Tandoori Haus

Ingredients with allergenic potential

(according to Annex II VO (EU) 1169/2011)

a) Grains containing gluten, e.g. wheat, rye, oats, barley
b) Crustaceans and products derived therefrom
c) Eggs and products made from them
d) Fish and their products
e) Peanuts and their products
f) Soybeans and their products
g) Milk and products derived from it (including lactose)
h) Nuts, in particular e.g. almonds, hazelnuts, walnuts
i) Celery and its products
j) Mustard and products made from it
k) Sesame seeds and products made from them
l) Sulfur dioxide and sulphites> 10 mg / kg or 10 mg / l
m) Lupins and their products
n) Molluscs and products derived therefrom

Exceptions apply to some products made from these ingredients
(e.g. wheat-based glucose syrups, refined soybean oil, etc.)

1) with Dye (s)
2) with Preservative (s)
3) with Antioxidant
4) with Flavor Enhancer (s)
5) with Sulfur Dioxide
6) with Blackening Agent
7) with Phosphate
8) with Milk Protein
9) Contains caffeine

10) Contains quinine
11) with Sweeteners
12) contains a source of Phenylalamine (must be
specified for the sweetener aspartame)
13) waxed (if surfaces of fresh fruits have been
treated in this way)
14) Taurine
15) with Nitrite curing salt