Miscellaneous terms and meanings compiled by Bhanu

Char magaz Almonds, Pumpkin seeds, Cantaloupe (Kharbooja) Seeds and Water melon seedsSome times almonds are replaced by Charoli (chironji)/cashewnut

A curry thickener

Cake and gateau Cake: a sweet, baked, breadlike food, made with or without shortening, and usually containing flour, sugar, baking powder or soda, eggs, and liquid flavoring

The original dividing line between cake and bread was fairly thin: [in] Roman times eggs and butter were often added to basic bread dough to give a consistency we would recognize as cakelike, and this was frequently sweetened with honey.

It seems to us that while a Gâteau is a cake, a cake is not necessarily a gâteau.

Cakes are more likely to have a buttercream frosting, whereas gâteaux are more likely to have a rich buttery between-layer ingredient, and generally has a thinner icing.

Like many French things, a gâteau is just fancier. At least, we've never seen a Gâteau Funfetti in the cake mix aisle.

Alas--a gâteau takes longer to make, and goes stale quicker. Not that we have any problem getting it into our bellies before it goes stale...

Regardless of name or origin, both are exceedingly delightful.

Gâteau: a cake, esp. a very light sponge cake with a rich icing or filling.

English borrowed gâteau from French in the mid-nineteenth century, and at first used it fairly indiscriminately for any sort of cake, pudding, or cake-like pie...Since the Second World War, however, usage of the term has honed in on an elaborate 'cream cake': the cake element, generally a fairly unremarkable sponge, is in most cases simply an excuse for lavish layers of cream, and baroque cream and fruit ornamentation....

Sugar types See table below

Types of Sugar

A-Z of Sugar 

Sugars Description Alternatives & Uses

barbados Rich moist brown sugar Substitute: Muscavado                                  Uses: good for toffee & gingerbread. Not suitable for cooking with fruit.

barley sugar Melt granulated sugar to 185C and it forms barley sugar, continue heating to 200C and it caramelizes.

 

brown sugar See light brown sugar or dark brown sugar

 

cane juice A slightly milky liquid which is crushed sugar cane. Lightly chilled makes a very refreshing drink.

 

candy sugar Large white crystals from very pure sugar.

 

castor sugar Chinese rock sugar or small white refined crystals.

Substitutes: crushed loaf sugar.

Chinese sugar Finely crystallized refined sugar.

Substitutes: granulated sugar (sweeter; substitute 1 tablespoon for each Chinese sugar crystal)

cinnamon sugar Lightly coloured granulated sugar with added flavouring. 

Substitutes: 7 parts granulated sugar + 1 part cinnamon

coarse sugar Large crystals of granulated sugar.

 

coconut sugar    

coffee sugar Large brown crystals with characteristic flavour  (England).

 

confectioner's sugar

   

corn sugar glucose, dextrose  

cube sugar White granulated sugar pressed into cubes and held with sugar liquor.

 

custard powder   Substitutes: instant vanilla pudding mix

dark brown sugar (1 C = 6 ounces)

  Substitutes: 1 C light brown sugar + 1 tablespoon molasses OR 1 C granulated sugar + 2 tablespoons molasses

date sugar Sugar from the sap of the date palm.

Substitutes: granulated sugar (not as nutritious)

decorator's sugar = coarse sugar

  Substitutes: crushed rock sugar

dehydrated sugar cane juice

Usually light brown in colour and comes in liquid, solid and powder form.

Substitutes: panela or jaggery

demerara  sugar Golden brown crystal sugar. Substitutes: turbinado sugar OR granulated sugar OR light brown sugar.                          Uses: cake making.

foots sugar Moist syrupy dark brown sugar.

Uses: good for toffee.

fructose = granulated fructose = fruit sugar = levulose Shopping hints: Look for this among the dietary foods or among the sugars in your supermarket.

Sugar found in honey and certain fruits.

Substitutes: honey (not as sweet) OR granulated sugar (sugar isn't as sweet as fructose--use 3 parts sugar to replace 2 parts fructose; sugar makes product drier and lighter)

fruit sugar Glucose, fructose  

genuine maltose    

glucose A white crystalline sugar obtained from grapes and various fruits. Much less sweet than cane sugar.

 

granulated fructose

   

granulated sugar = sugar = white sugar = sucrose = refined sugar = table sugar

The commonest form of refined sugar. Granulated crystals graded as extra coarse, coarse, standard, fine and extra fine.

Substitutes: all-purpose.

turbinado sugar OR date sugar OR Sucanat (more

Sugar from the sap of the date palm.

 

nutritious) OR light brown sugar

granulated sugar cane juice

   

grape sugar = glucose = starch sugar

Similar to cane sugar, but less sweet and tends to attract and absorb moisture.

 

icing sugar White granulated sugar crushed to a fine powder, with added cornstarch to prevent caking.

 

jaggery Unrefined non-centrifugal cane sugar. 

Substitutes: panela

Java sugar    

jus de canne A slightly milky liquid which is crushed sugar cane. Lightly chilled makes a very refreshing drink.

 

lactose = milk sugar

Fine white powder much less sweet than cane sugar, made from milk extract.

Readily digestible by infants, but has a slight diuretic and laxative effect.

laevulose = levulose

Fruit sugar, so called because it turns the plane of polarised light to the left.

 

light brown sugar (1C = 6 ounces)

  Substitutes: 2/3 C dark brown sugar + 1/3 C granulated sugar OR turbinado sugar

lump sugar = loaf sugar

Fine crystalline white sugar in block form.

Substitutes: castor sugar                                Uses: good for jam making.

maltose A sugar produced by the action of malt on starch.

 

malt sugar = maltose = genuine maltose

Fine white powder obtained by treating starch with diastase.

Substitutes: honey (much sweeter)

maple sugar = maple sprinkles

  Substitutes: date sugar = granulated sugar OR sucanat

milk sugar = lactose

Fine white powder much less sweet than cane sugar, made from milk extract.

Readily digestible by infants, but has a slight diuretic and laxative effect.

molasses Dark coloured syrup. Substitute: treacle

muscovado sugar Dark brown unrefined sugar obtained by evaporation of cane sugar and draining off molasses.

Substitutes: dark brown sugar

palm sugar = coconut sugar = Java sugar = jaggery

Sugar comes from many plants including beet, cane, palm, maple etc. Refined sugars mostly appear and taste very similar. 

Substitutes: mix 1 C dark brown sugar + 2 teaspoons molasses OR piloncillo OR brown sugar OR maple sugar OR date sugar

organic sugar Ensure that sugar is certified by a recognized body.

Organic products are grown without the use of artificial fertilisers or pesticides.

panela Unrefined non-centrifugal cane sugar. Whole sugar retaining all vitamins, does not damage teeth.

Substitutes: all dark sugars. Use about 1 ½ times the normal amount of refined sugar.

panocha Unrefined non-centrifugal cane sugar. Whole sugar retaining all vitamins, does not damage teeth.

 

piloncillo = panela = penuche Shopping hints: Look for cones of this in specialist markets.)

Unrefined non-centrifugal cane sugar. Whole sugar retaining all vitamins.

Substitutes: Combine 1 C dark brown sugar with 2 tablespoons molasses (very close substitute).

powdered sugar = confectioner's sugar = icing sugar

Refined white sugar crystals which have been crushed to a fine powder. 

Substitutes: Mix 1 cup granulated sugar + 1 tablespoon corn starch in blender until powdery, stirring often OR (to sweeten whipped cream) artificial sweeteners (add after cream is completely whipped)

Pulled sugar The process of using basic sugar as a design on cakes is called pulled sugar or sugar art.

raspadura Unrefined non-centrifugal cane sugar. Whole sugar retaining all vitamins.

Substitutes: panela or jaggery

raw sugar Natural sugar is refined to produce pure sucrose.

Substitutes: turbinado sugar

refined sugar White crystals of either sugar beet or sugar cane. 

 

rock sugar = yellow rock sugar = yellow lump sugar

  Substitutes: granulated sugar

Spun sugar Cotton candy is also known by such enchanting names as spun sugar or fairy floss.

sucanat = unrefined natural sugar = granulated sugar cane juice = dehydrated sugar cane juice

  Substitutes: granulated sugar (fewer nutrients) OR brown sugar OR turbinado sugar

succade Candied or crystallised fruit.  

sucrose A sweetener which is extracted from plants producing natural sugar.

 

sugar A sweetener which is extracted from plants producing natural sugar.

Substitutes: artificial sweeteners including saccharin. 

sugar beet A variety of garden beet extensively cultivated for the sugar which can be extracted from the roots.

Substitutes: cane sugar

sugar candy Large crystals formed from high quality refined sugar and eaten as a sweet or used in baking.

 

sugar cane A tall grass whose sap yields sugar. Perhaps the oldest source of sugar known.

 

sugar loaf A cone shaped mass of hard refined sugar.

 

sugar maple An North American tree from whose sap maple sugar is made.

 

sugar plum A sweetmeat, usually of boiled sugar formed into a plum shaped ball.

 

superfine sugar = castor sugar = caster sugar

Chinese rock sugar or small white refined crystals.

Substitutes: mix granulated sugar in the blender for several minutes OR powdered sugar

table sugar Granulated refined white sugar.

 

turbinado sugar Light brown granulated sugar.

Substitutes: demerara sugar OR light brown sugar OR raw sugar

unrefined natural sugar

Natural sugars tend to vary in colour look out for certified organic varieties.

Whole unrefined non-centrifugal sugar is much healthier than refined sugars and retains all the vitamins from the plant. Examples include panela, jaggery, raspadura

vanilla sugar    To make your own: Put a vanilla bean in a pound of granulated sugar for a week.

white sugar The commonest form of refined sugar. Usually granulated powder or in cube form.

 

Glossary of Indian Food Terms

&

Glossary of spices with Indian names

Aam Mango

Aam (Pakka) Mango (ripe)

Aamchur, Amchoor, Amchur Mango powder

Aarhoo, Aaru, Aadu, Aadoo, Adoo Peach

Achaar, Aachar Pickle

Adrak, Adhrak Ginger

Ajmoda, Ajmud Parsley

Ajwain ke Phool Thyme

Ajwain, Ajowain Carom Seeds, Thyme, Caraway Seeds, Lovage Seeds

Akhrot, Akhroat, Akroot, Akrot Walnut

Aloo, Alu, Aaloo Potato.

Aloobukara, Aloo-bukhaara, Alubhukhara, Alu bukhara

Plum (Khushk- Dry Plum)

Alsi, Jawas, Tishi Flax Seeds, Linseed

Alu chole Vegetarian dish with chickpeas, potatoes and tamarind.

Amla, Aamla Indian gooseberry (very high in Vitamin C)

Amrood, Amrood, Amroodh, Amrud Guava

Ananas, Ananaas, Annanas Pineapple

Anar, Anaar Pomegranate

Anardhana, Anaar Dana Pomegranate seeds

Anas phal Star Anise

Anda Egg

Angoor Grapes

Aniseed Sanuf.

Anjeer or Anjir Fig or Dry Fig

Arandi, Erandi Castor

Ara-root, Paniphal, Tikora Arrow-root

Arbi, Arvi, Suran Colocasia, (Suran- Elephant’s foot yam)

Areca Betel nut.

Arhar Dal, Toowar Dal Pigeon Pea, Split red gram, Yellow Lentils

Arvi ka saag Colocassia leaves

Asafoetida Hing. Gum obtained from root of giant fennel-like plant. Mainly used in powder form in South Indian cooking.

Aserio Aniseed.

Atta, Ata Chapatti flour. Fine wholemeal flour used to make Indian breads.

Bada Nimbu Lemon

Badai Aniseed stars.

Badam, Badaam Almonds

Badi Elaichi Black/Brown/Big Cardamom

Badiyan, Chakri Phool Star Anise

Baer, Ber, Bor Berries of the Indian Jujube/Zizyphus

Baingan Brinjal, Aubergine, Eggplant

Bajra, Bajara, Bajri Millet Flour / Pearl Millet Flour

Bakla Broad Beans

Bakri ka Gosht Mutton

Band Gobhi, Patta Gobhi Cabbage

Barfi, Burfi Indian Fudge with condensed milk and other ingredients such as Pistachio and Almonds

Bari Mirch Green pepper, Capsicum

Basmati, Basmati Chawal Long grain rice from the Himalayan Foothills

Belan, Chakla belan Rolling Pin

Besan Bengal Gram flour, Chick Pea Flour

Bhagona Indian cooking pot with lid

Bhaji, Bhajji, Bhajee Deep fried vegetable pattie ie Onion Bhaji or Dy mild vegetable dish

Bhang Hemp

Bhare, Bharua Stuffed

Bharta or Bhurta Mash or puree

Bhatma Soya bean

Bhature, Bhat Deep fried Maida flat bread

Bhein, Bhain, Bhen, Kamal Kakri Lotus Root/Stem

Bhindi Okra, Lady's Finger

Bhoona, Bhuna The process of 'stir-frying' the spice paste in hot oil. Bhoona curries are generally 'dryish' and cooked in coconut

Bhuna Pan fried or Pan roasted dish

Bhuna chana Roasted gram dal, Parched gram

Bhunana Roast

Bhurta or Bharta Mash

Bhutta, Bhutta Sabut, Makka Corn on the cob, Maize, Fresh corn

Bindi, Bindhi, Bhindi Okra. ('Ladies Fingers')

Biriani, Biryani Rice baked with meat or vegetable

Boda Double beans

Bombay potato Small whole potatoes in curry and tomato sauce.

Boti kebab Marinated lamb cubes - cooked in a tandoor oven.

Bumallo or Bombil Bombay Duck' - A smallish fish native to the Bombay area known locally as Bommaloe Macchi. This was too hard for the British to pronounce so it became Bombay Duck. It is dried and appears on the table as a crispy deep fried starter or accompaniment to a curry.

Bundhi, Boondi Small fried savoury drops made from gramflour

Buttak, Battak Duck

Cassia A 'corky' bark with a sweet fragrance (similar to cinnamon). Used extensively in Northern Indian cooking. Normally removed before the dish is consumed

Cayenne pepper A variation of chilli powder

Chaach, Chachm Chaas, Chas Butter Milk

Chaamp Chop (as in Lamb chop)

Chachinda, Chirchira Snake gourd

Chacundar, Chichinda, Chichonda, Chukander, Chukandar

Beetroot

Chai  Hot tea

Chakku, Chaku Knife

Chakla Stone rolling board

Chakutra Grapefruit

Chalni, Chhalni Sieve

Chamcha Large spoon or ladle

Chana Bengal Gram

Chana Dal Split Bengal Gram

Chana Kala Black Chick pea

Chandi, Varak, Varq Edible beaten Silver, mainly used for decorating Methi/Indian Sweets

Chane ka Saag (leaves) Bengal Gram leaves

Chapatti, Chapati, Chupatti, Roti Indian unleavened thin bread cooked on Tawa/Tava/Griddle

Charoli, Charonji Chironji Piyal seeds

Chashni, Sheera Sugar Syrup

Chat-pata, Chatpata Savory

Chauli, Chaulai, Chavlerr, Chowli, Chowlai, Ramdana

Amaranth (leaves or grain)

Chawal ka atta, (Chaval ka atta) Rice flour, Powdered rice

Chawli, Chowli, Lobhia Black Eyed Beans

Cheekoo, Chikoo Sapodilla Plum or Sapota

Cheeni, Chini, Shakkar Sugar

Chhuara Dry Dates

Chikki A form of 'brittle', commonly made with peanuts, cashewnuts or sesame seeds

Chilgoza, Nioze Pine Nuts

Chilka Peel or Rind or Skin

Chimta Tongs, Prongs

Chironghi, Chirongi, Charauli Soft Pistachio nuts. Used a lot in Sweets, Puddings and Pullaos

Chironji Sunflower seeds

Chole, Channa  Garbanzo beans

Cholia, Hara Chana Chickpeas (green), Fresh green gram

Chor magaz, Char magaz Melon seeds. Often used as a thickener

Chota akhrot Chestnut

Chhoti Ilaichi or Elaichi Green cardamom

Choti Saunf Anise Seed

Chuara (Chu-a-ra) Dried Dates

Chukka Bhaji, Chukka Leaves Red sorrel leaves

Daab Tender Coconut

Dahi Curd or Yoghurt

Dahi ka Pani Whey

Dahi Wala dish 'with yoghurt'

Dal, Dhal Pulse, lentil, legume, beans, peas etc.

Dalchini Cinnamom, Cassia Bark

Dalchini Cinnamon - The dried bark of the cinnamon tree - very aromatic. Related, and sometimes confused, with Cassia

Dalia Cracked or Broken wheat (like Bulgar Wheat)

Danthal Drumstick

Dewa Lentils

Dhania, Dhanyia, Kothamalli Coriander (Cilantro) - used in Leave, Whole seed and Ground seed form in most Indian dishes

Dhansak Chicken or meat dish cooked in a lentil puree.

Dhansak Parsi curry with lentils

Dhingri, Khumbi, Goochi Mushroom

Dhoodh, Doodh Milk

Dhungar, Tarka Tempering (Tarka) with Mustard Seeds, Cumin and Garlic etc. in hot oil

Do piaza, Doopiaza A traditional meat dish. Do means 'double' and Piaza means 'onion'. It gets its name because onions appear twice in the cooking process.

Doodh Milk

Doodhi, Dudhi Bottle Gourd/Indian Sweet Gourd, Marrow

Dosa, Dosai South Indian pancakes made from rice and lentil flour. Normally served filled with Potatoes or Vegetables.

Dum Steam cooking or Pressure Cooking.

Elaichi, Ilaichi Cardamom. Most common type are Green and Brown (also known Black/Large)

Farsi, Flas French beans

Firni Rice flour pudding

Gai Cow

Gai ka Gosht Beef

Gajak A form of 'Fudge', commonly made with sesame seeds

Gajar, Gaajar, Kaajar Carrot

Ganna Sugar cane

Garam Hot

Garam Masala Hot Mixture'. A blend of 'common' spices much used in Northern India

Gavar, Gawar Phali, Gowar ki Phali, Guwar Phali

Cluster beans

Gawar Patha, Gwar Patha Aloe Vera

Gehoon, Gehun Wheat

Gehu Atta, Gehun ka Atta Whole Wheat flour

Ghee Clarified butter

Ghia Indian sweet gourd

Ghosht, Gosht Generic term for Meat (Lamb, Mutton, Beef, Goat)

Gobi, Gobhi, Phool-Gobhi, Phoolgobi

Cauliflower

Gooda Pulp

Gulab Rose

Gulab Jal Rose Water, Rose Essence

Gulab Jaman A type of Indian dessert. 1-inch diameter balls made with flour and milk powder, deep-fried to golden brown and served cold in flavoured syrup.

Gulsuchal Salad leaves

Gunda Atta Dough

Gurda Kidney

Haldi Turmeric Powder

Halwa, Halva Brightly coloured Indian Sweets made from syrup and vegetables or fruit

Handi Cooking pot

Hara Dhania Coriander leaves, Cilantro leaves

Hara Kela Green banana (not plantain)

Hara Piaz, Hara Pyaj, Hari Pyaaz Spring onion with greens

Hari Mirch Green chillies

Hari Phoolgobhi Broccoli

Hasha Thyme

Hathi Chak, Hattichak Artichoke

Henna Myrtle

Hing, Heeng Asafoetida

Hiran, Hiran ka Gosht Venison

Idli South Indian rice and lentil flour cake. Served with a light curry sauce (Sambhah).

Imli Tamarind

Imli Patte Tamarind leaves

Isgubul Vegetable seed

Ittar Essence (generic

Jaee Oats

Jafran Saffron

Jagery, Goor, Gur Jaggery (Palm Sugar) or Molasses.

Jaifal, Jaiphal, Taifal Nutmeg

Jaitoon Ka Tel Olive Oil

Jaitoon, Jaitun Olive

Jalebi Indian dessert. A flour, milk powder and yoghurt batter pushed through a narrow funnel into deep oil producing golden curly crispy rings. Served cold or hot with syrup

Jalfrezi To sautee or stir fry

Jardaloo, Jardalu Apricot 

Jaun or Jaw Barley

Javatri, Javitri, Javentry Mace

Jeera, Zeera Cumin or Cumin Seeds.The white seeds are a very important spice in Indian cookery (ground or whole). The black seeds (Kala Jeera) are sweeter and used less often then the whote seeds.

Jimikand Indian Yam

Jinga, Jhinga, Chingri, Chemen, Sungat

Prawns (Shrimps)

Kabli Chana, Kabuli Chana Chickpeas

Kachcha Aam Raw Mango (ie Green Mango)

Kachha Kela Green Banana/Plaintain

Kaddu, Kadhu Pumpkin

Kadhai Karahi/Wok

Kadoo, Petha Ash gourd

Kajhoor Dates

Kaju, Kaaju, Kajoo Cashewnuts

Kakadi, Kakai, Kakari, Kakdi Indian, thin cucumber

Kala Black

Kala Chana Bengal Gram or Black Chickpea

Kala Draksh Currants

Kala Jeera, Shahi Jeera Black Cumin seeds, Caraway Seeds

Kala Namak, Sanchal Black Rock Salt

Kalchhi Spoon Ladle

Kale Channe Black channa

Kali Mirch Black Pepper (peppercorns)

Kali Seim ki Phalli Broad Beans

Kalmi shora Saltpetre

Kalonji, Kalongi, Kalaunji Onion seeds (Nigella Seeds)

Kamal Gatta Lotus seeds

Kamal Kakadior, Kamal Kakdi, Bhien, Bhen

Lotus Stem

Kamal Kakri, Kamal Gatta Lotus root

Kamarkas Sage

Kamrak, Kumrak Star fruit, Carombola

Kand Root vegetable

Kanda, Pyaaz, Piaza Onion

Kandere Machli Sawfish

Kandey Ke Patthey Spring onions

Kapas Cottonseed

Kapoor, Kapur Camphor

Karahi, Karai, Korai Wok-like frying pan typically Cast Iron

Karchhi Flat metal spoon used for turning frying ingredients

Kardai, Kusumbha, Kusambar Safflower seeds

Karela Bitter gourd

Kari Patta, Curry Patta, Cadi Patta, Meetha Neem, Kadipatta

Curry leaves

Karli Silver barfish

Karonda Cranberry, Natal plum, A variety of gooseberry wild growth

Kasani Chicory

Kashmir Chicken Whole chicken stuffed with minced meat.

Kasmi Saag, Kasmisaag Lettuce

Kasoori Methi, Kastoori Meethi Dry Fenugreek Leaves

Katai Machli White bait (Fish)

Kathal, Kat-hal, Cut-hal Jackfruit

Katori Small serving bowls. Typically used on a Thali (Silver Tray)

Kebab Skewered food cooked over charcoal in a Tandoor or BBQ

Keema, Kheema, Queema Minced meat curry

Keenu Tangerine

Kekra, Kenkra, Kekda Crab

Kela Banana

Kela ka Phool Plantain flower

Kesar, Zafran Saffron

Kesari Saffron (coloured)

Kewra, Kewda Screwpine flower essence

Khajoor, Khajur Dates

Khalla Musaria Grinding Stone, Pounder

Khameer Yeast

Khameer Yeast

kharbooja Melon musk, Cantalope

Khargosh Rabbit

Khas khas Poppy seeds

Khatta Sour or sharp

Khatta Sag, Khatta Bhaji Indian sorrel

Kheer Milk & Rice Pudding

Kheera, Kakri Cucumber

Khichree  Generic term for Rice and Bean dishes

Khoomani, Khumani Khubani, Jardaloo, Zardaalu

Apricot

Khopra, Kopra, Nariyal Coconut

Khopre, Narial Ka Tel Coconut Oil

Khoya, Mawa Dried whole thickened milk, solidified milk

Khus Khus, Kus Kus Poppy seeds

Khusboo, Khush-boo, Sugandh Aroma / Essence (generic)

Kishmish, Kish-Mish, Kismis Generic term for dried grapes ie. Seedless (Currants, Raisins, Sultanas)

Kofta Deep fried Meat or Vegetable Balls

Kokum, Cocum, Mangosteen A variety of plum, pitted and dried, prune-like and very sour

Korma, Kurma, Khorma Meat dish with cream or yoghurt

Kotu Buck wheat

Kulcha Baked Maida flat bread cooked in a Tandoor oven

Kulfi Indian ice-cream often flavoured with Fruit or Nuts

Kundru, Kunthroo, Goli, Tondli Gherkins

Lahsun, Lasan, Lasoon, Lahasun, Lehsun

Garlic 

Lal Mirch Red chilli, Cayenne Pepper

Lapsi Cracked wheat

Lassi, Lhassi Flavoured yoghurt and crushed ice drink - made Salty or Sweet

Laung, Lavung, Lavang, Loung Clove

Lilva A small oval-shaped bean

Limbu Lemon or Lime

Lobia, Lobhia, Chowli, Chola Black Eyed Peas

Macchi, Macchli Fish

Machli ki Ande Fish Roe

Madhu Honey

Madras Generic term for 'hot' curries originating from the Madras region in Southern India

Maida All purpose flour, Refined flour

Makai Corn kernel

Makai ka Atta Corn flour / Maize flour

Makhan, Makkhan Butter

Makhana Puffed lotus seeds

Makhani Traditional Indian dish where meat or vegetables are cooked in a ghee (or cream) and tomato sauce

Makhanphal Avocado, Butterfruit

Maki, Makki, Makka Corn

Malai Cream

Mamra, Mumra, Kurmura Puffed Basmati Rice

Manukka Prunes

Masala A mixture/blend of spices

Masoor Red Lentil

Masoor Dal, Masur Dal Split Red Lentil, Lentil Red

Matar Dal Split Yellow or Green Peas

Matar, Matta, Mutta Green peas

Mathanni Wooden whisk

Matka Round earthenware pot used to freeze ice cream. It is filled with ice and salt

Mattha, Chhaach Butter Milk

Mausambi, Mausammi Sweet Lime

Mawa Whole dried milk

Meetha Aloo Sweet Potato

Meethi, Meetha Sweet

Methi Fenugreek

Methi Dana Fenugreek Seeds

Methi Saag Fenugreek leaves

Mewa Dried fruits

Mirch Chilli

Misri or Mishri Crystalised sugar lumps

Mitha neebu Lemon (sweet)

Mollee Fish cooked in coconut and chilli.

Mooli Large white radish

Mooli ka Saag Radish leaves

Moong Green Gram

Moong dal Green Gram (split)

Moong dal Chilka Green Gram, split, with skin

Moong Fali, Moomfali, Mungphali Peanuts, Groundnuts

Moongre Radish seed pods

Mosambi Lime (sweet)

Moti Elaichi Brown Cardamom

Moti Saunf, Soonf Fennel

Mulahati, Mulethi Liquorice

Munakka Large Sultanas or Currants

Muranka Drumstick

Muranka ka Saag Drumstick leaves

Murgh, Murg, Murga Chicken

Musli Asparagus

Naan (Keema) Naan bread stuffed with a thin layer of minced meat curry and cooked in a tandoor oven

Naan (Peshwari) Naan bread stuffed with almonds and/or cashewnuts and/or raisins and cooked in a tandoor oven

Naan, Nan Flat, oval leavened bread cooked in a tandoor oven

Namkeen, Nimkeen Salty or savoury deep fried snacks served cold

Narangi, Santara Orange

Nargis kebab Indian scotch egg (spicy minced meat around a hard boiled egg)

Nariyal ka Doodh Coconut Milk

Nashpaati, Nashpati Pear

Neem Margosa tree

Neembu, Nimboo, Nimbu Lemon or Lime

Nigella Onion seeds (Kalonji)

Nilgiri Eucalyptus

Nimak, Namak Salt

Nimboo ka Sat Citric Acid

Nimbu ka Chilka Lemon Rind

Nimbu, Neembu Lemon

aalak, Palak, Sag, Saag Spinach

Paan, Pan Betel leaves

Paani Water

Paaya, Paya Trotter

Pakane ka Soda, Pakane Wala Baking soda, Soda bicarbonate

Pakora Vegetable, Meat or Cheese coated in spicy chickpea batter and deep fried (Similar to Bhaji)

Panch Phoran A mixture of five spices used in Bengali vegetable cooking (Cumin, Fennel, Fenugreek, Mustard and Onion Seeds)

Paneer Indian Cottage Cheese, Indian Cream Cheese

Paneer, Chenna, Chhena Cheese similar to small curd cheese (Cottage Cheese)

Pani Water

Paniphal, Tikora Arrowroot

Papad khar Sodium benzoate

Papad, Papar, Papadam, Popadom Thin urid dal flour wafers, deep fried or baked.

Papeeta, Papita Papaya

Paplet Pomfret

Paprika Mild red pepper powder made from capsicums. Originally from Hungary, used to give red colour to dishes

Paratha Bread fried in ghee on the griddle

Pasanda Meat (Lamb, Mutton, Beef, Goat) cooked in one piece

Patha Bhaji Leafy greens

Patna Long grain rice

Patra, Arvi Patte Colocasia leaf

Patta Gobi, Patha Gobi, Bandh Gobi Cabbage

Patta Subzi Leafy Vegetables

Pav, Paav, Pao Bun

Pawa, Pava, Pauwa, Poha, Chiwda, Chidwa

Flakes of rice or flattened rice

Phal, phall Extremely hot curry (invented by Western restaurateurs)

Phali, Pharas French beans

Phitkari Alum

Piaz, Peeaz, Pyaz, Piyaaz Onion

Pilau, Pilaf, Pulao Rice cooked with aromatic spices and other ingredients

Pisi Cheeni Castor Sugar

Pista Pistachio nut

Podina, Pudhina, Pudina Peppermint leaves, Fresh mint leaves

Poori, Puri Airy, deep-fried unleavend bread which puffs up when cooked

Powa, Poha Pressed/Beaten rice/Flattened Rice

Pukka Ripe

Pyaaz Kali Pearl Onions

Quas Chawal, Kesar Chaval Rice fried in ghee, flavoured and coloured with saffron.

Rai, Raai, Raee, Sarson Mustard Seeds

Raita A cooling chutney dip made with yoghurt and flavoured with mint, Cucumber and/or coriander

Rajama, Rajma Red kidney beans

Ran, Raan Leg

Ras, Rasa, Rasam Gravy/Juice

Rasgulla Semolina and cream cheese balls cooked in sugary syrup and served warm or cold

Rasmalai Rasgullas cooked in cream and served cold. Very sweet indeed!

Ratalu Yam

Ratin Jot Alkanet root which is Beetroot coloured and used as a colour in Tandoor dishes.

Rawa, Rava, Suji, Sooji Semolina

Rawas, Raavas Indian Salmon

Repti or Morrul Machli Sole fish

Rogan Josh A creamy and spicy 'Bright Red juice' meat dish from Northern India.

Roomali Roti A very thin but large roti (bread)

Roti General term for Indian unleavened breads

Roti Missy Multi grain basic flat bread

Ruh Gulab Rosewater (essence extracted from rose petals) normally used to give fragrance to sweets.

Rushbary Raspberry

Saag, Sag Generic term for green leaf vegetables such as spinach, mustard greens or fenugreek leaves

Sabe, Seb Apple

Sabji, Sabzi, Subzi Vegetable (generic)

Saboodana, Sabudana, Saboo Daana

Tapioca, Sago

Sabut Whole

Sabut Masala Whole condiments

Sabut Moong Green Gram (whole)

Sabut Urad Black gram (whole)

Safed White

Safed Jeera White Cumin Seeds

Safed Mattar Dry white peas

Safed Mirch White pepper

Safed Rajma Alubia Beans, A type of Kidney Beans

Saijan ki Phali, Shinga Phali, Saijam ki Phali, Sejan ki Phali, Seeng

Drumsticks (Vegetable)

Salad Ka Patta Lettuce

Sambar, Sambhah A south Indian vegetable broth/curry. Made largely from lentils

Samosa A triangular shaped deep fried meat or vegetable patti. A traditional Indian snack.

Sancha Mould

Santara, Santhra Orange

Saranga, Chandwa, Halva, Poplait Machli

Pomfret Fish

Sares Gelatin

Sarson Mustard

Sarson Ka Saag Mustard leaves

Sarson Ka Tel Mustard Oil

Sarson Patta Mustard Greens

Sauf Aniseed

Saunf, Soonf Fennel

Saunth, Sonth Ginger (dried)

Seekh Minced meat or vegetables grilled

Seengre, Moongre Radish seed pods

Seesti, Sefakuss Sage

Sem Bean, flat green

Sev, Seviya, Seviyan, Semia, Sewain

Vermicelli

Shahad Honey

Shahtoot, Shehtooth Mulberry

Shaka Hari Vegetarian

Shakarkand Sweet potato

Shakkar, Chini Sugar

Shalgam Turnip

Shami Kebab Round minced meat rissoles

Shashlik Kebab Cubes of skewered meat

Shatwar, Sootmooli, Halyan Asparagus

Shevto Mullet fish

Shimla Mirch, Simla Mirch Bell peppers

Shingala Machli Catfish

Shingara Water Chestnuts

Shole Machli Murrel Fish

Shorba, Salan, Saalan Gravy of a curry (Stock, Soup)

Sil and Lodhi Mortar & Pestle

Sil batta Grinding stones

Sirka Vinegar

Soa Saag Dill weed

Sooar, Suar, Sooer ka Ghosht Pork

Sooraj-mukhi Sunflower

Sooran Elephant Yam

Sowa, Suwa Dill

Subja, Sabja Basil seeds

Sukha Narial Desicated Coconut

Supari, Chali, Chalia Betel nut

Surajmukhi Sunflower

Suran Yam

Suvabhaji Dillweed

Swaad Tasty

Taatri, Tatri Edible citric acid

Taaza Fresh

Tadka, Tarka Seasoning Onion, Garlic and Spices)

Taipal or jaiphal Nutmeg

Taj Patia, Tejpatta, Tej Patta Bay leaf.Used in many indian dishes for flavour/removed before consuming dish.

Talwarphalli Swordbeans

Tamarind, Imli A date-like fruit used both as a chutney and in cooking as a souring agent (Southern India)

Tamatar, Tamaatar Tomatoes (Ripe)

Tandoor Indian clay oven (drum shaped) that operates at very high temperatures (up to 600C)

Tandoori A method of Indian cooking (North-Western India) using a Tandoor Oven

Taraju, Taraazu Weighing scales

Tarbooj ke Beej Watermelon seeds

Tari A broth like curry

Tarka Dhal Cooked lentils and garnished with spices (Tarka)

Tawa, Tawa Heavy cast iron shallow frying pan for cooking Chapati or Dosa

Tel Oil

Tendli Gherkins

Thaali A stainless steel tray which holds the complete meal served in individual Katoris (bowls).

Thunda Cold

Tikka Skewered meat, chicken or seafood, marinated then tandoori baked.

Tikki Minced food Patty

Til Sesame Seeds

Tinda A vegetable of the cucumber family (Gentlemean's Toes)

Tindora, Tindla, Tondli Ivy Gourd

Toor Dal, Thoor Dhal, Toovar Yellow split peas (Pidgeon Peas) can also be Oily (Malawi)

Toovar Lilva Bean Seeds

Tukmeria, Tulsi Black seeds of a basil family plant which look like poppy seeds and are commonly used in drinks like Falooda

Tulsi, Tusci Basil

Turai, Tori Ridge gourd (Indian Courgette)

Tusli ke Patte Basil leaves

Udrak Ginger

Ukara rice Rice (parboiled)

Urad dal Chilka Black gram, split and with skin

Urid dal, Urad dal Dehusked black gram dal (Horsebean)

Urid dal, Urad dhal Black gram, split and skinless

Vaal Field bean

Vanaspati Vegetable oil

Varak, Varq, Vark, Chandi Silver Leaves (edible) used to decorate Indian Sweets (Methi)

Vilaiti Jaun Oats

Vindaloo A fiery hot dish from Goa. Traditionally it was pork marinated in vinegar with potato. Also sometimes called Bindaloo or Tindaloo.

Xacutti A Goan dish using chicken and coconut.

Yakhini Soup or stock or gravy

Yakni Mutton

Zafran, Zafron Saffron

Zaiphal Nutmeg

Zamikand Yam

Zeera Cumin

Zetoon Ka Tel Olive Oil

Zetoon, Zaitoon Olives