Indian food is one of the most gluten-friendly cuisines in the UK — but only when the kitchen knows what to look for. The rice, dal, tandoori meats and most curry sauces are naturally gluten-free; the breads, some bhajis and a few thickeners are not.
This guide explains exactly which dishes are safe, what we change for coeliac guests, and how to order with confidence at Jaflong Tandoori.
Dishes that are naturally gluten-free
These are gluten-free as standard at Jaflong Tandoori. No substitution required.
- All plain basmati and pilau rice
- Tarka dal, chana masala, saag paneer
- Tandoori chicken, lamb tikka, paneer tikka (yogurt marinade)
- Rogan josh, korma, butter chicken, tikka masala (thickened with onion and coconut, not nuts)
- Madras, jalfrezi, vindaloo (no flour used)
- Plain basmati biryani (cooked separately from breads)
Hidden sources of gluten to ask about
These are the items where gluten most often appears in an Indian kitchen — even at restaurants that describe themselves as gluten-friendly.
- Naan, paratha, roti, kulcha — all contain wheat flour
- Bhajis and pakoras at some restaurants use a wheat-flour binder; ours use 100% gram flour (chickpea)
- Samosas — wheat-pastry, not gluten-free
- Some thickened sauces use flour or roux; we use onion and coconut purée instead — never nuts, never wheat flour
- Asafoetida (hing) is wheat-cut at most brands — we keep a pure asafoetida tin for coeliac orders
How we handle coeliac and gluten-free orders
We are not a 100% gluten-free kitchen — naan is baked in our tandoor, and breadcrumbs from cutlets are present in the prep area. For coeliac guests we follow a documented separation process:
- Tell us at booking or when you order; flag the ticket as 'GF / coeliac'
- We change gloves, use a freshly washed pan, and cook the dish in a separate corner of the line
- Pure asafoetida and dedicated spice pots are used for that ticket
- Rice is served from a fresh batch, not the bulk cooker shared with bread orders
Recommended gluten-free meal for two
A reliable order that pleases most palates without touching gluten.
- Starter: paneer tikka or tandoori chicken (no naan)
- Mains: chicken tikka masala + lamb rogan josh
- Sides: tarka dal, saag paneer, plain pilau rice
- Drink: mango lassi or kingfisher (gluten-free)
Frequently asked questions
Is Indian food gluten-free?
Most Indian curries, dals, rice and tandoori meats are naturally gluten-free. The exceptions are the breads (naan, paratha, roti), pastry-based samosas and some bhajis or sauces thickened with flour. At Jaflong Tandoori we use onion and coconut purée — never wheat flour and never nuts — to thicken our curries.
Do you have a gluten-free menu?
We do not print a separate gluten-free menu because most of our menu is already gluten-free. Tell us at booking or when you order and we will flag the ticket, change gloves and cook your dishes in a separated section of the line.
Is your basmati rice cooked separately for coeliac guests?
Yes — we serve coeliac orders from a fresh batch of basmati rather than the bulk cooker shared with naan-bread orders to prevent cross-contact.
Can I have a poppadom if I am coeliac?
Our poppadoms are made from urad lentil flour and are gluten-free by ingredient. We keep a sealed tin for coeliac orders to avoid cross-contact with breadbasket service.