FAQ for uk.food+drink.indian Newsgroup
Faq Index	Technical Terms and Translations	Topics Index

This is a basic list of the more common words you are likely to see on menus and in recipes, for a more in depth description of terms and techniques (both cooking and restaurant) click here.
There is also a descriptive glossary of breads, pancakes and dumplings on this page There is a separate page for the identification of the different varieties of dahl and also for flours.

List

A   B   C   D   E   F   G   H   I   J   K   L   M   N   O   P   Q   R   S   T   U   V   W   X   Y   Z

• A
  • Ab gosh(t) = Lamb cooked in milk (Tamil)
  • Aadu/arv = Peach
  • Aam/am = Mango
  • Aamchur/amchoor = Dried mango powder
  • Aam papar = "sheets" of dried mango
  • Achar = Pickles
  • Adrak(h) = Green/fresh ginger
  • Ajmoda = Celery
  • Ajowan/ajwain = Sometimes referred to as carom seeds (related to Bishopsweed, Carraway and Lovage).
  • Akoori = Spiced, scrambled eggs (Parsee)
  • Aloo/ alu = Potato
  • Amphulia = Mango baked with rice
  • Amyli = Dried tamarind
  • Ananas = Pineapple
  • Anar = Pomegranate
  • Anardana = Pomegranate seeds
  • Anda/baida = Eggs
  • Anda ki kai = Curried Eggs
  • Appam = Pancake (Southern India) made with rice flour
  • Arachi = Rice (Tamil)
  • Arbi/arvi = Yam
  • Atta = Chapatti flour (wholewheat)
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• B
  • Bacha = Calamus
  • Badaam/badam = Almond
  • Badhak/bathak/budhuk/murghabi = Duck
  • Baghar = Flavouring oil by frying spices (usually whole but such as garlic are sliced/chopped)
  • Badi saunf = Fennel seed
  • Bajra/bajre/bajri = Millet flour
  • Bakarknani = A bread, thin and crisp
  • Bakra = Goat
  • Besan = Chick pea flour
  • Beveca = Coconut flavoured rice pudding
  • Bhajee/bhaji = Vegetable
  • Bhajia/bhajya = Vegetable fritter
  • Bhapa doi = Sweet, steamed yoghurt (Bengal)
  • Bharta/bhurta = Purée
  • Bhatura = Fried bread from Punjab including eggs and baking powder
  • Bhindi = Okra (Lady's fingers)
  • Bhoota = Corn
  • Bhuna = Fried
  • Biriani/biryani = Meat or vegetable and rice dish cooked in layers in a closed pot/pan
  • Bommalde machee = Bombay duck
  • Boti kebab = Marinated meat kebab
  • Brinjal/baigan/baingan/byngun = Aubergine, Egg Plant
  • Buckra = Lamb, sheep
  • Bundi = Small balls of deep-fried batter
  • Burra budhuk = Goose
  • Burra teetur = Guinea fowl, partridge
  • Burruf = Ice
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• C
  • Cachumbar/cachumber = Mixed, spiced salad
  • Chai = Tea
  • Chana = Chick peas, gram (see also Kabuli chana)
  • Chana dal = Split chick peas
  • Chapatti/chappati = Unleavened bread, usually circular
  • Chasnidarh = Sweet and sour
  • Chaat/chat = snack
  • Chatni = Chutney
  • Chaval/chawal/chaawal = rice
  • Chota butter = Quail
  • Chota peg = Short drink (Anglo-Indian)
  • Chukunda = Beetroot
  • Chunda = Hot mango chutney (Gujerat)
  • Churbee = Dripping, fat
  • Comlong = Vegetable marrow
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• D
  • Dhai/dahi = Yoghurt, curds
  • Dal/dhal = Pulses (split)
  • Dalchini = Cinnamon
  • Dheg = Pot, casserole
  • Dhania = Coriander seed
  • Dhansak = Meat and dhal casserole (Parsee)
  • Dhokla = Pulse and rice batter
  • Dhup = Indian juniper
  • Diliya = Oats
  • Doodh/dudh = Milk
  • Dosa = Lentil and rice pancake
  • Dubbul roti = European bread
  • Dum = Steaming in a sealed pot (with coals underneath and on the lid)
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• E
  • Elaichi/ilaichi = Cardamom
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• F
  • Faafar/Kuttu = Buckwheat
  • Falsa = Blackberry juice
  • Faluda = Tapioca milk
  • Firni = Ground rice pudding
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• G
  • Gajar = Carrot
  • Garam masala = a blend of cumin, pepper, cloves and cardamom
  • Gehoon = Wheat
  • Ghee/Ghi = Clarified butter (without milk solids)
  • Gobhi/gobi = Cabbage or cauliflower (see also Bandh gobhi and Phool gobhi)
  • Ghai ka gosht = Beef
  • Ghol = Buttermilk
  • Gooda/guda = Marrow
  • Goorda/gurda = Kidney
  • Gosht = Meat (generic; specific meats are called after the animal)
  • Gram = Whole pulse
  • Gulab = Rose
  • Gulab jal = Rose water
  • Gulab jamun = Milk/batter balls, deepfried and steeped in syrup
  • Guranthor alu = Sweet potato
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• H
  • Haldi = Turmeric
  • Halva/halwa = Vegetable or fruit sweet, frequently with semolina
  • Handvo = Gujurati savoury batter cake
  • Hara dhania = Coriander leaves (see also dhania)
  • Hari mirch = Green chillies
  • Hazri = Breakfast
  • Heeng/hing = Asafoetida
  • Huddi = Bone
  • Huldi = Turmeric
  • Huran ka gosht = Venison
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• I
  • Idli = a dumpling made from rice and lentils: soaked, ground, fermented and steamed
  • Imlee/ imli = Tamarind
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• J
  • Jaggery = Palm sugar
  • Jaiphal/Zaiphar = Nutmeg
  • Jal = Water
  • Jau = Barley
  • Javatri/Javitri = Mace
  • Jeeb = Tongue
  • Jeera = Cumin
  • Jellabi = Batter twirls, deep-fried and served in syrup
  • Jhinga = Prawns
  • Jowar/jwari = Sorghum
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• K
  • Kabab/kabob/kebab = Any of a variety of meatballs made of keema
  • Kabuli chana = Chick peas
  • Kachori = Stuffed ball of pastry, spiced lentil or potato
  • Kadi patta = Curry leaves
  • Kadoo = Pumpkin
  • Kaju = Cashew nuts
  • Kakadi/kakari = Cucumber
  • Kala = Black
  • Kala chana = Black Chick peas
  • Kala/shahi jeera = Black cumin
  • Kaleja = Liver
  • Kali mirch = Black pepper
  • Kalonji = "Black onion seeds" actually from a plant of the Nigella family
  • Karhai/korai/kadai = A hemispherical frying pan, used for deep frying
  • Kasta/khasta = Crisp, crusty
  • Kedra/kewda/kewra = Screwpine
  • Keema/kheema = Minced meat (usually mutton)
  • Kesar = Saffron
  • Khargosh = Hare, rabbit
  • Khoya = Thick milk, reduced by boiling
  • Khus khus/kus kus = White poppy seed
  • Kitcheri unda = Scrambled eggs
  • Kofta = Meatballs or vegetables shaped into a ball before cooking
  • Kulfi = Indian icecream
  • Kumbhi = Mushroom
  • Kutta = Sour, acrid
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• L
  • Laddoo = Sweet, fried gram flour balls in syrup
  • Lasan/lasoon = Garlic
  • Lavang = Cloves
  • Luchchi = Bengali bread, puri style, made with white flour
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• M
  • Machli = Fish
  • Makaa = Maize
  • Makai ka atta = Cornmeal (as in Polenta)
  • Makhan/Makhan/Makhni = Butter
  • Maida/Mydah = White flour
  • Malai = Cream
  • Masoor/Mysore (dal) = Red lentils
  • Masala = Spices (generic)
  • Matar = Peas
  • Methi = Fenugreek
  • Mirchi = Chilis
  • Mooli = Radish
  • Moong (dal) = Mung beans
  • Moongphali = Ground nuts
  • Murgh = Chicken
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• N
  • Naan = Leavened bread, baked in a tandoor
  • Nareul = Coconut
  • Nacchni/ragi = a grain, making a pinkish flour, grown in Karnataka
  • Nimbu = Lemon or Lime
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• P
  • Palak = Spinach (also sag)
  • Panch phoron = Indian Five spices (usually whole)
  • Paneer/ponir = Cottage cheese, fromage blanc
  • Papar = Papadom
  • Papita = Papaya
  • Phara rai = Brown mustard
  • Pudhina = Mint
  • Piaz/Pyaz = Onion
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• R
  • Rai = Mustard seed
  • Raita = Yoghurt with salads, nuts or other garnish, used as an accompaniment to meals
  • Rajma = Red kidney beans
  • Rasam = Pepper water, Tamarind soup
  • Rasgollahs = Flour and curd balls in syrup
  • Rasmalai = Curd balls/medallions cooked in sugar syrup and served in cream syrup
  • Roti = Bread (generic)
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• S
  • Saboodana = Sago, tapioca
  • Sabzi = Vegetables
  • Sadah = Mutton
  • Safed = White
  • Sag = Greens (generic, but usually 'spinach' in restaurants)
  • Sambal/Sambol = Side dish, sauce, condiment
  • Sambar/Sambhar = Spiced lentils and vegetables
  • Same = Green beans
  • Seekh = Skewer (so seekh kabab)
  • Shalgam = Turnip
  • Sooji/rava = Semolina, farina or cream of wheat
  • Sowa = Dill
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• T
  • Taaza = Green
  • Tali = Fried
  • Tamatar = Tomato
  • Tandoor = An oven of baked mud, from north India
  • Tarka = Garnish of spices/onions.
  • Tawa = Griddle
  • Teesri = Mussels, Clams
  • Teetur = Partridge, Game bird
  • Tej patta = Cinnamon leaf (substitute Bay leaf)
  • Thoor/Toor (dal) = Yellow lentils
  • Tikka = Piece of meat/fish/veg usually marinated and grilled in a tandoor
  • Til = Sesame
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• V
  • Vark = Gold and silver leaf
  • Vindaloo = A hot and spicy curry, vinegar and garlic based, derived in Goa from Portuguese method of preserving pork for travelling in the fifteenth century.
• Z
  • Zeera = Cummin
  Top of list

If you cannot find what you are looking for here then try
Indian asian food glossary and recipes from India,
if you would like to see illustrations then go to Cook's Thesaurus or TableTalk and select the appropriate topic.
(Cook's Thesaurus gives suitable alternatives, whilst Tabletalk has recipe pages)

Faq Index	Topics Index