Our Place - South Indian Restaurant

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which increases the baseline cross-contact risk.
• Some items may be prepared on shared equipment or in shared oil, requiring careful confirmation for each dish.
• Reports indicate potential cross-contact concerns with certain fried items (e.g., onion-based fritters) and the oil used for frying; chefs have in some cases reassured guests about fresh oil, though this may affect wait times.
• External notes mention that some dosas on the broader gluten-free discussion can involve ingredients like semolina or barley in certain preparations, underscoring the importance of explicit, item-by-item confirmation.
• Overall, the safest approach is to have candid, explicit communication with staff about gluten exposure risk for each dish and preparation step.