Food allergies have become so common that, not only have they become the norm, but people wear the ubiquitous ‘intolerant’ label with pride.

Actress Jennifer Lawrence even called it the ‘new cool eating disorder’.

Even The South Park dedicated a whole episode to its residents going gluten-free.

With the increase in ‘free from’ variety available in almost every supermarket, choices are in surplus.

Once upon a time, not that long ago, gluten-free food was only available on prescription.

However, the gluten-free market in Britain is expected to grow to £561m by 2017.

This figure suggests an increase in interest in gluten-free food from those who simply wish to eat healthily.

A recent survey found that 28 per cent of people questioned ate gluten-free food to boost their energy levels, whilst 24 per cent ate it to lose weight.

In fact, approximately 13 per cent of British adults say they react adversely when they eat gluten foods. Yet only 0.8 per cent have been diagnosed with coeliac disease.

Whatever the degree of intolerance to gluten, the gluten-free genre is undoubtedly a viable market.

But how does one sustain a gluten-free diet with Asian cuisine?

Sabir Mahmoudi said: “Growing up in an Asian household, all meals revolved around the chappati, which is made from flour.

“It’s only when I took an allergy test with my wife did I realise I was intolerant to gluten.

“It’s only in recent years that I started to react to naan and chappati, but the reaction is strong enough for me to now avoid it.

“But that revelation caused a huge shock to my parents who thought I was just being fanciful and that it was a fad!

“The funny thing is, since I introduced my parents to gluten-free naan, they have converted too! They say they don’t suffer digestive issues anymore and they can still enjoy their daily curries.”

Reza Khan from Scene Dining said that diners who require a gluten-free diet can still indulge when they go out to eat Indian food.

“We have several dishes on our menu that are gluten-free.

“We have seen an increasing number of customers requesting gluten-free food.

“I think this is down to more awareness about food intolerances. We make it easier for our customers by clearly identifying gluten-free options.

“A lot of Indian and Pakistani food is naturally gluten-free so the taste remains authentic.”