Left sidebar
Recipe Cloud
- almond
- asafoetida
- aswain
- barbecue
- basmati
- bay
- beef
- beer
- besan
- breads
- butter
- calls
- cardomoms
- carrot
- cashew
- cassia
- cauliflower
- cheese
- chicken
- chickpeas
- chilli
- chutney
- cilantro
- cinnamon
- cloves
- coconut
- coriander
- crab
- cream
- cumin
- desiccated
- dhal
- egg
- fennel
- fenugreek
- fish
- flour
- garlic
- ghee
- ginger
- goan
- goat
- honey
- jaggery
- karela
- kashmiri
- kebabs
- kerala
- lamb
- lemon
- lentil
- lime
- liver
- mace
- mango
- masala
- mince
- mint
- muslim
- mussels
- mustard
- naan
- nutmeg
- nuts
- paneer
- papadom
- paprika
- pepper
- poppy
- pork
- potatoes
- prawn
- preserve
- puree
- restaurant
- rice
- saffron
- salad
- sardine
- seafood
- sesame
- snack
- soy
- spicy
- squids
- sunflower
- tamarind
- tandoor
- tikkas
- tomato
- turmeric
- vegetable
- venison
- yoghurt
- bhajjis
- prawns
- pilau
- sultanas
- almonds
- peas
- vindaloo
- goa
- wine
- vinegar
- meat
- curry
- parsee
- southern
- breakfast
- dosai
- vegetables
- potato
- hot
Glossary Index
This glossary is not exhaustive, but I hope it contains most of the words you are likely to come across in Indian cookery. If nothing else it should help you to understand the menu at your local curry house, (well that is assuming they are describing the food correctly!) For instance Sag Paneer translates as Spinach and Cheese, Aloo Gobi as Potatoes and Cauliflower.
I've given the English names where possible for ingredients and other items below followed by English variations, Hindi and Malayalam where I know them. Hindi is the state language of India (outside of the judicial system.) There are some 13 or more officially recognised languages plus a dozen others in common usage. Malayalam is the language of Kerala, a state in Southern India that, due to its high level of educational facility, has exported many of its people to other parts of the world. Because of this you are likely to see or hear Malayalam words in conjunction with Indian food items.
The best place to buy your ingredients is at your local Indian foodstore. Here in the UK, we are blessed with having a large population of people of Indian origins and therefore, especially in urban areas, there are plenty of shops. If you live in more rural areas or outside of the UK, you can always shop by mail order. Try our shop for mail order items.
Enjoy!
- Allspice also known as Kabab Chini
- Almond also known as Badam
- Ground almonds are used in many rich sauces to add flavour and thickening
- Aniseed also known as Anisoo
- Apple also known as Sev
- Apricot also known as Kurbani
- Apricot (Dried) also known as Jardaloo
- Asafoetida also known as Hing, Kayam
- This is the sap or resin from a giant fennel-like plant. Although this resin is available in block or powdered form, buy the powder. It is an aroma enhancer and a strong aid to digestion particularly in lentil (dhal) dishes
- Aubergine also known as Egg plant, Brinjal, Baingan, Ghaigon, Kathrikka
- These are popular vegetables in India and are used in a variety of sizes You will need an Indian grocer for the full range of sizes
- Balti
- A style of one pot cooking reputed to have originated in Baltistan but much developed in Birmingham and the Midlands
- Banana also known as Kacha Kela, Kela
- Banana leaves
- Used as a plate in the cheaper Indian restaurants they are also used for wrapping food to be cooked, banana leaves also impart a flavour
- Bargar
- Frying spices in hot oil to release their aromatic flavours
- Basil Leaf also known as Cocums
- Not to be confused with Kokum, this is similar but drier than the European sweet basil, which can be substituted Not a common herb in Indian food, being more used in Thai food, it crops up occasionally and makes a splendid difference
- Bay Leaves
- A form of laurel, Bay is used in European cooking as well as Indian. Most often the dried form are used in Indian cooking but if you happen to have a bay tree, use the fresh form except when making masalas for storing. Sometimes known as Tej Patta, which is really the cinnamon leaf
- Beef also known as Gai ka gosht
- Beetroot also known as Chukandar
- Bengal Gram also known as Gram Kichererbsen, Chana dhal, Kala Chana, Kadala Parippu
- Although similar to the English yellow split pea, the authentic thing has a nuttier flavour and better texture. Can be cooked by itself or used in Dhal mixtures or added to meat dishes. If dry roasted, it is often used as a spice. Frying the dry pulse is also popular in the making of snack foods
- Bharjia
- See Pakora
- Bhujia
- A dry curry. Often misnamed Barjia as in Mushroom Barjia
- Bhuna
- Sizzling a spice paste in hot oil before other ingredients are added or turning over meat in a spice mix for an extended period so that the spices are cooked into the meat
- Bitter Gourds also known as Karela
- A bitter gourd favoured for its blood cleansing properties. These sometimes appear in the supermarket but you are more likely to get them in your local Indian foodstore. They have the appearance of a severely deformed knobbly bright green cucumber, in size between 3 and 7 inches in length. To prepare, scrape off all the green knobbly skin down to white flesh. Then cut in half across the vegetable's width Scoop out all the pips and pith inside to leave the flesh of the gourd casing. Cut this into thin rounds rather as you might with squid. Cover the karela hoops with plenty of salt and leave overnight. The salt helps to remove some of the bitterness. The next day, wash in plenty of cold water. You can salt the vegetable for much less time if you wish and this is purely up to your own taste buds. When I cook karela I only salt them for a couple of hours. Cook as instructed. Karala are an aquired taste, but they are quite delicious in my view
- Black Cumin also known as Kala Lea
- Smaller, rarer and more expensive than its white cousin, often used in rice and vegetable dishes
- Black matape also known as Urhad dhal, Urid dhal, Oozhunnu Parippu
- Black skinned white lentil. More bitter than others but good when used in a lentil mixture. Also used as a spice by frying them in oil which then imparts a nutty flavour to other ingredients added after. The whole variety goes under the names Sabut Urad or Ma Di Dal
- Black mustard also known as Rai, Sarson
- Often used whole as a flavouring, most usually fried till they pop. An essential part of many Tarkas When skinned and ground this forms a yellow mustard powder
- Black Salt also known as Kala Namak
- Strong-smelling rock salt sold both ground and in lump form
- Bread also known as Roti
- Brown (or Black) Cardamoms also known as Barra Elaichi
- The bigger, courser cousin of the Green Cardamom. This is no delicate spice. Often used in the richer sauces where the Green Cardamom would be overwhelmed
- Butter also known as Makhan
- Buttermilk also known as Lassi
- Cabbage also known as Bandh gobi
- Capsicum also known as (Green Pepper), Simla Mirch
- Actually, any colour pepper will do, although red tend to be sweeter than green
- Caraway seed also known as Shahjeera
- Like the cummin seed, but with a sweeter taste Often used in middle European cooking, it is not used often in Indian cookery
- Carrot also known as Gajar
- Cashew Nuts also known as Kaju
- Use the unsalted variety found in most supermarkets in the baking section
- Cassia
- A more robust and cheaper version of Cinnamon but with otherwise similar flavour. Almost exclusively found in the form of chips of bark. In India, used interchangeably with cinnamon for savoury dishes
- Cauliflower also known as Phool gobi
- Celery also known as Doroo, Silery
- Used as a flavouring herb rather than a vegetable
- Charoli Nut
- Like a hazelnut, these, like the pistachio are often used in meat and sweet dishes You could substitute sunflower seeds
- Chhana
- This is homemade cheese that is made in the same way as Paneer except that it is not pressed, instead being left to be soft and crumbly like cottage cheese See entry on Paneer for further information
- Chick peas also known as Kabli Channa, Chole, White channa, Garbanzo Beans
- One of India's most popular and versatile pulses. In the west we only see it as the dried form that needs re-hydrating before use, or in tins. In India it is sold in its natural form, as bunches of twigs with the peas attached in their individual pea pods. You will see Indians walking along picking at these and eating the peas raw. They taste like fresh peas and are highly nutritious. In Karnataka the green peas are known as Shenga
- Chicken also known as Murgh, Kozhi
- Indian chickens are scrawnier than our western factory farmed and water injected variety. Usually chicken is cooked on the bone and skinless. Try to find a free range chicken for preference or you could try Guinea fowl. Pieces of chicken are called farcha
- Chilli powder also known as Cayenne Pepper, Lal Mirch
- You can buy this or make your own by grinding up dried red chillies. Indian bought varieties will be a mix of chillies whereas Mexican and American may also contain coriander, cummin etc. Check the ingredient list. If in doubt make your own.
- Cinnamon also known as Dalchini, Karuva Patta
- Available in stick and powdered forms. It is the dried bark of the cinnamon shrub. Buy the stick form for preference and grind it if necessary for a recipe
- Cinnamon Leaf also known as Tej Patta, Vazhana Ela
- Very similar to a Bay leaf which can be substituted
- Cloves also known as Lavang, Grambu
- Well known to the apple pie maker, cloves are used in a similar way to cardamoms, to impart a fragrance in flavour and bouquet
- Cluster Beans also known as Gavar
- Small green bean. Substitute with fine French beans if you cannot get them
- Coconut also known as Naryal
- Both the meat and milk of the coconut are used extensively, especially in southern Indian cookery. A fresh coconut is heavy and full of juice. To open, use a corkscrew to open an eye which should be free of mould, Usually only one of the eyes will open in this way. Shake out the coconut juice into a cup and drink it yourself or give it to a child. Break the shell by dropping the nut onto a concrete surface. After breaking open the shell, the coconut meat can be prised away. The juice is not coconut milk. Dried coconut is known as Copra in Hindi and Coconut oil is Naryal ka tel
- Coconut milk
- To make 450 ml, (3 pint). Empty 225 g (8 oz) unsweetened desiccated coconut into a food processor or blender. Pour over 450 Ml (3 pint) boiling hot water and process for 20-30 seconds. Turn into a large bowl and add an extra 150 ml (1 pint) hot water Leave to cool, then strain the coconut milk through a fine sieve (lined with muslin if possible), squeezing the coconut to extract the milk. Cover and store in the refrigerator; the coconut cream will quickly rise to the surface and can be skimmed off for separate use if required. You can use coconut powder to make coconut milk. You can buy it in Indian stores and some supermarkets. Always useful to have around. For the best coconut milk, grate a whole fresh nut (using a food processer). Add 250ml hot water and grind for a minute Press the pulp through muslin into a bowl. Repeat twice more This will give you about 800ml to 1litre of milk in varying consistencies
- Coriander also known as Dhania Patha, Malli Ela (Cilantro)
- This is the quintessential Indian herb, the Italian Basil of the curry. Used throughout the continent for flavouring and garnishing. It has a beautiful aroma. To get the full effect, use towards the end of cooking. The little pots of coriander sold at the supermarket are frankly a waste of time and money. Some supermarkets are starting to sell bunches of the stuff just as they do in the Indian stores. Buy that, as most recipes call for a handful and the potted versions are lucky to contain a fingerful. It is quite difficult to grow in the UK as it tends to bolt very quickly. Some authors recommend parsley as an alternative. I would say, only in extremis and only for garnishing
- Coriander seed also known as Dhania, Kotha Malli
- Available in whole seed or powdered form. For preference buy the seed and grind when required to get the best flavour Coriander along with Cummin form the base of most masalas
- Corn also known as Makai
- Cornmeal also known as Maize, Makki ka ata
- Use tortilla flour if you cannot find the Indian version
- Crab also known as Kekra
- Cream also known as Malai
- Cucumber also known as Kheera, Vellarikka
- Cumin
- see White Cumin
- Curry Leaf also known as Neem, Curry patta, Kari phulia
- Much loved in southern Indian cookery, these are sold fresh in Indian foodstores and can be kept well in the freezer in a freezer bag. Use the dried variety only if you cannot get the fresh sort
- Dates also known as Khajoor, Eetha Pazham
- Dill also known as Sooaa, Sua Saag
- Used to flavour spinach and other leaf vegetables
- Dried chillies also known as Mirch
- These come in various shapes and sizes and are simply fresh chillies dried in the sun. Along with fresh chillies these form the most common heating agent in Indian food. They tend to be harsher and fierier than the fresh variety and thus impart a different type of heat flavour There are many from the bird or piri piri chillies which are tiny and very, very hot through to the Kashmiri which is used for its intense red colour rather than its heating properties. The Kashmiri (Deghi) is more likely to come from Karnataka than from Kashmir itself as the Kashmiris cannot produce enough for export. Other varieties include the Madras from Tamil Nadu, Guntar from Andhra Pradesh and Bedgi from Karnataka. Chillies (whether fresh or dried) can be deseeded if you want less fire.
- Drumstick also known as Seeng, Sajjana, Muringakka, Sheenre Kifali
- A long thin beanlike gourd that looks like a drum stick! It is difficult to find good drumstick outside of India, although it is available. It must be used young and tender as it tends to go very stringy and tough with age. When buying make sure you can snap it without it being stringy
- Dry roasting or Dry Frying
- Whole spices are often roasted in a dry frying pan until they give off an aroma, before being allowed to cool slightly and then ground. This process releases the oils in the spices and heightens their flavour
- Duck also known as Batak
- Dupiaza also known as Double onions
- Eggs also known as Anda
- Fennel seeds also known as Soonf, Perinjeerakam
- Fennel seeds are light green in colour and have a very mild aniseed taste. They are used in vegetable and fish dishes. Also used raw in the end of meal Pan to freshen the breath
- Fenugreek also known as Methi, Bhaji, Uluva
- Second only to Fresh Coriander, Methi is a lovely herb. It has a less pronounced flavour to the extent that it is often cooked as you would do spinach and served as a vegetable in its own right
- Fenugreek seeds also known as Methi, Uluva
- Dark orange in colour, fenugreek is most often used in combinations. The aroma from them is what most people would call a curry smell
- Fish also known as Macchi
- French beans also known as Flas beans, Phalli
- Fresh chillies also known as Hari Mirch
- Originally imported into India, they gradually replaced pepper as the main heating agent in Indian food. Chillies are grown natively in India now. In the UK the source will be from all over the world, Kenya for the medium sized fat ones you will find in the supermarkets, South America and India for other varieties. As a general rule, the smaller they are, the hotter they will be. You can get all sorts at your local Indian supermarket/store. Red chillies are simply green chillies that have fully ripened. Dried chillies are those that have been dried in the sun. Chillies have their aficionados. To spice up a plate of omelet and chips I use the Greek style chillies pickled in brine as a condiment. Yum yum. Those pickled in vinegar tend to be more intense. For optimum devastation try the piri piri (South African,) a small red perfectly formed chilli most often found pickled in brine or vinegar. Beware, chillies ARE habit forming having some chemical in them that is mildly narcotic. If you like a mild chilli today, chances are you'll easily be able to take a much more fiery one in a couple of years. This poses a problem when entertaining as what tastes reasonable to you may well knock your guest for six. As a rule, cut down the amount of chilli in the main dishes and serve some knockout side raitas and accompaniments to keep you happy.
- Fresh Garlic also known as Lasan, Lusson
- Almost everyone knows about garlic these days. Often blamed years ago for odd smells, it has now become so much a part of general English cooking that no one notices anymore. The sections of the bulb are known as cloves of garlic. Use as much as you feel comfortable with. To use, remove the skin from the clove, and chop or slice The finer you chop the stronger the flavour. Use a crusher for optimum strength. You can grow garlic in the garden very easily It's great planted amongst the roses as it is a greenfly deterrent. Like ginger, you can batch process it and freeze in ice cube trays. When frozen transfer the blocks to a freezer bag or box. When you defrost the garlic it may take on a greenish tinge. This is ok for cooking but you might use fresh cut for salads etc
- Fruit also known as Phul
- Full fat milk powder also known as Khoa
- Used in many Indian sweet recipes as a substitute for milk condensed by slow boiling. Baby milk formula is suitable, but skimmed milk powder is not
- Galangal
- (No English equivalent) A root similar to ginger If you cannot get it use ginger. Most often used in Far East cooking
- Game also known as Shikar
- Garlic Powder
- The dried and powdered form of fresh garlic. Mainly used for making masalas. Can be used in place of fresh garlic but I do not recommend this as it tends to have a drying effect in the sauce, accentuating any chilli heat
- Gentlemens Toes also known as Tindla, Tindli
- A small oval green vegetable that resembles a cucumber inside. Very nice par boiled and then fried in mustard seed, cummin seed and mango chutney. They are very tasty and worth looking out for. In appearance they are cucumber shaped, with a smooth green skin, ranging in size from about an inch in length anything up to the size of a man's thumb. To prepare, simply wash, top and tail and slice lengthways. When cooked with Okra you get the classic dish of 'Ladies Fingers and Gentlemens Toes'; Pure Raj!
- Ghee
- A staple frying oil for Indian dishes, it is clarified butter. Ghee will heat to much higher temperatures than ordinary butter. To make your own Ghee, put 1/2 lb of unsalted butter into a bain marie and heat until oil separates from solids. Allow to cool slightly and pour off the oil into a sealable container, leaving the solids and water behind. Allow to solidify and store in fridge. It will keep several weeks. A vegetable ghee substitute is also available commercially which is a good substitute and will last in its container for many months without deterioration. Ghee is one of the essential flavours of restaurant food, with some establishments vying for a place in the record books for the amount of ghee they can put in a dish. If you wonder why this is, it is because most restaurants make their sauce bases in batches and ghee or oil is a good preservative. Hence by the time they have fried some spices and onions and added some base sauce, they will have a fair amount of oil in the dish. On health grounds you can use ordinary vegetable (or peanut) oil, but ghee (even the vegetable variety,) does add to the flavour of a dish. I would suggest that you use vegetable oil for ordinary use and make butter ghee for those special occasions
- Ginger also known as Adrak
- A beige coloured knobbly root, when peeled revealing a yellow fibrous body. The flavour is less harsh than powdered Ginger, having a lemony zing to it. If the skin is very thin, (ie ginger is fresh) just cut off the more obvious tough bits. Otherwise remove the skin of the root and then chop finely or slice depending on recipe. A good idea is to bung a whole load of ginger root into the food processor and chop it up. Then fill icecube trays with it and freeze. When frozen the cubes can be stored in the freezer in a freezer bag, giving you handy access to fresh ginger at any time
- Ginger Powder also known as Sunt
- The dried root of fresh ginger Used mainly to make masalas (See Curry Powders)
- Gourd (Bottle) also known as Dodhi
- Gourd (Snake) also known as Chichinda
- Gram flour also known as Besan, Kadala Mavu
- A very fine flour made from ground channa dal It should be sieved before use as it tends to form hard lumps during storage. Used to make batters for such things as pakoras, or for making Sev, the Indian form of crispy noodles found in snack foods
- Grapes also known as Angoor
- Green Cardamom also known as Chotta Elaichi, Elakka
- A dried fruit with very aromatic seeds. Very flavourful, imparting a sweet fragrance to any dish. Use as a balancing act to the more bitter spices Use whole or remove the husks and use the seeds inside
- Green gram also known as Mung Beans, Moong, Mung, Cheru payar
- Small green skinned yellow split pea. The whole variety are also used by sprouting them first or used whole
- Guava also known as Amrud
- The skin of the guava fruit varies from yellow to purple and the flesh from pale green to pink. They are available fresh, or canned in syrup
- Gulabjamam
- Popular sweet in Indian restaurants, its the round steamed sponge balls in a syrup. If you have got an Asian sweet shop near you, then buy yours there
- Halva
- A sweet made by boiling sugar and fruit or vegetables
- Hushed pigeon peas also known as Toovar dhal, Toor dhal, Arhar dhal, Thuvara Parippu
- A dull yellow split pea with an earthy taste. Can be bought in an oily form which is actually castor oil and needs washing off before use
- Ice cream also known as Kulfi
- Idli
- Steamed rice cake often served with a curry sauce for breakfast
- Jalfrezi
- A stir-fry with green peppers, onions and meat or chicken
- Karahi
- A round pan similar to a wok but with two handles
- Kebab
- Meat on a skewer
- Keema
- A spicy mince meat dish
- Kewra essence
- A light flowery extract of the screwpine plant Kewra water is also available which is a diluted version
- Kofta also known as Meatballs
- Kokum also known as Kodam Puli
- Semi-dried skin of a fruit grown along Indian coast. Used for its souring effect like tamarind. Store in airtight jar
- Korma
- A rich curry cream and yoghurt sauce based curry usually made with meat or chicken. Contrary to popular belief, not all kormas are mild, they just tend to be in UK restaurants. I have had plenty of fiery kormas!
- Lamb also known as Ber Gosht
- Meat, usually lamb, mutton or goat in India but can be beef. Indians use mutton rather than lamb and it is generally cooked and served on the bone which makes it easier to pick up
- Lassi
- A sweet or savoury buttermilk based drink. Very popular in Indian vegetarian restaurants. See also Yoghurt
- Lemon also known as Nimboo
- Lentil also known as Dhal
- Lentils and pulses form a staple part of the Indian diet especially in the southern vegetarian regions. There are hundreds, these are just the common ones you will come across in the UK; Urid dhal, Chick peas, Bengal Gram, Toor dhal, Mung Beans, Mustard dhal, Red Lentils, Red Kidney Beans
- Lime also known as Limboo
- Lime juice is known as Limboo ka rus in Hindi and when you mix the juice of two limes with cold soda water you get the excellent 'Fresh Lime Soda', which you can have plain, with jaggery syrup or with salt
- Liver also known as Kaleji
- Lotus root also known as Kamal Kakkadi Lobia, Thamara Valayam
- Lovage also known as Ajwain, Ajowan, Carom
- These small seeds look like celery seeds but are more akin in taste to a strong thyme. A favorite ingredient in the Tarka topping for lentils. Lovage is also an old English herb garden plant
- Macadamia nuts also known as Buah Keras, Candlenuts, Kemiri
- A 'waxy' nut the size of a large hazelnut. When pounded, the nuts are used to thicken sauces
- Mace also known as Javitri, Jathipathri
- Ground Mace Flower
- Mace Flower also known as Javitri
- The flower of a Nutmeg shrub. Not unlike nutmeg but hotter. Often used in Pilau rice
- Mango also known as Aam
- Mango powder also known as Amchoor
- Sun dried green mangoes that is ground to make this brown dense powder. The powder is pleasantly tart. Pound in a mortar to break the lumps before use
- Masala
- A mix of spices.
- Meat also known as Gosht
- Melon also known as Kharbuja
- Melon seeds also known as Chor Magaz
- Often ground and used as a thickener
- Milk also known as Doodh
- Minced Meat also known as Keema
- Mint, Phudina also known as Podina, Odithalam
- Most often the dried form is used when making masalas but fresh can be used when making salads or kebabs
- Mooli also known as White Radish
- The large white form of radish. Can be grated finely as salad, but more often cooked in a curry
- Mushroom also known as Goochi, Dingri
- Mustard dhal
- The hulled and split brown mustard seed Used as a spice for pickles
- Mustard Leaves also known as Sarson ka sag
- Leaves from the mustard plant, spinach like
- Mustard Oil also known as Til
- The oil from mustard seeds, most often used in Bengali and Kasmiri cooking and for oil based pickles
- Mutton also known as Bakri ka gosht
- Naan
- Teardrop-shaped leavened bread cooked in a tandoor. Can now be bought in most supermarkets. I suggest spreading a little Ghee over the naan and sprinkling with cummin seeds or lovage seeds before putting in the oven to heat. This helps to prevent them going crispy. Peshwari Naan is stuffed with nuts and dried fruit. Keema Naan is stuffed with minced meat.
- Noodles also known as Sev
- Made from Besan flour Indian noodles are fried, not boiled like European or Far east noodles. Most often they are used in snacks such as the ubiquitous Bombay Mix
- Nutmeg also known as Fatal, Jaiphul, Jathikka
- Is the very hard, aromatic seed of a tree. Buy whole nutmeg and grate as required
- Okra also known as Ladies Fingers, Bindi
- A popular vegetable with a sticky interior. In the curry house this is inevitably cooked to death and is probably best left alone. If you do your own try one of the dry fry recipes or a par-boil and fry recipe to keep the vegetable crisp
- Olive oil also known as Jaithan ka tel
- Onion also known as Piaz
- Red onions for salads, white for cooking. A major component of most curries so never, ever be without them
- Onion seed also known as Kalonji
- Small black tearshaped onion seeds; used to add piquancy to vegetable curries and Indian breads
- Onions, crisp deep-fried
- Used as an accompaniment or garnish to many dishes. Finely slice some onions. Separate the slices and deep-fry in hot oil until deep golden brown Drain well on paper towels. The dried onion can be stored in an airtight container in the fridge for a couple of weeks. A quick and versatile alternative is to quickly fry dried onions
- Oyster also known as Kaloo
- Pakoras
- Deep fried battered mixtures of meat or vegetables. Also known as Bharjia or Bargee
- Palm sugar also known as Jaggery, Goor, Gur, Sharkara
- Sold in lump form, this is the most common form of sugar used in Indian cookery, having a light pleasant flavour. Substitute grain palm sugar or light demerara if necessary
- Pan
- A mixture of spices, tobacco and almost anything else that the Pan Maker can think of that is wrapped in a leaf and eaten as the final part of a meal. It is a mild narcotic as it contains Betel
- Paneer also known as Homemade Cheese
- In a large pan, pour in 2-4 pints of full fat milk. Bring to the boil and switch off heat. Add juice of a lemon and stir. The milk should separate into curds and whey, Allow to separate for a few minutes. Now drain out the whey via colander lined with muslin. You can throw the whey away or use it as a cooking stock. For making chhana, collect the four corners of the muslin and hang up the curds to drain thoroughly over night. For Paneer, squeeze the curds to release as much of the whey as possible. Wrap up the curds and put them on a board (chopping board), making a flat (about 1 inch or 25 cm) cake of them. Fill a large pan with water and place on top of the curds and leave for one hour. By this time the curds will have formed a solid mass of cheese. This can be cut into cubes and used in your recipe. It is now possible to buy Paneer in some supermarkets
- Papaya also known as Papita
- Paprika
- Ground powder of a type of pepper. Used most often for its colouring ability rather than its flavour
- Paratha
- Deep fried bread. The paratha we get here in England is usually very different to the variety found in India where they tend to be softer, probably because they are cooked fresh to order rather than re-heated. Do look out for the frozen varieties in the Indian shop though. They can cooked as directed or put into a hot oven to puff up to make a delicious pastry for breakfast
- Peanut also known as Moongphulli
- Pear also known as Jamphul
- Peas also known as Mattar, Mutter
- Hence the popular Muttar Paneer dish, Peas and Cheese
- Pepper (Black) also known as Kali Mirchi, Kali mirch sabat
- Almost exclusively you will want the whole black peppercorn, widely available in supermarkets. At one time pepper was the main heating agent for Indian cookery, but has now been largely replaced by the chilli. There are some great recipes however that call for pepper in goodly amounts and the difference is outstanding. Used whole or ground
- Pickle also known as Achar
- Pickles are used extensively as accompaniments to the main dish. These can be bought or made
- Pineapple also known as Anaras
- Pistachio nut also known as Pista magaz
- Often used as a thickener and flavour enhancer in meat dishes
- Plantains also known as Green Bananas
- Can only be eaten cooked, either fried or boiled. A popular roadside snack in India is fried plantain crisps
- Pomegranite seeds also known as Anardana
- Another souring spice most often used in Punjabi cooking
- Pomfret also known as Chamna
- Very popular and tasty oval shaped silver fish that can come in many sizes. You can often get these from larger Indian stores in the UK in the freezer counter
- Poppadom also known as Papad
- Crispy lentil flour pancake. Often flavoured. These are usually cooked in hot oil but can be microwaved (try 30 secs to start). Do not bother trying to make your own, buy them
- Poppy also known as Khus khus, Khas Khas, Kusa Kusa
- Only the white variety are used, mainly to thicken sauces. Please note: do not buy this in India if you are travelling through the middle east (eg Bahrain, Dubai) as it is a banned substance there
- Pork also known as Suar ka gosht
- Potato also known as Aloo, Alu
- Prawns also known as Jingha, Via
- In the UK it is only possible to get small prawns. The biggest available are usually the Tiger prawn. Even that might be considered a shrimp by Indian standards. I have eaten prawns so big that you only get 6 to a kilo! Buy as big as you can afford. Buy them fresh if you can. Buy frozen if not. Most recipes assume fresh uncooked prawns. If you use frozen (cooked) ones, simply delay their introduction until the end of a recipe. Frozen prawns must be defrosted first and drained of the ice water. They then simply need warming through in the food. If you overcook them by even a little, they will shrink, become tough and waste the money you just laid out on them
- Pumkin (Red) also known as Lal Kaddu, Mathanga
- Pumkin (White) also known as Louki, Petha, Chorakka
- Pumpkin (Ash) also known as Mettai Petta, Bhopla, Kumblanga
- Puri
- A deep-fried unleavened bread
- Radish also known as Moolee
- Raisins also known as Kishmish
- Raita
- A chutney of yoghurt and vegetables. Usually this a cooling dish but can be spicy hot
- Red Chori Dhal
- Red Kidney Beans also known as Rajma
- As used in the ubiquitous Chilli con carne Popular in Punjabi cooking
- Red Lentils also known as Masoor dhal
- The red lentils familiar to most British cooks Turns yellow when cooked
- Refined wheat flour also known as Maida, American Mavu
- Western style plain white flour
- Rice (parboiled) also known as Usna Chawal, Pazukal Ari
- Rice (raw) also known as Arva Chawal, Pacha Ari
- There are dozens of varieties of rice available, even in the UK. For general cooking use long grained patna or whatever you normally use. Try different varieties of rice, they all have a different flavour. Plain boiled rice is a popular accompaniment to most dishes, so its worth shopping around for the rice you like the flavour of. On special occasions or when cooking Biriani use Basmati rice
- Rice flour also known as Chawal ka atta, Sago, Sabudana, Chouari
- Rose essence also known as Ruh Gulab
- Rose petals also known as Gulab
- Powdered rose petals are used as a light fragrant flavouring for many rice dishes
- Roti
- A form of Bread. In some parts Roti just means Bread
- Saffron also known as Kesar, Kumkumapuva
- The stigma of a flower in the crocus family, saffron is the most expensive spice in the world. Buy it in small packs as it loses its flavour within a month of opening. Soak in hot milk for 5 minutes to impart the distinctive and fine flavour and aroma
- Salmon (Indian) also known as Rawas
- Salt also known as Namak
- Sambals
- Side dish accompaniments
- Semolina also known as Sooji, Suji, Rava
- Sesame also known as Til
- Used as seeds to add flavour and texture. As with most seeds, dry-frying will bring out the flavour
- Sesame seed oil also known as Gingelly, Til
- Is used for its flavour rather than for frying, as it burns very easily,
- Spinach also known as Sag, Palak
- Star anise also known as Badian, Chakraphool
- This start shaped spice is more often found in oriental cookery than Indian but it still has its place giving a strong aniseed flavour. Often used whole in Pilau rice. A pod is one petal of the star anise flower
- Stock also known as Yakhni
- Sugar also known as Chini
- Sultanas also known as Kish mish
- Sweet potato also known as Shakarkundi
- Tamarind also known as Imli, Puli
- A fruit resembling a bean pod Tamarind is used for its cooling effect and has acidic and souring qualities. It is sold dried, pulped or pureed. Buy the pulp or puree for preference and store it in the fridge where it will keep for very long periods. To use, put a teaspoon full into half a cup of hot water to soften and then use the liquid
- Tandoori
- Meat marinated in yoghurt and spices and cooked in a tandoor. The tandoor is a clay oven traditionally heated by coals but the modern restaurant version is fired by gas. Tandoori is usually meat on the bone whereas Tikka is meat off the bone
- Tarka
- The name given to the final frying of spices that are then poured over the main dish. Make sure that you have the ingredients to hand. The oil must be very hot before adding the spices which cook very quickly, imparting their flavour to the oil. The oil and spices are then poured over the target dish
- Tea also known as Chai
- Over most of India, tea is served after boiling for a long time with milk. To English taste who prefer black tea with a splash of milk, it is awful stuff. Always as for 'Pot Tea' or 'Black Tea' to get the UK style of tea
- Thali
- A style of serving food more often found in Southern India. A metal tray with several small containers is placed on the table In the middle of the tray is plain rice. The containers have small quantities of different curries and accompaniments. These are mixed with the rice to form the meal. In the cheapest restaurants, the tray is replaced by a banana leaf. The savoury and sweet courses are all served together, it being up to the eater as to which order he mixes them with the rice. In southern India, the thali is usually vegetarian with more meat ones appearing as you move north. The thali or 'Meals' restaurants are the lowest order of restaurant in India, serving the working and travelling masses. Because they get through so much food, being incredibly cheap, you can usually be assured of a decent filling meal however as they work on an eat as much as you can basis. Thalis are designed to be eaten with the fingers (as is much of South Indian food,) and this perhaps explains their lack of profile in the UK
- Tomatoes also known as Tamatar
- Turmeric also known as Haldi
- Powdered Turmeric plant root The root form is available in India but in the UK we generally buy already ground. Bright yellow in colour, it is one of the staple spices of Indian cookery. Used to colour and flavour. Simple boiled rice can enhanced by a half teaspoon of Turmeric added with salt as the water is coming up to boil
- Turnip also known as Shalgam
- Vall dhal
- Varak,
- Silver leaf, known as varak, is used as a decoration for both sweet and savoury dishes. It is safe to eat, but aluminium foil should not be used as a substitute!"
- Vegetables also known as Tarkari
- Walnut also known as Akhrot
- Water also known as Pani
- Wheat also known as Gehun
- White Cumin also known as Jeera, Jeerakkam
- A staple of Indian spicing you can buy it in seed and powder form
- White Radish also known as Mooli
- Useful in salads and vegetable curries
- Wholemeal flour also known as Atta, Chappatti, Gothambu Mavu
- A type of wholemeal wheat flour used to make Indian unleavened breads, chapatis and pooris. English Wholemeal flour can be used as a substitute if mixed half and half with plain flour
- Wine also known as Sharab
- Yoghurt also known as Curd, Dahi
- Use full fat organic yoghurt for flavour and texture. Do not use low fat stuff, its useless, having no flavour and totally inadequate for its job which is to act as a cooling agent, either as a side dish in a raita or in the sauce itself. Lassi is made from Buttermilk or Yoghurt and crushed ice with either salt or sugar added. Simply put ice into liqidizer, add yoghurt, salt or sugar and whiz. Perfect with a hot curry
