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. Kravvia's Jain kitchen protocol has run continuously since Priti S Shah built it out in 2012, serving the four largest corporate clusters in the western suburbs: 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. In 2012, Kravvia built a second, fully isolated prep environment: separate utensils, separate prep team, a floor plan that prevents cross-contact with the standard kitchen. No root vegetables enter that section. No onion, no garlic, no potato, no carrot, no beet. The 2012 investment was documented in Kravvia's founder timeline as “The Jain promise. A second kitchen, fully isolated. No compromise.” That infrastructure has run continuously for 13 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. Corporate HR teams and executive assistants who have managed these programmes report the same short-list of requirements:

• 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.
• Separate prep team: Staff who work the Jain line should not handle non-Jain dishes on the same shift. This is standard Jain-compliant kitchen protocol.
• 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.

Kravvia's 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, ginger-forward 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, house-churned 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
• Veg Pulao: seasonal vegetables, Jain spice profile, no onion
• Phulkas / Tandoor Roti: served fresh from the kitchen on site-delivery formats

Dessert (rotating)

• Moong Dal Halwa: slow-cooked split moong, desi ghee, sugar; Jain-compliant year-round
• Gajar Halwa: note: carrot (a root vegetable) is excluded in full Jain observance; the Kravvia team substitutes Lauki Halwa or Coconut Barfi on Jain-specific contracts

Same-Day Tasting, Next-Day Start

Kravvia can often accommodate a tasting visit on the same business day for corporates located in SEEPZ, MIDC, and Marol, a scheduling advantage most caterers serving the corridor cannot match.

For new contracts, Kravvia structures tasting sessions: a 6–8 dish spread covering the proposed rotation, served at the exact portion sizes and container formats the daily programme would use. This removes guesswork from the procurement decision.

Lead time for a new daily-lunch contract is typically 5–7 working days from tasting sign-off: covering FSSAI documentation, container inventory, and route confirmation for the delivery address.

Pricing

Jain corporate catering at Kravvia starts from ₹650 per guest. Jain-specific overhead (isolated kitchen run costs, 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. A tasting can typically be arranged within 48 hours. WhatsApp Priti at +91 98207 11758 to plan your menu.