Jain Corporate Catering in Andheri East: Kravvia

Jain-compliant since 2012. Built for SEEPZ, MIDC and Marol.

Andheri East is not a backdrop for Kravvia. It is where Kravvia's head office sits. A fully isolated Jain kitchen (separate prep, separate utensils) has run continuously since 2012 under Priti S Shah, serving the Andheri East corporate clusters: SEEPZ, MIDC Marol, Marol Naka, and Chakala. Reliability matters more than any other variable in a daily-lunch programme: the food has to arrive hot, on schedule, every single day.

The Jain kitchen is not a modification of the main line. Since 2012 Kravvia has specified a fully isolated Jain kitchen (separate prep, separate utensils), produced to Kravvia's specification in FSSAI-licensed partner kitchens, with no cross-contact with the standard run. No root vegetables enter that section. No onion, no garlic, no potato, no carrot, no beet. Kravvia's founder timeline records it as “The Jain promise. A fully isolated Jain kitchen: separate prep, separate utensils.” That separation has run continuously for fourteen years.

What a Daily Jain Corporate Programme Actually Requires

Running a 5-day-a-week Jain lunch contract is operationally different from catering a one-off event. The requirements come down to a short list:

• Kitchen isolation: Cross-contact with standard prep (shared tongs, shared steam tables, shared oil) disqualifies a caterer for observant employees. The kitchen must run Jain-only on days the contract specifies.
• No root vegetables, at all: Potato, onion, garlic, carrot, radish, turnip, beet are excluded by Jain dietary law. Dishes that rely on these as base aromatics must be reformulated, not approximated. Kravvia's Jain menu is built from the ground up on asafoetida (hing), cumin, and dried spice blends in place of onion-garlic masala.
• Dedicated utensils: Pots, pans, ladles, and transport containers used for Jain service must not be shared with standard catering. This is a procurement and logistics commitment, not a kitchen-floor commitment alone.
• Consistent execution at scale: A 50-cover office lunch must taste identical on day 1 and day 90 of a contract. That requires documented recipes, not chef memory.

The Jain kitchen meets every item on that list by design, not by accommodation.

Sample Jain Corporate Lunch Menu

The following is a representative Jain daily-lunch rotation drawn from Kravvia's live menu. All dishes are prepared without onion, garlic, or root vegetables. Portions and rotation frequency are adjusted per contract specifications.

Starters

• Hara Bhara Kabab: spinach, green peas, paneer, shallow-fried; no potato binder in the Jain variant
• Corn Tikki: sweet corn, fresh coriander, pressed on the tawa
• Corn Capsicum Samosa: mini format, wheat pastry, green chilli and coriander filling

Main Course

• Veg Kadai: bell peppers, tomato, cumin-coriander masala, no onion-garlic base
• Veg Jalfrazi: stir-fried mixed vegetables, dried red chilli, hing tempering
• Paneer Kadai: fresh paneer, capsicum, Jain-adapted kadai masala
• Palak Paneer: spinach purée, fresh paneer, no onion-garlic

Dal

• Dal Fry: toor dal, cumin, tomato, asafoetida; rotated with moong dal on alternate days

Rice & Bread

• Jeera Rice: long-grain basmati, whole cumin, clarified butter
• Jain Pulao: a catering dish of peas and capsicum, Jain spice profile, no onion, no carrot
• Phulkas / Tandoor Roti: served fresh from the kitchen on site-delivery formats

Dessert

• Moong Dal Halwa: slow-cooked split moong, desi ghee, sugar; Jain-compliant year-round

Tasting first, then a start date

New contracts start with the same free tasting as the daily office lunch programme: five lunch boxes (three cuisines, one Jain, one continental) on a Wednesday or Thursday of your choice, for your team to eat and vote on. For a Jain-led contract, name the Jain count at the brief so the Jain box reflects the rotation. This removes guesswork from the procurement decision.

If two-thirds of the team say yes, the daily programme starts the Monday after the team votes yes, with the delivery window and route confirmed in between.

Pricing

A daily Jain office lunch runs ₹160 to ₹190 a head (50-employee minimum, no lock-in); Jain events start from ₹650 per guest as drop-off and ₹850 with service staff. Jain-specific overhead (the isolated Jain run, dedicated utensil sets, and the smaller batch economics of a separate prep line) is incorporated into the per-head rate rather than billed as a surcharge. The rate quoted at tasting is the rate on the invoice.

Minimum cover count, delivery frequency, and menu rotation depth are fixed at contract stage. Multi-month contracts are quoted on a consolidated basis.

How to Book

Call or WhatsApp the Kravvia team directly with your office address, estimated cover count, and target start date. The five-box tasting runs on a Wednesday or Thursday of your choice. WhatsApp Priti at +91 98207 11758 to plan your menu.