Suddha Shakahari

confidence 90% ·

Verifiably safe, Independently verified safe for this allergen: either a 100% dedicated kitchen (no allergen on premises) or a current accreditation we've matched against the body's own published directory.

The restaurant describes itself as '100% vegetarian' and 'Pure Veg' across multiple independent sources, including a Mappls listing with a 'Pure Veg' amenity flag. The owner-chef runs the kitchen with a clear vegetarian ethos. This is a structurally vegetarian kitchen.

confidence 70% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

This is a 100% vegetarian restaurant serving 'authentic Indian vegetarian and vegan dishes'. The owner-chef is passionate about vegan food. No dedicated vegan kitchen or accreditation is listed, but the entire concept is plant-based, with only a possible stray dessert or drink exception noted on a closed Australian branch source. Check on the dessert wine situation if strict.

confidence 45% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

This 100% vegetarian and vegan restaurant makes a gluten-free bread from millet and corn flour, and everything is made from scratch. However, the owner explicitly states that Shakahari is not a dedicated gluten-free facility, and no specific cross-contact mitigations are described. Call ahead to discuss your needs with the passionate owner-chef.

confidence 30% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

The restaurant is described as 100% vegetarian and vegan, suggesting dairy is not used in most dishes. Only one source makes a passing reference to cottage cheese being 'occasionally used'. No marked menu, no kitchen practice details, and no staff training around dairy-free preparation are available.

confidence 30% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

The venue is described as 100% vegetarian and vegan, which likely excludes eggs, but no source explicitly states egg-free kitchen practices or menu marking. No dedicated kitchen or staff training for egg allergy is documented.