Navigating Indian Curries with a Nut Allergy: Key Ingredients to Avoid

Dining out with a nut allergy in Indian restaurants requires extra vigilance, as nuts are deeply woven into the cuisine’s fabric—for texture, flavor, and richness. While delicious and diverse, many curries hide nut-based ingredients that pose serious risks. Here’s what to watch for:

Common Nut Offenders in Curries:

• Cashews & Almonds: Often ground into creamy pastes for kormas, butter chicken, or makhani sauces. Also used whole in biryanis.
• Peanuts: Frequent in chaats, street-style curries, some chutneys, or as unexpected thickeners.
• Pistachios & Walnuts: Less common but appear in royal dishes (like shahi curries) or as garnishes.

Hidden Culprits:

• Mixed Spice Blends: Commercial curry powders or garam masala may include ground nuts.
• Desserts & Breads: Beware of kulfi (often with pistachios), halwa, or nut-filled naans.
• Oils: Peanut or almond oil might be used for frying.

Stay-Safe Strategies:

1. Ask Explicitly: Inform staff about your allergy—request dishes made without nuts or nut oils.
2. Avoid Creamy Curries: Dishes with smooth, rich textures (e.g., korma) are high-risk. Opt for tomato-based or lentil stews instead.
3. Leverage mm food: Use the app to translate menus instantly and flag nut-containing dishes based on your dietary profile. Its AI scans ingredients to suggest safer options!

Nut allergies demand caution, but with awareness and smart tools like mm food, you can savor Indian flavors safely. Always double-check with kitchen staff—your safety comes first!