GLASGOW’S Dakhin restaurant has announced it is free from nine allergens as it strives to cater to as many people as possible.
The South Indian restaurant in Candleriggs has taken the unusual step of eradicating nine of the fourteen recognised allergens from its menu after its sister restaurant The Dhabba eliminated nuts from its kitchen.
Now Dakhin is not only peanut, tree nut-free, and gluten-free, it also has cut sesame seeds, celery, eggs, lupin, molluscs, sulphur dioxide and sulphites from its menu.
The pioneering step means thousands of diners who couldn’t take a gamble with eating out are now able to enjoy a worry-free meal.
Dakhin Owner Navdeep Basi said: “We have always been 100 per cent gluten-free at Dakhin and, following the success of that and our recent decision to go nut-free at our North Indian restaurant, we decided to see what we could do to help other customers with allergens.
"As far as we are aware, we are the only kitchen in Scotland offering this specific service. We can’t wait to welcome discerning diners to our Glasgow Merchant City restaurants.”
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