Allergen Lists: 1 Gluten (Wheat). 2 Eggs, 3 Milk, 4 Celery, 5 Soya, 6 Sesame, 7 Fish, 8 Nuts, 9 Peanuts, 10 Lupin, 11 Mustard, 12 Sulphur Dioxide, 13 Crustacean,and 14 Molluscs
The listed allergens are used openly in our kitchens so trace amounts may be present at all stages of cooking as, despite our best efforts cross contamination can occur. Samosa, bhajia. aloo tikki, poppadoms, and chips are fried in the same oil so there is a small risk of cross contamination with wheat (gluten) and mustard.