64 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. All production 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.

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 arrange a tasting: 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, Asian wok or khow suey. Nine formats are on the roster. The theatre-plus-freshness combination tends to be the highest ROI line in event catering.

Yes. All production is 100% vegetarian: every dish across all eight cuisines, every event. No non-vegetarian food is handled or served.

No. Kravvia caters in Mumbai only, across 12 areas from Andheri and Bandra to Worli and Goregaon.

Kravvia's house party catering in Mumbai starts at ₹650 per guest for 20 to 60 guests: four courses delivered hot and plated, with no staff or chafing dishes in the flat. A buffet with service staff from ₹850 suits 50 to 80 guests on a terrace; a live counter from ₹1,200 needs 100 guests. Santacruz, Khar, Bandra and Juhu included.

Kravvia's published card: hot drop-off from ₹650 per guest from 20 guests, a buffet with service staff from ₹850 from 50, and live counters such as wood-fired pizza, live pasta or the churro bar from ₹1,200 from 100. Strict Jain from ₹850, and every menu is vegetarian. Book four weeks ahead for an office party across the October to February peak, two to three for a dinner at home. WhatsApp +91 98207 11758.

Twelve corridors have their own pages: BKC, Andheri East, Andheri West, Powai, Lower Parel, Goregaon, Vile Parle, Santacruz, Khar, Bandra West, Worli and South Bombay. Office orders also run to Juhu. Delivery timings are confirmed at booking.

Yes. Kravvia's daily office lunch programme delivers hot vegetarian lunch to Mumbai offices Monday to Friday between 12:30 and 1:00 PM: ₹160 to ₹190 a head plus GST, 50-employee minimum, eight cuisines on rotation with a weekly menu vote, no lock-in, and a free 5-person tasting before you commit.

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 and sugar-free hampers. 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 production 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.

At Kravvia, a Mumbai caterer founded in 1999, corporate catering starts at ₹650 per guest for hot drop-off (from 20 guests), ₹850 for a buffet with service staff (from 50) and ₹1,200 with live counters (from 100). The daily office lunch programme runs ₹160 to ₹190 a head plus GST, 50-employee minimum, no lock-in.

Kravvia's individually packed office meal boxes start at ₹160 a head plus GST for one main course with roti, dal, rice, salad, papad and pickle, ₹170 for two main courses and ₹190 with a starter or a sweet, delivered hot to Mumbai offices Monday to Friday between 12:30 and 1:00 PM. Minimum 50 employees, no lock-in. Details at kravvia.in/catering/corporate/meal-boxes.

Kravvia's daily office lunch in Mumbai costs ₹160 to ₹190 a head plus GST: hot vegetarian meals delivered Monday to Friday between 12:30 and 1:00 PM, eight cuisines on rotation with a weekly menu vote, and strict Jain plates alongside. The minimum is 50 employees, billing is weekly or a monthly retainer, there is no lock-in, and a free 5-person tasting comes first.

Kravvia caters Mumbai board meetings, client reviews and training days from 20 guests: drop-off working lunches from ₹650 per guest, plated board service from ₹850. Delivery covers the twelve corporate corridors, from BKC and Lower Parel to Worli, Powai, Andheri East and South Bombay, plus Juhu. All food is vegetarian, with strict Jain on request. WhatsApp +91 98207 11758 with headcount and time.

Kravvia prices Mumbai office parties from its published card: hot drop-off from ₹650 per guest (from 20 guests), a buffet with service staff from ₹850 (from 50) and live counters such as chaat, tandoor or churro from ₹1,200 (from 100). Diwali 2026 falls on Sunday 8 November; book four weeks ahead for October to February.

Yes. Kravvia's daily office lunch is a weekday lunch subscription for Mumbai offices: hot, tiffin-style vegetarian lunches at ₹160 to ₹190 a head plus GST, from 50 employees, delivered Monday to Friday between 12:30 and 1:00 PM. Billing is weekly or a monthly retainer, there is no lock-in, and a free 5-person tasting comes first. Strict Jain plates run alongside.

On Kravvia's published card, 100 guests run from ₹65,000 as hot drop-off (₹650 a guest), from ₹85,000 as a buffet with service staff (₹850 a guest) and from ₹1,20,000 with live counters (₹1,200 a guest), each extra counter adding ₹200 to ₹400 a guest. Strict Jain from ₹850 a guest, and every menu is vegetarian. WhatsApp +91 98207 11758 with the date and the format.

At ₹160 to ₹190 a head plus GST, 100 employees on a five-day week cost ₹80,000 to ₹95,000 a week before GST: ₹16,000 a day for one main course with roti, dal, rice, salad, papad and pickle, ₹17,000 for two main courses and ₹19,000 with a starter or a sweet. The minimum is 50 employees, billing is weekly or a monthly retainer, there is no lock-in, and a free 5-person tasting comes first.

From ₹1,70,000 as a buffet with service staff (₹850 a guest) and from ₹2,40,000 with live counters (₹1,200 a guest), each extra counter adding ₹200 to ₹400 a guest, on Kravvia's published card. Annual days of 200 to 1,500 guests run live counters, regional thalis, a kids menu and a dessert station, with strict Jain served apart. Book about four weeks ahead from October to February.

Yes, separate prep area, separate utensils, no onion, garlic or root vegetables. Jain Dal Makhani, Jain Paneer Makhani, Veg Kadai (Jain) and Paneer Kadai (Jain) are wedding regulars. The Jain dessert station carries moong dal halwa with kesar milk, gulab jamun and fresh fruit.

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

All production 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.

Weddings price from the published card: drop-off from ₹650 per guest (four-course, from 20 guests), buffet with service staff from ₹850 (from 50), events with live counters from ₹1,200 per guest (from 100); each counter adds ₹200 to ₹400 per guest. Premium menus are quoted on WhatsApp: +91 98207 11758.

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. Kravvia 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, beetroot or carrot), no fermented food after sundown, and a menu written to either Vaishnav-friendly or strict Jain spec. That kitchen is kept fully separate from regular prep.

For a 200-guest sangeet or reception: Jain Dal Makhani, Jain Paneer Makhani, Veg Kadai (Jain), Paneer Kadai (Jain), 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, served before sundown), churro, waffle. Pricing from ₹850 per guest.

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

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 ₹2,400/kg, boxed from eight pieces at ₹560. The sugar-free line is not sold as Jain: its Honey variety is excluded in Jain observance. 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 fully isolated: separate prep, separate utensils.

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 Kravvia as soon as possible.

No. Kravvia's catering is Mumbai-only: Andheri, Bandra, Juhu, Powai, BKC, Lower Parel, South Bombay, Vile Parle, Santacruz, Khar, Worli and Goregaon.

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.

Kravvia, listed on Google as Kravvia Catering Services, is a women-led vegetarian caterer in Mumbai, founded in 1999 in Santacruz by Priti S Shah. It caters offices, weddings and house parties in eight cuisines from ₹650 per guest and runs strict Jain service. Head office: Hubtown Solaris, Andheri East. Kravvia, spelt with two Vs, is a caterer; it is not KRVIA, the architecture college.

Kravvia's catering, mithai and the food in its hampers are produced to Kravvia's specification in FSSAI-licensed partner kitchens. 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. Production 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. Production 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 and has grown the business since then into one of Mumbai's women-led culinary houses. She is still on the tools and replies to WhatsApp herself.