Please Login


Cancel
Become a Member | Why Join?
  • I am an Individual
    • I Work in Industry
    • I Work in Healthcare
    • I Work in Education

Anaphylaxis Campaign

Supporting people at risk of severe allergies

DonateEMERGENCY INSTRUCTIONS

  • Who We Are
    • Our Team
    • Our Ambassadors
    • Vacancies
  • Media Centre
    • Latest News
    • Press Releases
    • Your Stories
    • Facts and Figures
  • Contact Us
    • Anaphylaxis Campaign’s Helpline
    • Helpline FAQs
    • Keep In Touch
    • Share Your Story
  • 0 items£0.00
  • Home
  • What is Anaphylaxis
    • 14 Major Allergens
    • Signs and Symptoms
    • Glossary Of Terms
  • Living with Anaphylaxis
    • Care and Medication
    • Infant Weaning Guidance
    • Guidance for Young Adults
      • Managing Allergens at University
      • Easy to ASK Campaign
      • #TakeTheKit
    • Shopping and Preparing Food
    • A Guide to Eating Out
    • Travelling
      • Booking your Flight
      • The Day of your Flight
      • Preparing to Travel
      • When Abroad
      • Airline Allergy Policies
      • Translation Cards
      • Travel Insurance
      • Allergy Organisations Abroad
    • Seasonal Events
      • Valentine’s Day
      • Mother’s Day
      • Easter
      • Father’s Day
      • Summer Festivals
      • Halloween
      • Diwali
      • Christmas
    • Living with Natural Rubber (NRL) Allergy
      • Latex Allergy and The Law
      • Latex Allergy Forum
      • NRL and the Workplace
    • The NHS
  • Support Us
    • Donate
      • Make a One-Off Donation
      • Make a Regular Donation
      • Gift Aid your Donations
      • Give as you Shop
      • Give through your Salary
      • Give in Celebration
      • Give in Memory
      • Leave a Gift in your Will
      • Charitable Donations and Grants
    • Fundraising
      • Fundraising Hall of Fame
      • Register your Fundraising Plans
      • Find an Event
      • Awareness and Fundraising in Schools
    • Membership
    • Volunteer
      • Allergy Buddy
      • Community Volunteer
      • Media Volunteers
      • Volunteer as a Lay Reviewer
      • Volunteer at our Head Office
  • Events
    • Join us at the Allergy & Free From Show, 1-3 July
    • Upcoming Webinars
  • Information & Training
    • Anaphylaxis Training
      • Allergywise Training Courses
      • For Parents and Carers of Severely Allergic Children
      • For Adults with Severe Allergies
      • For Schools
      • For Families and Carers of Pre-School Children
      • For Pharmacists
      • For Healthcare Professionals
      • For GPs and Practice Nurses
      • For Careworkers
      • For Hospital Ward Staff
    • Factsheets
    • Knowledgebase
    • Our Webinars
    • Allergy Alerts
    • Support Groups
    • Our Posters
    • Useful Links
    • Facts and Figures
    • Research
  • Campaigning
    • Making Schools Safer Project
      • Spare Pens in Schools
      • #TakeTheKit
    • Guidance for Young Adults
      • Managing Allergens at University
      • Easy to ASK Campaign
      • #TakeTheKit
    • Anaphylaxis Guidance For All
      • Meeting the Challenges of the National Allergy Crisis report
      • Managing Allergens in the Workplace
      • Always Carry Two Adrenaline Auto-Injectors
      • Prescription Charges Coalition
      • Anaphylaxis Information Matters (AIM)
  • COVID-19 advice
    • Covid-19 Vaccines and Allergies
    • COVID-19 FAQs
  • Shop

Diwali

Diwali (also known as Divali) is the Indian festival of lights that takes place every year around October and November time.

Food is a major focus of this celebration and thanks to Dishoom Babu House in London, we have two top 14 allergen-free recipes to share with you.

Please remember to always check ingredients carefully for allergens and may contain labels, and substitute as needed. Be aware that many spice mixes are unsafe for people with allergies so only buy from a reputable source and check labels carefully.

**Extract taken from _Dishoom_ by Shamil Thakrar, Kavi Thakrar & Naved Nasir (£26, Bloomsbury)**
**Photography © Haarala Hamilton**

Chicken Tikka

Chicken Tikka **Extract taken from _Dishoom_ by Shamil Thakrar, Kavi Thakrar & Naved Nasir (£26, Bloomsbury)** **Photography © Haarala Hamilton**

Chicken Tikka

Chicken tikka masala is supposedly Britain’s favourite dish. If it’s yours, then you may be disappointed: this dish is not it.

Tikka simply means piece, or chunk – so this is chicken pieces, marinated then grilled. The marinade is based on sweet vinegar, not yogurt – and there’s not a drop of food colouring in sight.

It makes a nice starter, or delicious lunch in a chapati roll.

Serves 4 as a starter

500g boneless chicken thighs, with skin

For the marinade

  • 30g fresh root ginger
  • 10g garlic (2–3 cloves)
  • 10g green chillies (2–3)
  • 30ml rice vinegar
  • 1 tsp spicy chilli powder*
  • 1 tsp ground turmeric
  • 1½ tsp fine sea salt
  • 2 tsp granulated sugar
  • 1 tbsp vegetable oil

To grill and serve

  • 25g unsalted dairy-free* butter, melted
  • Lime wedges

1. Cut each chicken thigh into 3 pieces and pat dry with kitchen paper. Place in a large bowl.
2. For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.
3. Spoon the marinade over the chicken pieces and turn them to coat. Cover and leave to marinate in the fridge for 6–24 hours.
4. Take the marinated chicken out of the fridge 20 minutes before cooking. (If you are using wooden skewers, soak them now.)
5. Heat the grill to high. Thread the marinated chicken onto skewers, leaving enough space between the pieces for the heat to penetrate. Grill for 12–15 minutes, turning and basting regularly with the melted butter, until deep golden brown with some charring. Check that the chicken pieces are cooked through.
6. Let the cooked chicken rest for 5 minutes before serving, with lime wedges for squeezing.

*altered from original recipe

Okra fries

Okra fries **Extract taken from _Dishoom_ by Shamil Thakrar, Kavi Thakrar & Naved Nasir (£26, Bloomsbury)** **Photography © Haarala Hamilton**Okra Fries

These little snacks are crispy, light and deliciously addictive. They are even better when dipped into a chutney. The bowl will be empty before you know it.

Serves 4

  • 175g okra
  • 4g garlic paste
  • 4g ginger paste
  • ¼ tsp spicy chilli powder*
  • Vegetable oil for deep-frying
  • 15g chickpea (gram) flour**
  • 10g cornflour
  • ½ tsp masala*

To serve

Chilli, coriander-mint and/or tamarind chutney

1. Wash the okra under cold water and pat completely dry with kitchen paper. Take off and discard the top of each okra, leaving the tail intact. Slice in half lengthways if young and small; quarter the okra lengthways if large.
2. Mix together the garlic and ginger pastes, chilli powder and 4 tsp water. Add the okra halves and mix well to ensure they are well coated.
3. Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180°C.
4. Mix the two flours together. Sprinkle over the okra and toss very gently to coat.
5. Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4–5 minutes. Drain on kitchen paper, sprinkle with masala* and serve immediately, with your choice of chutneys(s).

*altered from original recipe

**or flour of your choice

  • Living with Anaphylaxis
    • Infant Weaning Guidance
    • Care and Medication
    • Shopping and Preparing Food
    • A Guide to Eating Out
    • Travelling
      • Booking Your Flight
      • The Day of Your Flight
      • Preparing to Travel
      • When Abroad
      • Airline Allergy Policies
      • Translation Cards
      • Travel Insurance
      • Allergy Organisations Abroad
    • Seasonal Events
      • Valentine’s Day
      • Diwali
      • Mother’s Day
      • Easter
      • Father’s Day
      • Summer Festivals
      • Halloween
      • Christmas
    • Living with Natural Rubber (NRL) Allergy
      • Latex Allergy and The Law
      • NRL and the Workplace
      • Latex Allergy Forum
    • The NHS

Head Office

1 Alexandra Road
Farnborough
Hampshire
GU14 6BU

General Enquiries

  • +44 (0) 1252 546100
  • admin@anaphylaxis.org.uk

Helpline

  • +44 (0) 1252 542029
  • info@anaphylaxis.org.uk

Press Office

  • +44 (0) 7393 234092
  • press@anaphylaxis.org.uk

Fundraising

  • +44 (0) 1252 893850
  • fundraising@anaphylaxis.org.uk

Get Social

  • © Anaphylaxis Campaign 2022
  • Terms & Conditions |
  • Privacy & Cookies Policy |
  • Fundraising Policy |
  • Feedback Policy |
  • Complaints Procedure

Anaphylaxis Campaign (incorporating the Latex Allergy Support Group), a charity registered in England and Wales (1085527) and a registered company limited by guarantee in England and Wales (04133242).
Registered in Scotland - charity number: SC051390.
Our registered company address is Anaphylaxis Campaign, 1 Alexandra Road, Farnborough, GU14 6BU.