Re: Good GF Indian Food?

[Guest guest]

I know this is not the area you wanted but Ajanta in Berkeley is

really good and Lachu has a basic understanding of the issues -- if

you stay away from the fried appetizers and any dish containing wheat

(you can ask) you should be ok. They use a separate tandoori oven for

naan, so tandoori dishes are generally ok.

I've had pretty good luck eating out at Indian restaurants (mostly

north-style) by just avoiding naan, anything fried, and asking about

wheat flour in any dishes (like kaftas).

On Wed, Aug 6, 2008 at 10:42 AM, seamaiden399 <seamaiden399@...> wrote:

> Hey, I was wondering if anyone could recommend any restaurants with

> safe, vegetarian GF Indian dishes around the Sunnyvale/Mountain View

> area? A friend wants to go out to an Indian restaurant and I'm really

> craving Indian food, but have had trouble with CC (dosas being made on

> same surface as rava dosa etc.) Any recommendations? If there's a

> really fantastic option in San Francisco I might be up for that, too...

>

> TIA! -

>

>

[Guest guest]

If you go for Northern Indian you won't have the dosa trouble (though I've eaten at Dosa's in SF and never had trouble with their gf dosas being contaminated by their one wheat style of dosa.. maybe I was just lucky, because I hadn't even considered the possibility!). Northern Indian restaurants would not normally put gluten flour in anything except the obvious samosas, pakoras, and breads; any deep fried appetizer... The sauces would not normally have any added flour, nor would the Tandoori, so you'd be fine with pretty much any entree. Always check the individual restaurant, of course!

**************Looking for a car that's sporty, fun and fits in your budget? Read reviews on AOL Autos. (http://autos.aol.com/cars-BMW-128-2008/expert-review?ncid=aolaut00050000000017 )

[Guest guest]

That's true, but pakoras tend to be deep fried in the same oil as the samosas which are definitely coated in wheat flour... I have always been steered away from all of the fried appetizers at Indian restaurants. In fact, most of them have steered me away from the papadam, too, which normally would only be made of gram (chick pea) flour and maybe rice flour. But some restaurant managers have told me either that (1) the papadam is made outside the restaurant, so they can't guarantee it wasn't cross contaminated or (2) the gram flour they use is sometimes mixed with a little wheat (or at least they think it might be).

But on the whole, I've found dining out at Indian restaurants the most pleasant dining out experience to be had post-diagnosis, since the main entrees are gf without having to be made so just for me...

In a message dated 8/6/08 3:50:48 PM, vacevedobolton@... writes:

A lot of pakoras are actually made with chickpea flour.

**************Looking for a car that's sporty, fun and fits in your budget? Read reviews on AOL Autos. (http://autos.aol.com/cars-BMW-128-2008/expert-review?ncid=aolaut00050000000017 )

[Guest guest]

Mantra is a great option in Palo Alto. Most everything is Gluten Free.

-Vlada Breiburg

From: seamaiden399@...Date: Wed, 6 Aug 2008 17:42:04 +0000Subject: [ ] Good GF Indian Food?

Hey, I was wondering if anyone could recommend any restaurants withsafe, vegetarian GF Indian dishes around the Sunnyvale/Mountain Viewarea? A friend wants to go out to an Indian restaurant and I'm reallycraving Indian food, but have had trouble with CC (dosas being made onsame surface as rava dosa etc.) Any recommendations? If there's areally fantastic option in San Francisco I might be up for that, too...TIA! -

[Guest guest]

A lot of pakoras are actually made with chickpea flour.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Viviana Acevedo-Bolton

Stanford University

Civil and Environmental Engineering

vivianaa@...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"los hermanos sean unidos, esa es la ley primera, que sino los devoran los de afuera..."

~ FierroFrom: TrVerb@... <TrVerb@...>Subject: Re: [ ] Good GF Indian Food? Date: Wednesday, August 6, 2008, 3:27 PM

If you go for Northern Indian you won't have the dosa trouble (though I've eaten at Dosa's in SF and never had trouble with their gf dosas being contaminated by their one wheat style of dosa.. maybe I was just lucky, because I hadn't even considered the possibility! ). Northern Indian restaurants would not normally put gluten flour in anything except the obvious samosas, pakoras, and breads; any deep fried appetizer... The sauces would not normally have any added flour, nor would the Tandoori, so you'd be fine with pretty much any entree. Always check the individual restaurant, of course!

************ **Looking for a car that's sporty, fun and fits in your budget? Read reviews on AOL Autos. (http://autos. aol.com/cars- BMW-128-2008/ expert-review? ncid=aolaut00050 000000017 )

[Guest guest]

Papadam are also often seasoned with asafoetida/hing seasoning, which

is often made with wheat flour.

-

In fact, most of them

> have steered me away from the papadam, too, which normally would

only be made

> of gram (chick pea) flour and maybe rice flour. But some restaurant

managers

> have told me either that (1) the papadam is made outside the

restaurant, so

> they can't guarantee it wasn't cross contaminated or (2) the gram

flour they use

> is sometimes mixed with a little wheat (or at least they think it

might be).

>

[Guest guest]

Thanks for the recommendation- I've been to Shiva's once long ago and

I was fine after eating there, so maybe I'll give it another try. I

agree that homemade Indian food is the best.

Here's the wikipedia entry on Asafoetida:

http://en.wikipedia.org/wiki/Asafoetida

I use it occasionally (there is a Whole Foods variety made with rice

and another brand from London) but it's definitely an acquired taste.

There are some GF papads like Sharods (not quite sure about the name,

but they are packaged in England for export) but a lot of the ones

I've found in Indian markets contain asafoetida and they never break

down the components... Luckily most of the pre-packaged Indian meals

tend not to contain it, but it pops up in unexpected places, like

pre-made chutney or homemade bean dishes.

-

> , what is asafoetida/hing? I've never heard of it, and I always

> assumed if the papadums weren't contaminated in the deep fryer they

were ok.

>

> Naren

>

[Guest guest]

Wikipedia isn't always that accurate. Most common brands of asafoetida

use wheat flour instead of rice flour. You just have to read the label

of the spice in the market (which is how I found that most contain

wheat flour). The thing is when asafoetida is listed on products as a

sub-ingredient, the components aren't broken down (rice OR wheat

flour) so you have no way of knowing. I mentioned that it doesn't

contain wheat flour sometimes (two brands that I have found) and that

I use those brands.

Hope this helps. Since you don't seem to use the seasoning, it

shouldn't make that much of a difference. *shrug*

> >

> > > , what is asafoetida/hing? I've never heard of it, and I

always

> > > assumed if the papadums weren't contaminated in the deep fryer they

> > were ok.

> > >

> > > Naren

> > >

> >

> >

> >

>