Dilli Khaas

The menu marks dishes with allergen codes (G for gluten) and lists one gluten-free item (Poppodums), but the kitchen is shared and no cross-contact measures are described. Not suitable for coeliac dining without a detailed conversation with staff.

The menu does not mark dishes as vegan, but some items may be suitable when cross‑referenced with allergen codes that indicate no dairy, no eggs, no fish, or other animal products. Because there is no vegan label, diners should confirm their choices with staff.

Dishes on the menu carry an N label for nuts and a P label for peanuts, marking which items contain these allergens. No information is provided about dedicated fryers or kitchen protocols to prevent cross-contact for those with severe nut allergies.

Dairy (D) is listed in the allergen key on the menu, with several dishes tagged as containing dairy. No dedicated equipment or kitchen practices to avoid cross-contact are mentioned.

The menu includes an allergen code (E) for eggs, and certain dishes are marked as containing egg. No separate equipment or explicit precautionary measures for egg allergy is documented.

Soy (SOY) appears in the allergen key on the menu. Dishes are individually marked with their allergen codes, though no details are given about dedicated preparation surfaces or fryers to avoid cross-contact.

Some dishes carry codes from the menu's allergen key, which identifies crustaceans (C) and molluscs (M). No separate kitchen area or fryer is mentioned for shellfish-free preparation.

Limited information: we researched Dilli Khaas across 9 sources but found nothing specific about its Vegetarian options or how the kitchen manages cross-contamination. Treat this as a starting point and call ahead to confirm before relying on it.