When a guest says 'nut allergy', the answer cannot depend on which steward is on shift. An allergen matrix, every dish against every major allergen, is how professional kitchens make the answer instant and consistent. Click cells to mark allergens per dish, and print the grid for the pass and the service station.
The major allergen categories under Indian food labelling rules: cereals containing gluten, milk, egg, fish, crustaceans, peanuts, tree nuts, soybean, and sulphites. A menu allergen matrix marks each dish against each category so staff can answer allergy questions instantly and consistently.
| Dish | Gluten | Milk | Egg | Fish | Crustacean | Peanut | Tree nuts | Soybean | Sulphites | |
|---|---|---|---|---|---|---|---|---|---|---|
| ✕ | ✕ | |||||||||
| ✕ | ||||||||||
| ✕ | ✕ | |||||||||
Click a cell to mark an allergen. The matrix covers declared ingredients only, in a shared kitchen, cross-contact is always possible, and staff should say so when a guest declares a serious allergy.
FSSAI's allergen-declaration requirements bite hardest on packaged-food labelling; for service menus the direction of travel (and of guest expectation) is disclosure. Whatever the current minimum, the operational case is decisive: one anaphylaxis incident handled badly outweighs every menu reprint you will ever pay for.
The trained sequence: take it seriously visibly, check the matrix, confirm with the kitchen before promising anything, and disclose shared-kitchen cross-contact honestly. The forbidden answer is a confident guess, "I think it's fine" is the most dangerous sentence in hospitality.
The classic Indian-kitchen traps: ghee and paneer are milk; commercial hing is usually cut with wheat flour; garam masalas can carry tree-nut traces; several restaurant gravies run on cashew paste; and dried-fruit garnishes carry sulphites. Build the matrix from recipes and ingredient labels, not from memory.
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