From five-star hotels to cafés, Indian chefs are leading the gluten-free movement — creating safe dining spaces for celiacs and food allergy warriors.
Living with any special dietary requirement in India — beyond the familiar realm of vegetarianism — often feels like navigating an obstacle course. In a country where food is a cultural heartbeat, seeking true understanding from F&B establishments can feel like a distant hope. Veganism may be embraced as a lifestyle choice, but when dietary restrictions are medically mandated, the experience carries heavier baggage: the endless search for gluten-free kitchens, the fear of cross-contamination, the struggle to be taken seriously — or worse, being dismissed as “fussy.”
When I was diagnosed with celiac disease a few years ago, my world shifted overnight. Suddenly, every meal became a test of vigilance. For someone who loves to travel — and whose job demanded constant journeys — food, once a source of joy, turned into a constant shadow of anxiety. The fear of falling ill was no longer abstract; it was stitched into every menu, every bite, and every new city I set foot in.
After countless hiccups and far too many trial-and-error meals, I was fortunate to encounter a few extraordinary chefs across India who felt nothing short of God-sent. In gleaming hotel kitchens and bustling city restaurants, they crafted dishes that were not only safe but also genuinely delicious — a rare luxury when living with celiac disease. More than the food itself, it was their empathy that nourished me: the way they listened carefully, grasped the seriousness of my condition, and created a space where I could finally exhale. For once, I could sit at a table without fear, trusting that what arrived before me would not betray my body.
At The Oberoi Grand in Kolkata, Chef Karuna Banerjee left an imprint on my journey that I will never forget. She not only curated every meal during my stay but went beyond expectation — baking gluten-free bread in a freshly cleaned oven so I could carry a simple sandwich for my flight home. It was a gesture of generosity and grace that still warms my heart. By the time I arrived in Kolkata, after a relentless multi-city trip, I had gone nearly five days without a fresh, warm meal — surviving instead on bananas, plain rice, and handfuls of nuts. Exhausted and ready to give up, I finally asked to speak with the chef, hoping against hope for one safe plate of food. What I received was more than nourishment: Karuna crafted thoughtful, gluten-free dishes over the two days of my stay, restoring not just my appetite but also my faith in the kindness of kitchens. She was, in that moment, nothing short of God-sent.
At Vivanta Ernakulam in Kochi, Chef Binu Vasu became another saviour in my gluten-free journey. He did more than simply plate a safe meal — he informed the entire kitchen and restaurant staff about my dietary restriction and even arranged for a section of the kitchen to be scrubbed clean, ensuring there would be no chance of cross-contamination. It was one of my work trips to Kochi, and I had resigned myself to something simple — perhaps a stew with appam, which I knew could be made gluten-free. But when I explained my condition, Binu was refreshingly candid: their usual ingredients weren’t guaranteed to be safe. Rather than take a risk, he chose another path. Reading my disappointment, he offered to create something special on the spot — a plate of grilled prawns, golden and glistening, with creamy mashed potatoes and tender vegetables. It was a dish born of empathy and skill, and in that moment, it tasted like true luxury: food I could trust.
At the Four Seasons Hotel Bengaluru at Embassy ONE, Chef Mohammad Rehan demonstrated what true hospitality feels like. In the midst of a bustling kitchen during a full-day event where I was presenting, he carved out a spotless corner just for my meals — a quiet safeguard against the chaos of cross-contamination. What followed was nothing short of extraordinary: a Thai green curry, fragrant and layered with flavour, easily one of the best I have ever tasted. Dinner was no less memorable — delicate rice noodles tossed with chicken, served with cutlery kept aside solely for me. Every detail, every precaution, was thought through. As Chef de Cuisine, Rehan’s mastery was evident not just in the depth of flavours but in the way he turned a simple request into an experience of trust and delight.
All three chefs ensured I got fresh, safe and hot food for all my three meals and while this may not seem like much to most people, but this is a luxury for Celiacs. Communicating with chefs at a busy restaurant can often be a hit & miss situation and trust me I have had more misses than hits leading to weeks of being sickly. Hence, these three Chefs need the special applaud and I hope the Chefs across the industry can be educated and emphatic to such requests.
India’s food & beverage establishments are yet to gain the knowledge of aggressive food allergies and intolerances, but the learning process has begun. One can dine out at restaurants, other than hotel chains, in larger cities like Sante Spa and Boteco to name a few in Bengaluru and Greenr Café in the NCR region and many more across the country. The government-initiated Millet movement has also enhanced the awareness, and many restaurants and cafes are adding millet-based gluten free dishes to their menus, especially in local & regional Indian cuisine.
From larger metropolitan cities to cities like Jaipur and Goa also have many allergens friendly options now, with many running cloud kitchens that serve up safe & delicious meals like Glutena in Jaipur and Chiffon Tree in Bangalore. Some restaurants are also identifying & labelling their menus with allergens to ensure customers are aware of the ingredients of each dish. These maybe limited in numbers but the awareness is growing and I am glad that we live in times that we are able to witness this progress in the Indian F&B industry.
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