RTI started serving up wholesome food at moderate prices at Bombay House in 1948. Decades later, canteen food at Tata HQ continues to come from the RTI kitchen and is served by liveried delivery boys, carrying the RTI delicacies, neatly packed in baskets to the workstations of each employee.

Destitute Parsi women were employed in the hand embroidering and tailoring divisions of RTI to enable them to earn livelihoods. They lovingly sewed children's and ladies' garments and also started the preservation of 'gara', a 19th century craft.

Sheramai Tata, a cousin and sister-in-law of late Naval Tata, who was trained by Swiss pastry chefs and took over as the head of the confectionary department, trained the RTI chefs to make a variety of cakes, including the delicately layered mille-feuille, a classic French dessert.