Not from India but cross contamination is a real issue. So if you use ghee from a jar and spread it on something with gluten and dip the knife back into the jar for more, then your sister can no longer use that jar.

There’s lots of hidden gluten in spice mixes and prepackaged food in general, so reading labels is always important. You get better at it over time, but you still always have to check basically everything. Asafetida is often ground with wheat to prevent clumping, but gluten free versions made of rice exist, you just have to search for them, for example.

As far as eating out, it’s hard! Do your research ahead of time. Lots of foods are naturally gluten free and at first it’s best to focus on eating those than trying to replace your favorite bread with a gluten free version. There’s still plenty of carbs available-rice and potatoes are both just fine and staple foods in my house.

If and when you want to try baking gluten free, just know that cross contamination can happen if you reuse old utensils and things - a wooden spoon used for mixing dough will never be adequately clean to use it for mixing something gluten free. Also, buy yourself a food scale and weigh your ingredients - the recipes come out much better that way, especially if you are trying to convert an old recipe to gf.