Navigating Bengali Cuisine Safely with a Peanut Allergy

Bengali cuisine bursts with vibrant flavors – from fragrant rice dishes to spice-infused fish curries. Yet for those with peanut allergies, traditional dishes can pose hidden risks, as peanuts (often called badam or chinibadam) are widely used in pastes, chutneys, and sauces like shorshe bata (mustard paste) or as garnishes. Common culprits include shukto, chhanar dalna, and festive sweets like moa.

At mm food, we empower you to savor Bengali food confidently. Simply upload a restaurant menu photo or enter dietary needs – like "peanut-free" – and our AI instantly:

1. Translates Bengali dishes into your native language, demystifying terms like posto (poppy seed) vs. badam.
2. Flags high-risk items based on ingredient analysis, cross-referencing your allergy profile.
3. Recommends safe alternatives, such as peanut-free daab chingri (prawns in coconut) or aloo posto (potatoes with poppy seeds).

Dining Tips for Your Safety:

• Alert staff about your allergy; emphasize avoiding peanut oil or garnishes.
• Opt for simpler dishes: steamed rice, plain lentils (musur dal), or grilled fish without sauces.
• Always carry emergency medication, even when using mm food's safeguards.

With mm food, embrace Kolkata's street food or Dhaka's feasts without fear. Allergy-aware dining starts here.