Review of Dosa Point

The menu is marked with “gluten-free” labels. Interestingly the dosas are not normally GF, but all of them can be made so, resulting is a slightly less crispy dosa. I also ordered kale pakoras with chickpea batter, which are naturally GF but the waitress had to confirm they could be made “gluten-free”. Finally I tasted the chicken biryani.

I didn’t ask about cross-contamination risks given she went to check about the pakoras even though they were naturally GF, so I assumed this was about the frying oil, and that the dosa would be safe as well.

All of the food was delicious and well spiced.

However that afternoon I experienced a bit of heartburn and some light diarrhea the next morning. The day of I thought it was from the spices but it turns out it was my first time being glutened (was diagnosed celiac a month ago). Fortunately the cross-contamination was very light and the consequences are minimal.

If it’s not the frying oil, I assume the cause was the pan for cooking dosas, or the blender for making the batter. The biryani was probably not to blame as they didn’t use the dum method.

I didn’t ask about cross-contamination with respect to the pan they are cooked it, but after mentioned being celiac she seemed to be knowledgeable. Also had the kale pakoras and chicken biryani on top of a Madras masala dosa — all three were delicious and uncontaminated (as far as I can tell from an hour later). Overall I would recommend this restaurant, despite the odd mix of North and South Indian food.

How confident are you that this establishment takes safety precautions against cross-contact?

— Not very

Is there a gluten-free menu?

— Gluten-free items are marked on the main menu

How much of the menu is available gluten-free?

— Most/All

How would you rate the taste and quality of the gluten-free food you tried?

— Good

Other Characteristics

• Good for lunch