Guest guest Posted September 16, 2007 Report Share Posted September 16, 2007 hi all - I'm really loving this group - very helpful! I am just discovering all my gluten/wheat issues - I love Indian food, and was wondering if it's possible to navigate one's way through a typical buffet and remain GF? It's sad to ignore the naan and samosas, but what of the Chole Channa (chickpeas), Began Barta (eggplant) and Dal (lentils) etc....do they use flour to thicken these curries? thanks so much - and bon appetit. Shape in your own image. Join our Network Research Panel today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 itis best to talk to the Chef at each restraunt you go to. I rarely go out to eat because of my issues with food. But I do occasionally I find buffets are easier to find things I can eat.But I still talk to the chef each and everytime I go in. example I went into a new restraunt(id never been to) the other day I did talk with the waitress she brought me the mayo so I can read the label well it looked safe the only questionable item was the word spice. well I ate it anyways and i've been suffering all weekend and I still have a staomach ache and the food ingestion was Friday. So talk with the chef. Carolyn Malone Lampasas,Tx www.my.tupperware.com/carolynmalone Emeraldkittee <emeraldkittee wrote: hi all - I'm really loving this group - very helpful! I am just discovering all my gluten/wheat issues - I love Indian food, and was wondering if it's possible to navigate one's way through a typical buffet and remain GF? It's sad to ignore the naan and samosas, but what of the Chole Channa (chickpeas), Began Barta (eggplant) and Dal (lentils) etc....do they use flour to thicken these curries? thanks so much - and bon appetit. Shape in your own image. Join our Network Research Panel today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 I would just ask, but I cook a lot of Indian food and have never had a recipe that asks for flour as a thickener. Good luck. Nichole Little Elm, TX Emeraldkittee <emeraldkittee wrote: hi all - I'm really loving this group - very helpful! I am just discovering all my gluten/wheat issues - I love Indian food, and was wondering if it's possible to navigate one's way through a typical buffet and remain GF? It's sad to ignore the naan and samosas, but what of the Chole Channa (chickpeas), Began Barta (eggplant) and Dal (lentils) etc....do they use flour to thicken these curries? thanks so much - and bon appetit. Shape in your own image. Join our Network Research Panel today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 you'll want to be very wary of bean dishes--most contain asofetia powder, or hing, which is generally compounded with wheat. cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 We frequent a favorite Indian place. We have asked repeatedly if flour is used or any other item containing wheat, and they are adament that they do not. I cook alot of Indian as well and I have never had a recipe call for flour. Cornstarch, yes, but not flour. My son has not had a reaction with the Indian food. We, of course, don't get anything that could obviously have flour in it - like anything breaded. We also don't get anything that could be deep- fried along side something that is breaded. Hope that helps! Nicole , Emeraldkittee <emeraldkittee wrote: > > hi all - I'm really loving this group - very helpful! I am just discovering all my gluten/wheat issues - I love Indian food, and was wondering if it's possible to navigate one's way through a typical buffet and remain GF? It's sad to ignore the naan and samosas, but what of the Chole Channa (chickpeas), Began Barta (eggplant) and Dal (lentils) etc....do they use flour to thicken these curries? > > thanks so much - and bon appetit. > Shape in your own image. Join our Network Research Panel today! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 wow - never even heard of that before! thanks, Cheryl - thanks everyone who wrote, too, it's very very helpful during this time when I look at menus at say " what about me? " cheryl harris <cheryl wrote: you'll want to be very wary of bean dishes--most contain asofetia powder, or hing, which is generally compounded with wheat. cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2007 Report Share Posted September 18, 2007 along the same lines of asking about hing or aseafedia, you may also want to ask if they use chaat masala, and then ask if THAT contains aseofedia. traditional kinds will. best, Cheryl Harris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2007 Report Share Posted September 18, 2007 gram marsala spice does too, doesn't it cheryl? We had a lovely restaurant which used to serve the most wonderful pakora vegetables battered with chana flour - unthinkingly we ordered it last time, only to discover that they had had too many complaints about the taste of the chana flour from tourists and were now using a wheat flour - sigh .... on the other hand, the owner's daughter has CD so they make a lovely chana roti and a casein-free chai. BL On 9/18/07, cheryl harris <cheryl wrote: > > along the same lines of asking about hing or aseafedia, you may also > want to > ask if they use chaat masala, and then ask if THAT contains aseofedia. > traditional kinds will. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2007 Report Share Posted September 19, 2007 Brenda Lee-- I have never seen a garam masala with asofedia. That doesn't mean there aren't any out there! if you'd rather be cautious and make your own, here's a recipe I found online (haven't tried it) at foodsubs.com 2 parts ground cardamom + 5 parts ground coriander + 4 parts ground cumin + 2 parts ground black pepper + 1 part ground cloves + 1 part ground cinnamon + 1 part ground nutmeg cheryl " It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. " - Lewis Grizzard Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2007 Report Share Posted September 19, 2007 My understanding is garam masala does not contain asafoetida. http://en.wikipedia.org/wiki/Garam_masala http://en.wikipedia.org/wiki/Asafoetida -Erin my gluten-free cookbook: http://www.vegandonelight.com , " Brenda-Lee Olson " <shalomaleichemacademy wrote: > > gram marsala spice does too, doesn't it cheryl? > > We had a lovely restaurant which used to serve the most wonderful pakora > vegetables battered with chana flour - unthinkingly we ordered it last time, > only to discover that they had had too many complaints about the taste of > the chana flour from tourists and were now using a wheat flour - sigh .... > > on the other hand, the owner's daughter has CD so they make a lovely chana > roti and a casein-free chai. > > BL > > On 9/18/07, cheryl harris <cheryl wrote: > > > > along the same lines of asking about hing or aseafedia, you may also > > want to > > ask if they use chaat masala, and then ask if THAT contains aseofedia. > > traditional kinds will. > > > > > Quote Link to comment Share on other sites More sharing options...
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