Allergy & Dietary Information

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Please talk to us before you order. We'll do our best to help you dine safely.

Important: We cook in a shared kitchen. Despite our careful processes, we cannot guarantee any item will be completely free from allergens or cross-contact.
Wheat / Gluten Milk / Dairy Egg Peanut Tree Nuts Soy Fish Crustacean Shellfish Sesame Other sensitivities

How we minimize cross-contact

When you inform us

  1. We tag your order as ALLERGY in our system and confirm details.
  2. A manager communicates directly with the chef about your restriction(s).
  3. We sanitize the workstation, switch to fresh gloves, and use clean utensils and pans.
  4. We avoid shared fryers or re-use of oil when there is a gluten, fish, shellfish, or nut concern.
  5. Your plate is labeled at the pass and verified by a manager before serving.

What we ask from you

  • Share the exact allergen(s) and severity (e.g., anaphylaxis vs. intolerance).
  • Tell us about all allergies in your party so we can plan the best approach.
  • Ask for ingredient clarifications-we're happy to check marinades, sauces, and garnishes.
  • Carry prescribed medication if you have it; let your table know where it is.

Allergen-by-allergen actions

Wheat / Gluten

Common sources

Naan, roti, breads, bread crumbs, semolina (sooji), some desserts, soy sauce (contains wheat), and asafoetida blends (hing) that include wheat flour. Shared fryers may contain gluten from breaded items.

Guest actions

  • Request no shared fryer and a clean pan; ask if soy sauce or hing is used.

Kitchen actions

  • Cook in a sanitized pan; verify labels on sauces and spices.
Milk / Dairy

Common sources

Ghee, butter, cream, yogurt, paneer, lassi, raita, and dairy-based gravies (e.g., korma, makhani).

Guest actions

  • Ask for dishes prepared in oil (no ghee/butter) and without cream or paneer.

Kitchen actions

  • Substitute coconut or tomato where applicable; sanitize station and utensils.
Egg

Common sources

Egg-based dishes and certain baked items. Batters are typically egg-free unless specified; always confirm.

Guest actions

  • Confirm that batters and breads are egg-free; request separate utensils.
Peanut

Common sources

Peanut chutneys, snack mixes, garnishes, and possible use of peanut-derived ingredients.

Guest actions

  • Alert us if you have a severe (anaphylactic) allergy; ask about sauces and chutneys.
  • Request a clean prep area and fresh utensils; avoid shared fryer.

Kitchen actions

  • Remove peanut garnishes/chutneys; confirm oil source; sanitize station and change gloves.
Tree Nuts

Common sources

Cashew/almond pastes in gravies and desserts; nut-based garnishes; nut flours.

Guest actions

  • Request no nut pastes or garnishes; for severe allergies, request prep in a freshly sanitized area.
Soy

Common sources

Soy sauce (Indo-Chinese dishes), some vinegars, tofu, and processed ingredients. Many soy sauces contain wheat; confirm both soy and gluten status.

Guest actions

  • Request no soy sauce or ask for gluten-free tamari if available.
Fish

Common sources

Fish curries, anchovy-based sauces, and shared fryers with seafood items.

Guest actions

  • Request no shared fryer; confirm sauces/pickles are fish-free.
Crustacean Shellfish

Common sources

Shrimp, prawns, crab in appetizers and curries; cross-contact from seafood station or shared oil.

Guest actions

  • Inform us if mollusks are also a concern so we can plan accordingly.
Sesame

Common sources

Sesame seeds (til) as garnish; sesame oil; tahini-like pastes; some spice blends and breads.

Guest actions

  • Request no sesame seeds or oil; verify spice blends.
Other common sensitivities

Mustard seed (rai), chickpea/gram flour (besan), coconut, poppy seeds (khus khus), and sulfites (in some vinegars, dried fruits, wines) may be present. Tell us and we will advise case-by-case.

If symptoms occur

Emergency steps:

  • Call 911 immediately for signs of an allergic reaction (trouble breathing, swelling, hives, dizziness).
  • Ask the guest if they carry epinephrine and assist only as directed by them or a guardian.
  • Do not give food or drink. Keep the person comfortable and monitor breathing.
  • A manager will document the incident and guide first responders to the table.

This page is informational and not medical advice.

Questions before your visit?

Call us during business hours and ask to speak with a manager. We can review ingredients and suggest preparations that minimize risk.