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 | Walnuts |
Aloo, Alu, Aaloo | Potato. |
Aloobukara, Aloo-bukhaara, Alubhukhara | 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 |
Arandi, Erandi | Castor |
Ara-root, Paniphal, Tikora | Arrow-root |
Arbi, Arvi, Suran | Colocasia |
Areca | Betel nut. |
Arhar Dal | Pigeon Pea, Split red gram |
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 |
Bhunana | Roast |
Bhurta or Bharta | Mash |
Bhutta, Bhutta Sabut, Makka | Corn on the cob, Maize |
Bindi, Bindhi | Okra. ('Ladies Fingers') |
Biriani | 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 | 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 | Piyal seeds |
Chashni, Sheera | Sugar Syrup |
Chat-pata, Chatpata | Savory |
Chauli, Chaulai, Chavlerr, Chowli, Chowlai, Ramdana | Amaranth (leaves or grain) |
Chawal (Chaval) ka atta | Rice flour |
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) |
Chor magaz, Char magaz | Melon seeds. Often used as a thickener |
Chota akhrot | Chestnut |
Choti Ilaichi or Elaichi | Green cardamom |
Choti Saunf | Anise Seed |
Chuara (Chu-a-ra) | Dried Dates |
Chukka Bhaji, Chukka Leaves | Red sorrel leaves |