Dishoom

⚠️ Risks & cross-contamination

• The kitchen is not dedicated to gluten-free cooking, which raises cross-contamination concerns for people with celiac disease.
• A number of accounts note that many GF options are labeled “may contain gluten,” and some dishes historically highlighted as GF at other times have changed. Open-air or shared equipment areas can increase risk.
• Diners have reported a range of outcomes, from safe experiences with extensive allergen guidance to incidents where cross-contact or gluten exposure occurred despite staff efforts.
• While staff are often described as knowledgeable and communicative, the open-kitchen environment and the need to rely on online allergen guides create a non-negligible safety ambiguity for strict celiacs.