What we learned about allergies in India

machadinha

I reckon while you're at it I'd get them in whatever locally applicable main languages too, yes (so, Kannada for Karnataka, Tamil for Tamil Nadu, etc.) Hindi (nor English) won't necessarily be widely understood there. From looking at them earlier they didn't seem very expensive to me, probably well worth your money. They may be able to incorporate all those languages on to one card; and they can also include pictograms. (Or again, from when I looked at them in the course of earlier threads.)

Avoiding just the (notably) breads in question (and there will be breads made from other ingredients -- South Indian dosa, also widely, but certainly not always, available up north, is made from rice and lentils, for instance) shouldn't be too hard btw, as you'll probably know. There's always rice or even just vegetables if needs be to be had, and so on. However if like you indicate you're very sensitive to even minute traces, that could prove more of a challenge I suppose.

Beware of anything made from "atta" (or atta flour), which is whole-wheat flour, and which many popular breads such as chapati, roti, naan, and puris are traditionally made of.

Tibetan tsampa consists of barley flour (though can be wheat or rice flour); Tibetan (or Nepalese) momo's I'm not sure what they're made of, but since the first recipes I find call just for "plain flour," I reckon you'd better steer clear from them. You may come across these in (far-) North India.

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Reading tips, all picked up at IndiaMike : INDAX's A Comprehensive Guide To India / Dinoj Surendran's Desi Humor / ITHVC on Culture Shock & Travel Health / JetLag Travel Guides For the Undiscerning Traveller / India Travel Links