| Aam |
Mango |
| Achar |
Pickle |
| Adrak |
Ginger |
| Ajwain |
Carom |
| Aloo |
Potato |
| Amchur |
Mango powder |
| Atta |
Whole wheat flour |
| Badam |
Almond |
| Baingan |
Eggplant / Bringal / Aubergine |
| Bandh Gobi |
Cabbage |
| Basmati |
Type of fragrant long grain rice |
| Besan |
Chickpea flour |
| Bhaji |
Dry vegetable dish |
| Bhajia |
Something which is dipped in besan (chickpea flour) and deep fried |
| Bharta |
Mashed |
| Bhindi |
Okra, ladyfinger |
| Bhuna |
Dry roasted |
| Biryani |
Rice dish baked with meat or vegetables |
| Boondi |
Used in yogurt to make a variation of raitas |
| Burfi |
Indian sweet |
| Chana |
Type of legume, can be white, black or green in color |
| Chapati |
Whole wheat griddle cooked Indian bread, resembling a tortilla |
| Chawal |
Rice |
| Chilgoze |
Pine nuts |
| Chutney |
Condiment to many different Indian snacks and dishes, many different varieties can be made |
| Daal |
Pulses or legumes which have been split into two |
| Dahi |
Yogurt |
| Dalchini |
Cinnamon |
|
Degi Mirch |
Paprika |
| Dhaniya |
Coriander |
| Dhaniya pattaD |
Coriander leaves |
| Doroo |
Celery |
| Dosa |
South Indian pancake made primarily from rice and urad flour |
| Elaichi |
Cardamom |
| Gajar |
Carrot |
| Garam masala |
Combination of ground spices |
| Ghee |
Clarified butter |
|
Gobi or Phoolgobi |
Cauliflower |
| Gosht |
Lamb or Goat |
| Gulab jamun |
An Indian dessert |
| Gur |
Jaggery |
| Haldi |
Turmeric |
| Halwa |
Indian Dessert |
| Hing |
Asofoetida |
| Idli |
Steamed patties, usually made from ground rice & urad daal |
| Imli |
Tamarind – used as a souring agent |
| Jaifal |
Nutmeg |
| Jalebi |
An Indian dessert |
| Javatri |
Mace |
| Javitri |
Mace, similar flavor to nutmeg |
| Jeera |
Cumin |
| Jinga |
Prawns / shrimp |
| Kabuli chana |
White Chickpeas |
| Kaddu kash |
To grate |
| Kadhi |
Yogurt soup |
| Kadi patta |
Curry leaves |
| Kaju |
Cashew nuts |
| Kala jeera |
Black cumin seeds |
| Kala namak |
Black salt |
|
Kali Mirch |
Black pepper, whole or powdered |
| Kalongi |
Onion seeds / Nigella |
| Karela |
Bitter gourd |
| Kathal |
Jack fruit |
| Keema |
Minced meat |
| Kesar |
Saffron |
|
|
| Khaskhas |
White poppy seeds |
| Kheer |
Thick, creamy dessert |
| Kishmish |
Raisins |
| Kofta |
Deep-fried meat or vegetable balls cooked in curry |
| Kokum |
A souring agent similar to tamarind |
| Korma |
A very rich meat or vegetable dish cooked with lots of cream, nuts & saffron |
| Khoya |
Reduced milk |
| Kulcha |
Leavened bread |
| Kulfi |
Indian ice cream |
|
Lal Mirch |
Red chili, whole or powdered |
| Lasan |
Garlic |
| Lassi |
Cold yogurt drink – can be sweet or salty |
| Lavang or Laung |
Cloves |
| Lilva |
Pigeon peas, the fresh whole version of toor daal |
| Macchi or Macchli |
Fish |
| Makhani |
A dish cooked in butter or ghee |
| Makki |
Corn |
| Malai |
Cream |
| Mamra |
Puffed rice |
| Masala |
General word for spices |
| Masoor |
Lentil |
| Mattar |
Green peas |
| Methi |
Fenugreek |
| Mirch or Mirchi |
Chili |
| Mithai |
Sweetmeat |
| Mooli |
Long white radish |
| Moong |
Type of legume, can be whole or split |
| Mulligatawny |
A type of soup |
| Murgh |
Chicken |
| Murungukai |
Drumstick |
| Naan |
Leavened bread traditionally baked in a tandoor, can be made in an oven |
| Namak |
Salt |
| Namkeen |
Salty |
| Nariyal |
Coconut |
| Nimboo |
Lime |
| Pakoras |
Something which is dipped in besan (chickpea flour) and deep fried |
| Palak |
Spinach |
| Panch poran |
A combination of five seeds (mustard, cumin, fenugreek, onion & fennel) used whole or as a powder |
| Paneer |
Non-melting type of cheese |
| Papad |
Thin, round baked or fried wafer — accompaniment to an Indian meal |
| Paratha |
A griddle fried bread |
| Pista |
Pistachio nut |
| Podina |
Mint |
| Poha |
Flattened rice |
| Pullao |
Rice dish cooked with meat or vegetables |
| Puri |
Deep fried unleavened bread |
| Pyaz |
Onion |
| Rai |
Mustard seeds |
| Raita |
Beaten yogurt with various vegetables [ e.g. cucumber, tomatoes, onions] or boondi |
| Rajma |
Kidney beans |
| Rasgulla |
Indian dessert made with paneer in a light sugar syrup |
| Rasmalai |
Indian dessert made with paneer in a thick cream sauce |
| Roti |
Unleavened bread |
| Ruh gulab |
Rosewater |
| Saag |
Greens such as spinach or mustard leaves |
| Sambar |
South Indian vegetable soup made with toor daal |
| Samosa |
Deep fried triangles stuffed with meat or vegetables, served as appetizers |
| Sarson ka saag |
Mustard leaves |
| Saunf |
Fennel seeds |
| Seeng |
Drumstick. A bean-like variety of marrow which looks exactly like a drumstick. |
| Soont |
Dry ginger |
| Subzi |
Vegetables |
| Tarka |
Garnish, usually heated oil with spices such as mustard seeds and cumin seeds |
| Tej patta |
Bay leaf |
| Til |
Sesame seeds |
| Toor |
Type of legume (also known as Arhar), one of the most commonly used daals all over
India |
| Tukmeria |
Holy basil seeds, used in drinks such as falooda |
| Tulsi |
Holy basil |
| Urad |
A type of legume, primarily used to make Idli and Dosa |
| Vanaspati |
Hydrogenated vegetable oil |
| Varak |
Very thin and edible silver or gold foil, used to decorate Indian sweets |
