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 |