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

Eight cuisines is a number that hides a logistics problem

Most catering kitchens in Mumbai handle two to three cuisines well and badge the rest. Kravvia operates eight at standard: Punjabi, Jain, Gujarati, Maharashtrian, Thai, Italian, Chinese, Mexican. Each cuisine has its own sourcing cycle, its own technique discipline, its own anchor chef. The kitchen at Hubtown Solaris is sectioned accordingly.

This piece is about what "depth at breadth" actually requires.

Punjabi · Jain · Gujarati · Maharashtrian — the regional core

The four Indian cuisines anchor 70% of the kitchen's catering volume. Punjabi covers the wedding canon: dal makhani simmered overnight, dum aloo Punjabi, paneer makhani with kasuri methi finish, tandoori roti from a 480°C clay oven. Jain runs on a fully isolated kitchen built in 2012 — no onion, no garlic, no root vegetables, separate utensils, separate spice grinding. Gujarati and Maharashtrian thalis sit alongside as the regional anchor: undhiyu, dal-dhokli, puran poli, batata vada, modak. The four cuisines share an Indian spice room but draw from cuisine-specific masala blends ground weekly.

Thai · Italian · Chinese · Mexican — the international canon

The four international cuisines were absorbed formally between 2015 and 2018. The decision wasn't to add menu items — it was to source the right aromatics and build preparation protocols that match the rigour of the Indian work.

Thai

Lemongrass, galangal, kaffir lime, Thai basil — sourced fresh, pounded in-house. Green curry, red curry, khao soi, papaya salad, tom yum. The pastes are made the morning of service, not held overnight, because the volatile oils degrade quickly.

Italian

Pasta dough cold-ferments for 48 hours before service. The pizza forno runs at 90 seconds per pizza. Hand-stretched, never machine-pressed. Marinara is from-scratch: San Marzano-style tomatoes reduced down with garlic, basil, oregano. Pasta types rotate by event — penne, fusilli, fettuccine, ravioli, gnocchi.

Chinese

The wok station runs live wok-hei at events — high-heat, fast-toss preparation that gives the smoke-and-char note that's impossible to fake. Five Asian sauces, three protein swaps for vegetarian and vegan briefs. Schezwan-spec dishes use authentic Sichuan peppercorns ground fresh.

Mexican

Corn tortillas sourced from a Mumbai grain miller who imports the right corn. Salsa verde with tomatillos, salsa roja with dried chillies. The burrito and quesadilla counters run live at events. Refried beans cooked from scratch — never canned.

What "depth at breadth" actually means

For a host or corporate buyer, the practical implication of eight cuisines is this: the kitchen can deliver a wedding reception with a Punjabi main spread, an Italian pasta live counter, and a Thai khow suey station — all hitting the same execution standard because each cuisine has been tested across hundreds of events over the past decade.

The thali tradition matters here. A Marwadi family booking a Bandra reception expects a different rajasthani spread than a Maharashtrian family in Vile Parle. A south Indian wedding in Powai expects a separate idli-dosa-vada station. The kitchen runs all of this from the same Hubtown Solaris floor — sectioned by cuisine, supervised by cuisine-specific anchor chefs, never blended.

Sourcing cycles per cuisine

• Indian: daily Nasik vegetable arrival, weekly spice grinding, daily paneer from Khar suppliers
• Thai: twice-weekly fresh aromatics import (lemongrass, galangal)
• Italian: 48-hour dough cycle, weekly cheese delivery, monthly olive oil rotation
• Chinese: daily wok prep mise-en-place, weekly Asian sauce refresh
• Mexican: weekly tortilla cycle, daily salsa prep

None of these cycles can be shortcut. The eight cuisines work because each has a cycle that fits its ingredients.

Pricing across the canon

Kravvia catering starts at ₹650+ per guest for a single-cuisine vegetarian spread. A two-cuisine event starts at ₹950+. Three or more cuisines (the typical wedding format) starts at ₹1,400+ per guest with live counters included. Eight-cuisine events — the showpiece corporate annual day or product launch — typically run ₹1,800+ per guest depending on counter mix.

The pricing reflects the underlying logistics. Eight cuisines means eight sourcing chains, eight technique disciplines, eight anchor chefs and their teams. The per-guest band reflects what it actually costs to deliver Punjabi, Thai and Italian to the same standard at the same event.

For a host: what to ask before booking

• Confirm the cuisine count expected at the event
• Specify the Jain percentage of the guest list (the kitchen needs 48 hours dedicated prep)
• Confirm allergens and dietary specs (gluten-free, nut-free, sugar-free)
• Lock the live counter mix at least 10 days before the event
• Schedule a tasting at Hubtown Solaris for 200+ guest events

WhatsApp Priti at +91 98207 11758 to plan a multi-cuisine menu for your event.