetables. Jain Dal Makhani, Jain Paneer Makhani, Jain Amritsari Chana and Jain Malai Methi Matar are wedding regulars. The Jain dessert station carries moong dal halwa with kesar milk, gulab jamun and fresh fruit.

Yes. Receptions of 1,500-plus guests are on the roster. For weddings over 500, plan a 30-day notice and a tasting at the Andheri kitchen. Multiple live counters keep service smooth at scale.

The kitchen is 100% vegetarian by default. Beyond that: full Jain spec, gluten-free options, sugar-free dessert range, and dish-level labelling for guests with lactose or nut sensitivity. Send a spec sheet on WhatsApp and the menu plans around it.

Three-course veg wedding menu: from ₹850 per guest. Live counters add ₹200 to ₹400 per guest depending on format. Premium menu with Jain coverage and a dessert station: ₹1,400-plus per guest. Quotes are custom — WhatsApp +91 98207 11758 for one.

100 to 250 guests: one or two. 250 to 500: two or three. 500-plus: three to five, depending on format. The right number is more about cuisine balance than headcount — one savoury station, one sweet or dessert station is the working baseline.

100 guests. Below that, chef labour math doesn't balance for either side — a buffet from the regular menu is the better call.

Yes — fully equipped stations, plating, utensils, decor and the chef. The venue provides power (if outdoor) and a 6-by-6 ft footprint per station.

Yes. Most events do. Chaat plus pizza is the classic crowd combo. Tandoor plus pasta is the other regular. The kitchen suggests pairings based on guest profile.

Three hours from arrival to fully operational. The team handles equipment, uniforms and mise en place. The venue confirms footprint and power point the week before.

A genuine Jain kitchen is not a regular kitchen with the onion left out. It is a separate prep area, separate utensils, no roots (no onion, garlic, potato, ginger; in stricter spec, no beetroot or carrot), no fermented ingredients, and a cook who knows the difference between Vaishnav-friendly and strict Jain spec. Kravvia runs that kitchen separately from regular prep.

For a 200-guest sangeet or reception: Jain Dal Makhani, Jain Paneer Makhani, Jain Amritsari Chana, Jain Malai Methi Matar, Jeera Rice, plain paratha — plus a dessert station with moong dal halwa and kesar milk, gulab jamun and fresh fruit. Live counters in Jain spec: chaat (Jain), pizza (Jain), churro, waffle. Pricing from ₹850 per guest.

Both. Strict Jain: no onion, garlic, potato, ginger, beetroot, carrot or asafoetida — and dietary timing observed on request. Vaishnav-friendly: no onion, no garlic, root vegetables permitted. Send the spec sheet; the menu plans around it.

Yes. Four Jain SKUs are on the pantry shelf: Jain Dal Makhani (₹190), Jain Paneer Makhani (₹190), Jain Amritsari Chana (₹160) and Jain Malai Methi Matar (₹190). Each is prepared in the Jain kitchen with no onion, garlic or root vegetables. 12-month shelf life. Pan-India shipping.

Weddings of any size: 14 days notice is the comfortable minimum, longer in peak season (October to February). Under-50-guest events: a week is usually workable. WhatsApp +91 98207 11758 to lock dates.

Yes. The exotic dry fruit sweet line is fully Jain-friendly at ₹2,100/kg. A sugar-free Jain range is also at ₹2,100/kg. Logo branding on the box for orders of 50-plus.

Andheri East and West, Bandra, Juhu, Powai, BKC, Lower Parel, South Bombay, Vile Parle, Santacruz, Khar, Worli, Goregaon. The Jain kitchen is at Hubtown Solaris, Andheri East — 10 to 35 minutes to most Mumbai locations.

Loose sweets: 500g per variety. Gifting boxes: 1kg per box. Bulk corporate Diwali orders (50-plus boxes) are priced separately — WhatsApp for a quote.

Yes — cold-chain courier for perishables. Ice halwa and peda ship best within 48 hours. Dry fruit sweets and the sugar-free range have longer shelf life and ship pan-India reliably.

Yes. For 50-plus boxes, the outer packaging carries your logo, message or event name. Lead time is five business days for branded packaging.

Yes. The sugar-free line at ₹2,100/kg covers Honey, Cranberry, Anjeer, Dates and Blueberry. All are dry-fruit base, no added sugar — a complete diabetic-friendly gifting option.

Most of the range is naturally Jain-friendly — no onion, garlic or root vegetables in sweets. The exotic dry fruit range, ice halwa, peda, barfi and sugar-free range are all Jain-acceptable. Confirm specific spec on WhatsApp.

A retort pouch is a flexible, heat-sterilised food pack — the same technology used in MREs, hospital food and commercial ready-to-eat ranges worldwide. The sealed pouch is cooked under high pressure and temperature, killing bacteria without preservatives. FSSAI-approved. Kravvia's retort line is produced at the licensed Andheri facility.

12 months from production date, stored at room temperature. No refrigeration needed until opened. Once opened, transfer to a bowl and consume within 24 hours.

No — zero preservatives. The 12-month shelf life comes from the retort sterilisation process (heat plus pressure), not chemical additives. Ingredients match what you'd cook at home and what gets served at a catering event.

Two options. (1) Place the sealed pouch in boiling water for 5 to 7 minutes. (2) Snip and pour into a microwave-safe bowl, cover, heat for 2 to 3 minutes. Serve straight from the pouch or over rice, with bread or with parathas.

Yes. No refrigeration, no cooking beyond boiling water, 12-month shelf life — the format was designed for exactly this. Customers stock them for flights, long train journeys, road trips and Himalayan treks where finding good vegetarian food is hard.

Thirteen SKUs: Dal Makhani, Paneer Makhani, Amritsari Chana, Malai Methi Matar, Chana Masala, Rajma Masala, plus four Jain versions (no root veg) and three breakfast options. All vegetarian, all preservative-free. Full range at kravvia.in/shop.

Currently pan-India only. For NRI gifting, order to an Indian address and have family forward the parcel. International shipping is on the roadmap.

Damaged, swollen or broken-seal pouches are replaced at no cost — WhatsApp a photo within 48 hours of delivery. Unsealed or correctly delivered pouches are non-returnable under food safety regulations. Damaged-in-transit claims are always honoured.

Weddings and large corporate events: 14 days notice is ideal. Under-50-guest events can often turn around in a week. WhatsApp +91 98207 11758 to lock dates.

More than 7 days before the event: full deposit refund. 3 to 7 days before: 50% of the deposit is retained for kitchen prep. Less than 72 hours: deposit is non-refundable. Reschedules are accommodated when notified early — WhatsApp the kitchen as soon as possible.

Outstation events within a 150 km radius (Pune, Nashik, Lonavala) are catered with a travel surcharge depending on distance and team size. WhatsApp the event details and a quote follows.

Full-service bookings include the service team — captain, servers, and a station attendant for each live counter. Drop-off catering is food-only. Buffet setups always include a captain. Specify preference at enquiry.

Standard terms: 30 to 50% advance to confirm the booking, balance due the day before or on the day of the event. Bank transfer or UPI. Corporate clients on recurring accounts can request net-30.

Yes. Kravvia holds a valid FSSAI licence covering both catering operations and the retort production facility at Hubtown Solaris, Andheri East. Licence details on request.

Most Indian and regional dishes can be prepared gluten-free — rice-based mains, dal, curry and Jain preparations are naturally gluten-free. The kitchen is not, however, fully segregated for gluten, so trace cross-contamination is possible. Flag celiac sensitivity at enquiry.

Yes. The sugar-free dessert range matches the sweets line and is available at events. For diabetic guests, reduced-sugar versions of select dishes can be prepared and clearly labelled at the buffet. Mention at enquiry.

Many Indian dishes — gravies, sweets, kormas — carry cashews, almonds or other nuts as core ingredients. The kitchen cannot be guaranteed nut-free. For severe nut allergies, flag at booking and the menu plans accordingly.

Kravvia was founded in 1999 by Priti S Shah — a culinary entrepreneur who began catering family weddings out of Andheri and grew the kitchen over 25 years into one of Mumbai's women-led culinary houses. She is still on the tools and replies to WhatsApp herself.