बटर गार्लिक नान
Butter Garlic Naan
A popular naan variation topped with minced garlic and brushed with butter or ghee after baking in a tandoor. One of the most ordered breads at Indian restaurants.
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Indian Cuisine Guide
Indian Allergen Guide
Spot the ghee, dodge the wheat, and decode the masala with confidence.
Signature fats:Ghee and butter are common in breads, tempering (tadka), and restaurant gravies.
Wheat hotspots:Naan, kulcha, parotta, and many fried snacks use wheat flour (maida/atta).
Dairy isn’t just “milk”:Dahi (yogurt), malai (cream), paneer, and khoya show up across mains and sauces.
Nuts as thickeners:Cashew/almond pastes are used to make sauces creamy without looking “nutty.”
Chutney roulette:Chutneys may contain peanuts, sesame, dairy (yogurt), or coconut depending on region.
Cross-contact risk:Tandoor ovens, shared griddles (tawa), and fryer oil can cross-contaminate allergens.
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Wheat flour is central to many Indian breads and street foods; even just a side bread can be the main exposure.
Dairy
Often Present
Ghee, yogurt, cream, paneer, and butter are widely used for richness, marinades, and finishing.
Eggs
Sometimes Present
Eggs are less common in everyday curries but appear in some breads, batters, and certain biryanis.
Fish
Varies
Fish is regional: common in coastal cuisines and fish curries, uncommon in many North Indian restaurant staples.
Shellfish
Varies
Shellfish is mostly coastal and restaurant-dependent; cross-contact is the bigger concern where seafood is cooked.
Soy
Varies
Traditional dishes may not rely on soy, but soy oil, soy-based marinades, and Indo-Chinese sauces can appear in modern kitchens.
Sesame
Sometimes Present
Sesame (til) can appear in chutneys, spice blends, garnishes, and some breads or snacks.
Tree Nuts
Sometimes Present
Cashews and almonds are common thickeners for creamy sauces, and nuts are frequent in festive dishes.
Peanuts
Sometimes Present
Peanuts show up in chutneys, snacks, and sometimes as garnish; cross-contact can happen via shared grinder or oil.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Ghee (घी) / Butter finishing
Adds dairy even when a dish looks “oil-based”
Found in: Tadka (tempering), breads, biryani dum cooking, final drizzle on curries
Dahi (दही) / Yogurt marinade
Hidden dairy in tandoori-style and creamy gravies
Found in: Marinated meats, biryani, chutneys like raita, some doughs
Malai / Cream / Khoya (मलाई / खोया)
Concentrated dairy used for richness
Found in: Makhani-style sauces, restaurant gravies, sweets
Kaju/Badam paste (काजू/बादाम पेस्ट)
Tree nuts blended in as a thickener, rarely listed
Found in: Creamy curries, “shahi” or “korma” style sauces, some biryanis
Hing/Asafoetida (हींग) in spice mixes
Powdered hing may be cut with wheat flour in some brands
Found in: Dal tadka, vegetable curries, spice tempering
Maida (मैदा) vs atta (आटा)
Both are wheat-based (gluten), but maida is common in flaky/fried breads
Found in: Kulcha, parotta, some naan, fried snacks
Peanut chutney / shared chutney grinder
Peanuts can cross-contaminate other chutneys via the same grinder
Found in: Dosa sides, thali platters, snack accompaniments
Til (तिल) / Sesame
Sesame can be used in chutneys, toppings, or as oil in some regions
Found in: Chutneys, garnishes, select breads, regional spice blends
अमृतसरी कुलचा
Amritsari Kulcha
A tandoor-baked stuffed flatbread from Amritsar filled with spiced potatoes, onions, and cottage cheese. Thin, crispy, and smeared with ghee, a staple street food.
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பரோட்டா
Parotta
A flaky, layered Southern Indian flatbread made from refined wheat flour, popular as street food served with meat or vegetable curries.
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मुर्ग मखनी
Butter Chicken
A rich North Indian curry of tandoor-cooked chicken simmered in a creamy tomato, butter, and spice sauce. Originating from Delhi's Moti Mahal restaurant in the 1950s, it is one of the most iconic Indian dishes worldwide.
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हैदराबादी बिरयानी
Hyderabadi Biryani
A celebrated South Indian rice dish from Hyderabad made with basmati rice and meat slow-cooked together using the dum (sealed pot) method. Known for its layered cooking with saffron and aromatic spices.
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मसाला दोसा
Masala Dosa
A South Indian crepe stuffed with a spiced potato filling with mustard seeds and onions. One of India's most popular dishes, widely available from street stalls to fine restaurants.
DairySesameMustardPeanutsTree Nuts
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does this dish contain wheat (atta/maida), or is any flour used to thicken the sauce?
- Is ghee, butter, cream, milk, yogurt (dahi), or paneer used anywhere in this dish?
- Do you add cashews, almonds, or any nut paste to the gravy?
- Is any egg used in the bread/dough/batter, or is egg added to biryani?
- Are the chutneys served with this made with peanuts (moongphali) or sesame (til)?
- Is this cooked on a shared tawa/griddle with breads or other allergen items?
- Is the frying oil shared with items containing wheat, nuts, or egg?
- Do you use any packaged spice mixes or marinades that include hidden allergens?
- Can you prepare it without ghee/butter and use oil instead?
- Can you serve it without chutneys or with a safe chutney you can confirm ingredients for?
- क्या इस डिश में गेहूँ (आटा/मैदा) है, या सॉस को गाढ़ा करने के लिए कोई आटा इस्तेमाल होता है?
- क्या इसमें घी, मक्खन, क्रीम, दूध, दही, या पनीर कहीं भी इस्तेमाल होता है?
- क्या आप ग्रेवी में काजू, बादाम, या कोई नट पेस्ट डालते हैं?
- क्या ब्रेड/डो/बैटर में अंडा होता है, या बिरयानी में अंडा डाला जाता है?
- क्या साथ में मिलने वाली चटनी में मूंगफली या तिल होता है?
- क्या यह उसी तवे/ग्रिल पर बनता है जहाँ ब्रेड या अन्य एलर्जेन वाले आइटम बनते हैं?
- क्या तलने का तेल उन चीज़ों के साथ साझा होता है जिनमें गेहूँ, नट्स, या अंडा होता है?
- क्या आप कोई पैकेट वाला मसाला/मैरिनेड इस्तेमाल करते हैं जिसमें छुपे हुए एलर्जेन हो सकते हैं?
- क्या आप इसे घी/मक्खन के बिना, सिर्फ तेल में बना सकते हैं?
- क्या आप इसे चटनी के बिना या किसी सुरक्षित चटनी के साथ दे सकते हैं जिसकी सामग्री आप बता सकें?
Menu Glossary
Common menu words to help identify ingredients and allergens.
घी= clarified butter
Dairy fat used in cooking and finishing; common hidden dairy.
दही= yogurt
Dairy used in marinades, sauces, and sides like raita.
मलाई= cream
Adds dairy to gravies and rich curries.
पनीर= fresh cheese
Dairy cheese cubes; common in vegetarian dishes and stuffings.
आटा= whole wheat flour
Contains gluten; used in many breads.
मैदा= refined wheat flour
Contains gluten; common in kulcha, parotta, and some naan.
काजू= cashew
Tree nut; often blended into sauces for thickness.
बादाम= almond
Tree nut; used in gravies, garnishes, and festive dishes.
मूंगफली= peanut
Peanut chutneys and garnishes are common; cross-contact risk via grinders.
तिल= sesame
Used in chutneys and spice mixes; ask specifically for sesame allergy.
हींग= asafoetida
May be mixed with wheat flour in some brands; relevant for gluten avoidance.
तड़का= tempering
Hot oil or ghee poured over dishes; often adds hidden dairy.
दम= sealed slow steaming
Cooking method for biryani; may involve ghee and sealed dough in some kitchens.
चटनी= chutney
May contain peanuts, sesame, or yogurt depending on recipe.
मसाला= spice blend
Often safe, but packaged blends can hide allergens; ask if pre-mixed.
Frequently Asked Questions
Spice level varies a lot by region and restaurant. Heat doesn’t equal allergen risk, but rich dishes may use more ghee, cream, or nut pastes, so always ask about ingredients.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Dietary Guides
Important Disclaimer
This guide is for informational purposes only and cannot guarantee allergen-free preparation. Ingredients and cross-contact risks vary by restaurant and region, so always confirm with staff.