Ganesh Dosa

⚠️ Risks & cross-contamination

• There is at least one diner who flagged potential cross-contamination concerns around lentil sourcing, noting that lentils could come from a facility that also processes wheat. This suggests a potential risk area, though it’s centered on sourcing rather than an established practice.
• Another note from a separate review points out the importance of avoiding cross-contact in kitchens when dealing with allergies beyond gluten (e.g., nut allergies) due to shared equipment in some contexts. While this is about non-gluten allergies, it underscores the reality that cross-contact risk exists in shared cooking environments unless carefully managed.
• Overall, the most recent evidence strongly supports gluten-free preparation, but a cautious diner might still consider asking about ingredient sourcing (especially lentils) and confirm dedicated GF handling during their visit.