Delicious Dairy Free and Gluten Free Lasagne

For the Bolognese Sauce:

1 tblsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
125g mushrooms, sliced
500 g (1lb 2oz) beef mince
500g Passata
2 tbsp tomato puree
1 tsp dried oregano
1 Beef stock cube
100g Fresh Spinach

Cheese Sauce/White Sauce:
2 x Ilumi cheese sauce mix
600mls unsweetened dairy free milk or semi-skimmed milk
(For best results use soya milk)

250g pack of dried Lasagne sheets (Gluten Free)

Optional extras:
Cheese or Dairy free alternative to sprinkle on the top
Why not try swapping the mince for chopped aubergine, peppers and courgette for a meat free alternative.


Gently heat the oil in a large frying pan with a lid.
Fry the onion for 5 minutes, until softened, stirring often. Add garlic and sliced mushrooms and cook for 5 more minutes

Turn up the heat to medium, add the minced beef and fry until evenly browned.

Add the passata, tomato puree, oregano and beef stock cube. Bring to a boil stirring constantly then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Add the spinach leaves for the last 5 minutes of cooking. Season with salt and pepper to taste.

For the cheese sauce: Empty the contents of the sachet into a medium sized saucepan. Gradually add 600mls of unsweetened dairy free milk or semi-skimmed milk into the pan and mix until smooth. Bring to the boil, stirring continuously, reduce heat and simmer for 2 minutes until the sauce has thickened

Pre-heat oven to 180°C / 350°F / 160°C Fan oven / Gas mark 4.

Take a baking dish about 25 x  20cm (10″” x 8″”) in size. Spoon a third of the bolognese sauce over the base, and then spoon a quarter of the cheese sauce over the bolognese. Cover with a single layer of lasagne sheets then repeat this layering of the bolognese, cheese sauce and pasta twice more. Top with the remaining cheese sauce and season with finely ground black pepper. Bake for 35min to 40 minutes, until golden.

Serve with a simple side salad!


National Curry Week – Best Gluten Free Supermarket Sides


curry 2


Ashoka – Bombay Biryani


‘Good heat after the spices’ 4/5

‘Good texture and strong flavour. The grains are a good length too, but it is perhaps a bit salty’ 3/5

‘Warm spice and the rice has a nice soft and sticky texture. Not too stodgy and the it’s got a nice appearance’ 4/5

‘Looks really good and colourful and the taste matches the appearance. Spicy and soft but the veg is very rubbery.’ 4/5

Uncle Ben’s Veg Pilau Rice

uncle bens

‘Good Savoury taste like golden rice packet. Really nice visually as well’ 4/5

‘Bland and no real flavour. Nice texture to the rice though’ 2/5

‘Quite citrusy taste, really different to other microwaveable rice. Nice appearance too’ 4/5

‘Bland, not much too it’ 1/5

‘The appearance is really nice and fresh. There’s good colour and a nice chilli flavour’ 3/5

‘Flavoursome and very fragrant’ 5/5

‘Bland with a slight after taste’ 2/5

Veetee Peri Peri Rice


‘Vibrant to look at, but it’s not exactly natural looking.’ 2/5

‘Poor flavour profile and very mushy’ 1/5

‘Is this sweet and sour? bland appearance and weird ‘tomatoey’ taste’

‘Soft texture and very subtle flavour’ 3/5

‘Colourful appearance. Strong chilli and tomato taste, nice texture too.’ 4/5

Tilda – Lime & Coriander Rice

tilda lime

‘Nice and citrusy. Almost a thai infused rice. Good texture and herb distribution. Tastes a lot better than it looks’ 4/5

‘Strong lime and coriander flavour. Good grain length and nice texture in the rice.’ 4/5

‘Not a nice flavour, but the rice texture is good.’ 1/5


Geeta’s – Premium mango Chutney


‘Nice and sweet but not much sweet. Really like the onion seeds, very authentic’ 4/5

‘Sweet flavour, and good chunks of fruit. Very moreish’ 4/5

‘Nice kick – good flavours and variety of tastes.’ 5/5

Tesco – Cucumber Raita Dip


‘A bit sour and a poor after taste’ 1/5

‘Too artificial and gloopy. Not sure whether garlic mayo or raita?’ 2/5

‘Great flavour and better than most raita’s I’ve tasted. Good thickness. Has it got cheese in?’ 4/5

Tesco finest – Mango chutney

tesco finest

‘Flavours not balanced. Too strong and the appearance isn’t the best’ 3/5

‘Strange spice and very thick’ 1/5

‘Darker than others – looks like sweet and sour not mango chutney’ 3/5

‘Awful’ 0/5

Patak’s Mango Chutney


‘lumps are too big, and the flavours not balanced it’s far too strong’ 2/5

‘Sweet but too runny’ 2/5

‘Really nice, fruity and sweet.’ 4/5

‘Very nice, lovely fruity flavour and the textures superb.’ 5/5


Sharwoods’ Mango Chutney



‘Very moreish because of it’s tangy core. Very smooth appearance’ 4/5

‘Tastes like cardboard.’ 0/5

‘Could do with added chilli flakes or fruit pieces. Better flavour than expected though.’ 4/5

‘Strong kick and aftertaste. Very fruity!’ 4/5


Tesco – 8 Plain Pappadums

poppadoms Tesco

‘Good solid crunch, not very thick though and slightly bland’ 1/5

‘Crispier rather than crunch. Very tasty though.’ 4/5

‘Bland and it leaves slight residue in the mouth’ 1/5

Morrisons – Plain Poppadoms



‘Some spice to it, good flavour and crunch.’ 3/5

‘Just your standard poppadom really.’ 4/5

‘Poor appearance and the texture isn’t the best. A bit too salty. Nice and crunchy though.’ 2/5

Patak’s Poppadoms


‘Good bite and nice fried taste’ 5/5

‘Oily appearance but very crisp and tasty’ 3/5

‘Slight spice kick, and it has a good crunch.’ 3/5

‘Looks homemade when it comes out the microwave. Bubbly texture and very crispy.’ 5/5


Tesco – Free From Pitta Breads

tesco pittas

‘Bland taste, but the texture was quite bubbly. Felt it crumble as soon as it went in my mouth.’ 3/5

‘Dry, no flavour, no salt.’ 0/5

‘Dry.’ 2/5

‘Dry bread and it’s very bland. Tastes quite starchy and floury.’ 1/5

Tesco – Garlic Coriander Naan

garlic naan

‘Very strong flavour but not in a good way.’ 1/5

‘Moister than other gluten free naans and slightly more gooey than expected.’ 4/5

‘Looks really good, but once again it was dry and with little spice.’ 3/5

Livwell Garlic & Coriander Naan bread


‘Looks like it should be full of flavour, but it’s not.’ 1/5

‘Visually it’s very nice but it’s more like a pitta bread. Very dry and bland. Nice herb usage though.’ 3.5/5

‘Preferred this naan than the other 2. It has a very floury mouth feel though.’ 3/5


Curry Sides


gf naan
Whether it be for mopping up the left over curry sauce or to provide a soft absorbent base layer, bread is a perfect accompaniment for the much loved curry. Flatbreads and naans are the most popular sides and they can be made and bought gluten free. To add an extra element to your free from naan add cheese and chilli which are both naturally gluten free ingredients. Find below Coeliac UK’s recipe for a soft pillowy naan bread:

200g (8 oz) Gluten Free Flour
1 tsp dried yeast or ¼ oz fresh yeast
1½ tsp sugar
3½ fl oz hand hot milk
¼ tsp salt
½ tsp gluten free baking powder
½ egg beaten
1 tbsp oil
2 tbsp yoghurt

– Dissolve the yeast and the sugar in the milk and leave in a warm place for 10 minutes until frothy.
– Sieve together the flour, baking powder, and salt.
– Add the yeast mixture, oil and yoghurt and mix to a soft dough. Place in a greased plastic bag and leave in a warm place for 45-60 minutes.
– Dust a surface with gluten free flour and kneed the dough for 1 minute.
– Divide into 4 pieces shape in to ovals and cook under preheated grill for 2-3 minutes


Rice is the most common and most effective accompaniment for curry. An unadorned rice is normally the preference for a lot of curry eaters as it provides a stable and unenthused foundation for the curries flavours and spices. This being said, a lot of curry lovers enjoy an equally exciting rice with their main dish and at ilumi we’re not short of flavoursome sides that will enhance your favourite curries.


White Long Grain Rice


Yellow Basmati Rice

Mushroom Rice copy 2

Spiced Mushroom Rice

Piri Piri Portuguese Rice copy 2

Piri Piri Portuguese Style Rice


Brown Long Grain Rice


Rice & Chickpea Mix

Reduced-Image---Kashmiri-Rice_Front 2

Kashmiri Easy Cook Rice

Tip: A sprinkling of saffron or curry leaves will add an extra citrusy tang to your rice.



Our Lentil Dahl complements many a curry, with its warm fragrant spices of cumin, cardamom and cinnamon. Dhal is a delicious and healthy alternative to more traditional curry sides, however it can be complemented and made that bit more entertaining with the addition of fried onion, coriander or chilli flakes.




Lentil Dahl



Samosas are again commonplace on the menus of Indian restaurants and curry houses. The ‘Indian Cornish pasty’ can be filled with either meat or veg and is also popular both mild and hot. With the creation of the samosa being so open to alteration depending on a persons taste, this makes a gluten free alternative that bit simpler to produce. You can follow a regular samosa recipe but instead of using plain flour you’ll need a blend soy, rice, tapioca and potato flour.

National Cupcake Week

National Cupcake Week is dedicated to promoting the innovation of the industry and to helping the bakery business boost their sales.

The week, which has been running since 2013, is organised by British Baker magazine which is the only title to cover the whole of the baking industry.

Their aim is to try an encourage and celebrate exotic flavours and creative recipes of cupcakes from all over Britain.

We thought we’d do our bit for the gluten and milk free community and share some of our favourite free from cupcake recipes with you so you can celebrate national cupcake week in style!

– These delightful gluten free vanilla cupcakes come from our neighbours Delicious Alchemy, check out the recipe below:

gf cupcakes

For the cupcakes
1 x 400g Delicious Alchemy vanilla sponge mix
180g unsalted butter or dairy free alternative
3 large eggs
20ml water

For the buttercream
150g unsalted butter or 120g dairy free alternative
300g icing sugar
1½ tbsp milk or dairy free alternative
Sprinkles for decoration
For the cake
Preheat the oven to 180C/160C fan. Line a cupcake tin with 12 paper cases.

Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), eggs and water into a large bowl. Beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 18-20 minutes until risen and springy to the touch.

Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely.

For the buttercream
In a large bowl, beat the butter or dairy free alternative with a spatula or electric whisk until it is soft and smooth. Sift in half the icing sugar and mix well until combined. Sift over the remaining icing sugar and mix well, adding the milk or dairy free alternative as required, to create a soft spreadable icing. Beat well to make it light and fluffy.

To decorate
Spoon the icing into a piping bag fitted with a large star or plain nozzle. Pipe swirls of icing onto the top of your cooled cupcakes. Alternatively you can spread it on using a butter knife.

Decorate your cupcakes as desired. We love a scattering of colourful sprinkles.

– Great dairy free chocolate cupcake recipe from the wonderful Recipe Girl:

dairy free cupcakes


3 cups all-purpose flour
2 cups granulated white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup melted coconut oil, cooled (can sub vegetable or canola oil)
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
1 cup dairy free mini chocolate chips (I used the “Enjoy Life” brand)


Preheat the oven to 350 degrees F. Line cupcake pans with 30 cupcake papers.
Sift the dry ingredients into a large bowl (flour, sugar, salt, baking soda and cocoa powder) and whisk to combine. Add oil, vinegar, vanilla and water to the dry ingredients. Whisk to combine the wet and dry ingredients. Stir in the chocolate chips.
Bake for 18 minutes, or until the cupcakes are firm to the touch in the middles. Let cool completely, and frost with your favorite dairy free icing. See the tips below for my icing recommendation!

– We’ll end with one for the dairy and gluten free cake lovers, we found this recipe on, take a look at how you can make these petit sponge cakes:

gluten and dairy free


180g plain flour
200g sugar
80ml vegetable oil)
240ml water
1 teaspoon gluten free baking powder
1 teaspoon gluten-free bicarbonate of soda
1 teaspoon vanilla
1 tablespoon vinegar or 1 tablespoon orange juice


Preheat oven to 180°C Oil and line a round cake tin.
Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
Pour the mixture into the prepared tin. The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
Decorate as desired.



Gluten Free Guide to Baking

Cross contamination

Unless your whole household is gluten free, you’re going to have to be extra vigilant when making gluten free bakes as well as regular bakes as there is always a chance of cross contamination. Before starting the baking process make sure all utensils and surfaces are cleaned thoroughly so there’s no gluten flying about when you’re cooking.

Keep it fresh

Store gluten free flours that contain a high amount fat in the freezer. This will keep the mixture fresh for longer.

Don’t put up with stick

Gluten-free dough’s are notoriously sticky so always oil your hands, or make sure they’re wet enough to avoid stickiness.

How to beat tough dough

Beating the dough for several minutes will lighten the mixture as it will allow it to get some air. This is something you shouldn’t do with non-gluten dough as normally the gluten will become strong and therefore lead to toughness.

Create crunch

A way of trying to recapture the crispiness of a gluten free baked good is to take your breads out of their pans, when they’re about two thirds of the way through baking and then complete the baking on an oven rack.

Trial and error

Experiment with different kinds of baking so you can find a nice blend of tastes and textures. Blending flours together can provide a more balance and rounded gluten free bake.

Delicious Alchemy

Delicious Alchemy are an award winning company that are dedicated to creating the very best gluten free food. They make and sell everything from cake and bread mixes to breakfast cereals.

What’s their story?

After being diagnosed with coeliac disease, Emma Killilea very soon became a little miffed at the lack of natural, healthy and delicious gluten free food there was available. Not one to quietly grumble in the corner, she did something about it. Emma packed in her job as a computer games producer, returned to University to study food science and marketing, and not long after, Delicious Alchemy was born.

She is now surrounded by a team of talented, passionate and equally motivated people, some of whom have first-hand experience of living with coeliac disease and food allergies. Emma and the Delicious Alchemy team are 100% committed to extending the range further, making gluten free options commonplace, and doing whatever they can to help more and more people live happy and healthy lives.

Did you know…
Delicious Alchemy were the first company to launch gluten free oats in the UK and Ireland.

Read more about Emma’s story here.

The Delicious Alchemy customer:

Delicious Alchemy is there for anyone on a gluten free diet, whether that’s through a medical diagnosis such as coeliac disease, a gluten related food intolerance or through a lifestyle choice. Like most free-from manufacturers, Delicious Alchemy takes the safety of their products very seriously, all of their mixes are tested at every stage to make sure they’re safe for everyone on a gluten free diet.

Check out their gluten free guide here.

What’s on Offer at ilumi?

Just because you can’t eat gluten doesn’t mean you should miss out on the Great British Bake Off hype! So we’ve decided to link up with Delicious Alchemy, who’s kindly let us sell their brownie and bread mixes on our site from today.

Take a look at how you can make your very own gluten free bread and brownies by using Delicious Alchemy’s mixes below:

Delicious Alchemy Bread Mix

Make your own fluffy loaf of gluten free white bread with Delicious Alchemy’s pack of bread mix:

Delicious Alchemy GF White Bread Mix

To bake in the oven

You’ll need:

1 x 340g Delicious Alchemy White Bread Mix
2 tbsp (15g) sunflower oil
325ml of tepid water

Step 1
This mix cooks from cold. So there’s no need to pre heat the oven. Lightly grease a 1lb bread tin, measuring 15cm x 10cm and 7cm deep. Add the bread mix to the bowl, pour over the oil and water then mix together. A food mixer is best because the batter becomes very thick and heavy during mixing. Turn your mixer to slow-medium speed and beat for 1½ minutes. Scrape down the sides and base of the bowl and mix for a further 1½ minutes.

Step 2
Transfer the dough into the tin. It will be quite thick, so press down well and fill the tin right to the rim. Run a spatula around the edge of the tin, this will help you get an even rise. Cover the tin with a large upturned bowl or loosely cover with lightly oiled cling film. Leave to prove in a warm place for 40 minutes. Don’t worry, it won’t rise much. That bit happens later.

Step 3
Now you’re ready for the oven. Place the tin on a tray in the centre of the COLD OVEN. Then turn to 190C or 165C for fan-assisted ovens, and bake for 90 minutes. It should be a dark golden brown on top when it’s done. Remove from the oven, carefully lift out of the tin and place on a cooling rack. For the best possible result, wait until completely cool before slicing.

Rice Flour, Potato Starch, Sugar, Stabiliser (Hydroxypropyl Methyl Cellulose), Dried Yeast, Rice Bran, Salt, Psyllium Fibre, Stabiliser (Xanthan Gum), Flour Treatment Agent (Ascorbic Acid)

Allergy Advice:
May contain traces of nuts & peanuts
Not suitable for egg or soya allergy sufferers

Delicious Alchemy Chocolate Brownie Mix

Delicious Alchemy’s gluten free brownie’s really do satsify that sweet tooth. See how to make them below:

Delicious Alchemy GF Chocolate Brownie Mix

You’ll need:

1 x 400g Delicious Alchemy chocolate brownie mix
100g unsalted butter or dairy free alternative
2 large eggs

Step 1
Preheat the oven to 180C /160C fan. Line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.

Step 2
Add the brownie mix to a bowl. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter. Lightly beat the eggs, add to the mix and stir together well. Spread the batter into the tin and smooth the top. Bake for 18-22 minutes.

Step 3
When they’re done, leave them to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack. Use the paper to help you. Leave to cool completely before slicing.

Sugar, Rice Flour, Chocolate Chips (15%) (Cocoa Mass, Sugar, Emulsifier (Soya Lecithin), Natural Flavouring), Cocoa Powder (10%), Tapioca Starch, Raising Agents (Disodium Diphosphate, Sodium Hydrogen Carbonate, Calcium Sulphate)

Allergy Advice:
For allergens: See ingredients in bold
May contain traces of nuts & peanuts
Not suitable for egg allergy sufferers

Robbie Britton – Gluten Free Athlete

When and why did you stop eating gluten?

In September 2013, after racing and life had been affected by my stomach issues for too long. It took someone else to notice that I actually had a problem.

How did a gluten free lifestyle effect your sporting performance?

It affected my training, my racing, energy levels and recovery. If your body isn’t digesting your food properly then you aren’t getting the nutrients you need. Recovery is so key in ultra running as you put your body through so much.

Where did you go for advice on the gluten free diet? Where was your first port of call?

At first I spoke to my doctor but, as I was a pretty healthy individual, they weren’t too interested. Recently I have been working with Renee McGregor and it has helped so much. There are great resources online for gluten and dairy free recipes!

What do you eat before a race?

Normally something simple like GF porridge with banana & chia charge nut butter or one of my homemade rice cakes. They’re a secret recipe though!

What’s your favourite gluten free dish?

Something like sweet potato and pumpkin curry with coconut milk. You wouldn’t notice that most of my meals are gluten free as there as so many meals you can have. Just check out the Ilumi options to prove that!

What would your advice be for sportsmen and women contemplating whether to go gluten free?

There are always ways you can improve your diet and diet is key to recovery. Improving my diet not only allowed me to train harder and longer, but it’s increased my quality of life as a whole. My stomach has been an issue for me for most of my life and thinking sensibly about my diet has possibly been the single biggest boost to my running career.

Ugot – Restaurant Review


We visited Ügot in Central Station Newcastle to try their range of gluten free on-the-go food.

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Located next to platform 2, the cafe and store is small but full of colour and humour, with one sign reading ‘Coeliac is the new black’ above it’s range of free from snacks and wraps.

The staff were incredibly friendly, talking us through their gluten, wheat and dairy free options, which ranged from Butternut Squash to Beetroot and Parsnip Soup.

![](/media/thumb/55264ae152056/300x300_50_50_0.jpg “”) ![](/media/thumb/5526379f3ea33/300x300_50_50_0.jpg “”)

Ügot is a company that was born out of sheer frustration at the lack of low fat eateries on the high street.

Founder, Joe Carnell is the son of the creators of [Filmore & Union][1] another seller of pure natural and wholesome foods.

He wanted a place that sold fresh, flavoursome, natural foods and was as accessible as a quarter pounder joint.

There are only 2 stores nationwide, one in York railway station and the second at Newcastle central station, and this where we tried Ügot’s selection of gluten free goodies.

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On our taste panel was coeliac Miriam, who struggles with finding tasty free from food.

First we tried the Mexican Chilli Beef;

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> “No exaggeration, that was one of the tastiest dishes I’ve had in a
> long time. The Borlotti beans brought something different and there
> was the right level of spice. I just wish there was more”

The second product was Joe’s Choice Chicken Wrap;

![](/media/thumb/552648f5d01f3/300x300_50_50_0.jpg “”)

> “Very nice indeed, I’m always looking for something to pick up on my
> lunch , that will fill me and wont taste like cardboard. This is
> perfect, the wrap’s lighter than bread, and the chicken and sauce are
> nice and tangy”

We finished with a blueberry muffin;

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> “Don’t get me wrong it was tasty and very sweet, but just too heavy, a
> lot of stodginess”

As healthy fast food eateries go, this is the best I’ve seen, and it is a niche market as the high street is full of artery clogging quick fix restaurants.

However, it is quite dear, at £4.45 for a wrap, it’s punishing to the back pocket for an on-the-go snack.

Overall, Ügot’s been a hit, but you might want to start saving now if you wanted their gluten free chilli.

ilumi rating: 4 / 5 – Very good concept and really tasty. Pricing and limited free-from selection let it down however I’m sure as the company grows this will expand.

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Dishoom – Restaurant review

[Dishoom][1] is one of the last old Irani cafes of Bombay left in England. The all-day brasserie serves delicious Indian cuisine and is located next to the new Granary Square development, around the back of Kings Cross train station.

> ![](/media/thumb/54f7362125d71/300x300_50_50_0.jpg “”)

Dishoom was voted:

– YELP’s UK best restaurant earlier this year
– Listed in the 2014 Michelen Guide
– Listed in the 2012, 2013 & 2014 Good Food Guide
– Won the British curry Awards Best Casual Dining Award for 2014

[Just to name a few][2]

Not only is Dishoom an award winner it’s also, more importantly, a dairy and gluten free restaurant. Along with their main menu, there is a separate amended sheet that provides us with all meals that are gluten and dairy free.

> ![](/media/thumb/54f7377b98e6d/300x300_50_50_0.jpg “”) ![](/media/thumb/54f737c3229fc/300x300_50_50_0.jpg “”)

Dishoom, in Bollywood terms, means ‘Pow!’ as in the noise made when characters duel and throw punches at each other in cartoon films and TV, and the dishes really do pack a punch.

Free-from meals range from their *House Black Daal* to their *Lamb Boti Kabab* and generous *Rajma Chawal*. When ilumi visited, we opted for the *Murgh Malai* (which is chicken thigh meat steeped overnight in garlic, ginger, coriander stems and cream) *Basmati Rice* and *Okra Fries* and it was delightful, full of flavour and Indian spices that tested the taste buds.

The 1920’s jazz that was softly layered with the Victorian architecture and the pre independence Bombay theme, made for an equally impressive atmosphere.

The availability and clarity of all gluten and dairy free products on the menus was a real joy to see. Dishoom customised their hand-outs so that is was made as easy as possible to pick the best free from meals.

Along with the pleasant and prompt service and the exceptional free-from selection, the four floored restaurant allows you to see the food being cooked with its second floor open plan chefs table and kitchen.

> ![](/media/thumb/54f738f7bf921/300x300_50_50_0.jpg “”)
> ![](/media/thumb/54f7391038972/300x300_50_50_0.jpg “”)

The only downfall was on the refreshment section, a lack gluten free drinks was a disappointment. There wasn’t a gluten free lager in sight, which was very surprising for a restaurant that has clearly put a lot of time and effort in serving the free from community.

Overall, Dishoom delivered.

Ilumi rating – 4.5 / 5 – Very reasonably priced and has a plentiful and tasty free-from selection.

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Cocoa Libre Mint Choc Owls

Cocoa Libre’s Mint Chocolate Owls have been chosen by ilumi’s team of experts as one of the tastiest allergen friendly treats.

The owls are created with dark chocolate and peppermint oil to produce a smooth and soft confection that isn’t the slightest bit bitter.

You’ll be surprised that the product is free of gluten, dairy, nuts and wheat.

Ingredients: Cocoa mass, sugar, cocoa butter, emulsifier: SOYA LECITHIN, natural vanilla flavoring, peppermint oil. Cocoa solids 55% min.

Allergy advice: see ingredients in capital letters

*Please note this offer is valid until Friday 13th February 2015 at 00:00 and excludes meal plans, banquets and hampers.