About us
Three generations of halwai
Jaina Mohan opened its first kitchen in 2002. The trade came down through the family before that — the rules of thumb our grandparents cooked by are still the ones we use.
100% vegetarian kitchen. No onion, no garlic and Jain preparations on request.
Our story
Authenticity is never traded for novelty
We keep adding to the menu — the fusion counters, the international stations — but the base of it does not move. What our grandparents cooked, we still cook the same way, and we have not found a shortcut worth taking on a moong dal halwa.
The kitchen has been 100% vegetarian from the first day. No onion and no garlic across a whole menu is not an adaptation for us, and Jain preparations are cooked on their own line rather than improvised at the counter.
Today we are among the most-watched caterers in India on YouTube — 1.3M+ views — which mostly means a lot of people have watched our counters run.
Behind the kitchen
From order to service
Almost no caterer publishes this. It is the cheapest way for you to tell whether a kitchen is run properly.
- 1
Order confirmed
Menu locked three weeks out.
- 2
Sourcing
Vegetables bought daily. Nothing held over.
- 3
Prep kitchen
FSSAI-audited and ISO 9001:2015 certified.
- 4
Transport
Hot boxes, sealed, under 90 minutes.
- 5
Service
One server per 25 guests.
Certifications
On paper, not just in conversation
- FSSAI licence
- 22718584000117
- GSTIN
- 09ABMPJ0261F1ZT
- Quality
- ISO 9001:2015