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.
A Jain wedding in Juhu is not a dietary accommodation overlaid on a regular catering plan. It is the entire spread, served to a crowd that grew up eating real Jain food and recognises every shortcut. The Kravvia rule before the menu conversation begins is operational: the Jain kitchen is a separate kitchen. Separate prep area, separate boards, separate vessels, separate serving utensils, and a cook whose first instinct is to ask rather than assume. Kravvia has run Jain weddings on this premise since 2012, and the Jain wedding remains the category that most distinguishes a serious caterer from a competent one.
What Juhu Jain wedding guests expect
Guest counts for Juhu Jain weddings typically run 200 to 400 for a reception, with mehendi and sangeet events in the 100 to 200 range. The crowd is often a mix of strict Jain (no roots, no fermented food after sundown, asafoetida only where the family's spec permits) and Vaishnav-friendly guests who have some flexibility. We brief our serving staff on the distinction and label every dish clearly.
Juhu venues (the bungalow lawns near Juhu Beach, the hotel ballrooms off Juhu Tara Road) tend to have good service access. The real complexity is the Jain spec itself: a menu that is genuinely deep, not a stripped-down version of a regular menu.
The Kravvia Jain wedding spread
Our Jain wedding menu is built from the ground up. Starters: Hara Bhara Kabab (Jain), Rajma Kabab (Jain), Corn Tikki (Jain), Green Peas Ghughra. Main course: Jain Dal Makhani (slow-simmered urad dal without onion, garlic or roots; rebuilt with tomato depth and cashew paste), Jain Paneer Makhani, Veg Kadai (Jain), Paneer Kadai (Jain). Rice: Jeera Rice and Veg Pulao (Jain). Breads: plain paratha, missi roti from the live Tandoor.
Dessert at a Jain wedding is a strong suit: Moong Dal Halwa with kesar milk, Gulab Jamun, Rabri with fresh fruit. We don't serve anything fermented. So no yoghurt-based desserts, and all cream is confirmed fresh.
Pricing band
Kravvia prices this from the published rate card: drop-off from ₹650 per guest from 20 guests, a buffet with service staff from ₹850 from 50 guests, live counters from ₹1,200 per guest from 100 guests, and strict Jain service from ₹850 per guest. The final quote moves with headcount, menu depth, date and venue.
Booking notes
Juhu wedding bookings need 14 days' notice as the comfortable minimum, longer from October to February, and 30 days with a tasting for weddings over 500 guests. A tasting is complimentary for confirmed bookings of 150+ guests. We'll also walk you through the Jain spec in detail at the tasting so you can flag any family-specific restrictions (paryushana purity, no ginger, etc.).
WhatsApp Priti at +91 98207 11758 to plan your Juhu Jain wedding menu.
Frequently asked
Is the Jain kitchen completely separate? Yes. It is a fully isolated Jain kitchen, in place since 2012: separate prep area, separate boards, separate utensils. Not a shared kitchen with Jain substitutions.
Do you handle paryushana-level Jain spec? We can. Tell us at booking stage: paryushana spec (no green vegetables, no eggplant, stricter root policy) requires a 21-day notice so we can source appropriately.
What's the lead time for a 300-guest Jain reception? 14 days is the comfortable minimum with a confirmed menu and count; allow longer from October to February.
Can you do a Jain tasting? Yes, our tasting menu includes Jain items specifically, not just the regular spread with Jain labelling.
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