Best Gluten Free Indian in Indianapolis

Union 50 brings a refreshing sense of ease to gluten-free dining in Indianapolis, with a menu that clearly marks gluten-free options and staff who genuinely understand the celiac struggle. While it's not a dedicated gluten-free kitchen, the team is attentive—servers ask the right questions and offer practical solutions, like separate rice crackers for charcuterie boards, which honestly feels like a minor victory when you're used to being sidelined. Celiac guests have consistently reported safe experiences, even on repeat visits, and the kitchen’s flexibility shines with dishes like shrimp & grits or that juicy filet. It’s not perfect, but if you’re tired of always having to explain yourself and want to enjoy innovative food without feeling like an outsider, Union 50 makes you feel seen—and safely fed.

Tinker Street Restaurant stands out for its creative menu marked with clear gluten-free (GF) indicators, and the staff's genuine awareness of celiac safety. While the kitchen isn't dedicated gluten-free, servers consistently demonstrate strong knowledge about cross-contamination—especially flagging fryer risks and accommodating celiac-specific needs if you communicate them clearly. There’s a sense of real care here, from a sommelier who knows her stuff to staff willing to walk you through every course. Honestly, it’s not a place for ultra-sensitive folks, but if you’re looking for thoughtful, seasonal plates and attentive service in Indy, it’s a spot where you’ll feel seen rather than sidelined.

Spice Of India Restaurant & Bar offers a refreshingly detailed menu with abundant gluten-free (GF) options clearly marked, from fragrant biryanis to creamy curries and tandoori specialties. Still, if you've ever felt that familiar worry about cross-contact in a bustling kitchen, you'll want to ask direct questions here—there’s no mention of a dedicated gluten-free space or specific staff training for celiac safety. Dishes like pakora and papadum labeled GF are appealing, but with naan, paratha, and other wheaten breads baked on site, the risk of flour in the air or on shared surfaces is real. The staff’s willingness to customize is promising, but for those of us with celiac disease, transparency about preparation protocols would make this spot feel more like a safe haven and less like a gamble.