Saag, Sag | Generic term for green leaf vegetables such as spinach, mustard greens or fenugreek leaves |
Sabe, Seb | Apple |
Sabji, Sabzi, Subzi | Vegetable (generic) |
Saboodana, Sabudana, Saboo Daana | Tapioca, Sago |
Sabut | Whole |
Sabut Masala | Whole condiments |
Sabut Moong | Green Gram (whole) |
Sabut Urad | Black gram (whole) |
Safed | White |
Safed Jeera | White Cumin Seeds |
Safed Mattar | Dry white peas |
Safed Mirch | White pepper |
Safed Rajma | Alubia Beans, A type of Kidney Beans |
Saijan ki Phali, Shinga Phali, Saijam ki Phali, Sejan ki Phali, Seeng | Drumsticks (Vegetable) |
Salad Ka Patta | Lettuce |
Sambar, Sambhah | A south Indian vegetable broth/curry. Made largely from lentils |
Samosa | A triangular shaped deep fried meat or vegetable patti. A traditional Indian snack. |
Sancha | Mould |
Santara, Santhra | Orange |
Saranga, Chandwa, Halva, Poplait Machli | Pomfret Fish |
Sares | Gelatin |
Sarson | Mustard |
Sarson Ka Saag | Mustard leaves |
Sarson Ka Tel | Mustard Oil |
Sarson Patta | Mustard Greens |
Sauf | Aniseed |
Saunf, Soonf | Fennel |
Saunth, Sonth | Ginger (dried) |
Seekh | Minced meat or vegetables grilled |
Seengre, Moongre | Radish seed pods |
Seesti, Sefakuss | Sage |
Sem | Bean, flat green |
Sev, Seviya, Seviyan, Semia | Vermicelli |
Shahad | Honey |
Shahtoot, Shehtooth | Mulberry |
Shaka Hari | Vegetarian |
Shakarkand | Sweet potato |
Shakkar, Chini | Sugar |
Shalgam | Turnip |
Shami Kebab | Round minced meat rissoles |
Shashlik Kebab | Cubes of skewered meat |
Shatwar, Sootmooli, Halyan | Asparagus |
Shevto | Mullet fish |
Shimla Mirch, Simla Mirch | Bell peppers |
Shingala Machli | Catfish |
Shingara | Water Chestnuts |
Shole Machli | Murrel Fish |
Shorba, Salan, Saalan | Gravy of a curry (Stock, Soup) |
Sil and Lodhi | Mortar & Pestle |
Sil batta | Grinding stones |
Sirka | Vinegar |
Soa Saag | Dill weed |
Sooar, Suar, Sooer ka Ghosht | Pork |
Sooraj-mukhi | Sunflower |
Sooran | Elephant Yam |
Sowa, Suwa | Dill |
Subja, Sabja | Basil seeds |
Sukha Narial | Desicated Coconut |
Supari, Chali, Chalia | Betel nut |
Surajmukhi | Sunflower |
Suran | Yam |
Suvabhaji | Dillweed |
Swaad | Tasty |
Taatri, Tatri | Edible citric acid |
Taaza | Fresh |
Tadka, Tarka | Seasoning Onion, Garlic and Spices) |
Taipal or jaiphal | Nutmeg |
Taj Patia, Tejpatta, Teg Patta | Bay leaf. Used in many indian dishes for flavour/removed before consuming dish. |
Talwarphalli | Swordbeans |
Tamarind, Imli | A date-like fruit used both as a chutney and in cooking as a souring agent (Southern India) |
Tamatar, Tamaatar | Tomatoes (Ripe) |
Tandoor | Indian clay oven (drum shaped) that operates at very high temperatures (up to 600C) |
Tandoori | A method of Indian cooking (North-Western India) using a Tandoor Oven |
Taraju, Taraazu | Weighing scales |
Tarbooj ke Beej | Watermelon seeds |
Tari | A broth like curry |
Tarka Dhal | Cooked lentils and garnished with spices (Tarka) |
Tawa, Tawa | Heavy cast iron shallow frying pan for cooking Chapati or Dosa |
Tel | Oil |
Tendli | Gherkins |
Thaali | A stainless steel tray which holds the complete meal served in individual Katoris (bowls). |
Thunda | Cold |
Tikka | Skewered meat, chicken or seafood, marinated then tandoori baked. |
Tikki | Minced food Patty |
Til | Sesame |
Tinda | A vegetable of the cucumber family (Gentlemean's Toes) |
Tindora, Tindla, Tondli | Ivy Gourd |
Toor Dal, Thoor Dhal, Toovar | Yellow split peas (Pidgeon Peas) can also be Oily (Malawi) |
Toovar Lilva | Bean Seeds |
Tukmeria, Tulsi | Black seeds of a basil family plant which look like poppy seeds and are commonly used in drinks like Falooda |
Tulsi, Tusci | Basil |
Turia, Tori | Ridge gourd (Indian Courgette) |
Tusli ke Patte | Basil leaves |
Udrak | Ginger |
Ukara rice | Rice (parboiled) |
Urad dal Chilka | Black gram, split and with skin |
Urid dal, Urad dal | Dehusked black gram dal (Horsebean) |
Urid dal, Urad dhal | Black gram, split and skinless |