Indian cuisine has long held a sweet spot among the Australian food scene due to its fragrant spices and its spread of texture from naan bread to curries. However for those with coeliac disease, a doughy Indian naan bread would usually be a menu item omitted.
Despite one in 70 Australians living with the condition, few eateries reflect that statistic and offer little options for the gluten-intolerant.
Except at Delhicious, where Head Chef Raman Nakul has created gluten-free naan bread that is just as satisfying as the original.
“People have come from as far as Portland, to Bendigo to Ballarat, and to have someone take that first bite of the naan bread and seeing the tears in their eyes, it just makes wnat to you cry,” says Nakul.
Expanding on that success, Chef Nakul began to explore other ways to modify traditional recipes. His business partner, owner of Delhicious Cuisine, Ridhi Khanna was also aware there was a gap in the market for delicious gluten-free food.
Head Chef Raman Nakul prepares the signature gluten-free naan. Source: SBS
“Every time we would go out, it was the same old, same old food, nothing changed, you want variety, you couldn't get any variety in that.” Says Khanna.
When Raman proposed that the gluten-free restaurant be a traditional Indian restaurant almost a year and a half ago – it was a no-brainer to invest.
“It clicked straight away because I'm local here, I live here, I knew this place, I knew Raman's food, you can't go wrong with that, as an investor.”
It was important to both to be absolutely confident that their food was gluten-free and once the new menu was created – they took it to Coeliac Australia for approval. Seven and a half months ago, Delhicious became Australia's first ever certified gluten-free restaurant.
Ridhi Khanna. Source: SBS
“Every single meal we've created over here has been lab-tested, so we have the allergen-metrics, we have all the metrics, to show that this is what it involves, to make sure that it is 100% gluten-free,” says Raman.
They even test the gluten-free beers in the fridge so there’s no chance of cross-contamination. They further ensure certainty by training all 10 staff in coeliac awareness.
“Every single team member, whether they're working on the floor, whether they're working in the kitchen, as a part of the accreditation program, they have to do an online course with the Coeliac Society of Australia. Until they've done it, we can't put them on board.”
Delhicious is disruptive in more ways than just being gluten-free. The restaurant is also one of the only Indian restaurants to have a breakfast menu that caters to both Indian eaters and Western preferences.
All menu items have been lab-tested to ensure it is gluten-free and not contaminated. Source: SBS
“A lot of people think Indian food is just too heavy and I want to show them, that it's not all the time. We have chickpea flour bate, savoury pancakes, or rice and lentil savoury pancakes and Indian style omelettes. So we have the Indian side, but we also do a normal breakfast. So if you don't want to have Indian, I've got poached eggs, rice pudding, pancakes... all are 100% gluten-free.”
However, Delhicious Cuisine has faced challenges in maintaining its strict mission. Now it is more expensive for Nakul and Khanna to purchase gluten-free ingredients. But rather than reflect that cost in the pricing of their menu, they've chosen to absorb it, ensuring their clients are their number one priority.
The duo plan to expand the brand to reach more Coeliac diners and to keep the Australian food scene inclusive and welcoming.
Delhicious Cuisine aims to create an environment that is inclusive. Source: SBS
“For them, to create that trust in us, and feel, and enjoy, every single meal, it's phenomenal.”
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