I don't think there is any really good substitute for cumin, but in addition to caraway (shahi jeera, which means royal cumin), mentioned by Swati, you might try ajwain/carom, although it is from the same family as cumin, caraway etc and so you might react to it.
They are only slightly similar, and ajwain is way more intense than cumin, especially when fresh, and it burns more easily. Either one or the other is often used in making bread, savoury fried snacks, biscuits or bean curries (like asafoetida (also related to cumin), ajwain is believed to improve digestion; I don't know about that, but its flavour goes really well in such dishes). Anyway I feel I have seen a fair number of recipes calling for "cumin or ajwain/carom".
If caraway and ajwain are allergenic for you, you might try using a little dried thyme or oregano. Sounds unlikely, but they're the only things I can find in my kitchen that are (as far as I know - both are from the mint family) unrelated to cumin that have a vaguely similar aroma. In fact, thyme and ajwain have an extremely similar flavour (though... it's not all that much like cumin). Cumin seeds are usually added to the oil at the start of cooking a dish or in an oil tempering. Thyme and oregano can be added at the end of cooking; they do not need to be fried. I sometimes sneakily add thyme to Indian food (i.e. everyday food) and it goes surprisingly well.