| Glossary of Indian Food Terms (G-I)
| 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 |
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) |
|
| | |
