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 · 52 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

Catering | Hosting | Brand

Mumbai Monsoon Corporate Catering: The Last-Week-of-May Shift

Nine days separate Mumbai's inter-season lull from the monsoon arrival window. Here is what corporate event managers must lock in before the humidity changes everything.

24 May 20265 min read

Catering

Corporate Catering in BKC, Mumbai — A Buyer's Field Guide

BKC hosts 200,000 office workers and some of Mumbai's most demanding corporate tables. Here is how to spec, source and execute catering for any brief.

24 May 20268 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

2006, BKC: How Kravvia Ran 200 Corporate Covers a Day — and Kept the Home-Kitchen Finish

In 2006, Kravvia's first corporate client needed 200 office lunches daily in BKC. Here is what scaling a wedding kitchen into a five-day operation actually required.

24 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

Brand

2018, Andheri East: How Eight Cuisines Arrived in One Mumbai Catering Kitchen

By 2018, Kravvia ran Italian, Thai, and Mexican alongside five Indian traditions — eight cuisines in one FSSAI-licensed vegetarian kitchen. Here is why.

24 May 20268 min read

Brand

2022, Andheri East: The Engineering Behind Kravvia's Zero-Preservative Retort Line

Thirteen SKUs, 12-month shelf life, zero preservatives. The food-engineering decisions Priti S Shah made to build a vegetarian retort that doesn't taste like one.

24 May 20268 min read

Brand

Women-Led Catering in Mumbai: The Labour Economics of Building a Culinary House from 1999

In 1999 Santacruz, Priti S Shah entered a wedding-catering market structured entirely around male-run operations. Here is what changed, and what compounded.

24 May 20268 min read

Catering

Jain Corporate Catering in Andheri East — Kravvia

Kravvia's Hubtown Solaris kitchen has run isolated Jain prep since 2012. Daily-lunch programmes for SEEPZ, MIDC and Marol corporates from ₹650/guest.

24 May 20265 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

Catering | Brand

Mumbai Mithai Shop Online — 2026 Buyer's Guide

Seven categories, ₹700–2,100/kg, five festival cycles: everything Mumbai buyers need to order mithai online from a catering house that makes it fresh.

24 May 20267 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

Recipes | Brand

Diwali Corporate Gifting Boxes Mumbai — How 200 Employees Get Fed and Gifted in October

13 retort SKUs plus 7 mithai categories. How a Mumbai corporate gifting brief for 200 employees works, from lead time to custom box.

24 May 20267 min read

Recipes | Brand

Four SKUs, Eleven Months In — How Kravvia Engineers a Jain Retort Dal That Holds

Four Jain SKUs. Twelve months shelf life. No onion, garlic, or root vegetables — and no loss of flavour at month eleven. The engineering behind the pouch.

24 May 20267 min read

Brand

Pan-India Ready-to-Eat Shipping Without a Cold Chain: What 12-Month Ambient-Stable Retort Food Unlocks

13 SKUs. 12-month shelf life. No refrigeration. Kravvia's retort line ships pan-India to tier-2 cities, defence canteens, IT campuses, and NRI households.

24 May 20267 min read

Brand

Three Numbers That Define Kravvia's Sustainability Case: 12 Months, Zero Cold Chain, One Honest Problem

Retort ships ambient, wastes nothing over 12 months, and faces one real recyclability gap in India's 2026 infrastructure. The full audit.

24 May 20267 min read

Recipes | Brand

Ready-to-Eat Dal Makhani — Buy Online in India | Kravvia

12-month shelf life. Zero preservatives. Kravvia's slow-cooked retort dal makhani ships pan-India from a Mumbai kitchen founded in 1999.

24 May 20267 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

Catering

Vegetarian Wedding Catering in Juhu, Mumbai — Kravvia

200–600 guests. Multi-cuisine receptions across Juhu's banquet halls and beach-facing properties. Kravvia has run this brief since 1999.

24 May 20265 min read

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