| 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 |
Clearance Items
Tandoor Cooking Tools
