No onion. No garlic. No root vegetables. No compromises. Dedicated prep line, separate sourcing, Paryushan-ready operations — and a cross-contamination guarantee in writing.
For every Jain brief, we operate as a separate kitchen. Different prep tables, different utensils, different sourcing — staffed by team members trained in Jain dietary law. We send you a signed cross-contamination protocol with every quote. If you find a violation, we refund the entire event.
Most "Jain" caterers omit a few ingredients. We rebuild the kitchen.
Every dish — from dal to pulao to gravy — re-engineered without alliums. We use asafoetida, ginger, fresh herbs, and a Kathiyawadi spice tradition that never needed alliums to begin with.
No potato, no carrot, no beetroot, no radish, no turmeric root. Our Jain menu is built around above-ground produce: leafy greens, gourds, paneer, dairy, legumes, grains, fresh fruit.
Jain ingredients arrive through a dedicated supplier chain — vetted, labelled, stored apart. No shared crates with non-Jain produce, ever.
Dedicated stainless-steel counter, dedicated utensils colour-coded yellow, dedicated chef. No cross-tool, no cross-board, no cross-knife.
We accommodate Paryushan (no green vegetables), Ayambil (no salt/spice/dairy), upvas, and ekasana on briefed dates. Tell us the festival, we'll deliver the protocol.
Jain tradition asks that food not sit beyond sunset. For event catering, we plate within the window — and brief the venue.
From the supplier dock to the buffet table, every step is auditable.
Jain confirmation captured at quote stage. Festival dates, family preferences (e.g. no green vegetables during Paryushan), guest count of pure Jain vs mixed.
Order placed with our Jain-vetted suppliers 72 hours pre-event. Crates labelled "JAIN ONLY" in yellow. Stored on dedicated shelving.
Jain prep starts before any non-Jain prep. Yellow-coded boards, knives, pots. Dedicated chef supervises every dish. No staff rotation mid-brief.
Jain burners only. Fresh oil drawn from a separate batch. Each gravy tasted by the Jain chef before plating.
Sealed in single-use Jain-labelled containers, loaded last, unloaded first. Chain-of-custody log signed at pickup & delivery.
Jain station physically separated from non-Jain buffet. Dedicated server. Signage in English & Gujarati. No cross-serve, no shared ladles.
Three menu directions — Kathiyawadi, North Indian, Pan-Indian Fine — all 100% Jain.
All menus include Paryushan, Ayambil & upvas variants on request. Custom builds welcome.
"We catered our daughter's wedding through Tattvam — 450 guests, 100% Jain, with Paryushan dates in the middle of the planning. They handled every nuance. The Jain station was visibly separate. Not a single elder complained — which, if you know Jain weddings, is the highest praise."
"Our community Paryushan event has 300+ pure Jain attendees. After two disappointing caterers, we found Tattvam. They sent the cross-contamination protocol in writing. Their Jain chef came personally to walk us through. Year three with them now."
"My boardroom is half Jain, half not. Tattvam runs both menus side by side, every lunch, without a single mix-up in 18 months. The Jain colleagues actually thank me for the food now."
All prices reflect the additional sourcing, prep, and ops overhead of a dedicated Jain line.
Three things, in order of importance: (1) no cross-contamination — separate prep line, separate utensils, separate sourcing; (2) no onion, no garlic, no root vegetables — re-engineered recipes, not omissions; (3) festival-aware operations — Paryushan, Ayambil, upvas, ekasana all accommodated when briefed.
Yes — completely, on every dish on the Jain line. Our entire Jain menu is built around above-ground produce: leafy greens, gourds, paneer, dairy, legumes, grains, fresh fruit. Asafoetida and dried-ginger powder replace alliums where needed; turmeric powder (processed from rhizome) is acceptable in some Jain traditions and we'll confirm your specific community's view at brief stage.
Operationally: separate stainless-steel prep counter, separate colour-coded (yellow) utensils, separate burner block, separate oil source, separate storage shelves. Procedurally: Jain prep starts before any non-Jain prep; the Jain chef does not rotate to other briefs mid-event; chain-of-custody is logged from supplier dock to buffet plate. We send the full written protocol with every quote.
Yes. Our Jain ops scale to 2,000-guest events across multi-day weddings (mandap, mehendi, reception). The same protocol applies — what changes is the number of dedicated Jain stations on-site and the size of the Jain prep team allocated to your brief.
20 boxes for the Jain Essential daily programme. 30 guests for Jain Executive events. 100 guests for Jain Premium weddings. Below those thresholds, the per-head ops overhead becomes unsustainable for a dedicated line — we'll recommend collaborators if your event is smaller.
Yes. Paryushan menus omit green vegetables (in addition to the standard Jain restrictions). Ayambil menus omit salt, spice, dairy, and oil. Upvas (fasting) days are accommodated with sabudana, singhada, rajgira, fresh fruit, and milk-based options. Tell us your festival dates at brief, and we'll structure the daily menu accordingly.
This is most of what we do. We run a clearly-labelled, physically-separated Jain station alongside the main buffet, with a dedicated Jain server and signage in English & Gujarati. No shared ladles, no shared serving utensils. Your Jain guests get the same fine-dining standard as everyone else.
Yes. Every Jain quote includes our written cross-contamination protocol. If you find a violation during your event, we refund the entire event — no questions, no proof beyond your word required. We've issued the guarantee on every Jain event since 2026 and have not had to honour the refund. We intend to keep it that way.
Within the hour during business hours (Sun–Fri, 9am–7pm). Our Jain chef personally reviews every Jain brief before we send the quote — we do not auto-template Jain enquiries. For instant chat, WhatsApp is fastest.
Our Jain chef reviews every brief personally. Response within the hour during business hours.
Our Jain chef will personally review your brief and respond within the hour during business hours. Confirmation also sent to your inbox.