Hi,
I almost forgot to mention that cooking is a passion to me , I love to experiment with different ingredients and was successful to some extent, during this expedition I often had difficulties in choosing and getting to know few ingredients by the name which is quite different in English and hindi...
So this compilation would be helpful for anything you are looking for....
| Hindi | English |
| A very hot and spicy, Malaysian/ Indonesian, chilli paste or a relish | Sambal (Malaysian) |
| Aadu/Aadoo/Adoo/Aaru | Peach |
| Aam | Mango |
| Aam Papad | Mango pulp, dried in trays to make sheets |
| Achar or Aachar | Pickle |
| Adrak | Ginger |
| Ajinomoto | Monosodium Glutamate |
| Ajmud or Ajmoda or Doroo or Randhuni | Celery and Parsley |
| Ajwain | Carom seeds |
| Ajwain ke Phool | Thymol flowers |
| Akhrot, Akroot | Walnut |
| Allspice | Kebabchini |
| Aloo or Aaloo or Alu | Potato |
| Aloobukhara or Alubukhara | Plum |
| Alsi | Flax Seeds, Linseed |
| Alsi, Jawas or Tishi | Linseed |
| Amchur/Aamchoor (aam=mango, choor=powder) | Dried green mango, powdered |
| Amla or Aamla | Indian Gooseberry (Emblica offcinalis), sometimes called Hogs Plum |
| Amrood | Guava |
| Amrud | Guava |
| Amsool | Garcinia Indica (Fruit indigenous to the west coast) |
| Anaj or Anaaj | Ceral |
| Ananas or Annanas | Pineapple |
| Anar dana | Dried Pomegranate seeds, used in Indian cooking |
| Anar or Anaar | Pomegranate |
| Anas phal | Star Anise |
| Anda | Egg |
| Anda | Egg |
| Angoor or Angur | Grape |
| Anjeer or Anjir | Fig |
| Ankur or ankurit | Sproute or sprouted |
| Annanas | Pineapple |
| Arandi | Castor |
| Araroot or Paniphal or Tikora | Arrowroot |
| Arbi or Arvi | Colocasia, Taro, Elephant ear, Eddo, Dasheen, |
| Arhar Dal (can also be oily) | Pigeon-peas or Split Red Gram (Often called Yellow lentil) |
| Atta | Flour |
| Atta | Chapatti flour |
| Attar | Essence (generic) |
| Avial | South Indian Vegetable Curry |
| Badam | Almond |
| Badam and Sugar paste | Marzipan |
| Bael, Bel, Bail, Shriphal | Stone apple, Bengal quince, Wood apple |
| Baer or Ber fruit | Berries of Indian Jujube or Zizyphus |
| Baghaar or Baghar | Tempering of foods with hot ghee/oil and cumin/mustrad seeds etc. |
| Baingan | Brinjal |
| Baingan | Eggplant |
| Baingan | Aubergine |
| Bajra | Millet or Pearl Millet |
| Bajri | Millet |
| Bakra | Goat |
| Bakra or bakri | Goat or Kid |
| Bakre ki Raan | Leg of mutton |
| Balti | Bucket |
| Balti (in Hindi and Urdu, Balti means a bucket) | 1. A style of cooking developed in Birmingham twenty or thirty years ago. 2. A dish from Baltistan, on the North West frontier of Pakistan. |
| Ban or Van Tulsi | Marjoram |
| Band Gobhi or Patta Gobhi | Cabbage |
| Bangra or Bangda Machli | Mackerel (fish) |
| Bans | Bamboo |
| Barfi or Burfi | Indian Fudge like sweet made with condensed milk, sugar and other ingredients |
| Bark similar to Cinnamon and used in Indian cooking | Cassia bark |
| Barley | Jaun or Jaw |
| Barramundi machli | Giant Sea Perch Fish |
| Basi | Stale |
| Bataer or Bater | Quail |
| Batair | Gray Quail |
| Bathua Sag/saag | Lamb's-quarter |
| Belan | Rolling Pin |
| Besan | Bengal gram flour |
| Bhagona | Indian cooking pot with lid |
| Bhajee or Bhaji or Sabji | The word actually mean 'a vegetableal, but also used to describes a noth India vegetable dish, a curry without gravy |
| Bhajia or pakora | Spicy, battered and deep fried vegetables or meats |
| Bhang | Hemp |
| Bhang | Hemp |
| Bhare or bharua | Stuffed |
| Bharta or Bhurta | Mash |
| Bhat | Boiled rice |
| Bhatma | Soya bean |
| Bhein or Bhain or Bhen or Kamal Kakri | Lotus Root |
| Bheja | Brain |
| Bhel Puri | A snack mix of puffed rice, besan sev, puri, chopped onions & coriander leaves, tamarind chutney and an onion-chili chutney |
| Bher or Bhed | Lamb |
| Bhetki | Beckti or Bhetki |
| Bhindi | Okra |
| Bhindi | Lady's fingers |
| Bhing machli | Herring |
| Bhoono or Bhunao | Stir-Fry (it) |
| Bhuna | Stir-fried |
| Bhunao | Stir-frying |
| Bhurji | A dish without gravy where ingredients are almost mashed |
| Bhurta or Bharta | Mash |
| Bhutta dana | Maize |
| Bhutta Sabut | Corn on the cob |
| Biriani | Rice cooked with Meats/Vegetables/chicken/Fish/Prawns |
| Biryani | Rice cooked with Meats/Vegetables/chicken/Fish/Prawns |
| Boalee or Zori or Bombil or Bumallo | Shark |
| Boi or Parshey or Andawari Machli | Mullet Fish |
| Bombil or Bumallo, a small fish | Bombay Duck (Fish) |
| Bondas or Vadas | A savory snack made in to balls, usually with potatoes or lentils etc., but can also contain meat. |
| Boondi or Bundi or Moong vadi | Tiny, fried drop like pakori, made from chickpea flour |
| Boondi or Bundi or Moong vadi | Small (size of small blueberries), fried, drop like pakori, made from chickpea flour |
| Bori | Hassian sack |
| Boti kebab | Marinated meat cubes, cooked in a tandoor oven. |
| Brahmi | Indian Panny Wort |
| Bumallo or Bombil, a small fish | Bombay Duck (Fish) |
| Burfi | Indian Fudge with condensed milk and other ingredients |
| Buttak or Battak | Duck |
| Chaach or Chach or Chaas or Chas | Cultured Buttermilk |
| Chaamp | Chop (as in Lamb chop) |
| Chachinda, Chirchira | Snake gourd |
| Chai or Chaa | Tea |
| Chakki | Stone Grinding Mill (for wheat, dal, spices etc.) |
| Chakku or Chaku | Knife |
| Chakla | Rolling board |
| Chakotra | Pomello, Shaddock (citrus paradisi/decumana) |
| Chakri-phool or chakraphool | Star Anise |
| Chalni or chhalni | Sieve |
| Chamcha | Large spoon or ladle |
| Chamchi | Small spoon |
| Chana dal | Yellow Gram |
| Chana dal (Kala Chana dal) | Split, skinless black chickpeas or Bengal Gram |
| Chana dal, | Split & skinless Bengal Gram, the black and smaller cousin of chickpeas. Sometimes labelled incorrectly as Split Peas |
| Chana Kala | Bengal Gram or Black Chickpea |
| Chana Kala (also see Kabuli Chana) | Chick pea or Gram or Bengal Gram |
| Chandi Varak | Edible beaten Silver |
| Chane ka Saag (leaves) | Bengal Gram leaves |
| Chapatti or Chapati or Roti | Indian unleavened, Indian, thin bread cooked on gridle |
| Chareeaddee or Pedvey Machli | Sardine (Fish) |
| Charmagaz | Mix of four types of seeds, melon, water melon, pumpkin & cucumber |
| Charoli | Cudpah nut |
| Chashni or Chasni or Sheera | Sugar Syrup |
| Chat or Chaat | Spicy snacks, usually vegetarian, a popular street food of India |
| Chatni | Chutney |
| Chatni or chutney | Uncooked, spicy paste (Chutney is cooked) |
| Chauli, Chaulai, Chavlerr, Chowli, Chowlai, Ramdana | Amaranth (leaves or grain) |
| Chaulli or Chowlii Chauli, Chavleri dana | Amaranth Seeds |
| Chaulli or Chowlii Chauli, Chavleri Sag | Amaranth Leaves |
| Chaunk or Chonk | Tempering of foods with hot ghee/oil and cumin/mustrad seeds etc. |
| Chawal or Chaval | Rice (generic) |
| Cheekoo or Chikoos | Sapodilla Plum or Sapota |
| Cheeni or Chini | Sugar |
| Chenna or Paneer | Indian Cottage cheese, Casein, fromage blanc |
| Chichinda | Snake Gourd |
| Chickoo | Sapodilla Plum or Sapota |
| Chilgoza | Pine Kernel |
| Chilka | Peel or Rind or Skin (generic) |
| Chilka stripes | Rind |
| Chimta | Tongs |
| Chiraunji or Chironji or Charoli | Cudpah Nut or Buchanania latifolia |
| Chiwra, Chiwda, Chira, Aval, Poha, Puha | Flattened rice (thicker than flaked rice) |
| Choti Ilaichi or elaichi | Green cardamom |
| Choti or green Ilaichi/Ellaichi, | Cardamom Green |
| Chuara | Dry Date |
| Chuara (Chu-a-ra) | Dry Date |
| Chukandar | Beetroot |
| Chukka Leaves | Red Sorrel |
| Chukka Sag | Sorrel, Red |
| Chulha or Choolha | An old fashioned Indian stove |
| Chura or Choora or Toona machli | Tuna Fish |
| Chutney | Chutney |
| Cinnamon like bark, used in Indian cooking | Cassia |
| Coco | Cocoa |
| Curry Patta, Meetha Neem, Kari Patta, Kurry Patta, Mahanimb, Surabhi-nimba, Kadhi-limbdo, Kath-nim, Gore-Nimb, Narasingha, Barsanga, Basango | Curry Leaves (Murraya koenigii) |
| Dagad phool | A tree lichen, often used in meat dishes |
| Dahi | Curd (in India) |
| Dahi | Yoghurt |
| Dahi wala | With yoghurt |
| Dal or Dhal or Dahl | Pulse or lentil; legume, beans, peas etc. |
| Dalchini or Darchini | Cinnamon |
| Dalia | Cracked wheat (like Bulgar Wheat) |
| Dhal | Pulse or lentil |
| Dhania | Cilantro |
| Dhansak | Meat or chicken cooked with lentils |
| Dhanshak | Meat or chicken cooked with lentils |
| Dhungar or tarka | Tempering (Tarka) with cumin/mustard etc. in hot oil |
| Do-piaza | Double quantity of onions or a lot of onions |
| Do-pyaza | Double quantity of onions or a lot of onions |
| Doodh | Milk |
| Dosa or dosai | Crispy rice and lentil pancake or crepe- a South Indian specialty |
| Double Roti | Bread |
| Dudhi | Bottle gourd |
| Dudhi | Indian sweet gourd |
| Dum | Cooked in a pot, where lid is sealed with a ring of dough. It allows some pressure to build up inside. |
| Dum-Pukht | Slow cooking in a sealed pot |
| Exact translation 'Gehun ka Ankur'; wheat means gehun and germ means ankur. Germ as in germination, not bacteria. ‘Dalia’ or cracked wheat comes closest to it in Hindi. | Wheat Germ |
| Feni or Pheni | A goan, alcohlic drink |
| Gai | Cow |
| Gai ka gosht or mans | Beef |
| Gajar | Carrot |
| Gandasa | Cleaver knife, Large |
| Ganna | Sugar cane |
| Ganth Gobhi | Kohl Rabi |
| Garam Masala | A blend of cumin, pepper, cloves and cardamom |
| Gehun | Wheat |
| Gehun ka atta | Wheat flour |
| Ghara or Matka | Eartheware water container in India |
| Ghee | Clarified butter |
| Ghia | Indian sweet gourd |
| Ghia | Bottle Gourd |
| Gobaro | Rock Cod |
| Gobaro | Rock Cod (Lotella rhacina) |
| Gobhi or phool-gobhi | Cauliflower |
| Gobro | Cod Fish |
| Gooda | Pulp |
| Goondha Atta | Dough |
| Gosht | Meat (generic) |
| Gowar ki phali | Cluster Bean |
| Gulab | Rose |
| Gulab | Rose |
| Gulab jal | Rose water |
| Gulab jaman/jamun | Small balls in syrup, made of flour and milk powder/mawa |
| Gur or Gud | Jaggery or Jagary (made by condensing juice of sugar cane) |
| Gurda | Kidney |
| Gwar Patha | Aloe Vera |
| Haandi or handia | An earthenware cooking pot |
| Haddi | Bone |
| Haldi or Huldi | Turmeric |
| Halva Saranga Chandwa Poplait Paplet Poplet | Pomfret or Silver Fish |
| Halwa or halva | Semi-solid sweet made of semolina or various flours or vegetables like carrots, potatoes, sweet potatoes, lauki etc. |
| Hamam Dasta or Hamam Bista | Pestle and Mortar, often made of cast iron |
| Handi | Earthenware, Indian cooking pot |
| Hara Chana | Bengal Gram-green |
| Hara Dhania | Cilantro (American word) |
| Hara dhania or Kothamalli | Coriander leaves or Cilantro |
| Hara kela | Green banana (not plantain) |
| Hara Kela | Banana, green |
| Hara piaz | Spring onion with greens |
| Harad or Haritaki | Belliric Myrobalan |
| Hari Phoolgobhi | Broccoli |
| Hari Pyaz | Spring onions with greens |
| Hasha | Thyme |
| Hathi chak | Artichoke |
| Heeng or Hing | Asafoetida |
| Hilsa | Shad fish or Ilisha or Hilsa |
| Hilsa machli | Indian Shad fish or Ilish |
| Hing or Heeng | Asafoetida |
| Hiran | venison |
| Idli | Steamed rice/lentil/semolina cakes from south of India |
| Illaichi/Elaichi Bari/Badi | Cardamom Large-Brown or Black |
| Imarti | Syrup filled rings made from urad dal batter (blak gram dal) batter |
| Imli | Tamarind |
| Ittar | Essence (generic) |
| Jaiphal | Nutmeg |
| Jaitun | Olives |
| Jal-Kumbhi, Jal-halim | Watercress |
| Jalebi | Sweet, syrup filled rings made from white flour and yoghurt batter |
| Jalfrezi | A chicken/meat curry, cooked green peppers, onions, green chillies and tomatoes. |
| Jamun fruit | Jambu, Java Plum, Jambolan, Malabar Plum, Eugenia jambolana |
| Javitri | Mace |
| Jeera | Cumin |
| Jhinga or Chingri or Chemen or Sungat | Prawn |
| Jigar | Liver |
| Jimikand | Indian Yam |
| Jow or Jau or Jai or Jaun | Oat |
| Jow or Jau or Jai or Jaun | Oat |
| Jowar or Jwar | Sorghum or Shorghum |
| Jwar or Jowar | Sorghum |
| Kabab | Kebabs |
| Kabuli chana | White gram or chickpea |
| Kabutar | Pigeaon |
| Kachcha | Raw or uncooked |
| Kachcha Kela | Green Banana |
| Kachua | Turtle |
| Kachumber | Indian mixed salad, made with finely chopped cucumber, tomatoes, onions and salt, pepper, chilli, lemon juice etc. |
| Kaddu | Pumpkin |
| Kaddu kas | Grater |
| Kadhai | Wok |
| Kaju | Cashew nuts |
| Kakadi | Indian, thin cucumber |
| Kakari | Indian, thin cucumber |
| Kala | Black |
| Kala Chana | Bengal Gram or Black Chickpea |
| Kala Jeera | Black cumin seeds |
| Kala namak or Sanchal | Black Rock salt, a pungent salt |
| Kalaunji | Nigella or Onion seeds |
| Kaleja | Liver |
| Kaleji | Liver |
| Kali mirch | Black Pepper |
| Kalia | A curry with milk/yoghurt and thick gravy |
| Kalonji | Nigella or Onion seeds |
| Kamal Kakri, Kamal Gatta, Bhein, Bhen | Lotus root |
| Kamrak or Kumrak | Star fruit, Carombola |
| Kamrakh | Starfruit or Carambola |
| Kandere Machli | Sawfish |
| Kane or Nogli Machli or Murdoshi | Lady Fish |
| Kapoor or kapur | Camphor |
| Karahi | Indian Wok |
| Karchi | A metal spoon for cooking |
| Karela | Bitter gourd |
| Karli | Silver barfish |
| Karonda | Natal plum |
| Kasani | Chicory, Succory, Wild Endive |
| Kashmiri Jeera | Black Cumin Seeds |
| Kasoori methi | Fenugreek leaves, dry |
| Kasoori Methi | Dry Fenugreek Leaves |
| Kat-hal (Cut-hal) | Jackfruit |
| Katai Machli | White bait (Fish) |
| Kateri or Kantakari | Night Shade-Indian |
| Kaththa, Cutch, Katha, Khair | Catechu, Acacia |
| Katla or Rohu or Rui Machli | Carp Fish |
| Katori | A small serving bowl |
| Kebab | Meat or vegetable pieces, marinated in herbs and spices |
| Kebachini or kabab chini | Piper cubeba, Cubeb or tailed pepper is a berry similar to black pepper |
| Keema or Kheema or Queema | Minced meat curry |
| Kekra or Kenkra or Kekda or Kurlya | Crab |
| Kela | Banana |
| Keora | Screwpine flower essence (pendanus odoratissimus) |
| Kesar or Zafran | Saffron |
| Kesari or Zafrani | Saffron Coloured |
| Kewra | Screwpine flower essence (pendanus odoratissimus) |
| Kewra leaf | Screw pine or Pandan leaf |
| Khajur | Date |
| Khameer | Yeast |
| Kharbooja | Melon - generic, like Honeydew, Canteloupe |
| Khas khas | Poppy seeds |
| Khatai | Dry green mango, powdered |
| Khatta | Sour or sharp |
| Khatta-palak Khatta-saag Chukka-kura Ambat-chuka | Sorrel |
| Kheema | Minced meat curry |
| Kheer | Any India Milk pudding, usually flavoured with cardamoms, saffron, rose water etc. and containing chopped nuts |
| Kheera | Cucumber |
| Khitcheri or Khichadi | A rice and lentil preparation, cooked like a pulao/pilaf |
| Khoya or Khoa or mawa | Milk condensed until it becomes solid. Used for making Indian sweets |
| Khubani, Khumani, Jardaloo, Khurmani | Apricot |
| Khumbi | Mushrooms |
| Khus Khus/Kus Kus | Poppy seeds |
| Khusboo | Essence (generic) |
| Kishmish or Kismis (generic term) | Raisin, generic term for dried grape. Also used to describe dark brown, dried grapes, with a sweet, mellow flavour |
| Kishmish or Kismis, choti, kali | Currants; Small, dark raisins, made from red, seedless grapes, with a slightly tangy flavour |
| Kishmish or Kismis, Sunahri or Peeli, Badi | Sultana, Very sweet, large, pale/gold/amber raisins, made from seedless white grapes |
| Kofta | Balls made from vegetables, meat, chicken or fish |
| Koi Machli | Climbing Perch (Fish) |
| Kokam | A Fruit indigenous to the west coast, used to add tartness to dishes, like dry mango powder |
| Kokum | Gamboge, Garcinia xanthochymus |
| Korma | Meat or vegetable curry with a thick, creamy sauce |
| Korma or Khorma | A creamy curry made with thick cream or yoghurt and sometimes nuts |
| Kotu or Kottu | Buck wheat or Buckwheat |
| Kuchla | Nux Vomica |
| Kukur-mutta or Guchchi or Khumbi or Dhool ka Phool | Mushroom |
| Kulcha | A nan like leavened Indian bread, baked in a tandoor |
| Kulfa or Khurfa Saag | Purslane, Verdolaga, Little Hogweed, Pusley |
| Kulfi | A flavoursome Indian ice-cream, made with slow boiled/condensed milk, sugar, almonds, pistachios and saffron etc. |
| Kulhar | Earthenware, disposable cup/mug |
| Kundru | Gherkin like vegetable |
| Kuppa machli | Turbot - Indian (Fish) |
| Kusam or Kusumbo | Safflower |
| Laddoo | Indian sweets made into ball shapes |
| Laddu or laddoo | An Indian sweet ball, can made of various ingrediemts likr besan, flour, lentil, rice,semolina, mawa |
| Lahsun or Lassan Or Lahsan | Garlic |
| Lal mirch | Red chilli |
| Lal Mirch Powder | Cayenne Pepper |
| Lapsi | Cracked wheat |
| Lassi | A cool yoghurt drink, either sweet or salty |
| Lauki or Lawki or Loki or Dudhi | Bottle gourd or Chinese melon |
| Lauki or Loki | Indian sweet gourd |
| Laung | Clove |
| Lavang | Clove |
| Leechee or Lichi | Lychee |
| Lemon | Nimbu or Neembu |
| Lemon Rind | Nimbu ka chilka |
| Like whole Mung beans, but red | Red Cow Peas |
| Lobia or Lobhia or Chowli | Black-eyed beans |
| Lobia/Lobhia/Chowli/Karamani/Chola | Cowpea or Black Eyed bean |
| Lokat | Loquat |
| Loochee or Luchchee | Bengali Poori |
| Machchhi | Fish (generic) |
| Machli | Fish (generic) |
| Machli ke Ande | Fish Roe |
| Madhu | Honey |
| Madras Curry | It means a .hot curry. in UK. I doubt if anyone has heard of in Madras though! |
| Maida | Plain, white flour (all purpose flour in USA) |
| Maida + 2 level teaspoon baking powder | Self Raising Flour |
| Makai or Makka or Makki | Corn |
| Makhan | Butter |
| Makhana | Puffed Kernel of Gorgon Nut or Fox Nut (not Lotus seed) |
| Makhani, pronounced as Maakhani | Cooked with lots of butter or cream |
| Makhanphal | Avocado or Butterfruit |
| Makkhan | Butter |
| Makki ka Atta | Cornmeal |
| Malai or Malaai | Skin that forms on the boiled, cooled milk. Use clotted cream |
| Mamra | Puffed basmati rice |
| Masala | A blend or mix of spices (generic) |
| Masaladan or masaladani | Spice Box |
| Masoor Dal Dhuli | Red lentils, Split and skinless |
| Masoor, Sabut 1 | Red Lentil, whole (can be labelled as Green or Brown lentil) |
| Matar or Mutter Dal | Split Peas or Yellow split peas (Field Pea) |
| Matar or Mutter, Hari | Green Peas |
| Matar or Mutter, Safaid | Dry White Peas (Field Peas) |
| Matar or Mutter, Sookhi | Dry White Peas (Field Peas) |
| Mathni | A wooden whisk, traditionally used for making butter milk |
| Matka | Round earthenware pot used for keeping water |
| Mattha | Buttermilk-cultured |
| Mausammi | Sweet Lime |
| Mawa | Condensed, solidified milk |
| Means only gravy in India. in UK, it is any spicy, hot, Indian dish | Curry |
| Meetha Soda | Bicarbonate of soda |
| Methi dana | Fenugreek Seeds |
| Mewa | Dried fruits |
| Mirch | Chilli |
| Misri or Mishri | Crystalised sugar lumps |
| Moghlai or Moglai | Rich food cooked for Moghul emperors in India |
| Moilee | Goan fish dish, cooked with coconut and chilli |
| Mollee | Goan Fish dish cooked with coconut and chilli |
| Mooli | Radish |
| Moong dal , Sabut | Mung Beans or Moong Beans or Green gram or , whole |
| Moong dal Chilka | Green Gram or mung Bean, split, with skin |
| Moong or Mung Dal Dhuli (light yellow in colour) | Green Gram or Mung Bean, split, skinless or hulled |
| Moongphali | Peanuts |
| Moongphali | Ground nuts |
| Moongphali | Monkey nuts |
| Morrul or Repti Machli | Sole fish |
| Moth Dal | Moth Beans, Matki, Muth, Mot, Turkish Gram Beans, Papillon, Dew bean |
| Mourola or Velli Machli | Anchovy fish |
| Mulahati Mulethi Jashtimodhu Mulhatti Mulhathi | Liquorice Licorice |
| Mulhathi Mulhati Yashti-Madhu Yashti-Madhuka Jethimadh | Liquorice Licorice |
| Mulligatawny Soup | 'Pepper Water', a Tamil (South Indian) soup , now known as a British dish |
| Munakka | Large Sultanas or Currants |
| Murabba | Fruit conserved in sugar syrup |
| Murg | Chicken |
| Murga | Chicken |
| Murgi | Chicken |
| Murmura | Puffed rice |
| Murrai Machli | Snake head fish |
| Naan or nan | Indian leavened bread, traditionally made in a tandoor |
| Nag-kesar | Cobra saffron |
| Namak | Salt |
| Namkeen | Salty or Savoury |
| Nan or naan | A teardrop shaped, leavened bread, baked in a tandoor |
| Narangi | Orange |
| Nargis kebab | Indian scotch egg |
| Narial ka Tael | Coconut oil |
| Nariyal, Copra, Kopra, Khopra | Coconut |
| Nashpati | Pear |
| Neem | Margosa tree (Azadirachta Indica) |
| Neembu - peela | Lemon |
| Nimak | Salt |
| Nimbu or Neembu (Indian) | Lime |
| Nimbu or Neembu (Western) | Lemon |
| No Hindi name | Butter Beans |
| Nogli or Murdoshi or Kane Machli | Lady Fish |
| None. There is no translation to the word curry in Hindi. It is a word coined by British while they were in India. It describes foods cooked with spices, often but not always with gravy. The name may have come from use of curry leaves in cooking or from | Curry |
| Paaya | Trotter |
| Pabda or Pupta machli | Butter Fish, Indian |
| Pakaney wala soda | Soda bicarb |
| Pakkad | Indian Kitchen Tongs |
| Pakora | Vegetables, meats, chicken pieces or Paneer cheese deep fried in a spicy batter |
| Palak | Spinach |
| Palta | Long Handled Flat Spatula |
| Palu Machli | Perch Fish |
| Pan or Paan | Betel leaf |
| Pan or Paan | Betel leaf with quick lime, betel nuts, kathechu paste, rose petal preserve, fennel etc. Served commonly after a meal. May contain tobacco. |
| Panchpooran or Panchphoran or Panchforan | A mix of cumin, fenugreek, fennel, mustard and nigella seeds |
| Paneer or Chena | Indian Cottage cheese, fromage blanc |
| Pangush Machli Pariasi or Pangas, Pongas, Pungas or Sangatam or Sangat | Catfish or Pangasus (family Pangasiidae) |
| Pani | Water |
| Papad or Papar | Papadom or Papodom or Popodom or Popodum |
| Papita or Papeeta | Papaya |
| Paraat | A special container for making dough, a large metal plate with raised edges. |
| Paratha (generic) | Pan fried Indian flat bread |
| Parval or Parwal or Patola | Wild Snake Gourd (Trichosanthes dioica) a small, cucumber like vegetable- |
| Pasanda Curry | Meat beaten and cooked in a rich curry sauce |
| Patila | A type of Indian cooking pot |
| Patra or Arvi Patta | Colocsia leaf |
| Pauni | Skimmer, a spatula with holes |
| Pauwa | Rice flakes or flattened rice |
| Pearl Spot Fish | Karimeen Machli |
| Peshwari Naan | Naan stuffed with almonds and raisins |
| Petha | Wax Gourd, Ash Gourd, Tallow Gourd, Ash Pumpkin |
| Phal | Fruit |
| Pharas Beans | French Beans |
| Phate Doodh ka Pani | Whey |
| Phitkari | Alum |
| Phool/Phul Gobhi | Cauliflower |
| Phoot | Snap Melon |
| Piaz | Onion |
| Pices of bark often sold as cinnamon, with similar flavour as cinnamon. It is used in Indian cooking | Cassia bark |
| Pipal or Peepal | Peepul Tree |
| Pishta | Pistachi |
| Pista | Pistachio |
| Plain White Flour | Maida |
| Poha | Rice flakes or flattened rice |
| Poori or Puri | Deep fried Indian Flat Bread (generic) |
| Post dana | Poppy seeds |
| Prasad | Sweet offering after prayers |
| Pudina | Mint |
| Pulao rice (generic) | Pilaf or Pilaff rice; rice cooked with spices and other ingredients |
| Pupta or Pabda machli | Indian Butter Fish |
| Pyaz | Onion |
| Queema | Mince Meat Curry |
| Raai or Rai or Sarson | Mustard seeds |
| Raan | Leg , like leg of mutton |
| Raavas Machli | Indian Salmon |
| Rabri | Condensed, sweetened milk (made by boiling milk in an open pan, until it reduces to 1/3rd or 1/4th) |
| Rai or Sarson | Mustard seeds |
| Raita | Yoghurt mixed with salads, vegetables, nuts or other ingredients and spices |
| Rajma | Kidney Beans or Red Kidney Beans |
| Ran or Raan | Leg |
| Rane | Red Snapper Fish |
| Rane machli | Red Snapper Fish |
| Ras | Juice |
| Rasa (Hindi) | Gravy |
| Rasam | Spicy, South Indian Lentil Soup |
| Rasbhari | Cape Gooseberry |
| Rassgulla | A popular Indian sweets from bengal, made of Paneer cheese |
| Ratalu | Yam - ordinary |
| Ratin jot | Alkanet root, dried. Used to colour clothes and foods to a deep red, especially tandoori dishes and curries. |
| Rawa | Semolina |
| Rawas or ravas machli | Salmon Fish |
| Rawas or Ravas Machli | Indian Salmon |
| Rogan Josh was originally a Kashmiri lamb stew. In Indian restaurant in UK, it is a medium strength, creamy curry, not as hot as a Madras Curry. | RoganJosh or Roghan Ghosh |
| Rohu or Rui Machli | A variety of Carp fish (green carp) |
| Roomali roti (roomal=handkerchief) | Paper thin, large roti |
| Roti | Indian unleavened bread |
| Ruh | Essence (generic) |
| Rui or Rohu Machli | A type of Carp Fish (green carp) |
| Saag or Sag (generic) | Green leaf vegetables like spinach, mustard greens or fenugreek leaves |
| Sabji | Vegetable (generic) |
| Sabudana | Tapioca, produced from the cassava |
| Sabudana | Sago, produced from pith of Metroxylon and other palms |
| Sabut | Whole |
| Sabzi | Vegetable (generic) |
| Saev or saeb (often spelled as sev or seb) | Apple |
| Safed | White |
| Safed mirch | White pepper |
| Safed Rajma | Alubia Beans, A type of Kidney Beans |
| Sag (generic word) | Green leaves , like spinach or mustard leaves (generic) |
| Saijan or Shinga or Saijam or Senjan or Sejanki ki phali, Seeng | Drumstick (Vegetable)) |
| Salan or Saalan | Gravy of a curry |
| Sambar or sambhar | A very hot, spicy lentil dish from South India |
| Samosa | A pastry pyramid, filled with potatoes, vegetable, meat s and other ingredients |
| Samudra-pheni (or feni) | Squid |
| Sancha | Mould |
| Santara | Orange |
| Santra or Shantra | Orange (Indian), like satsuma/tangereine |
| Sarson | Mustard |
| Sarson ka Tael | Mustard oil |
| Saunf | Fennel |
| Saunf, Moti | Fennel |
| Saunf, Moti (Shatphool or Dodda jeera) | Fennel |
| Saunf, Patli or fine | Anise seeds |
| Saunf, Patli or fine ((Shatphool or Dodda jeera) | Anise seeds |
| Saunth or Sonth | Ginger powder |
| Seb | Apple |
| Seekh | Skewer |
| Seengre or moongre | Radish seed pods |
| Seesti or Salbia-Sefakuss or Sefakuss | Sage herb (Salvia officinalis) |
| Self raising flour | Maida with rainsing agents added to it |
| Sem | Bean, flat green |
| Sem or saem variety | Broad Beans |
| Sendha Namak | A type of rock salt |
| Sev | Vermicilli like, spicy, besan snack |
| Seviyan | Vermicelli |
| Shahad | Honey |
| Shahi | For kings or Royal |
| Shahi Jeera | Black Cumin Seeds |
| Shahtoot | Mulberry |
| Shaka-hari | Vegetarian |
| Shakarkand | Sweet potatoes |
| Shakkar | Sugar |
| Shalgam | Turnip |
| Sharbat | Generic name for drink made with syrups and water |
| Sharifa | Custard apple |
| Shashlik Kebab | Cubes of skewered meat |
| Shatwar or Halyan or Sootmooli | Asparagus |
| Sheek or seekh kebab | Spiced minced meat , cooked on a skewers |
| Shehtoot | Mulberry |
| Shimla mirch | Green peppers |
| Shimla mirch | Bell peppers |
| Shimla mirch | Capsicum |
| Shole machli | Murrel Fish |
| Shorba | Soup, gravy |
| Sil-batta | Indian, Flat Grinding Stone & Pestle |
| Simla aloo, Simla alu, Mogo | Cassava, Mandioca, Manioc, Yucca, Manihot |
| Singhara | Water chestnuts |
| Sirka | Vinegar |
| Sitaphal (some people call Pumpkin Sitaphal) | Custard apple |
| Siya jeera | Caraway |
| Soa Sag | Dill weed |
| Soda - pakane wala | Baking soda |
| Sonf | Fennel |
| Sonth | Dried ginger powder |
| Sonth or saunth | Ginger powder |
| Sonth or Saunth | Ginger Powder |
| Sooar or suar | Pork |
| Sooji or Suji or Rava | Semolina |
| Sooraj-mukhi | Sunflower |
| Sooran | Elephant Yam |
| Sowa or suwa | Dill |
| Soya sag | Dill Weed |
| Subja or Sabja | Basil seeds, |
| Supari/Chali/Chalia | Betel nut |
| Suran | Elephant Yam |
| Surgutta Machli | Silver belly Fish |
| Surgutta Machli | Silver Belly Fish |
| Surmai or Visonu Machli | King Fish |
| Suwa sag | Dill weed |
| Taatri or tatri | Citric acid, edible type |
| Tamatar | Tomato |
| Tandoor | Indian clay oven |
| Tandoori | Cooked in Tandoor Oven |
| Taraju | Weighing scales |
| Tarazoo | Old fashioned weighing scales |
| Tarbooja | Watermelon |
| Tarbooja | Water-melon |
| Tari or Shorba or Saalan (Urdu) | Gravy |
| Tarka or Tadka | Tempering of foods with ghee/oil and cumin or other seeds etc. |
| Tarkari | A spicy vegetable dish (Curry) |
| Tartrii or Nimbu Sat | Citric acid |
| Taste like Borlotti Beans | Rosecoco Beans (Red and marbled beans) |
| Tawa | Griddle |
| Teesrya or Kavchi | Clams |
| Teetar | Partridge |
| Tej Patta or Tez Patta | Bay leaf |
| Tel | Oil |
| Thali | An Indian platter with raised rim, used to serve a complete meal |
| Thandai | Cold milk drink with nuts and rose petals |
| Tiffin or Dabba | Indian lunch box containing 2-4 round boxes, held together with a metal strap. It has a handle on top to carry it. |
| Tikka | Skewered, boneless meat cubes, cooked in a tandoor |
| Til | Sesame |
| Tinda | Little, round, green gourd |
| Tindora, Tindla, Tondli | Ivy Gourd |
| Tindora, Tindla, Tondli | Ivy Gourd |
| Titar | Partridge |
| Tofu | Bean Curd |
| Toor dal | Pigeon-peas or Split Red Gram (can also be oily) |
| Topsi or Topshey | Mango Fish |
| Tori or Turai | Ridged or smooth Indian gourd (Indian Courgette) |
| Tori, Indian | Ridge gourd |
| Tulsi | Basil |
| Tur dal | Pigeon-peas or Split Red Gram (can also be oily) |
| Tur or Toor or Arhar, Sabut | Pigeon Peas |
| Turai or Tori | Ridged gourd (Zuchini like vegetable or courgette) |
| Tuvar Dal | Pigeon-peas or Split Red Gram (can also be oily) |
| Urad (Urid) dal with chilka | Black gram, split and with skin |
| Urad (Urid) dal, dhuli (very pale yellow in colour) | Black gram, split and skinless |
| Urad (Urid) Sabut | Black gram, whole |
| Vaal Dal or Sem or Papri or Valor papdi | Fava bean or Hyacinth Beans, a type of broad beans, also known as Windsor bean and horse beans |
| Vaal Dal or Sem or Papri or Valor papdi | Hyacinth Beans or Fava bean, a type of broad beans, also known as Windsor bean and horse beans |
| Varak - Chandi | Silver leaf - edible |
| Varak - Sona | Gold leaf - edible |
| Vilayati saunf | Aniseed (see also saunf) |
| Vindaloo | A fiery hot dish from Goa, marinated in vinegar. |
| White radish, long ones | Mooli |
| Yakhini | Soup or stock or gravy |
| Zaiphal | Nutmeg |
| Zeera | Cumin |
| Zetoon or zaitun | Olive |
| 'Gehun ka ankur'. Exact translation of this is' Gehun ka Ankur', ankur meaning germ. This is not germ as in bacteria, it is short of germination. This is cracked wheat where germ has not been discarded, as it is when making white flour. I suppose dali | Wheat Germ |
