Kravvia editorial

Notes from the kitchen.

Long-reads on Mumbai catering, hosting craft, regional cuisines and the Kravvia method — written by Priti and the editors.

The Lead · Catering

Jain catering in Mumbai: how a real Jain kitchen works

Strict Jain spec is not a regular kitchen with the onion left out. The separated prep, the asafoetida calibration, and three questions every host should ask before booking.

6 min read3 May 2026

The File · 38 more reportsCatering · Hosting · Recipes · Brand

Catering

Corporate catering in Mumbai: a buyer's playbook

From a 25-person board lunch in BKC to a 1,500-guest annual day in Goregaon — five questions that separate caterers who can deliver from caterers who can't.

3 May 20267 min read

Hosting

Why a live counter does the work of two waiters

Nine live-counter formats, the two-counter rule for a 200-guest event, and the cost line most hosts misread.

3 May 20265 min read

Brand

Twenty-five years on: a conversation with Priti Shah

Kravvia's founder on the 1999 Jain wedding that started it, why the second kitchen was the hard year, and the case for the retort line.

3 May 20266 min read

Recipes

The Mumbai weeknight pantry, stocked properly

Tiffin services, retort pouches and home-cooked dal — the working math for an Andheri or BKC weeknight, with the trade-offs spelled out.

3 May 20265 min read

Catering

Punjabi wedding catering in Bandra West

What a 400-guest Punjabi reception in Bandra demands — live tandoor, slow-cooked dal makhani from the previous evening, and the loading-dock logistics that decide the night.

3 May 20267 min read

Catering

Jain wedding catering in Juhu: the separation rule

Juhu Jain weddings of 200 to 400 guests need more than onion removal — they need a separated Jain prep area, a rebuilt aromatic base, and a tasting that is itself Jain.

3 May 20267 min read

Catering

Board lunch catering in BKC: the highest-stakes meal

A 25-to-50 person board lunch in BKC is the corporate meal where the caterer is judged on logistics as much as flavour. The four dietary requirements and the 20-minute setup window.

3 May 20266 min read

Hosting

Sangeet catering in Andheri West: the late-night spread

The sangeet is the most food-forward event in a Mumbai wedding week — what holds for two hours, what photographs, and which two live counters carry the night.

3 May 20266 min read

Catering

Gujarati thali catering in Powai: the four-flavour balance

A proper Gujarati thali holds sweet, tart, spice and mild on the same plate at once — and the balance is the technical exercise most caterers underestimate.

3 May 20266 min read

Catering

Thai catering in Lower Parel: the coconut cream problem

Thai curry held at standard banquet temperature breaks within 40 minutes. The warmer protocol that keeps the green curry intact for a three-hour service window.

3 May 20266 min read

Hosting

Birthday party catering in Vile Parle: kids to milestone

From a 40-guest first birthday with a waffle bar to a 200-guest fiftieth with a live chaat counter — the Kravvia format for either end of the Vile Parle birthday spectrum.

3 May 20265 min read

Catering

Marwadi thali catering in Santacruz: the dal-baati spec

A Marwadi thali has its own grammar — dal baati in clay-oven form, churma sweetened to anchor, ker sangri where the season permits. What Kravvia plates for Santacruz weddings.

3 May 20267 min read

Catering

Italian catering for Goregaon annual days, 200 to 800

The Italian-plus-Indian combination handles a mixed Mumbai workforce without forcing dietary corners. How Kravvia runs two pizza chefs at a 400-guest annual day.

3 May 20266 min read

Catering

Indo-Chinese at a Khar reception: the wok-char rule

Paneer Chilly without wok-char is reheated curry. Why every functional Indo-Chinese spread at a Khar reception needs a live wok station.

3 May 20266 min read

Hosting

Diwali catering and corporate gifting in Worli

Worli office Diwali events and residential society parties — the chaat counter that anchors the night, and the corporate mithai box programme priced ₹700 to ₹1,200.

3 May 20266 min read

Hosting

Housewarming catering in Malad: the four-generation lunch

Ghar pravesh lunches in Malad span four generations on one guest list. The kids' corner, the Jain section, and a buffet that holds for the two-hour service window.

3 May 20265 min read

Catering

Sindhi catering for a mehendi in Andheri East

Sai bhaji, Sindhi kadhi and bhuga rice at an Andheri East mehendi — one of Mumbai's most underused regional spreads, and what it requires for 80 to 200 guests.

3 May 20266 min read

Hosting

The Powai birthday counter: pizza oven plus pasta station

A live pizza oven turns the queue into the event. The throughput math, the power-supply audit, and why two chefs are the upgrade above 100 guests.

3 May 20265 min read

Catering

Maharashtrian thali catering in Dadar: varan to puran poli

Dadar Maharashtrian families know the difference between varan and amti the moment they taste the dal. What a proper thali plates and how Kravvia calibrates the heat of the Veg Kolhapuri.

3 May 20266 min read

Catering

Mira Road housing society catering, 200 to 500 residents

Society events run high-volume, multi-diet and committee-budgeted. The format that handles a Jain section, a Maharashtrian table and 300 children at the same evening.

3 May 20266 min read

Catering

Daily office lunch catering in Andheri East

MIDC and Marol offices need a five-day rotation that does not repeat — Kravvia's standing programme runs four standard sets plus a regional Friday at ₹180 to ₹280 per person.

3 May 20265 min read

Hosting

Live chaat counter at a Vile Parle wedding

The chaat counter at a Vile Parle wedding draws a queue inside sixty seconds — and the difference between a chaat specialist and a generalist line cook shows at scale.

3 May 20265 min read

Catering

Sugar-free mithai that earns a place on the table

A fruit plate is not an answer. Kravvia's sugar-free range — date-syrup halwa, stevia gulab jamun, jaggery barfi — sits on the same dessert table as the full-sugar selection.

3 May 20266 min read

Hosting

Khow suey live counter at Andheri weddings

The Burmese coconut curry noodle, assembled by each guest from a row of condiments, is one of the most photographed counters at any 200-to-400 guest Andheri wedding.

3 May 20265 min read

Catering

Corporate cocktail catering in Worli, 80 to 200 guests

A Peninsula Business Park product launch is a branding event before it is a catering one — passed bites, no buffet wall, and the live counter that opens at the 75-minute mark.

3 May 20266 min read

Hosting

Mexican catering in Bandra West: the texture problem

Soggy nachos and pre-assembled tacos are the failure mode at every Mexican spread. Why the live counter is structural, not decorative.

3 May 20265 min read

Hosting

Holi party catering in Andheri West

Outdoor format, hungry post-colour crowd, often Jain-mixed — Holi catering in Andheri West runs on the welcome drinks station and the chaat counter, in that order.

3 May 20265 min read

Hosting

Rakhi catering in Santacruz: family lunch, not event food

A 60-guest Rakhi lunch in Santacruz is benchmarked against a very good family kitchen, not a wedding spread. The format Kravvia plates for the multi-family afternoon.

3 May 20265 min read

Catering

Mumbai Wedding-Season Catering Shifts — A May 2026 Field Read

May is the inter-season. Wedding kitchens pivot to corporate volume, Rakhi gifting prep starts early, and September's wedding season gets locked now.

4 May 20265 min read

Brand

Eight Cuisines, One Kitchen — How Kravvia Holds Standard Across the Canon

Punjabi, Jain, Gujarati, Maharashtrian, Thai, Italian, Chinese, Mexican — eight cuisines from one Mumbai kitchen. Depth at this breadth is a structural achievement, not a marketing claim.

4 May 20267 min read

Brand

1999, Santacruz: The Kitchen of Two — A Founder's Note from Priti S Shah

Twenty-five years before the eight-cuisine catering, before the 13-SKU retort line, Kravvia was a kitchen of two in a 1999 Santacruz flat. This is what scaled.

4 May 20268 min read

Brand

The Jain Promise: Why Kravvia Built a Second Kitchen in 2012

In 2012, Kravvia erected a fully isolated Jain prep area at Hubtown Solaris — separate utensils, separate spice grinder, no root vegetables, no compromise.

4 May 20268 min read

Catering

Jain Corporate Catering in BKC — A Buyer's Briefing

BKC offices book Jain menus for 30–40% of board lunches. Here's what to spec, what to ask, and what a proper Jain kitchen looks like at scale.

3 May 20267 min read

Catering

Jain Wedding Catering in Bandra West — Kravvia

Bandra West weddings at Taj Lands End and Sea Princess demand Jain menus without compromise. Kravvia has run them since 1999.

4 May 20265 min read

Catering

Live-Counter Catering for Mumbai Corporate Events — A Buyer's Playbook

Mumbai's corporate event circuit runs on live counters. Nine of them at Kravvia — tandoor at 480°C, 90-second wood-fire pizza, build-your-bowl khow suey. Here's how to brief them.

4 May 20268 min read

Brand

Twelve Months, Ambient, No Preservatives — How Kravvia's Retort Line Holds

Twelve months at room temperature. No preservatives. Thirteen SKUs out of a Mumbai catering kitchen, shipping pan-India. The food engineering that lets Kravvia hold its line at month eleven.

4 May 20267 min read

Recipes

From Kitchen to Pouch — How Kravvia's Catering Dal Makhani Survives 12 Months

Whole urad dal, simmered six hours, finished with butter and cream. Here is exactly what changes — and what doesn't — when the catering recipe meets retort sterilisation at 121°C.

4 May 20268 min read

Brand

Nasik Fields to Mumbai Plate — Kravvia's Sourcing Discipline

The vegetables on a Kravvia wedding plate started in a Nasik field 36 hours earlier. Sourcing discipline is what separates a reliable catering kitchen from one that gets lucky on Tuesday.

4 May 20267 min read

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