THEDRUNKENMUNKEY
Allergy Menu · 2026
Every dish we serve is listed here, with what it carries. Tell your server about any allergy before you order and the kitchen will steer you — it’s the same sheet we bring to the table. If you don’t see a dish you’re after, just ask.
How to read this
The five allergens above are called out under each dish, with the ingredient that carries them in brackets. A Vegan badge means the dish is vegan as it comes. Where a dish says can be made without, the kitchen will leave that ingredient out — just ask.
No major allergens
Gluten (puri)
Gluten (puri) · Dairy (yogurt)
Gluten (pastry dough)
Gluten (pastry dough)
Gluten (bread) · Dairy (cheese)
Shellfish
Tree nuts (cashews) — can be made without the cashews
Gluten (breadcrumbs) · Egg
Gluten (bread) · Dairy (paneer, cheese)
Gluten (bread)
Dairy (yogurt in the marinade)
Gluten (corn starch)
Dairy (paneer, cheese; yogurt in the marinade)
Dairy (butter, heavy cream)
Dairy (yogurt, ghee)
Dairy (ghee)
No major allergens
Shellfish (shrimp) · Dairy (ghee)
Dairy (ghee, heavy cream)
Dairy (paneer, heavy cream)
Dairy (paneer, cheese)
Tree nuts (almonds) · Dairy (ghee, heavy cream)
No major allergens
Dairy (yogurt in the marinade)
Dairy (yogurt in the marinade)
No major allergens
Allergens for the biryanis are shared. Every biryani: Dairy (raita, served as a side accompaniment) · Tree nuts (cashews — can be made without) · Gluten (naan — can be served without, or on the side).
No major allergens
No major allergens
Dairy (ghee, butter)
No major allergens
Tree nuts (cashews) — can be made without the cashews
No major allergens
Gluten (wheat flour) · Dairy (milk) · Egg
Dairy (condensed milk, ice cream) · Tree nuts (almonds, pistachios)
Dairy (crème anglaise, ice cream) · Egg · Gluten (flour)
Dairy (milk) · Egg
Dairy (crème anglaise) · Egg · Gluten (flour)
Dairy (ice cream)
Dairy (ice cream) — vanilla bean or strawberry
Kitchens are busy places and dishes change with the season. If an allergy is serious, tell your server before you order and we’ll check it with the kitchen that night.
We cook some dishes in ghee, and we make it fresh in-house. Butter is reduced over a low flame for hours until the milk solids caramelize and separate out, which leaves a fat with a very high smoke point and a sweet, nutty flavor.
Because that process takes the dairy out of the finished product, ghee keeps far longer than butter and sits well with a lot of people who are lactose intolerant. It is not, however, dairy-free — so if dairy is a true allergy for you rather than an intolerance, tell your server and the kitchen will cook around it.