1. Our Commitment to Safety
At The Darbhanga Table, your health, safety, and dining comfort are our utmost priorities. We prepare our artisanal dishes from scratch using fresh, premium ingredients. This guide is designed to help you make informed dietary choices.
2. Major Allergen Categories
Our kitchen handles various common allergens. Please review our primary ingredient markers:
Dairy & Milk
Used extensively in our gravies, butter chicken, paneer fondues, and artisanal bakery items.
Tree Nuts & Peanuts
Cashew pastes and almonds are frequently utilized in our rich Mughlai gravies and garnish.
Gluten & Wheat
Present in our signature sourdough breads, garlic naans, samosas, and baking confections.
Soy & Legumes
Present in certain Asian-inspired glazes, marinades, and our moong salad selections.
3. Kitchen Cross-Contamination Disclaimer
While our chefs take rigorous precautions to prevent cross-contact (including utilizing separate cutting boards and sanitized utensils for special allergen requests), please be aware that all our dishes are prepared in a shared commercial kitchen environment where dairy, wheat, nuts, and soy are present.
If you have a severe, life-threatening allergy (such as anaphylaxis to peanuts or celiac disease), we urge you to explicitly state this in your booking notes and inform our hosting team immediately upon arrival.
4. Dietary Preference Markers
Our digital menu features clear visual badges to help you identify suitable dishes instantly:
- Veg (Green Dot): Pure vegetarian dishes containing no meat or eggs (may contain dairy).
- Non-Veg (Red Dot): Dishes containing prime chicken, mutton, or seafood.
- Vegan (Purple Dot): 100% plant-based dishes free from all animal products, dairy, and honey.