Yak and Yeti Restaurant

The pakoras can be made gluten‑free, but the shared fryer and prep area create a cross‑contamination risk, and the vegetable samosa contains gluten.

The soy‑tomato‑garlic sauce likely contains regular soy sauce, which has wheat, and the shared fryer and prep areas increase cross‑contact risk.

Unable to analyze — use caution and ask your server.

The chickpea batter itself is gluten‑free, but the dish is prepared in a shared kitchen with a shared fryer and prep area, creating a risk of cross‑contact with gluten‑containing foods.

The wings are marinated in yogurt and spices and roasted, which are typically gluten‑free, but the restaurant uses a shared kitchen and prep area, so cross‑contact with gluten‑containing foods is possible.

The biryani itself contains naturally gluten‑free ingredients, but the restaurant uses a shared kitchen and fryer, which creates a risk of cross‑contamination with gluten‑containing foods.

The dish is prepared in a shared kitchen with a shared fryer and prep area, and the chili sauce may contain hidden gluten ingredients, so cross‑contamination is possible.

The curry ingredients (spices, bell peppers, onions, tomatoes) are naturally gluten‑free, but the restaurant uses a shared kitchen, fryer, and prep area, which raises the risk of cross‑contact with gluten‑containing foods.

The dish contains a curry sauce that may include wheat flour or other gluten-containing thickeners, and the restaurant uses shared fryers and prep areas, increasing cross‑contamination risk despite having a GF menu.

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.

The tomato cream sauce and masala spice blend may contain hidden gluten (e.g., wheat flour as a thickener or anti‑caking agent), and the shared kitchen/prep area increases cross‑contact risk.

The Rogan Josh itself contains only naturally gluten‑free ingredients (yogurt, spices, onions, bell peppers, and optional lamb), but the restaurant uses a shared kitchen and fryer, which raises the risk of cross‑contamination with gluten‑containing foods.

The Saag itself contains only spinach, cream, and spices, which are naturally gluten‑free, but the restaurant uses a shared kitchen, prep area, and fryer, creating a risk of cross‑contamination.

The Tandoori dish itself is typically made with gluten‑free ingredients (yogurt, meat, vegetables, spices), but the restaurant uses a shared kitchen and prep area, which raises the risk of cross‑contamination with gluten-containing foods.

The vindaloo itself is typically gluten‑free, but the restaurant uses a shared kitchen and prep surfaces, which creates a risk of cross‑contact with gluten‑containing foods.

Unable to analyze — use caution and ask your server.

The Saag itself likely contains only spinach, cream, and spices, which are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, so cross‑contact with gluten‑containing foods is possible.

White rice is naturally gluten‑free, but the shared kitchen and prep areas mean it could be contaminated by gluten‑containing foods.

The soup contains only chicken, broth, and vegetables, which are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, creating a risk of cross‑contact with gluten‑containing foods.

The coconut soup's ingredients (coconut milk and vegetables) are naturally gluten‑free, but the restaurant uses a shared kitchen, prep area, and fryer, which raises the risk of cross‑contact with gluten‑containing foods.

Lentil soup is naturally gluten‑free, but the restaurant uses a shared kitchen, fryer, and prep area, which raises the risk of cross‑contact with gluten‑containing foods.

The Alu Gobi itself contains only cauliflower, potatoes, herbs, and spices, which are naturally gluten‑free, but the restaurant uses a shared kitchen, fryer, and prep area, creating a risk of cross‑contact with gluten‑containing foods.

The ingredients themselves (eggplant, cream, vegetables, spices) are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, which raises a risk of cross‑contamination.

The chana masala itself is made from naturally gluten‑free ingredients, but the restaurant uses a shared kitchen and prep area, which raises the risk of cross‑contact with gluten‑containing foods.

The kofta dumplings are likely made with wheat flour and are fried in a shared fryer, creating a risk of gluten cross‑contact despite the restaurant offering a GF menu.

The ingredients (vegetables, spices, tomatoes) are naturally gluten‑free, but the restaurant uses a shared kitchen, fryer, and prep area, which raises a risk of cross‑contact with gluten‑containing foods.