Real Jain catering.
Not Jain by removal.
A genuine Jain kitchen is not a regular kitchen with the onion left out. It’s a separate prep area, separate utensils, no roots, no fermented food after sundown, and a dedicated Jain cook who knows the difference between Vaishnav-friendly and strict spec.
That’s the Kravvia Jain kitchen. Since 1999.
What Jain catering actually means.
No root vegetables. No onion, garlic, potato, ginger, beetroot or carrot. Strict spec adds asafoetida and select green leafy preparations. Gravies are rebuilt on tomato, cashew paste and kasuri methi, not on the missing ingredient.
No fermented food after sundown. Curd, idli/dhokla batter, vinegar, yeast breads: scheduled out for the strict observance window. Chaturmas (the four-month rainy season) extends the rule to all daytime fermentation as well; we plan menus around the calendar.
Separate prep, separate utensils. Jain mise en place is set up before any onion or garlic touches a board. Dedicated kadhai, ladles, knives, cutting boards, plating tools: restarted after each washing cycle to avoid trace cross-contamination.
A dedicated Jain cook. Not a regular cook holding back a few ingredients. Someone who has been running the Jain station for years, who knows where Vaishnav-friendly ends and strict Jain begins, and whose Dal Makhani is the dish guests photograph.
The Kravvia Jain kitchen
runs on six rules.
No root vegetables
The hard line. No onion, no garlic, no potato, no ginger, no beetroot, no carrot. Strict spec extends the list further. We rebuild gravies on tomato depth, slow-roasted cashew paste, careful butter and kasuri methi. The Jain version doesn't taste like it's missing anything.
No fermented food after sundown
Chaturmas-aware. During the four-month rainy season, and every day after sundown for strict spec, fermented preparations are off. Curd, idli batter, dhokla batter, vinegar, breads with yeast: scheduled out. We plan around the calendar, not around it.
Separate prep area
Jain orders are prepped in their own corner of the kitchen: no shared boards, no shared spice tins, no cross-contact with onion or garlic. The Jain station is set up before regular prep begins.
Separate utensils
Dedicated kadhai, ladles, knives and cutting boards for Jain prep. Utensils are restarted after every washing cycle to avoid trace cross-contamination. Garnish, plating tools and serving spoons follow the same rule.
Dedicated Jain cook
A cook who knows the difference between Vaishnav-friendly and strict Jain spec, and who's been running the Jain station for years, not weeks. Tell us strict or Vaishnav, root-permitted or not, and the menu is planned to that.
Live counters in Jain spec
Chaat (Jain), pizza (Jain), churro, waffle. Every live counter format adapts to Jain spec without losing the theatre. Mise en place runs through the same separate-prep, separate-utensil discipline used across Kravvia's partner kitchens.
Functions, festivals, weddings. Strict Jain throughout.
01 · Format
Family functions
Birthdays, anniversaries, ayambil tap udyapan, rakhi, paryushan-aware lunches and dinners. Plated for 30 to 200, with strict-spec dessert and Jain dahi-free preparations on tap.
From ₹650/guest
02 · Format
Festivals & religious
Paryushan, Diwali, Mahavir Jayanti, ayambil, Akshay Tritiya. Chaturmas-aware menus that plan around fermentation, sundown timings and root-vegetable substitutions without compromise.
From ₹650/guest
03 · Format
Weddings & receptions
Sangeet through reception. Jain Dal Makhani, Jain Paneer Makhani, Jain Amritsari Chana, Jain Malai Methi Matar. Dessert station with moong dal halwa in kesar milk. Add live counters in Jain spec.
From ₹850/guest
04 · Format
Corporate Jain catering
Daily lunches, board meetings, Diwali parties, leadership offsites: Jain spec for the team that needs it without isolating the meal. Across BKC, Andheri, Powai, Lower Parel.
From ₹650/guest
05 · Format
Live counters in Jain spec
Chaat (Jain), pizza (Jain), churro and waffle adapt cleanly. Mise en place runs through separate-prep, separate-utensil discipline. Three-hour setup. Min 100 guests.
+₹200–400/guest
06 · Format
Jain ready-to-eat retort
Four Jain SKUs from the Kravvia retort line: Dal Makhani, Paneer Makhani, Amritsari Chana, Malai Methi Matar. 12-month shelf life, zero preservatives, pan-India shipping.
₹160–₹190 / pouch
Four Jain SKUs.
12-month shelf life.
Jain catering across Mumbai.
Wedding, corporate, festival
tell us the spec.
Strict Jain or Vaishnav-friendly? Wedding or corporate? Send us the brief. Priti replies herself.
Jain catering, answered.
What does real Jain catering actually require?
Four hard rules. One. No root vegetables: no onion, garlic, potato, ginger, beetroot, carrot. Two. No fermented food after sundown, with chaturmas (the four-month rainy season) extending the rule into daytime. Three. Separate prep and utensils, with no shared boards or spice tins. Four. A dedicated Jain cook who knows the difference between Vaishnav-friendly and strict spec. Kravvia runs all four since 1999.
Strict Jain versus Vaishnav-friendly: what's the difference?
Strict Jain: no onion, garlic, potato, ginger, beetroot, carrot, asafoetida (some kitchens permit), no fermented food after sundown, chaturmas-aware. Vaishnav-friendly: no onion, no garlic, root vegetables permitted, fewer timing constraints. Tell us which spec. The menu plans accordingly.
What's on a typical Kravvia Jain wedding spread?
For a 200-guest sangeet or reception: Jain Dal Makhani, Jain Paneer Makhani, Jain Amritsari Chana, Jain Malai Methi Matar, Jeera Rice, plain paratha, plus a full dessert station (moong dal halwa with kesar milk, gulab jamun, fresh fruit). Live counters in Jain spec available: chaat (Jain), pizza (Jain), churro, waffle. From ₹850 per guest.
Can I order Jain ready-to-eat retort meals from Kravvia?
Yes. Four Jain SKUs: Jain Dal Makhani (₹190), Jain Paneer Makhani (₹190), Jain Amritsari Chana (₹160), Jain Malai Methi Matar (₹190). Prepared in the Jain kitchen, no onion, no garlic, no root vegetables. 12-month shelf life. Pan-India shipping.
How does the kitchen handle paryushan and chaturmas?
Paryushan menus are planned weeks ahead: strict spec, fermented preparations scheduled out, sundown timing observed for the relevant days. Chaturmas (mid-July to mid-November) extends the fermentation rule into the day; we plan menus around the four-month window without forcing the host to flag it dish by dish.
How far in advance should I book Jain catering?
Weddings of any size: 14 days minimum, earlier for peak season (October–February). Under-50-guest events: often a week. Paryushan and chaturmas-aware menus: book three to four weeks ahead. WhatsApp +91 98207 11758 to lock dates.
Do you have Jain Diwali and festive sweet boxes?
Yes. The exotic dry fruit sweet line is fully Jain-friendly (₹2,100/kg band). A sugar-free Jain range sits alongside it (₹2,100/kg band). For 50+ boxes the packaging can be branded with your name or message.
What areas in Mumbai do you cover for Jain catering?
Eleven corridors with their own corporate landings: Andheri East, Andheri West, BKC, Powai, Lower Parel, Goregaon, Vile Parle, Santacruz, Khar, Bandra West, Worli. The Jain kitchen runs fully separate: dedicated prep, dedicated utensils, delivery timings confirmed at booking.