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FoodWorks-Intl® |
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INTERNATIONAL VOCABULARY AND GLOSSARY OF TERMINOLOGY
INDIAN VOCABULARY
(Tam=Tamil)
| A |
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Aab ghosh (Tam) |
Lamb boiled in milk |
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Aam, am |
Mango |
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Aam choor, aam chur |
Dried mango (or powder) |
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Aam papar |
Dried mango sheets |
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Aata. Ata. Atta |
Whole wheat flour |
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Achar, achchar |
Pickle |
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Adrak, adruk |
Ginger, green |
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Ahtoo koottee (Tam) |
Lamb, sheep |
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Ajmoda |
Celery |
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Aja (i) n, ajvini |
Ajowan |
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Akoori, ekuri |
Scramble eggs, (parsi), spiced with ginger & coriander |
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Alebele |
Pancakes (goa) & coconut filling |
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Aloo, alu |
Potato |
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Aloo chat |
Potato slices |
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Aloo-ki-tikiya |
Potato patties |
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Am |
Mango |
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Am(a)la |
Emblic myrobalan |
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Amb halad |
Zedoary |
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Amchoor, amchur |
Dried mango (or powder) |
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Amphulia |
Baked mango with rice |
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Amyli |
Dried tamarind |
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Anar |
Pomegranate |
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Anardana |
Pomegranate seeds |
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Anda |
Eggs |
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Anda ki kai |
Egg curry |
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Annanas |
Pineapple |
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Anvalli |
Emblic myrobalan |
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Appam, appum |
Rice flour pancake (southern India) |
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Arachee, i (Tam) |
Rice |
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Arbi, arvi |
Yam |
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Ardakh |
green ginger |
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Arhar dal |
Pigeon pea |
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Arnar |
Pomegranate |
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Arv |
Peach |
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At(t)a |
Whole wheat flour |
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| B |
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Bacha |
Calamus |
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Badam |
Almond |
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Badami, roghan Josh |
Rich lamb & almond dish |
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Badhak, budhuk |
Duck |
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Baghar |
Spices cooked in hot oil then added to meat dishes |
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Baida |
Eggs |
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Baigan |
Brinjal, aubergine |
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Baison, besan |
Chick pea flour |
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Bajre |
Millet flour |
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Bakarknani |
Thin, crisp bread |
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Bakra |
Goat |
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Balushahi |
Doughnuts, sugar coated |
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Banarsi rai |
Black mustard |
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Bandakoi (Tam) |
Okra |
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Bandh gobi |
Cabbage |
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Barakalinjan |
Greater galangal |
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Barfi |
Condensed milk sweet with silver leaf |
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Baris |
Ground lentil lumps |
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Barisaunf |
Fennel & lentil |
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Basmati |
Superior type of long grain rice |
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Bath, buth |
Rich (western & southern India) |
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Bathak |
Duck |
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Beebeek |
Coconut cake |
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Behada |
Beleric myrobalan |
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Be(h)ndi(kai) |
Okra |
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Belatee byngun |
Tomato |
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Besan |
Chick pea flour |
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Betel |
Chewing nut, Areca catechu, commonly with leaf of Piper betle, spices, seeds & lime |
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Beveca |
Rice pudding, coconut flavored |
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Bhaji |
Greens, vegetables |
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Bhajia, bhajya |
Fritter, spiced |
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Bhapa doi |
Bengali sweet steamed yoghurt |
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Bharta |
Purée |
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Bhatura |
Punjab fried bread using eggs & baking powder |
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Bhindi |
Okra |
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Bhoota |
Corn |
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Bhugia |
Vegetable, spiced |
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Bhujiya |
Vegetable fritters |
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Bhuna, I |
Fried |
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Bhuna gosht |
Dry curry (beef or lamb) |
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Bhurta |
Purée |
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Bhustrina |
Lemon grass |
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Bindaloo |
Vindaloo |
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Biriani, biryani |
Rice pilau, rich & yellow with twice as much meat as rice |
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Bommalde machee |
Bombay duck |
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Boortha |
Purée |
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Boti kabab |
Marinated meat kebab |
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Brinjal, brinjal |
Aubergine |
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Buckra |
Lamb, sheep |
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Budhuk |
Duck |
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Buffado |
Cabbage, potato dish |
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Bundi |
Small Jalebis |
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Burra budhuk |
Goose |
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Burra nimbu |
Lemon |
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Burra teetur |
Guinea fowl, partridge |
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Burruf |
Ice |
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Byngun |
Aubergine |
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C |
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Cachumbar |
Salad; spiced (chilli) onion salad |
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Chai |
Tea |
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Chan(n)a dal |
Chick peas |
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Chandan |
Sandalwood |
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Chap(p)ati |
Circular unleavened bread |
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Chasnidarh |
Sweet & sour |
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Chat |
Snacks |
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Chat Masala |
Hot spice mixture |
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Chatni |
Chutney |
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Chaval |
Rice |
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Chawal |
Rice |
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Cheenee |
Sugar |
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Cheeregum (Tam) |
Cumin seed |
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Cheena |
(Lentil)chick peas |
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Cheroonjee |
Chironji |
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Chhoti elachi |
Cardamom |
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Chinaconee (Tam) |
Shrimp |
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Chinch |
Tamarind |
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Chrironji |
Chrionji nut (almond substitue) |
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Cholum (Tam) |
Maize, Indian corn |
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Chota butter |
Quail |
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Chota ginga |
Shrimp |
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Chota hazri |
Early light breakfast (Anglo-Indian) |
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Chota peg |
Short drink (Anglo-Indian) |
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Chuckeray (Tam) |
(Palm) sugar |
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Chukunda |
Beetroot |
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Choona |
White lime paste |
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Churbee |
Dripping, fat |
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Comlong |
Vegetable marrow |
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Copra kana |
Rice cooked in coconut milk |
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Cuddalay (Tam) |
Chick pea |
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Cus-cus |
Poppy |
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D |
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Dahi |
Curds, yoghurt |
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Dahi bath |
Rice & yoghurt (western & southern India) |
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Da(h)l |
Pulses(s), from ‘split’ = dal |
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Dal bath |
Rice & lentils (western & southern India) |
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Da(-)chini |
Cinnamon, cassia |
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Dalim |
Pomegranate |
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Dam |
Dum |
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Darchini |
Cinnamon |
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Degh |
Pot, casserole |
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Degi mirich |
Mild red chilli |
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Dhai |
Curds, yoghurt |
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Dhall cheen |
Cinnamon, cassia |
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Dhan(y)ia, dhuniah |
Coriander (seed) |
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Dhania patta®, dhania sabz |
Coriander leaf |
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Dhansak |
Meat & vegetable casserole (Parsi) |
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Dhokla |
pulse & rice batter |
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Dhum |
Dum |
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Dhuniah |
Coriander |
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Dhup |
Indian Juniper |
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Dhye (Tam) |
Curds (tyre), yoghurt |
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Diliya dosa |
Oat pancake |
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Do pyaza |
Meat & fried onions dish |
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Dosa |
Lentil & rice pancake bread |
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Dubbul roti |
European bread |
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Dudh pera |
Barfi balls |
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D(h)um |
Steaming between two fires |
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E |
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Eelachie, elaichi |
Cardamon |
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Eeral (Tam) |
Liver |
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Ekuri |
Scrambled eggs (Parsi), spiced with ginger & coriander |
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Ela(i)chi |
Cardamon |
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Elam (Tam) |
Cardamon |
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F |
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Falsa |
Blackberry Juice |
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Faluda |
Tapioca milk |
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Firni |
Ground rice pudding |
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Foogath, Fugath |
Vegetable savoury with masala |
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G |
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Gagar, Gagur, Gajjar |
Carrot |
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Gandhmul |
Zedoary |
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Garam |
Hot |
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Garam Masala |
Spice mixture (See Spice Mixtures) |
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Gart gobee |
Cabbage, cauliflower |
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Ghai ka gosht |
Beef |
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Ghandhtrina |
Lemon grass |
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Ghee |
Clarified butter |
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Ghol |
Buttermilk |
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Ghuchhi |
Black mushrooms |
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Ghurmasalah (Tam) |
Ggaram masala |
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Ghurm Mussala, Masala |
Mixed spices |
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Ginga |
Prawn |
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Ginga patia |
Prawns, Parsi style |
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Gingelly |
Sesame |
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Ginikori (Tam) |
Guinea fowl |
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Gobee, Gobi |
Cabbage, cauliflower |
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Gobi mhaans |
Cauliflower & meat |
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Golgappas |
Fried wafers with chick peas |
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(Gol) Mirich |
Black pepper |
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Gooda |
Marrow |
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Goon |
Jaggery (palm sugar) |
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Goorda |
Kidney |
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Gosh(t) |
Meat |
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Gosht do pyaza |
Meat & onions |
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Gosht ka salun |
Deccan meat curry |
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Goshtaba |
Kashmiri lamb & curd meat |
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Gram |
Chick pea |
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Guda |
Marrow |
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Gudumba |
Spiced mango drink |
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Gulub Jaman, Jamun |
Small batter balls in syrup |
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Guranthor alu |
Sweet potato |
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Gurda |
Kidney |
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H |
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Haldee, I |
Turmeric |
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Halva, Halwa |
Vegetable or fruit sweet |
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Hara dhania |
Coriander leaves |
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Hari mirchi |
Green chilies |
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Hasina kebab |
Lamb kebab |
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Hazri |
Breakfast |
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Heeng |
Asafoetida |
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Hing(u) |
Asafetida |
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Hirda |
Chebulic myrobalan |
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Hisa(a)b |
Bill (account) |
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Hoopoo (Tam) |
Salt |
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Huddi |
Bone |
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Huldee,ie |
Turmeric |
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Hur(r-an ka gosht |
Venison |
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I |
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Illaichi |
Cardamom |
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Imi(a)li |
Tamarind |
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Imlee |
Tamarind |
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Indad |
Goan pork curry |
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Ingee (Tam) |
Ginger |
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J |
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Jaffatry |
Mace |
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Jaggerty |
Palm sugar |
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Jaiphal, Jaiphul |
Nutmeg |
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Jal |
Water |
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Jalebis |
Fried batter spirals in syrup |
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Jal Jeera |
Cumin, tamarind & mint drink |
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Japatri(Tam) |
Mace |
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Jathikkai |
Nutmeg |
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Juphull |
Nutmeg |
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Javanee |
Ajowan |
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Javatri, Jawatrie |
Mace |
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Jeeb |
Tongue |
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Jeera(ka) |
Cumin (seed) |
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Jeera pani |
Cumin, tamarind & mint drink |
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Jellabie |
Fried batter twirls in syrup |
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Jethi madh, madhuka, mithi lakdi |
Liquorice |
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Jhinga |
Prawns |
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Jira |
Cumin |
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Jowari |
Barley |
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K |
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Kaafi |
Coffee |
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Kabab |
1 Roast meat 2 Skewered meat/vegetables 3 Fried mince patties |
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Kabacheene |
Allspice |
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Kaboothur |
Pigeon |
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Kab(u)I channa |
Chick peas |
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Kachori |
Stuffed pastry ball, spiced lentil or potato |
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Kachumbar |
Salad |
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Ka(r)chur(a) |
Zedoary |
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Kadhinim(b) |
Curry leaves |
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Kadoo,u |
Pumpkin |
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Kaduhennai (Tam) |
Mustard oil |
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Kafi(i) |
Coffee |
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Kahwa |
Sweet tea, coffee |
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Kaju |
Cashew nuts |
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Kakadi |
Cucumber |
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Kala |
Black |
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Kala chan |
Small black chick pea |
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Kala mirchi |
Black pepper |
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Kala zeera, zira |
Black cumin |
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Kala zeera, zira, Kalajira |
Nigella |
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Kaleja, I |
Liver |
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Kali Mirchi, mirich |
Black pepper (corns) |
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Kalkal |
Semolina-coconut milk cake |
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Kalonji |
Black cumin, nigella |
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Kama-i-anguzza (Afghan) |
Carrot pickle |
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Karavhat (Tam) |
Salt fish |
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Karbooza |
Melon |
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Kardai |
Safflower |
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Karhai |
Wide deep frying bowl similar to wok |
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Karhi |
Chick pea flour & buttermilk dish |
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Kari (Tam) |
Tamil spiced sauce, curry (Origin of the English word ‘curry” |
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Karipatta(r, kari phulia |
Curry leaves |
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Karudari (Tam) |
Partridge |
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Karuvapadai (Tam) |
Cinnamon |
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Karuvepila (Tam) |
Curry leaves |
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Kasakasa (Tam) |
Poppy seed |
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Kasta |
Crisp, crusty |
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Kasumb(h)a |
Safflower |
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Kathal |
Jackfruit |
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Katnim |
Curry leaf |
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Katori |
Individual metal bowl |
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Kat(t)ha |
The characteristic red (catechu) paste with betle leaves |
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Kayla |
Plantains |
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Kedra |
Screwpine |
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Keema |
Minced meat |
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Keeray (Tam) |
Greens |
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Kekra |
Crab |
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Kela |
Banana, plantain |
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Keora, I |
Screwpine |
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Kervai |
Stuffed banana balls |
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Kesar |
Saffron |
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Kesram |
Saffron |
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Ket(u)ki |
Screwpine |
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Kevara |
Screwpine |
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Kewara |
Screwpine |
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Kewda |
Screwpine |
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Keya |
Screwpine |
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Khara |
Abbreviation for meat prepared with bruised whole spices |
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Khara masala |
Mixed whole spices (see Spice Mixtures) |
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Khargosh |
Hare, rabbit |
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Kharnub |
Carob |
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Khawa |
Sweet tea, coffee |
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Kheema |
Minced meat, raw or cooked |
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Kheer, ir |
Creamed rice (with gold and silver leaf – vark) |
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Kheera, ira |
Cucumber |
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Khesa |
Saffron |
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Khewa |
Coffee |
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Khi(t)chhari |
See kitcheri |
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Kho(i)a,ya |
Thick condensed milk |
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Khumb(i) |
Mushrooms |
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Khus(h)-khus(h) |
Poppy seeds |
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Kimcea |
Brown mustard |
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Kismis |
Raisins, Sultanas |
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Kitchelly pullum (Tam) |
Orange |
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Kitcheri,(e)e |
Jumble, mixture; especially rich and lentils; origin of English ‘kedgeree’ |
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kitcheri unda |
Scrambled eggs |
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Kitha neem |
Curry leaves |
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Kochikai (Tam) |
Fresh red chili |
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Koela |
Charcoal |
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Kofta(h), kooftah, koaftah |
Meatball, croquette |
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Kokam, kokum |
Kokum |
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Kookarch, urh |
Chicken |
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Koosumbha |
Safflower |
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Korma |
Curd based curry |
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Kothamilee (Tam) |
Coriander |
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Kothimbir |
Coriander |
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Kotimear |
Coriander |
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Kotimil |
Coriander |
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Krishna |
Long pepper |
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Krishnajiraka |
Nigella (Krishna, Sanskrit, lit. dark, black) |
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Kuddoo |
Pumpkin |
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Kuddo (Tam) |
Black mustard |
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Kulanjan |
Greater galangal |
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Kulfi |
Indian ice cream with nuts |
|
Kulkuls |
Semolina & coconut milk cake |
|
kulmie darchini |
Cinnamon |
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Kungumappa (Tam) |
Saffron |
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Kurdi |
Safflower |
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Kurghosh |
Hare, rabbit |
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Kulleachi Kari |
Crab curry |
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Kurva teil |
Mustard oil |
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Kus-kus |
Poppy seeds |
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Kusum |
Safflower |
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Kutta |
Sour, acrid |
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L |
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laddoo |
Sweet, fried chick pea flour balls in syrup |
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Lal mirchi,ee, mirich |
Chillies (red) |
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Lao(o)ng, laung, lavang |
Clove |
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Lavungam (Tam) |
Clove |
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Las(s)an, lashuna, lassoon, lus(s)on |
Garlic |
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Latkhan |
Annatto |
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Lob(h)ia dal |
Black-eyed peas |
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Lombia |
Black-eyed peas |
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Long |
Clove |
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Luchchi |
Bengal white flour bread like puri |
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M |
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mach(ch)(1)i |
Fish |
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Madhuka |
Mastic |
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Madhurika |
Fennel |
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Madoo (Tam) |
Beef |
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Madrasi |
Of Madras |
|
Makhan |
Butter |
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Malai |
Cream from boiled milk |
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Malpua |
Pancakes in syrup |
|
Marakkari (Tam) |
Vegetables |
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Masala(h) |
Ground mixed spices |
|
Masoor, ur |
Red lentil |
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Mat(t)an |
Lamb, mutton |
|
Mathulam param (Tam) |
Pomegranate |
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Mattar |
Peas |
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Mayti |
Fenugreek |
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Meen(Tam) |
Fish |
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Meetha pilau |
Lamb pilau |
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Methee,i |
Fenugreek |
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Mhaans |
Meat |
|
Milagutannir (Tam) |
Pepper water, origin of ‘mulligatawny’ |
|
Min |
Fish |
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Mirchi |
Chilli |
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Misht nim, mintha neem |
Curry leaf |
|
Mithi lakdi |
Mastic |
|
Mog(h)lai |
Mogul (style) |
|
Molee |
1 South Indian dish based on coconut milk & 2 radishes |
|
Moloo (Tam) |
Black pepper |
|
Mo(o)lo(o)ga(h) (Tam) |
Chilli |
|
Moong, mung |
Yellow lentil, mung bean |
|
Mooraba |
Preserve, jam |
|
Moorg(h)ee |
Fowl (chicken) |
|
Moorhabi |
(Wild) Duck |
|
Moosa |
Lentil (variety) |
|
Mootay molee |
South Indian egg curry |
|
Muchlee |
Fish |
|
Mulligatawny |
Anglo-Indian hot meat soup |
|
Munjal (Tam) |
Turmeric |
|
Murg(h) |
Chicken |
|
Murghabi |
Duck |
|
Murg(h) massalam |
Spiced whole chicken casserole |
|
Mussor |
Lentil (variety) |
|
Mutter |
Peas |
|
Mydah |
White flour |
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Myhee |
Fish |
|
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N |
|
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Na(a)n |
A puffy Punjai leavened bread baked in tandoori |
|
Nagkesar, nagkeser |
Cassia buds |
|
Nareul, nareal |
Coconut |
|
Nargisi, Nariyel |
Indian ‘scotch egg’ |
|
Narujekm narutek |
Coconut |
|
Narrangee |
Orange |
|
Nar(r ul |
Coconut |
|
Neemuch |
Salt |
|
Neemuch muchlee |
Salt fish |
|
Nethali |
Dried fish |
|
Nimboo, nimbu |
Lime or lemon |
|
|
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O |
|
|
ooloonthoo (Tam) |
Lentil |
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Oorukai (Tam) |
Pickle |
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Oothappam |
South Indian rice & lentil flour pancake |
|
|
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P |
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Pa(a)n |
Leaf or betel pepper (Piper betle) filled with areca nuts (‘betle nuts’) lime & spices |
|
Pa(h)l |
Extremely hot curry |
|
Pakora, I |
Spiced fritter or batter |
|
Palak |
Spinach |
|
Palandu |
Onion |
|
Panch |
Five |
|
Panch phora |
Five spice seeds powdered |
|
Panch, puran |
Five seeds |
|
Paneer, ir |
Curd cheese |
|
Pani |
Water |
|
Papar |
Pappadum |
|
Papaya, papeeta, papita |
papaya |
|
Pappadum, poppadum, puppadum |
Round crispy spice wafer of chick pea flour about 25cm (10in) diameter (South India) round tray for kneading bread |
|
Paratha |
Flaky wholemeal bread cooked with ghee |
|
Parval |
Small green marrow-like vegetable |
|
patrani |
Banana leaves |
|
Patta (r |
Leaf, curry leaf |
|
Pe(e)az, piaz, pyaz |
Onion |
|
Perunka(m) (Tam) |
Asafoetida |
|
Phal |
Fruit |
|
Phaluda |
Tapioca Milk |
|
Phari rai |
Brown mustard |
|
Phirni |
Ground rice pudding |
|
Phulgobi, phoulgobee |
Cauliflower |
|
Pilau, pollau, pullau |
Rice cooked in ghee then water, often with a specified vegetable or meat ingredient |
|
Pip(p)al, pipel, pippli |
Long pepper |
|
Pista(ch) |
Pistachios |
|
Podina, pudina |
Mint |
|
Poori |
Deep fried wholemeal ‘bread’ |
|
Pootheena, puthina (Tam) |
Mint |
|
Pulee, puli (Tam |
Tamarind |
|
Purpoo (Tam) |
Lentil |
|
|
|
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R |
|
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Rai |
Mustard (seed) |
|
Raita |
Vegetable (cucumber or onion) yoghurt salad |
|
Rajma |
Red kidney beans |
|
Raktapurka |
Kokum |
|
Rampe |
Screwpine |
|
Rasam |
Tamarind soup, pepper water |
|
Rasgollahs |
Flour balls in syrup |
|
Roghan josh |
Spiced lamb dish, rich and red |
|
Roti |
Bread |
|
|
|
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S |
|
|
Sabz(i) |
Vegetables |
|
Sabz mirich |
Green chilli |
|
Sadah |
Mutton |
|
Saf(e)d |
White |
|
Safed chandan |
Sandalwood |
|
Sag(h) |
Spinach, cress |
|
Sambal, ol sumbol |
Side dish, sauce, condiment |
|
Sambar |
Spiced lentils & vegetables |
|
Same |
Green beans |
|
Samo(o)sa |
Triangular pastry stuffed with spicy minced meat or vegetables, deep fried |
|
Sarota |
Betel nut cutter |
|
Saunf |
Anise |
|
Savia |
Deep fried, sweet besan ‘vermicelli’ |
|
Sayoo |
Apple |
|
Seek |
1 rolls of minced meat, 2 skewer |
|
Seena |
Ribs |
|
Seer |
One kilogram (2.2 lb) |
|
Seetful |
Allspice |
|
Sendri |
Annatto |
|
Sera |
Lemon grass |
|
Sev |
Deep fried spiced besan ‘vermicelli’ |
|
Shahi zafran |
Saffron (stigma tip) |
|
Shalgam |
Turnip |
|
Shami |
shaped spiced mince with lentils fried in ghee, chillies, mint & onions |
|
Sharbat, Shurbut |
Fruit drink |
|
Sheek |
Same as Seek |
|
Shoorva |
Soup |
|
Shukur |
(Brown) sugar |
|
Shur |
Indian juniper |
|
Sompf |
Anise |
|
Sonf |
Fennel |
|
Sont(h) |
Dried ginger |
|
Soojee, suji |
Semolina |
|
Sooka, sookhe |
Dried |
|
Sooka Mirchi |
Dried red chillies |
|
Soorthee |
Lentil (type) |
|
Soowar ka gosht |
Pork |
|
Soti (Tam) |
Zedoary |
|
Souf |
Aniseed |
|
Suara |
Anise |
|
Sufaid |
White |
|
Saufaid Zeera |
White cumin |
|
Sulgum |
Turnip |
|
Supari |
Mixture of seeds & spices for chewing – see Spice Mixtures |
|
Surva |
Indian dill |
|
|
|
|
T |
|
|
Taaza |
Green |
|
Taiphal |
Nutmeg |
|
Taipmal |
Nutmeg |
|
Tali |
Fried |
|
Tamatar |
Tomato |
|
Tandal |
Cauliflower stalks |
|
Tandoor |
Clay oven |
|
Tandoori |
Of Tandoor |
|
Tarka |
Baghar |
|
Tavitri |
Maci |
|
Teesri |
Mussels, clams |
|
Teetur |
Partridge, game bird |
|
Tejpat (tar) |
Cassia leaf |
|
Thainga |
Coconut |
|
Thuckaley (Tam) |
Tomato |
|
Thurkajee |
Vegetables |
|
Tick keah, tikia, tikka(h) |
Diced meat barbecued, sometimes served on hot iron plates (sizzlers) |
|
Til (l) |
Sesame |
|
Tisrya |
Mussels, clams |
|
Tithar |
Partridge, game bird |
|
Toor, tur |
Lentil (type) |
|
Tyre (Tam) |
Curds |
|
|
|
|
U |
|
|
Udru©k |
Green Ginger |
|
Uduth |
Lentil (type) |
|
Unda(h)(y) |
Eggs |
|
Ur(e)d, urhad |
black pea, also yellow lentil |
|
Urulaikkirangu (Tam) |
Potato |
|
|
|
|
V |
|
|
Vacha |
Calamus |
|
Vadees |
Baris |
|
Var(a)k |
Gold & Silver Leaf |
|
Vellai-milahu (Tam) |
Allspice |
|
Vendhyam (Tam) |
Anise |
|
Vellaypoondoo (Tam) |
Garlic |
|
Vellum |
Jaggery |
|
Venthium |
Fenugreek |
|
Vindaloo,u |
Very hot Portuguese (Goa)curry |
|
Vungium (Tam), vunguim |
Onion |
|
|
|
|
Y |
|
|
Yakhni |
Meat stock for cooking rice – see Spice Mixtures |
|
Yamani |
Ajowan |
|
Yellumshikai (Tam) |
Lemon or lime |
|
|
|
|
Z |
|
|
Za(a)fra(a)n |
Saffron |
|
Zeera, zira |
Cumin |
|
Zuffron |
Saffron |
|
|