Indian Cuisine · 29 dishes
Indian catering in Mumbai.
Kravvia's Indian catering in Mumbai: twenty-nine vegetarian dishes across five courses, from ₹650 a guest. The section every Mumbai brief starts from, all available to a strict Jain specification when the brief calls for it.
5 groups · all vegetarian · tap a dish to add it to your spread
- Hara Bhara KababTap to add
- Rajma KababTap to add
- Corn TikkiTap to add
- Vegetable CutletTap to add
- Mini Punjabi SamosaTap to add
- Mini Paneer Capsicum SamosaTap to add
- Corn Capsicum SamosaTap to add
- Green Peas GhughraTap to add
- Veg KadaiTap to add
- Veg MakhaniTap to add
- Veg KolhapuriTap to add
- Veg JalfraziTap to add
- Veg HandiTap to add
- Dum Aloo PunjabiTap to add
- Paneer MakhaniTap to add
- Paneer KadaiTap to add
- Palak PaneerTap to add
- Paneer Tikka MasalaTap to add
- Dal FryTap to add
- Dal MakhaniTap to add
- Dal TadkaTap to add
- Jeera RiceTap to add
- Veg PulaoTap to add
- Veg BiryaniTap to add
- Hyderabadi BiryaniTap to add
- Moong Dal HalwaTap to add
- Gajar HalwaTap to add
- Gulab JamunTap to add
- RabriTap to add
What it costs
From ₹650a guest, drop-off
From ₹850buffet with staff, or strict Jain
From ₹1,200with live counters
Kravvia publishes its bands rather than quoting in private. Event catering starts from Rs 650 per guest, buffet with service staff from Rs 850, strict Jain service from Rs 850, and premium formats with live counters from Rs 1,200. Final quotes move with headcount, menu depth, date and venue.
See the full rate cardAsked before every booking
Can the Indian menu be served to a strict Jain specification?
Yes. Kravvia has run strict Jain service since 2012: no roots, not simply no onion and no garlic, prepared in an isolated Jain kitchen. Say so at the brief stage and the whole Indian section is rebuilt to spec.
What does Indian catering cost per guest in Mumbai?
From Rs 650 per guest for a four course vegetarian drop off menu, from Rs 850 for buffet with service staff, and from Rs 850 for strict Jain service. Final quotes move with headcount, menu depth, date and venue.