Choolaah

⚠️ Risks & cross-contamination

• There is no dedicated gluten-free facility, and cross-contamination remains a documented risk due to shared kitchen equipment.
• Official materials acknowledge cross-contamination potential in the kitchen environment.
• While recent diners report proactive glove changes and allergy-note practices, there are still historical reports of reactions linked to gluten-containing components in shared kitchens.
• The safest approach is to communicate clearly about your celiac needs, specify gluten-free handling, and avoid items that have historically caused issues for some diners (for example, naan-based or cross-contact-prone components).