The following recipes in INDIAN(-ish) by Priya Krishna with Ritu Krishna can be made without gluten and the top nine food allergens*.
*Only nine foods are responsible for about 90% of food allergies in the United States. They are: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. These recipes can easily be made without those top allergen ingredients.
The specific recipes below have been audited. It’s important you understand that your version (of the same recipe) may not follow Without Options guidelines.
Full recipes are found in the cookbook (they’re not mine to share), but you can borrow a copy from your local library or purchase your own here.
KEEP IN MIND: I’ve only audited the main recipes — author notes, variations, and serving suggestions may contain gluten & the top allergens.
You are responsible for sourcing safe ingredients. Check out my Food Label Guide to learn how.
Recipes with an asterisk * can also be made vegan.
GINGER-LIME STRIPS pg 42*
SPICY OLIVE TEMPENADE pg 51*
LIMA BEAN AND BASIL DIP pg 52*
SUN-DRIED TOMATO, CHILE, AND GARLIC DIP pg 54*
LIME, CHILE, AND GARLIC DRESSING pg 55*
TAMARIND,FIG, AND CUMIN CHUTNEY pg 60
CILANTRO CHUTNEY pg 62*
GARLICKY TOMATOES pg 63*
WHITE BEAN-STUFFED POBLANOS pg 73*
LOTUS ROOT AND JAMMY TOMATOES pg 79*
CARMELIZED GINGER MUSHROOMS pg 104*
MUSTARD SEED AND CURRY LEAF CARROT SALAD pg 105*
BASIC KACHUMBER pg 107*
BEET AND AVOCADO KACHUMBER pg 108*
MUNG BEAN AND POTATO LACHUMBER pg 108*
DAIKON RADISH KACHUMBER pg 109*
AVOCADO, CORN, AND TOMATO KACHUMBER pg 109*
WARM CUMIN, ASPARAGUS, TOMATO, AND QUINOA SALAD pg 173*
RICE NOODLE POHA pg 178*
GARLIC-GINGER CHICKEN WITH CILANTRO AND MINT pg 187
SHIKANJI (INDIAN GATORADE) pg 217*
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
