Durbar Nepalese & Indian Bistro

The wings are deep‑fried in a shared fryer that likely handles breaded items, and the sauces (spicy or sweet) often contain soy sauce, malt vinegar, or wheat‑based thickeners, posing a cross‑contamination risk for celiac patients.

The gram‑flour batter itself is gluten‑free, but the restaurant uses a shared kitchen, shared fryer, and shared prep surfaces, creating a high risk of cross‑contamination with wheat‑containing foods.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Shrimp biryani often uses spice blends that may contain wheat flour or hidden gluten, and the shared fryer and prep area increase the risk of cross‑contamination with gluten‑containing foods.

Mango cheesecake typically uses a crust made from graham crackers or other wheat-based cookies, and the kitchen shares equipment and prep areas, creating a risk of gluten cross‑contamination.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Yellow lentils, spices, and herbs are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area with no dedicated gluten‑free protocols, so cross‑contact with wheat‑containing foods is possible.

The salad contains only naturally gluten‑free vegetables and nuts, but the restaurant uses a shared kitchen and prep area with no dedicated gluten‑free protocols, so cross‑contamination is possible.

Mulligatawny soup often contains wheat flour or other gluten-containing thickeners and may be prepared in a shared kitchen with cross‑contact risk, especially with shared fryers and prep areas.

Butter chicken often contains wheat flour or cornstarch as a thickener and is prepared in a shared kitchen with shared fryers and prep surfaces, creating a risk of cross‑contamination with gluten.

The coconut curry likely contains no obvious gluten ingredients, but the restaurant uses a shared kitchen, fryer, and prep area with no dedicated gluten‑free protocols, so cross‑contact with wheat‑containing foods is possible.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Chana masala is naturally gluten‑free, but the restaurant uses a shared kitchen, prep area, and fryer with no dedicated gluten‑free protocols, so cross‑contact with wheat‑based ingredients or flour‑thickened sauces is possible.

Unable to analyze — use caution and ask your server.

The korma sauce often uses wheat flour or a soy‑based thickener, and the shared kitchen/fryer increases cross‑contact risk, so gluten exposure is possible.

Unable to analyze — use caution and ask your server.