Sriyani

confidence 85% ·

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.

A pure vegetarian South Indian and Sri Lankan restaurant. The kitchen is entirely vegetarian (lacto-vegetarian style), serving eggless bakery items. Many dishes are naturally plant-based, though ghee and curd appear in some items. Staff can accommodate requests to skip dairy-based ingredients. Vegans should confirm each dish individually as the menu is not labelled.

confidence 85% ·

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.

The HappyCow listing explicitly describes the venue as serving 'eggless bakery items'. Multiple reviews mention eggless buns and baked goods. This is a structural property of the kitchen rather than a custom request. No egg on the premises in the bakery context, though the kitchen is not 100% dedicated egg-free for all items (eg no specific mention of egg-free status for curries or savoury dishes). As a South Indian vegetarian restaurant, eggs are not a standard ingredient.

confidence 70% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

Sriyani is vegetarian, not fully vegan. Many dishes (plain dosas, vadai, bonda, rice curries) can be made vegan on request by omitting ghee or yoghurt. Multiple reviews report that staff will serve dishes without dairy when asked, but communication can be inconsistent and the menu is not labelled. Vegans should double-check items like buns and buttercream which have been flagged as possibly containing dairy.

confidence 60% ·

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.

The kitchen uses ghee, curd (yoghurt), and buttermilk in some dishes. Staff can prepare orders without these when requested, but several reviewers note that language barriers sometimes make it unclear whether the request is fully understood. Buttercream buns and raita are examples of dairy-containing items commonly encountered. No dedicated dairy-free equipment or marked menu; cross-contamination is possible in a shared vegetarian kitchen.