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Glossary

Aachar: Indian Pickles are mainly made with vegetables and fruits like mango, lime, green chilies etc. Made mostly during the summer in India, they are a spicy and delightful addition to the Indian meal. One has to get aquatinted with the strong flavors of most pickles, so do try one. Some of the brands of pickles to look for are "Bedekar Pickles" and "Nirav pickles".

 

Appam: Wafer thin, round and flat. They are usually made out of rice, potato and/or various lentil flours.

 

Avial: Vegetable curry from the south of India.

 

Baghar or Tadka or Chounk: Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process, before adding the vegetables for example, or as the last, pouring the tempered oil over a cooked dish. The oil extracts and retains all the sharp flavours of the spices and flavors the entire dish.

 

Balchao as in the goan recipe Prawn Balchao where the shrimp is marinated  in a brine sauce. A Goan speciality where vegetables like aubergines or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating.

 

Bhunao or Bhuna is to saute or stir-fry.  Usually onions, tomatoes, ginger, garlic and green chillies are fried in oil, but to make sure that this doesn’t stick, burn or cook unevenly, a small amount of liquid is added, repeatedly. After the oil separates from the mixture, the main ingredient (meat or vegetable) is added and cooked.

 

Bukhara Dum Pukht cuisine in India is over 200 years old. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people, huge quantities of food was cooked in large vessels, degs, in massive double-walled ovens called bukharis. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court.

 

Barfi: A dessert made from milk that has been cooked slowly and reduced to a fudge-like consistency. This sweet is flavored with either saffron, vanilla essence, cocoa, rose water, etc. Sometimes nuts and fresh coconut is added. Eaten and served in bite sized pieces "Barfi" is a very popular after dinner dessert. Just like bringing a bottle fine wine when you visit someone for the first time, a decorative box filled with different kinds of "Barfi" is a traditional gift in India.

 

Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world. A wide variety of rice dishes are made with Basmati rice. They are: plain steamed rice, pulaos, pilafs, biryanis or just different types of fried rice – which include meat, vegetables, nuts, and even fruits sometimes. Gourmet cooks prefer to use Basmati rice for its fragrant flavor. Special occasion rice dishes are mostly made with Basmati rice.

 

Bhel Puri: One of Bombay’s favorite snack’s. It is a mixture of puffed rice, "sev", "puri", lentils, finely chopped onions, chopped coriander topped with two kinds of chutneys; one is the sweet tamarind date chutney and the other is the spicy onion chili chutney.

 

Bhaaji or Sabji: : Any vegetable.

 

Bharta: A spicy vegetable dish, with a pulp like consistency. Originally a muslim dish which is served with a Khichadi or Pulao. A commonly made bharta is a "baingan (eggplant) bharta.

 

Bondas or Vadas : Round deep fried savory snack made in different varieties usually from lentils, potatoes etc. eaten with a chutney.

 

Biryani: Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make a biryani, but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat and rice.

 

Boti Kabab: Marinated boneless cubes of meat cooked in a tandoor.

 

Chappati: Unleavened Indian flat-bread made with wheat flour, water, oil and salt. Usually cooked on a "tava" or thick griddle and brushed with "ghee".

 

Chaat: Salty snacks served with an array of sweet and spicy chutneys.

 

Chai : Indian tea.

 

Chaval: Rice.

 

Chutney: Fresh relishes made with fruits, vegetables, and herbs.

 

Curry: To the Indians, the term curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world, the most famous of all is the Chicken Curry. Residents of the rest of the world, however, have come to think of "curry" as simply a thick creamy yellow sauce or any dish seasoned with a curry-powder blend, whether it has a sauce or not. An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger, and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish.

 

Daal: Daal is an Indian word, which includes dried peas, beans, and lentils which are red, yellow orange, or pink, plus split peas and other legumes. Daal can also be used to describe a soup like dish prepared with lentils. Daals are the primary source of protein in a vegetarian diet. Daals are cooked whole or pureed, depending on the dish. Ground powdered daal is used in unleavened breads and crackers, and even in spice mixtures.

 

Dum: A way to steam foods in a pot with a tightly covered lid or a sealed pot. A popular spiced vegetable dish is "Dum Aloo". In the olden days, the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Some coal was placed on the lid to ensure even cooking. The food continued to cook in its own steam, retaining all its flavour and aroma. Dum means, "to steam" or "mature" a dish.

 

Do Pyaza: A mildly flavored creamy dish made with onions; usually twice cooked onions with meat. Do-Piaza Mullah Do-Piaza, all children in India are told, was the legendary cook at Akbar’s court. One of the navratnas , it is said he could conjour up culinary delights using only two onions. For example mutton cooked in that particular style is called Ghosht do piaza.

 

Dosa: A popular delicacy from southern India made from rice and "urad" daal. They are usually made very thin and pancake-like and sometimes filled with a spiced potato mixture. Served with chutney and "sambar".

 

Ekuri: Indian version of scrambled eggs, which obviously means the addition of onions and spices. Delicious with a hot Paratha.

 

Feni: The Goan drink made from cashews or coconut is the perfect beach drink. It was originally a very basic and local drink, much like toddy; recently it has been commercialized.

 

Gulab Jamun: Deep-fried cake balls served with aromatic syrups.

 

Halva: Indian sweet made from a variety of …….believe it or not… finely grated vegetables, milk, sugar and flavored with cardamom. The consistency is that of a thick pudding. Among the popular halvas are the "Gajar Halva" and "Doodhi Halva".

 

Idli: Steamed rice cakes. A very popular snack from the south of India. Generally eaten with "sambar" and "chutney".

 

Jalebi: These orange sweet crisp round whirls, made from plain flour and water deep fried and then dipped in sugar syrup make a favorite Indian dessert.

 

Kachumber: Indian salad usually made with cucumber, tomatoes, and onions flavored with salt, sugar and lemon juice. As it goes with any Indian dish the varieties can be endless.

 

Karanji: Pastries made out of whole-wheat flour and filled with a cooked mixture of freshly grated coconut and sugar. It is a Maharashtrian delicacy.

 

Kababs: Marinated and spiced small pieces of any meat, poultry, fish, ground meat, vegetables, skewered and grilled in a tandoor/oven or over a grill. Kebabs can also be shallow fried over a pan.

 

Kalvan: Curry  in Marathi ( an Indian language from the state of Maharashtra)

 

Kheer: Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom. Sometimes nuts are added. Served either hot or cold.

 

Khichadi: Mildly spiced rice and daal preparation. Popularly made when you want to eat a light meal, when suffering from a stomach disorder since it is not only nutritive but can be easily digested.

 

Kheema: Ground meat, raw or cooked.

 

Koftas: Spiced meat or vegetable balls.

 

Khoya: Also known as "mawa" is made by bringing milk to a boil in a pot and stirring continuously thereafter on a low flame. It is then reduced and thickened to the consistency of soft cream cheese. Used widely in the making of many Indian desserts and sweet meats.

 

Korma: Rich sauce thickned with yogurt, nuts or poppy seeds.

 

Kulcha: Flatbread often stuffed with onion or potatoes and seasoned with cilantro.

 

Kulfi: Sweet, aromatic ice cream made from cream, milk, and sugar flavored with mango, pistachios, saffron etc. Among the most popular are the Mango Kulfi, Pista kulfi and the Malai Kulfi.

 

Lassi : A tall cool drink made from yogurt and water and made either sweet or salty. To be enjoyed with a fresh dollop of yogurt on top on a hot summer day.

 

Masala: Spices, herbs and other seasonings ground or pounded together. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". Dry spice mixtures are also called "Garam masala" or commonly known in the world as "Curry powder". Indian cooks generally don't use pre-prepared curry powder - originally a

British invention to approximate Indian seasoning - but prefer making their own ever changing blends.

 

Masala Dani : ( Masala Dabba) : Spice box containing the commonly used dry spices and is always kept near the cooking range for easy and quick access. A spoon is included for ease of use.

 

Modak: Cone shaped dumplings made from rice flour filled with a cooked mixture of freshly grated coconut and sugar. Made exclusively during the festival of "Ganapati".

 

Mutter : Peas

 

Mutter Paneer: Curried peas with cubes of fried homemade cheese.

 

Murgh : Chicken

 

Murgh Masalam: Curried chicken…world famous!

 

Naan: Indian flat bread made from wheat and baked in a tandoor.

 

Paan: Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose petal preserve), fennel seeds and dried grated coconut. Paan is eaten usually after a meal and has known to aid in digestion. Paan connoisseurs always add tobacco in their paan. The paan is garnished with edible thin silver foil called "Varak".

 

Pakoras: Popular Indian crispy and spicy snack served usually hot out of the frying pot along with coriander chutney. A popular tea time snack served with Indian tea. Slices of different vegetables like potatoes, onion, chilies, spinach leaves, eggplant etc dipped in a batter made out of chickpea flour and a few dry spices and deep fried.

 

Paratha: Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or a vegetable mixture. Slightly larger than a Chappati and shallow fried to perfection.

 

Papad: Thin wafer like discs about 4 to 8 nches in diameter made from a variety of lentils, potato, shrimp, rice etc. The discs are deep fried or dry roasted on an open flame and served as a crispy savory appetizer. Served in many Indian restaurants complimentary before a meal.

 

Pulao: Delicately flavored rice, sautéed in ghee and flavored with whole spices like cumin, cloves etc. Just like the Indian cuisine there are many varieties of Pulao.

 

Puris: Deep-fried whole-wheat flatbreads. They are usually around 4 inches in diameter and puff up when deep-fried. Delicious when hot!

 

Raan: Leg of lamb marinated in yogurt-based masala.

 

Raita: Vegetable and yogurt salad.

 

Rassgulla: One of the most famous Indian sweets that originated from east India. The balls made from milk are cooked in a light sugar syrup, flavored with cardamom. Served chilled.

 

Rogan Josh: Rich lamb curry.

 

Roti: is Bread in Hindi. "Tandoori roti" is bread that is baked in a tandoor, "Rumali Roti" or literally meaning handkerchief bread is a kind of a thin and flaky partha made up of many layers.

 

Saag Curry: Aromatic curried dish made from greens (saag).

 

Sambhar: Lentil curry form the south of India. Served as an accompaniment with "idli"and "dosa".

 

Samosas: Deep-fried pastry appetizers filled with vegetable or meat mixtures.

 

Seekh Kabab: The word "Seekh" in Hindi means skewer. Seekh kabab simply means kababs on a skewer. Kababs are usually made out of ground lamb mixed with various spices, cooked in a "tandoor".

 

Sev: Thin string-like fried snack preparation made out of gram flour. Used in the preparation of "Sev puri" and "Bhel Puri" or can be enjoyed just plain. Nowadays there are many spicy and non-spicy varieties of "sev" available in specialty Indian stores.

 

Shahi: means "Royal" in Hindi

 

Tandoor: The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot.  The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process. 

 

It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, daal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven. 

 

You will not find "tandoors" in Indian homes /  kitchens today. Most use the gas or the electric oven. Nowadays Tandoors are found mainly in restaurants, although a new outdoor tandoor is available for the outdoors.

 

Tandoori Murgh: This is the bright red world famous Tandoori Chicken. Chicken marinated with spices, red color and yogurt, cooked in a tandoor. Try making it as described in the cook book or at your favorite Indian restaurant.

 

Tikka: Skewered boneless meat cubes cooked in a tandoor.

 

Upma: Spiced semolina cooked with or without tiny cubed potatoes, peas, and sometime shrimp and garnished with freshly grated coconut and cilantro.

 

Varak: Fine thin edible silver foil used to decorate or garnish Indian desserts and "paan". It has been known to aid in digestion.

 

Glossary Table

Almond

Badam

Asafoetida

Hing

Barley

Jau

Bengal gram (Flour)

Besan

Bengal gram (Split)

Chana dal

Bengal gram (Whole)

Chana

Black gram (Split)

Urad dal

Buckwheat

Kootu

Cardamom

Elaychi

Cashewnut

Kaju

Chilli

Mirch

Cloves

Lavang

Coconut

Nariyal

Coriander

Dhania

Cumin

Zira

Fennel

Saunf

Fenugreek

Methi

Garlic

Lessan

Gingelly

Til

Ginger

Adrak

Green gram (Split)

Moong dal

Green gram (Whole)

Moong

Groundnut

Moong phalli

Lentil

Masur dal

Linseed

Alsi

Mace

Javithri

Maize

Makkai

Millet

Bajra

Milo

Juar

Mustard

Rai

Nutmeg

Jaiphal

Onion (Small)

Pyaz

Oregano

Ajwain

Pepper

Kali mirch

Pistachio

Pista

Potato

Aloo

Ragi

Mundal

Rice (Parboiled)

Usna chawal

Rice (Raw)

Arwa chawal

Safflower

Kardi

Semolina

Sooji

Soyabean

Bhatmas

Split gram

Tuwar dal

Sunflower

Suriamukhi

Tamarind

Imli

Turmeric

Haldi

Walnut

Akhrot

Wheat

Gehun

Wheat flour

Atta

Wheat flour (Refined)

Maida

Aadu

Peach

Aam

Mango

Aamchur

Dried mango powder

Achar

Pickles

Adrak / Sonth

Ginger

Ajwain

Oregano

Ajwain

Carom Seeds / Thyme

Akhrot

Walnuts

All purpose flour (Maida)

Maida

Almonds

Badam

Aloo

Potato

Amaranth

Chauli, chavleri

Amchoor

Dried Mango Powder

Anaar Dana (Powder)

Pomegranate Seeds (Dried)

Ananas

Pineapple

Anar

Pomegranate

Anardana

Pomegranate seeds

Angoor

Grapes

Angoor

Grapes

Aniseed

Sauf

Apple

Sabe

Arrowroot

Paniphal, Tikora

Asafetida

Hing

Ash gourd

Petha

Asparagus

Musli

Asparagus

Shatwar, sootmooli,halyan

Atta

Whole corn flour (see also maida)

Atta

Wheat Flour

Avocado, butterfruit

Makhanphal

Badam

Almonds

Badam

Almond

Bael, Stone apple, Bengal quince

Bel, siriphal

Baigan/baingan

Aubergine, Egg Plant

Banana

Kela

Bandh gobhi

Cabbage (see also Phool gobhi and gobhi)

Bay leaf, Cinnamon leaf

Tej/Tuj patta

Beaten Rice

Poha

Bell Pepper

Simla Mirch

Bengal gram

Channa dal

Bengal Gram

Chana

Bengal gram leaves

Chaney ki bhaji (Hummus)

Besan

Chick pea flour

Besan

Gram Flour

Bhajee

Vegetable

Bheja

Brain

Bhindi

Okra (Lady's fingers)

Bhutta

Corn Cobs

Bitter gourd

Karela

Black Eyed Beans

Chawli / Lobhia

Black gram

Urad dal

Black Gram Sabut

Urad Dal / Kaali Dal

Bottle gourd

Lauki,doodhi

Bottle Guard,Opo Squash

Doodhi

Broken Wheat

Dalia

Cabbage

Patha gobi

Cardamom

Elaichi

Carrot

Gajar

Cashew nut

Kaju

Cauliflower

Phool gobi

Chakothra

Pomelo

Chana

Chick peas, gram (see also Kabuli chana)

Chana

Bengal Gram

Chana dal

Split chick peas

Chana Dal

Gram Dal

Chatni

 

Chawal

Rice (generic)

Chhilka

Rind (generic)

Chhuara

Dates (Dried)

Chickpeas (brown)

Chana

Chickpeas (green)

Cholia / Hara Chana

Chickpeas (white)

Kabuli Chana

Chikoo

Sapota

Chilli

Mirchi

Chin fruit, litchie

Lichee

Chini/shakkar

Sugar

Chowli/lobia

Black-eyed beans

Cilantro, Coriander leaves

Dhania

Cinnamon

Tuj/Dalchini

Cloves

Lavang

Cluster Beans

Gowaar Phali

Colocasia

Arbi

Common Indian Names

English Names

Coriander Cilantro

Dhania

Coriander seeds, Coriander powder

Dhania

Corn cobs, maize

Bhutta, makka

Corn kernel

Makai

Cowpea

Lobia

Cucumber

Kakdi

Cumin seeds

Shah Jeera/Kala Jeera

Curry leaves

kari Patta

Dahi

Yoghurt

Dahi

Curd

Dal/dhal

Pulses

Dalchini

Cinnamon

Darchini

Cinnamon

Dates

Kajhoor

Dhania

Coriander

Dhania Patta

Coriander Leaves

Dhania Powder

Coriander Powder

Dillweed

Suvabhaji

Doodh

Milk

dried Apricot

Khumani

Drumstick

Seeng

Drumstick leaves

Muranka bhaji

Egg plant, Brinjal

Biangan

Elaichi (Chhoti)

Green Cardamom

Elaichi (Moti)

Brown Cardamom

Elaichi/ilaichi

Cardamom

English Name

Indian / Hindi Name

Fennel

Saunf

Fenugreek seeds

Methi

Figs

Amjeer

French Beans

Flas Beans

Gajar

Carrot

Garam Masala

a blend of cumin, pepper, cloves and cardamom

Gardencress

Halim

Garlic

Lasun

Gehun

Wheat (so gehun ka atta)

Gentleman's Toes, Tindla

tinda

Ghee

Clarified butter (without milk solids)

Ghee

Clarified Butter

Gherkins

Kunthroo, Goli, Tondli

Ghia/lauki

A variety of north Indian gourd

Ginger

Adrak

Gobhi/gobi

Cabbage or cauliflower (see also Bandh gobhi and Phool gobhi)

Gosht

Meat (generic; specific meats are called after the animal)

Gram flour

Besan

Gram Flour

Besan / Chane Ka Atta

Grapes

Angoor

Green chilli

Hari mirch

Green gram

Moong dal

Green Gram

Moong

Green hot chili

Hari Mirchi

Green pepper, Capsicum

bari mirch

Guavas

Amrood

Gulab

Rose

Gulab jal

Rose water

Gur

Jaggery (raw cane sugar)

Gurda

Kidney

Haldi

Turmeric

Hara dhania

Coriander leaves (see also dhania)

Hara piaz

Spring onion (see also piaz/pyaz)

Hari Mirch

Green Chilly

Heeng

Asafoetida

Hing

Asafetida

Horse Gram

Kulthi

Ilaichi/elaichi

Cardamom

Imli

Tamarind

Indian sorrel

Khatti bhaji

Jackfruit

Kathal

Jaggery

Gur

Jaiphal

Nutmeg

Jaiphal/zaiphal

Nutmeg

Jamoon

Jambul fruit java plum

Javitri

Mace

Jeera

Cumin Seed

Kabab

Any of a variety of meatballs made of keema

Kabuli chana

White gram (see also chana)

Kaddu

Pumpkin (see also lauki, ghia)

Kaju

Cashew nuts

Kakari

Cucumber

Kala Jeera / Black Cumin Seeds

Caraway Seeds

Kala Namak

Rock Salt

Kaleja

Liver

Kali mirch

Pepper

Kali Mirch

Black Pepper

Karhai

A hemispherical frying pan, used for deep frying

Kari Patta

Curry Leaves

Kathal

Jackfruit

Keema/kheema

Minced meat (usually mutton)

Kela

Banana

Kesar/kesari/zafran

Saffron (stigma of the crocus flower)

Khajur

Dates

Khas khas/khus khus

Poppy seeds

Kheera

Cucumbers

Kheera

Cucumber

Khesari leaves

Masoor bhaji

Khopra/Nariyal

Coconut

Khoya, Mawa

Dried Whole Milk/Thickened Milk

Kishmish

Currants

Kismis

Raisins (see also munakka)

Kofta

Meatballs or vegetables shaped into a ball before cooking

Kumbhi

Mushroom

Lahsun

Garlic

Lasan / Lahsun

Garlic

Lauki/ghia

A variety of north Indian gourd

Laung

Clove

Lavang/laung

Cloves

Lettuce

Kasmisaag

Lime or Lemon

Nimbu

Lobia/chowli

Black-eyed beans

Lotus Stem

Kamal Kakadior, Bhien

Maida

Flour

Maida

Fine Wheat Flour

Maize Flour

Makai Ka Atta

Makai

Corn

Makhan/Makkhan

Butter

Makhanphal

Avocado, butterfruit

Malai

Cream

Mango

Aam

Masala

Spices (generic)

Mashmelon

Kharbooja

Masoor (dal)

Red lentils

Matar

Peas

Mattha (Chhaach)

Butter Milk

Methi

Fenugreek

Methi

Fenugreek Seeds

Mint leaves

Podina

Mirchi

Chilis

Mooli

Radish

Moong

Mung beans

Moong Fali

Groundnut

Moongphali

Ground nuts

Mulberry

Shehtooth

Munakka

Sultanas or large raisins (also bara kismis; see kismis)

Murg

Chicken

Mushrooms

Goochi

Muskmelon Cantalope

Kharbooja

Mustard seeds

Rai/Sarson

Namak/nimak

Salt

Nariyal/khopra

Coconut

Nimboo ka Sat

Citric Acid

Nimbu

Lemon

Okra, Ladies Finger

Bhindi

Olives

Zetoon / Zaitoon

Onion

Kanda Pyaaz

Orange

Santra

Paav / Pav / Pao

Bun

Palak

Spinach (also sag)

Paneer

Cottage Cheese

Papar

Papadom

Papaya

Papeeta

Papita

Papaya

Patta Gobi

Cabbage

Peanuts, Groundnuts

moongphali

Pear

Nashpati

Peas

Matar

Pepper corns

Kalimirchi

Phitkari

Alum

Phool Gobi

Cauliflower

Piaz/pyaz

Onions

Pineapple

Ananas

Pista

Pistachio

Plum

Aloobukara

Poha, Chiwda

Flaked, Beaten rice

Pomegranate

Anar

Poppy seeds

Khuskhus

Potato

Aloo

Pudina

Mint

Pudina Leaves

Mint Leaves

Puffed Rice

Kurmura

Pumpkin

Kadhu

Raai

Mustard seeds (see also sarson)

Raai / Raee

Mustard Seeds (Small)

Raan

Leg of mutton

Radish

Mooli

Raisin

Kishmish

Raita

Yoghurt with salads, nuts or other garnish, used as an accompaniment to meals

Rajma

Red Kidney beans

Rawa/sooji

Semolina

Red chili pepper

lal Mirchi

Red Kidney Beans

Rajma

Red Lentil

Masoor

Red sorrel

Chukka bhaji

Refined Flour

Maida

Rice

Chawal

Roti

Bread (generic)

Saboodana / Sabudana

Sago

Saffron

Kesar

Sag

Greens (generic, so sarson ka sag etc)

Salad leaves, endives

Gulsuchal

Sarson

Mustard (see also raai)

Sarson

Mustard Seeds (Moti)

Saunf

Fennel

Saunf

Aniseed

Seekh

Skewer (so seekh kabab)

Semolina

Suji

Semolina

Rava / Suji

Sesame seeds

til

Sev

Apple

Shakahari

Vegetarian

Shakarkand

Sweet potatoes

Shakkar/chini

Sugar

Shalgam

Turnip

Shimla Mirch

Capsicum

Shorba

Soup, gravy

Shrimp, Prawn

Jinga

Simla mirch

Capsicum

Singhara

Water chestnuts

Sonth

Dried ginger

Sooji/rawa

Semolina

Spinach

Palak

Split Bengal Gram

Chana Dal

Split Black Gram

Urad Dal / Kaali Dal

Split Green Gram

Moong Dal

Split Red Gram

Tuvar Dal / Arhar Dal

Split Red Lentil

Masoor Dal

Suwa

Dill

Sweet lime

Mosambi

Sweet potato

Shakarkand

Tadka

Seasoning

Tamarind

Imli

Tamatar

Tomato

Tandoor

An oven of baked mud, from north India (so tandoori roti, tandoori murg)

Tapioca

Simla Aloo

Tawa

Griddle

Tej Patta

Bay Leaf

Tel

Oil (generic, so sarson ka tel, moongphali ka tel etc.)

Til

Sesame

Tomato

Tamatar

Toor/toovar

Pigeon-peas

Turmeric

Haldi

Urad Dal

Horse Bean

Vegetables

Sabji

Vermicelli

Seviyan

Walnut

Akroot

Water Chestnuts

Shingara

Watermelon

Tarbooj, Kalingad

Wheat

Gehun

Wheat flour

Atta, Chappathi flour

Wheat Flour

Gehun Ka Atta

Yellow split peas

Thoor dal

Zafran/kesar/kesari

Saffron (stigma of the crocus flower)

Zaiphal/jaiphal

Nutmeg

Zizyphus

Ber, bor