Ragi pizza, almond-flour cakes hit the menu: Is Kolkata ready to go gluten free?

In Kolkata, the evolving demand for gluten-free food is met with creativity and experimentation by chefs and restaurants. The city's food scene is adapting to cater to customers with gluten intolerance, offering a variety of options like nut and seed loaf, millet-based desserts, and gluten-free pasta with unique textures.

Kolkata’s fave breakfast may now have competition. While gluten-free (GF) food is widely available in other cities, we seem to have finally caught up with the trend. With gluten intolerance and Celiac disease now emerging as a health concern, industry stakeholders tell us about the rise in demand for GF food in the city and what they are doing to meet the requirements of their clientele. There’s an increase in gluten-free food demand in Kolkata. Eateries now have to provide options and cater to consumer’s special dietary needs – Drishleen Sethi, restaurateur The answer is yes and no, with more emphasis on the segment that is opting for no gluten in their diets. “The demand for gluten-free food in Kolkata is increasing due to health reasons. Especially breads like nut and seed loaf and makai jowar herb bread are very popular. For large event catering, it’s important to have options with and without gluten,” explains Vidisha Bathwal, chef and caterer. While it can appear gimmicky, Celiac disease is a serious health issue. We always inform our patrons that it isn’t a gluten-free environment, but the dish is – Chef Urvika Kanoi Many are now choosing to leave grains out of their diet to stay fit but there are many who cannot enjoy gluten even if they want to as they have allergic reactions and gut problems because of it. Restaurateur Johanne Mantosh suggests patrons inform the eatery of their level of intolerance so that care is taken to ensure there is no cross-contamination. Staff is also being specially trained to be sensitive to these needs. With people willing to shell out more for food without the grains, desserts are also now being made without flour. Almond and oat flour and millets are a big hit when it comes to desserts, says Prateek Kayan, co-owner of a Kolkata cafe, while Chef Urvika warns that one must note that recipes change when gluten-free ingredients are used. It’s important to find the best possible alternatives to make sure the texture, density and flavour of the food is not changed. While gluten-free flours are now available, for many cuisines it can tricky to be creative. Elaborating on the same, Simran Panchamia, owner of a gluten-free pizzeria in Kolkata says: “While texture changes are minimal with GF pasta, there is a stark contrast between wheat pasta and gluten-free options. We’ve to keep trying and testing to get the best product.”