No Oil No Boil Restaurant

The restaurant describes itself as a raw vegan kitchen. It serves plant-based South Indian dishes prepared without oil or heating. Several items on the official menu are explicitly labelled vegan. Reviewer comments mention a dual-kitchen setup, with one standard vegetarian kitchen alongside the no-oil-no-boil section. This arrangement introduces a cross-contact risk from the adjacent kitchen. Dedicated equipment is not confirmed. The HappyCow listing flags the restaurant as vegan, but the shared kitchen layout means the vegan tier is B (reliable with clear options) rather than higher.

The restaurant offers a plant-based menu that is inherently vegetarian. Menu descriptions reference coconut milk, cashews, and other vegetarian ingredients. No separate vegetarian kitchen is specified; reviewers note a standard vegetarian kitchen operates alongside the no-oil-no-boil section. As with the vegan classification, the dual-kitchen layout and the absence of dedicated equipment keep this at Tier B.

The official menu lists tree nuts (cashews, almonds) and peanuts (groundnuts) as ingredients in several dishes. No allergen advisory, 'may contain' statement, or cross-contact disclaimer is present. The kitchen style is raw and without heat, meaning no cooking step exists that would denature proteins, though the risk of cross-contact from shared equipment with nut-containing items is unaddressed. Staff awareness is not documented. Tier C applies because staff will likely know which dishes contain nuts if asked, but no formal allergen management is in place.

The menu positions itself as plant-based and dairy-free, for instance, a 'Creamy Vegan Mayonnaise' made without dairy, and coconut milk used in place of dairy elsewhere. No separate dairy-free kitchen or dedicated equipment is mentioned. Reviewers note a standard vegetarian kitchen nearby, which conventionally uses dairy items such as paneer, ghee, and milk. Cross-contact from that kitchen is possible. Staff awareness of dairy avoidance is unrecorded. Tier C: best effort, call ahead.

The venue does not mention gluten or coeliac anywhere on its official menu or in the source texts, and its raw, no-oil menu includes items like vada and puttu which are traditionally made from rice or lentils, but without explicit gluten-free labelling. A dual-kitchen setup reported by reviewers means the standard vegetarian kitchen likely handles wheat, such as poori and chapati. No gluten-free accreditation or dedicated gluten-free protocols are documented, and the venue is assigned a Tier E classification: limited information, and a call ahead to discuss needs is advised.