Re: Re: Indian Food

[Guest guest]

Beware!! Many of these Indian restaurants use spice packets

containing gluten in their dishes. I had been getting a moderate to

mild reaction from these traditionally gluten-free dishes such as

chicken curry and then somehow found this out last year. Punjab on

Eddy and Mason is where I read the spice packet indgredients. The

owner told me most of the Indian restaurants around use these but I

have found some that definitely don't, so don't despair. I would also

avoid Shalimar in the Tenderloin tho, and just ask the right questions

wherever you eat out. keep eating Indian food though, it is just too

good

Naren

On 10/18/06, Sharon Wood <swoodsf@...> wrote:

>

> Chiming in here, I eat Indian food frequently in San Francisco -- there's

> lots of cheap,

> good Pakistani restaurants in the Tenderloin, where I order rice & just

> watch my friends eat the nan. I also shop at Bombay Bazaar on Valencia

> St. for ingredients to cook with. I've bought papadum for years, but the

> last time I went there, the label said it's made in factories that use

> flour, so papadum sounds like another judgment call item.

>

> Sharon

>

> p.s. sorry I won't be able to make the Kaiser meeting. I've got a workshop

> all weekend. Hopefully they'll do it again.

>

>

> amy.bhatnagar@... wrote:

>

>

>

>

> Hmmmm......I have asked them about 3 times and they always said that they

> don't do that (also had my husband ask them in Hindi). I will definitely

> check before I go there again. My in-laws are coming to stay with us for 5

> months, so I won't need to eat much Indian food outside!!

>

> Thanks for the tip.

> Amy

>

> -------------- Original message --------------

> From: " Isaiah " <isaiah.benjamin@...>

>

>

> Amy,

>

> Thanks for the e-mail. However, for what it's worth, according to the chef

> (owner?) I spoke to last year, Udupi Palace (at least the one in Berkeley)

> puts at least a small amount of wheat flour in all of its dosas. They can

> make one without but you have to specifically request it.

>

> Isaiah

>

>

> --

> Come visit my food blog...

> Gluten-Free By The Bay

> http://glutenfreebay.blogspot.com

>

>

[Guest guest]

Thanks for the warning. I was kind of afraid those menus were too gluten-free to be true, which is why I didn't ask. Almost a year after diagnosis, I'm still not consistent about asking at restaurants. Sharon Naren Wadhwani <narenw@...> wrote: Beware!! Many of these Indian restaurants use spice packetscontaining gluten in their dishes. I had been getting a moderate tomild reaction from these traditionally gluten-free dishes such

aschicken curry and then somehow found this out last year. Punjab onEddy and Mason is where I read the spice packet indgredients. Theowner told me most of the Indian restaurants around use these but Ihave found some that definitely don't, so don't despair. I would alsoavoid Shalimar in the Tenderloin tho, and just ask the right questionswherever you eat out. keep eating Indian food though, it is just toogood ;)NarenOn 10/18/06, Sharon Wood <swoodsf > wrote:>> Chiming in here, I eat Indian food frequently in San Francisco -- there's> lots of cheap,> good Pakistani restaurants in the Tenderloin, where I order rice & just> watch my friends eat the nan. I also shop at Bombay Bazaar on Valencia> St. for ingredients to cook with. I've bought papadum for years, but the> last time I went there, the label said it's made in

factories that use> flour, so papadum sounds like another judgment call item.>> Sharon>> p.s. sorry I won't be able to make the Kaiser meeting. I've got a workshop> all weekend. Hopefully they'll do it again.>>> amy.bhatnagarcomcast (DOT) net wrote:>>>>> Hmmmm......I have asked them about 3 times and they always said that they> don't do that (also had my husband ask them in Hindi). I will definitely> check before I go there again. My in-laws are coming to stay with us for 5> months, so I won't need to eat much Indian food outside!!>> Thanks for the tip.> Amy>> -------------- Original message --------------> From: "Isaiah " <isaiah.benjamingmail>>>>

Amy,>> Thanks for the e-mail. However, for what it's worth, according to the chef> (owner?) I spoke to last year, Udupi Palace (at least the one in Berkeley)> puts at least a small amount of wheat flour in all of its dosas. They can> make one without but you have to specifically request it.>> Isaiah>>> --> Come visit my food blog...> Gluten-Free By The Bay> http://glutenfreebay.blogspot.com>>

[Guest guest]

I just moved away from San Fran to New Hampshire (of all places) and Dosa is the restaurant I will miss the VERY most. If anyone has a recipe on how to make them I would be forever in debit!!!

-Lori

-----Original Message-----

From: isaiah.benjamin@...

Sent: Tue, 12 Dec 2006 1:53 PM

Subject: Re: [ ] Re: Indian Food

I haven't made them at home yet but you're supposed to deep fry them according to the package I have. However, I've heard if you hold them with tongs over an open flame (if you have a gas stove) that is another way to prepare them.

BTW I just found out Whole Foods' asafoetida is GF.

I can't wait to check out Dosa on Mission since it sounds like their food is almost all GF and they are GF-aware. Also, their menu looks INCREDIBLE!

Isaiah (who cooked Indian food last night at home)

--

Come visit my food blog...

Gluten-Free By The Bay

http://glutenfreebay.blogspot.com

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[Guest guest]

I'm an Indian and from England. My husband and I love eating the Pataks, especially the Tikka Masala Sauce. I cook my papadoms in my toaster oven. They'll cook more evenly if you rotate them while cooking. I use my pressure cooker to cook lentils (any kind of daal) mainly. Most my family and Indian friends have special Idli makers. Its just layers of idli moulds in a steamer. You can use a pressure cooker or a regular pan, but I imagine that most restaurants have the idli makers so they can prepare them in high quantity. I think they all work well.

A couple of other comments I have are:

- Be careful with pre-packaged spices. Sometimes they are ground on the same mill as wheat flour.

- You can make nan-like bread using millet flour, but again, be careful where you buy it from. It could be milled on the same mill as the wheat flour.

-Krishna

From: [mailto: ] On Behalf Of skershaw_sanjoseSent: Tuesday, December 12, 2006 12:52 PM Subject: [ ] Re: Indian Food

In England, we used to just heat them in the microwave for about 30 secs each. That's the way my Indian friend cooks them, too.I can recommend a great easy Indian cookbook I found recently.It's called Fresh Indian by Sunil Vijayakar. It puts a healthy spin on most of the fat-laden Indian meals out there, but all the recipes I've tried so far are delicious.Patak's prepared foods are a good bet, too. They're from England, and there it is mandatory to list gluten-free products, since there are so many celiacs.Steph> >> > The papadum at Priya in Berkeley are made with wheat flour, btw, but the> > ones at Ajanta on Solano are not. It's worth checking.> > > > BTW, you can buy GF ones at the grocery store - I'm forgetting the> name of> > the brand but there's a British brand I bought at Piedmont Grocery> that says> > Gluten-Free quite clearly on the package.> > > > -- > > Come visit my food blog...> > Gluten-Free By The Bay> > http://glutenfreebay.blogspot.com> >>

[Guest guest]

Patak's! That's the brand I have at home... Havne't tried them yet but they have very clear preparation instructiosn and are gluten-free.-- Come visit my food blog...Gluten-Free By The Bay

http://glutenfreebay.blogspot.com

[Guest guest]

I’ve never had a problem at Kennedy’s

(North Beach) – and as I’ve said I have

fast & severe reactions. I’ve yelped my food recommendations for

them.

From: [mailto: ] On Behalf Of Amy Bhatnagar

Sent: Tuesday, December 12, 2006

8:22 AM

Subject: Re: [ ] Re:

Indian Food

I am a celiac married to an Indian. Just wanted to

tell others to watch out for South Indian places.......some of them add a

small amount of white flour to their dosa batter. Also, someone recently

posted his finding that some Indian restaurants use a pre-made spice mix that

has gluten in it. Honestly, in the 2 and 1/2 years since I've been

diagnosed, I feel slightly glutened almost every time I've tried an Indian

restaurant. I don't feel that way with Indian food we make at home.

I'm not trying to discourage everyone....just posting

my experience! If you find a great Indian place, please let us know and

I'll give it a try. I haven't tried Turmeric yet. Right now my

in-laws are visiting from India,

so I get all the Indian food I want and more!

Happy eating!

Amy

----- Original Message -----

From: seamaiden399

Sent: Monday, December

11, 2006 9:36 PM

Subject: [ ]

Re: Indian Food

What kinds of bread? South Indian dosas, idli and

uppatham (sp) or...?

I have made both dosas and idli from the batter, and love them... Am

especially a big fan of masala dosas. I'm always looking to expand my

repertoire, though, if you have any recipes (or even titles of the

dishes) you'd like to share.

-

PS Sign me up for some shrimp korma! YUM!

>

> A good Indian is actually a good bet. I have some good Indian friends,

> and they have introduced me to the most wonderful breads and recipes -

> all gluten-free.

> I can thoroughly recommend Turmeric's in Sunnyvale. The chef will take

> any extra allergies into account as well. Considering all my

> veggie/nut allergies, he made me the most delightful yogurt-based

> shrimp korma with spiced rice that I have ever had! The prices are

> good, too.

>

> Steph

>