08/15/2026
Good morning! Thank you for reaching out, and I’m glad that your daughter finally has a diagnosis and that her condition can be managed through diet.
We are actually in the process of making quite a few changes at Mylapore with a greater focus on healthier choices. I don’t want to spill all the beans just yet, but I can share one important change that may be particularly relevant to your daughter.
Our goal is to make approximately 95% of our food gluten-free.
One of the changes we are targeting from October 1 is switching to gluten-free asafoetida (hing) across the entire company. We currently have about 45 days of our existing hing inventory remaining, and we would like to responsibly use that stock before making the switch.
Once we move to gluten-free hing, the few obvious items on our menu that will continue to contain gluten will be Poori, Parotta, Chapathi and Kothu Parotta.
That said, because celiac disease requires much stricter precautions than simply choosing gluten-free ingredients, I would not want to make any promises regarding cross-contamination until we have reviewed our kitchen processes carefully.
Regarding your mother, I completely understand your concern, especially when you are traveling and she has limited mobility. Let me look into what we can practically do to make sure she can receive a fresh meal—and perhaps her coffee or tea—without having to store several days of food. I like the idea, and it is exactly the kind of situation where we should see if we can help.
Thank you for bringing both of these to my attention.
