India is a genuinely mixed bag for celiac travelers. FSSAI has formal gluten-free labeling standards on the books (the same 20ppm threshold used by the EU and FDA), but enforcement is largely self-declared and inconsistently followed — independent testing has found real GF-labeled products exceeding that threshold. Naturally gluten-free South Indian staples like dosa, idli, and rice-and-dal combinations make everyday eating easier than you'd expect, but hidden gluten in everyday ingredients like asafoetida (hing) and curry thickeners means vigilance is essential everywhere, and dedicated GF restaurants still cluster heavily in the bigger metros.