Jain catering · Mumbai
Jain catering in Mumbai.
Real Jain, not Jain by removal.
Kravvia runs strict Jain catering across Mumbai from ₹850 a guest (drop-off from ₹650), from a fully isolated Jain kitchen since 2012. 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 menu written to either Vaishnav-friendly or strict spec.
That’s a fully isolated Jain kitchen. Since 2012.
- No onion / garlic
- No potato / ginger
- No beetroot / carrot
- No fermented after sundown
- Separate prep + utensils
- Strict or Vaishnav, in writing
The hard line
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. Dedicated kadhai, ladles, knives, cutting boards, plating tools: restarted after each washing cycle to avoid trace cross-contamination.
Strict or Vaishnav, in writing. Not a regular menu holding back a few ingredients. Where Vaishnav-friendly ends and strict Jain begins is named at the brief and written into the menu, and the Jain Dal Makhani is still the dish guests photograph.
Six rules
The isolated 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 the isolated Jain kitchen: no shared boards, no shared spice tins, no cross-contact with onion or garlic.
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.
Strict or Vaishnav, in writing
Vaishnav-friendly and strict Jain are different specs. Tell us strict or Vaishnav, root-permitted or not, at the brief, and the menu is planned and written to that before the event, not remembered on the day.
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.
What we cater
Functions, festivals, weddings. Strict Jain throughout.
Family functions
Birthdays, anniversaries, ayambil tap udyapan, rakhi, paryushan-aware lunches and dinners. Drop-off from 20 guests at ₹650, staffed service from 50 at ₹850, up to 200, with strict-spec dessert and Jain dahi-free preparations on tap.
From ₹650/guest
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
Weddings & receptions
Sangeet through reception. Jain Dal Makhani, Jain Paneer Makhani, Veg Kadai (Jain), Paneer Kadai (Jain). Dessert station with moong dal halwa in kesar milk. Add live counters in Jain spec.
From ₹850/guest
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
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 to ₹400/guest
Housewarming & pooja
Griha pravesh and pooja lunches from 20 guests. Prasad and mithai go on the thali before the priest sits; the strict Jain lunch goes out after aarti, held hot through an overrun.
From ₹650/guest
Jain office lunch
Jain office lunch, ₹160 to ₹190 a head.
The daily office lunch catering in Mumbai serves strict Jain plates alongside the regular line, from the same fully isolated Jain kitchen: no onion, garlic, ginger or roots, in the same delivery window. From 50 people across the office, weekly billing or a monthly retainer, no lock-in, and a free tasting for five first.
Areas served
Jain catering across Mumbai.
Plan your event
Wedding, corporate, festival
tell us the spec.
Strict Jain or Vaishnav-friendly? Wedding or corporate? Send us the brief. Priti replies herself.
Questions
Jain catering, answered.
What does real Jain catering actually require?
Six 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. A separate prep area, with no shared boards or spice tins. Four. Separate utensils. Five. Strict or Vaishnav-friendly, named at the brief and written into the menu. Six. Live counters run to the same spec. A fully isolated Jain kitchen has kept all six since 2012.
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, Veg Kadai (Jain), Paneer Kadai (Jain), 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, served before sundown), churro, waffle. From ₹850 per guest.
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 notice is the comfortable minimum, longer in peak season (October to February). Under-50-guest events: a week is usually workable. 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 (₹2,400/kg band). The sugar-free line is not sold as Jain: its Honey variety is excluded in Jain observance. For 50+ boxes the packaging can be branded with your name or message.
What areas in Mumbai do you cover for Jain catering?
Andheri East and West, Bandra, Juhu, Powai, BKC, Lower Parel, South Bombay, Vile Parle, Santacruz, Khar, Worli, Goregaon. The Jain kitchen is fully isolated: separate prep, separate utensils.
Talk to Priti
She replies herself, often in under an hour.
On Google
4.9 on Google, from 11 reviews.
“I ordered 8 kg alu matar during Ganpati. Preeti 's service was punctual, well packaged, safely delivered. Many guests came up to me and said it was really tasty. I appreciate the ingredients were also discussed beforehand to avoid any confusion. A very professional service, all in all”
“All the products are very good.. specially I’m a fan of their black dal..”
As published on Google Maps, unedited · refreshed Nov 2026
From the house file