Glossary of Indian Food Terms (P-R)
| Paalak, 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 |
| Paneer, Chenna |
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 |
Colocasia leaf |
| Patta Gobi, Patha Gobi |
Cabbage |
| Patta Subzi |
Leafy Vegetables |
| Pav, Paav, Pao |
Bun |
| Pawa, Pava, Pauwa, Poha, Chiwda |
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 |
| 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 |
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 |
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