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Indian Food Glossary ~ English to Hindi

Also, see the dictionary for Hindi to English food terms.

My Indian Stove's Indian Food Glossary
My Indian Stove's Indian Food Glossary

Indian Food Names A to Z In English to Hindi

According to Wikipedia, there are 122 major languages in India (and over 1500 minor languages!). Hindi is the "official" language, along with English, and it is spoken by roughly 420 million people. So you will find Indian terms in English translated into their Hindi names in this glossary. For and translation of the same Indian food terms, see the Hindi to English glossary.

The Indian (Hindi) word for food is khaana or khaanaa. The spelling of Hindi words varies around the country, so I add the various spellings as I find them. This Indian food glossary is updated frequently so bookmark this page and visit often. ~ Alonna

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Indian Cooking Terms (also see Dairy)

Here is a list of Indian cooking terms that includes cooking pots, utensils, methods, and various cooking styles.

  • Ball shapped: Urundai/bonda
  • Black: Kala
  • Bone: Haddi
  • Bone marrow used to enrich a stew (as in nalli nihari): Nalli
  • Bucket: Balti
  • Butter: Makhani
  • Chef: Bawarchis
  • Chicken: Murgh
  • Chicken, free range (country): Kohzi
  • Coarse: Danedar
  • Cooking pot: Haandi/handi
  • Clay earthen pot: Matka
  • Coiled: Laccha, as in laccha paratha
  • Cooking pot: Nadan
  • Crispy: Kurkuri
  • Dish, plain or white: Sada
  • Fermented vegetables: Kinvit/kinema
  • Fermenting: Vikshobh/kinvan
  • Fried, frying: Varuval
  • Fry, cook over high heat: Bhuna/bhunao
  • Ghee/oil mixed into flour to make food crisp, flaky: Moyan
  • Grater: Kaddu kas
  • Goat or lamb: Gosht
  • Gravy, thin, usually made with meat stock: Salna
  • Grinding stone (similar to a mortar and pestle): Shil nora
  • Muth: Hand-crush
  • Hot and Sour: Chatpata/chutpata
  • Lamb: Gosht
  • Mash, to: Bharta
  • Mashed or macerated: Mahha/maha
  • Mix, to: Milai/milani
  • Pan, round, deep: Degch/deg/degii
  • Pan, round copper: Lagan
  • Peel: Chilke
  • Pot, large: Pateelaa
  • Raw: Kachcha
  • Ripe or raw: Pakka
  • Rolling pin: Belan
  • Silky: Reshmi
  • Long, slow cooked: Bhuna/kosha
  • Smoke using charcoal: Dhungar
  • Sour: Khatta/khatti
  • Spice box: Masala dani/masala dabba
  • Spices fried in oil to add flavor: Tarka/tadka/chaunk/bagar/vagar/vaghar
  • Spicy: Masaledar/masaaledaar/mirchi
  • Steam: Dum style
  • Strip, roll, or sheet: Patti
  • Stuffed: Bharwa
  • Sweet/s: Mithai
  • Taste comes from the hand: Maza haath mein hota hai
  • Vegetable dish: Sabji/bhaaji
  • Wok: Kadhai/karhai/kadai/karahi

​Chutneys and Pickles

  • Condiment made from vegetables, herbs, spices: Chutney
  • Pickle or relish: Achar/aachar

​Dairy

  • Butter, clarified, cow or buffalo milk: Ghee
  • Butter: Makhan/makkhan
  • Buttermilk: Mattha/chhaach/chach/chaas/chas
  • Cheese, small balls (chenna/chhena): Angoori
  • Cheese, fresh, crumbled: Chenna/chhena
  • Cheese, fresh and pressed into a block: Paneer
  • Coconut milk: Naariyal ka doodh
  • Cream (fresh): Amul is an often used brand
  • Cream from boiling milk: Malai
  • Eggs: Unda/baida
  • Milk: Doodh
  • Milk, full-fat powdered: Khoya/mawa
  • Yogurt, carmelized, sweetened (Bengali): Mishti Doi
  • Yogurt: Dahi/curd

Indian Food Terms & Dishes

Here is a comprehensive list of Indian food terms and dishes in English to Hindi. This will help you when you order food at your local Indian restaurant or cook your favorite Indian dishes.

  • Ball shaped: Bonda/urundai
  • Banquet or feast: Sadhya
  • Betel leaf stuffed with betel nuts, lime, fennel seeds, and other spices. Often eaten after a meal: Paan
  • Bharwas/Bharwan: Mushrooms filled with various mixtures, an appetizer
  • Biryani, Kuskai: No meat or vegetable biryani (South Indian)
  • Brains, fried: Bheja/maghaz
  • Bread, yeasted: Pav/pao
  • Breakfast, stew made with potatoes, ginger, chili, curry, & coconut: Ishtu (Kerala)
  • Breakfast, spicy pudding of mixed vegetables: Khara/masala bath (Karanataka)
  • Breakfast, spiced semolina with vegetables: Upma (South India)
  • Broth, used as a base for stews and rice dishes: Yahni/yakhni (North India/Kashmir)
  • Broth, thin and spicy: Rasam (South India)
  • Cannabis used in food and drinks: Bhang/bhaan
  • Cheese, fresh, pressed, cut into blocks: Paneer
  • Chicken: Murgh
  • Chicken, butter: Murgh makhani ~ TOP 20 Dishes!
  • Chicken, grilled: Malai tikka or reshmi tikka/kabab
  • Chicken, grilled: Tandoori
  • Chicken, whole, stuffed with eggs, cooked in onions and spices: Murgh masalam (North India/Mughlai)
  • Coiled: Laccha, as in laccha paratha
  • CURRY
    • Curry: Dish of meat or vegetables cooked in a sauce flavored with an infinite combination of spices. It is ALSO a mix of dry spices (masala), which varies from region to region. The word curry comes from the Tamil ‘kari,’ meaning sauce. ~ TOP 20 Dishes: Shrimp Curry, Potato Curry, Chickpea Curry, Fish Curry!
    • Curry, Black pepper with meat: Rezala (Mughlai)Curry, Creamy, rich dish with butter or ghee: Makhani (North India)
    • Curry, Coconut (roasted) and spices: Varutharacha (South India)
    • Curry, Dry with little sauce: Shookhi, sukka, sukha
    • Curry, Ginger chicken (North India): Adrakr murgh
    • Curry, Lamb in a spicy tomato sauce: Rogan josh (Kashmir) ~ TOP 20 Dish!
    • Curry, Lamb or goat, rich slow-cooked: Tapelu/khatri tapelu (Gujarat)
    • Curry, Lamb or goat trotters, rich, spicy, thin sauce: Paya curry (North India/Mughlai)
    • Curry, (Marathi language), spoken in Maharashtra: Kalvan
    • Curry: Fenugreek, either fresh or dried leaves, or seeds: Methi
    • Curry, Meat, often pork, hot, sweet and sour: Vindaloo (Goan/Portuguese) ~ TOP 20 Dish!
    • Curry, Meat or poultry rich, slow-cooked: Nihari (North India/Mughal)
    • Curry, Meat or chicken, spicy, slow-cooked: Kosha Mangsho (Bengal)
    • Curry, Nadan, peppery, coconut milk with chicken or beef: Nadan (South India)
    • Curry, Onion sauce: Do pyaza (North India/Mughal)
    • Curry, Pandi: A sweet and sour pork curry (Karnataka)
    • Curry, Prime cuts of meat or poultry in a rich sauce: Pasaanda/pasande (North India/Mughal)
    • Curry, Smoky and Hot chicken dish: Murgh angara (Mughlai, North India)
    • Curry, Sweet and Sour with meat or vegetables: Balchao (South India/Goa)
    • Curry, Sweet and Sour thick tomato sauce with seafood or vegetables: Patia (Parsi)
    • Curry, Tamarind-based with vegetables, coconut: Kuzhambu (South India/Tamil Nadu)
    • Curry, Vegetables, coconut milk, mild dish: Olan (South India/Kerala)
    • Curry, Vegetables, mixed: Niramish (Bengal)
    • Curry, Vegetables, lentils, and coconut: Mulakootal/kootu (South India/Kerala)
    • Curry, Vegetables with Yogurt: Avial/aviyal (South India/Kerala)
    • Curry, Yogurt/cream, a mild sauce with meat or vegetables: Korma (North India/Mughlai) ~ TOP 20 Dish
  • Dal, wedding: Lagan dal (Gujarati)
  • Dal makhani: A creamy, rich black lentil and kidney beans
  • Dal over rice: Dal chawal
  • Dal, vegetables: Kulambu (South India/Tamil Nadu)
  • Dal of whole black gram/urad dal: Maa ki dal (North India/Punjab)
  • Dessert, apricot: Khubani/qubani ka meethi. (Hyderabad)
  • Dessert, fried balls of milk solids, semolina and spices, in a syrup: Gulab Jamun
  • Dessert, balls of thickened milk, cooked in a sugar syrup: Rasgulla
  • Dosa: crispy and crepe-like made from fermented rice and lentil batter (South India)
  • Dosa, Godhuma: A South Indian dosa made with unfermented wheat (South India)
  • Dumplings of chickpea (besan) flour: Gatte
  • Dumplings of horse gram flour: Shengole
  • Eggs: Anda
  • Eggs, scrambled, spiced: Muttai kalakki (South India/Tamil Nadu)
  • FLATBREAD
    • Flatbread, Crisp, thin, wheat flour, ghee: Bakarkhani (North India/Mughlai)FfFlatbread, Chickpea flour (besan): Cheela/chilla/chila (North India)FlaFFlatbread, Layered, flaky, with wheat flour: Paratha (North India)Flatbread, Layered, flaky with wheat flour: Parotta (South India/Kerala)
    • Flatbread, Leavened, wheat flour: Naan (North India)
    • Flatbread, Multi-grain: Thalipeeth (Western India)
    • Flatbread, Puffy, whole wheat, deep-fried: Puri/poori (North India)
    • Flatbread, Rice and Lentil batter similar to dosas: Adai (South India)
    • Flatbread, Lentils and Vegetables: Akki (South India, Karnataka)
    • Flatbread, Rice flour and Coconut: Pathiri (South India/Kerala)
    • Flatbread, Stuffed with Onion/potatoes: Kulcha
    • Flatbread, Whole wheat flour: Chapati/roti/phulka
  • Flower: Phool
  • Fruits, a meal of when fasting: Phalahaar
  • Green: Hara/hari/hariyali
  • Greens, leafy, puréed: Saag
  • Gravy, thin, made with meat stock: Salna (South India)
  • Jam, rose petal: Gulkand
  • Lamb or goat, whole leg dish: Raan
  • Leaves: Patta/pata/patte
  • Lentil and rice dish: Khichadi/khichdi
  • Lentil stew of vegetables and coconut: Khatkhatem (Goa)
  • MEAT
    • Meat, Cubed or ground, shaped into balls or logs, skewered and grilled: Kababs/kebabs ~ TOP 20 Dish!
    • Meat, Cubed, cooked in a tandoori: Boti kabab/kebab
    • Meat, Ground: Keema/kheema/Qeeman
    • Meat, Ground, spiced, formed into balls or logs: Khofta/kofta/kola
    • Meat, Goat: Mutton
    • Meat: Gosht
  • Mish-mash or mixture of vegetables: Ghonto (Bengal)
  • Mughali cusine (North India): A medieval cuisine, combination of Persian and North Indian food
  • Noodles, crunchy, thin and small, of chickpea/gram flour: Sev
  • Offering of food: Bhoger
  • Oil: Tel
  • Pancake, thin, from rice and lentils: Appam (batter: kappi kachai)
  • Pancake, thin, crispy often filled with a dry masala: Dosa
  • Paneer and peas in a sauce: Mutter paneer
  • Pickle: Achar
  • Pickle-flavored: Achari
  • Plater, round, used to serve a meal on, or a meal of many small dishes: Thali
  • Raita, see Yogurt
  • Restaurant-style vs Home-style cooking: Home-style is often lighter, ingredients and sauces may be fresher, more nuanced, and healthier than dishes cooked in a restaurant, which often serves up richer, thicker gravies
  • Restaurant, roadside: Dhaba (Punjab)
  • RICE
    • Rice, layered with meat/vegetables: Biryani/biryiyani, biriaini ~ TOP 20 Dish
    • Rice, steamed cakes, of fermented rice and lentil batter: Idli
    • Rice pudding made with ground rice: Firni/Phirni
    • Rice pudding: Kheer/payasam
    • Rice dish, spiced: Pulao
    • Rice, cylinders of layered steamed rice and coconut (South Indian): Puttu
    • Rice dish, yellow from Awadhi cuisine: Tehri, tehari or tayari
  • Royal, fancy: Shahi
  • Salad, coconut, lentils, vegetables: Kosambari (South India/Karnataka)
  • Salad, mixed vegetables: Kachumber
  • Seeds: Beej
  • Silky: Reshmi
  • Silver foil, edible, used to decorated dishes: Varak
  • SNACKS
    • Snack, ball shaped crisp round vegetable fritters: Bonda/urundai
    • Snack, sweet and sour, fruit/vegetables, crisp lentil crackers: Chaat/chatpata ~ TOP 20 Dish!
    • Snack, mashed vegetables with a soft roll (street food): Pav bhaji
    • Snack, vegetables/ meat rolled into flatbread: Kati/kathi roll
    • Snacks, round fritter of rice and lentils: Dangar vada/vade(South India)
    • Snack, deep fried donut-shapped fritters of vegetables and lentil: Vada/wada
    • Snacks, deep-fried vegetable fritters: Pyaaji/bhaji/pakora, pakoda
    • Snack, puffed rice, vegetables, chutney: Bhel puri (kind of chaat)
    • Snack, deep-fried fritters of chopped vegetables: Bhaji
    • Snack, fried cubes of meat or vegetable patties: Tikka
    • Snacks, round deep-fried balls of lentals and vegetables: Bondas/vadas (South India)
    • Snack, fried snack: a fritter of vegetables and chickpea flour: Pakoras ~ TOP 20 Dish!
    • Snack, cracker, thin, crisp of lentils: Papadum/papad
    • Snack, South Indian buttery round spiral-shaped fried snack: Murukku
    • Snack, South Indian snack of lentils, spices, and curry leaves: Medhu/vada ulunthu vadai
    • Snack, sweet and sour, fruit/vegetables, crisp lentil crackers: Chaat/chatpata ~ TOP 20 Dish!
  • Soup, broth, thin and spicy: Rasam (South India)
  • Soup, broth made from vegetables/meat: Shorba/chorba
  • Soup: Torkari/tarkari. A spicy vegetable dish or soup
  • Soup, lentils and spices: Dal/daal
  • Soup, spicy lentil and vegetables (South India): Sambar/sambhar
  • Soup: Saaru, a South Indian masala or soup
  • Sour: Khatta/khatti
  • Spices, blends of, dry or a paste/curry: Masala
  • Spicy: Masaledar/masaaledaar
  • Sticks, often potato sticks: Salli, as in the Parsi dish salli boti
  • SWEETS
    • Sweets: Meethi/meetha/meethe
    • Sweets, coconut filled pastries: Karanji (South India)
    • Sweet, dumplings, cone-shaped with coconut, rice flour: Modak
    • Sweet, fried dough in syrup: Gulab Jamun and rasgulla
    • Sweet, fried sweet crisp round swirls, made from wheat flour: Jalebi
    • Sweet, frozen (milk): Kulfi
    • Sweet, fudgelike sweet: Barfi/burfi
    • Sweet, fudge of ghee and chickpea flour (besan): Mysore pak
    • Sweet, milk, fruit, vegetables, and spices: Halva/halwa
  • Tandoor, food cooked in: Tandoori ~ TOP 20 Dish!
  • Trotters/feet/leg: Paya
  • VEGETABLES
    • Vegetable, mashed: Bharta ~ TOP 20 Dish!
    • Vegetable dish, potato: Alugadde/Aloogadde palya (South Indian)
    • Vegetable dish: Hara bhara kebab/kabab (North Indian)
    • Vegetable dish, mixed: Labra (Bengali)
    • Vegetable dish: Sabji/subzi
    • Vegetable dish: Shaak/Torkari/tarkari (Bengali)
    • Vegetable dish, stir-fried with coconut: Thoran (South India/Kerala)
    • Vegetable dish, often with sweet potatoes: Undhiyu/ubadiyu (Gujarat)
    • Vegetarian diet: Sattvick
  • YOGURT
    • Yogurt-based side with ground grains: Dangar (South India/Maharashtrian)
    • Yogurt-based spiced condiment/salad: Raita and Pachadi (inTamil)
    • Yogurt-based spiced condiment/salad: Tambuli/thambuli/tambli (Karnataka)
    • Yogurt, fermented and sweetened: Mishti doi (Bengal)
    • Yogurt drink, sweet or savory: Lassi
    • Yogurt gravy/stew thickened with besan: Kadhi

​Drinks

  • Cold (seeds, spices, nuts and milk): Thandai
  • Cold of fruit and rose water: Sherbert/sharbert (North India/Mughlai)
  • Liquor, Goan: Feni/Pheni (South India)
  • Tea: Chai/chaa
  • Yogurt drink: LassiLassi: Yogurt-based drink

Fruit (phal)

  • Apple: Seb
  • Apricot: Khubaanee/khubani/khumani/jardaloo
  • Avocado/butter fruit: Makhanphal
  • Banana: Kela
  • Banana, green: Kachcha kela
  • Blueberry: Neelbadri
  • Cantaloupe/musk melon: Kharbooja
  • Cape gooseberry/ground cherry: Rasbhani
  • Coconut: Nariyal
  • Conkerberry: Karonda
  • Custard apple: Sitaphal/sitafal/seetaphal
  • Dates: Khajoor/khajur
  • Fig: Anjeer/anjir
  • Gooseberry, Indian: Amla
  • Grapes: Angoor
  • Guava: Amrood
  • Jackfruit: Katahal
  • Java plum: Jamun
  • Lime or lemon: Nimbu/nimboo
  • Litchi/lychee: Lichee
  • Madras thorn/Manila tamarind: Jungle jalebi/ganga iml
  • Mango: Aam
  • Mango, fresh leaf shoots: Aam ka patta
  • Melon, musk/cantaloupe: Kharbooja
  • Mulberry: Shahtoot
  • Peach: Aaroo
  • Plum: Aloo bukhaara
  • Pomelo: Chakotra/shaddock
  • Olive: Jaitoon/jolphail/zetoon/saitoon
  • Orange: Santra/narangi
  • Papaya: Papeeta
  • Passion fruit: Krishna phal
  • Peach: Aadu/aadoo/adoo/aaru
  • Pear: Nashpati
  • Persimmon: Amaphal
  • Pineapple: Ananas
  • Plum, Indian/jujube: Ber
  • Pomegranate: Anaar
  • Pomelo: Chakotara
  • Sapota/sapodilla: Chikoo/sapodilla
  • Starfruit: Carambola
  • Sweet lime: Mosambi
  • Tangerine: Narangi
  • Tomato: Tamatar
  • Watermelon: Tarbooj/kalingad
  • Wood apple: Kaitha bel/kath-be/kabeet

Fruit (dried), Nuts, & Seeds

  • Almonds: Badam
  • Areca nut/betel nut: Supari
  • Apricot, dried: Khubaanee, dookee
  • Cashews: Kaju
  • Chia seeds: Sabja
  • Chestnut: Chilgoza
  • Coconut: Nariyal or sookha nariyal (dried coconut)
  • Dates, dried: Chhuar/khajoor/khajur/sookhe
  • Flaxseeds: Mukhwaas
  • Jackfruit: Kanthal
  • Lotus seeds/fox nuts: Makhana
  • Mango, dried: Aam papad
  • Peanuts/groundnuts: Moong fali/moomphali
  • Pistochio: Pista
  • Pumpkin seeds: Kaddoo ka beej
  • Raisins/currants: Kishmish
  • Seeds: Beej
  • Sunflower seeds: Surajamukhi ka bij/soorajamukhee ke beej
  • Tamarind: Imli
  • Sesame seeds: Til
  • Walnuts: Akhrot/akroot

​Meat and Poultry

  • Chicken: Murgh/murghi
  • Duck: Buttak/battak
  • Meat: Maans
  • Pork: Suar ka

​Oils~Tel

  • Avocado oil: Makhanphal tael
  • Coconut oil: Narial ka tael
  • Mustard oil: Saron ka tael
  • Safflower oil: Kusum/Kusumbo

Pulses, Beans, Peas, & Grains

  • Barley: Jau
  • Black gram, split and skinless: Urad dal/dhuli
  • Black gram, split with skin: Urad dal with chilka
  • Black gram, whole: Urad dal/sabutPigeon peas: Arhar dal/tuvar dal
  • Chickpea flour: Besan/Bengal gram flour/chane ka atta/flour from brown chickpeas
  • Black-eyed peas/cowpeas: Lobia/lobhia/chawli
  • Buckwheat: Kuttu ka atta
  • Chickpeas, whole: Chana/chole
  • Chickpeas, black, split, skinless/Bengal gram: Kala chana dal
  • Chickpeas, green, dried: Cholia/hara chana
  • Chickpeas, white gram: Kabuli chana
  • Chickpeas, black: Kala/kali chana/kalaith/kulth
  • Cornmeal/maize flour/cornflour: Makai ka atta
  • Fava/horse/broad beans: Vaal dal
  • Horse gram: Kulthi
  • Lentils, split: Dal/daal/pulses
  • Lentils, horse gram: Kulthi dal
  • Lentils, red, split: Masoor dal
  • Lentils, yellow/split green gram: Moong dal
  • Kidney beans, red: Rajma
  • Millet, barnyard: Jhangora
  • Millet, finger: Ragi
  • Millet, foxtail: Kakum/kangni
  • Millet, kodo: Kodra
  • Millet, little: Kutki
  • Millet, pearl: Bajra
  • Millet, proso: Vair/barri/chena
  • Millet, sorghum: Jowar
  • Moong beans, whole, green: Sabut moong
  • Moth beans: Motth
  • Peas, green or white, dried: Safed/sukhe/sookhe or vatana matar/mutter
  • Peas, dried and split: Matar dal
  • Peas, pigeon/red gram: Tuar/Arhar Daal
  • Quinoa: Quinoa
  • Oats: Vilayati jown/jai
  • Rice, boiled: Bhat
  • Rice: Chawal/chaval
  • Rice, flattened/beaten: Poha/chiwda
  • Rice, short-grain: Gobindobhog
  • Rice flour: Chaval ka atta
  • Rice, puffed: Kurmura
  • Sago (starch from the sago palm): Saboodana/shudhana/sabudana
  • Semolina: Sooji/suji/rava
  • Sorghum: Jowar/juvar
  • Wheat flour, refined/white all-purpose: Maida
  • Wheat, cracked: Dalia/samba rava
  • Wheat: Gehun
  • Wheat flour, whole: Atta

Seafood (machli ~ machchhi)

  • Bombay duck (small fish): Bumallo/bombil
  • Butter fish: Paplet/pabda/pupta machli
  • Green carp: Rui/rohu machli
  • Lobster: Goldac chingri
  • Pomfret/silverfish: Saranga
  • Prawn, tiger: Bagda chingri
  • Roe, fish: Machli ke ande
  • Salmon, Indian (unrelated to Western salmon): Rawas
  • Shrimp/prawn: Chingri
  • Squid: Samudra-pheni/feni

Spices, Herbs, & Seasonings

  • Arrowroot: Araroot/paniphal/tikora
  • Asafoetida/asafetida/gum: Hing/heeng
  • Basil: Kali tulsi
  • Basil, holy: Tulsi
  • Bay leaf: Tej patta
  • Cardamom, black, brown: Kali elaichi/bari/badi
  • Caradmom, green: Chhoti ellaichi
  • Caraway seeds: Vilayati jeera
  • Carom seeds: Ajwain
  • Chili, red, ground: Deghi mirch (very mild) a mix of capsicum (bell pepper) & paprika
  • Chili, red: Kashmiri lal mirch (mild chiies from Kashmir)
  • Chili, red: Byadgi (Karnataka) (medium to hot)
  • Chili, green: hari mirch
  • Cilantro, coriander leaves: Dhania/dhone patta, hara (green) dhania
  • Cinnamon: Dalchini
  • Citric acid: Nimbu ka sat
  • Cloves: Laung Methi dana
  • Coriander powder: Dhania
  • Cumin seeds: Jeera
  • Cumin seeds, black: Shahi/kala jeera (NOT kalonji/nigella OR caraway); see caraway seeds
  • Curry leaves: Karipatta
  • Dill: Suva bhaji/sowa/savaa
  • Fennel seeds: Saunf
  • Fenugreek, dried leaves: Kasoori methi
  • Fenugreek seeds: Methi dana
  • Garlic: Lasan/lassan/lahsun
  • Ginger: Adrak
  • Kokum, fruit: Gamboge indica
  • Lemongrass: Bhustrina
  • Long pepper, from the root: Ganthoba (see pepper)
  • Mango powder, dried: Amchoor/amchur
  • Mace: Javitri/javetry/javaitry
  • Mint: Pudina
  • Monsodium glutamate: Ajinomoto
  • Mustards seeds: Sarson/sarason/raai/raee
  • Nigella seeds/black onion seed: Kalonji
  • Nutmeg: Jaiphal/jyfal
  • Pepper, black: Kala mirch
  • Pepper, long: Lambee mirch/Pippali/pipli
  • Pepper, red: Lal mirch
  • Pepper, (variety of) sichuan/szechuan: Tirphal/teppal
  • Pepper/white: Safed mirch/shamarich
  • Physic nut, root, used as red food coloring: Ratan jot/alkanet
  • Piper cubeb/java pepper: Kababchini/kebabcheeni
  • Pomegranate seeds: Anardana/anardhana
  • Poppy seeds: Posto, khus khus, khas khas
  • Rose: Gulab
  • Rose water: Gulab jal
  • Salt, black rock: Kala namak
  • Salt: Namak
  • Salt, rock: Sendha namak
  • Saffron: Kesar
  • Seeds, almond flavored: Chironji/charoli
  • Spice blend: Bhaja masala (Bengali)
  • Spice blend: Garam masala
  • Spice blend: Panch phoron (Bengali)
  • Spice blend: Podi (South Indian)
  • Spice mixes: Masala
  • Star anise: Chakra phool
  • Stone Flower: Patthar phool
  • Sugar: Cheeni/chini/shakkar/saakar
  • Sugar, dark brown palm sugar: Jaggery/jagary/gur/gud
  • Sugar, rock/unrefined: Mishri
  • Sugar cane: Ganna
  • Tamarind: Imli
  • Tumeric: Haldi/huldi
  • Vinegar: Sirka (kachampuli, feni)

Indian Vegetables in English

  • Amaranth leaves: Chauli/chawli
  • Amaranth, red: Laal chaurai
  • Artichoke: Haathe chak
  • Asparagus: Shatwar/halyan/sootmooli
  • Banana flower: Kele ka phool
  • BEANS
  • Beans: Phali
    • Beans, broad: Sem ki phalli/valor papdi/sheem
    • Beans, cluster: Gawar phalli
    • Beans, string/green/French beans: Farash/Parash
  • Beetroot: Chukandar
  • Bell peppers/capsicum: Shimla mirch
  • Broccoli: Hari phool gobhi
  • Black eyed pea/cowpea: Lobia (see grains)
  • Cabbage: Patta gobi/paat gobhi
  • Carrot: Gajar
  • Cauliflower: Phool/phul gobi
  • Celery: Ajavaayan
  • Chayote: Chow chow/cho cho
  • Chickpeas, fresh: Moomphali
  • Chilli: Mirch (see hari, shimla mirch)
  • Chillies, green: Hari mirch
  • Cilantro, fresh coriander: Dhania patta
  • Corn: Makai/makka/makki
  • Corn on the cob: Bhutta sabut
  • Corn, white: Desi makai
  • Cucumber: Kheera
  • Cucumber, yellow: Dosakaya
  • Cucumber, thin (Armenian melon): Kakadi/kakari/kakdi/kheera
  • Curry leaves: Kara patta
  • Dill: Suva bhajiBamboo shoots: Baans ka patta
  • Drumstick: Surjan ki phalli
  • Eggplant/aubergine: Baingan/brinjal
  • Elephants' foot yam: Jimikand/zimikand/ratalu
  • Fenugreek leaves: Methi ki patte
  • Garlic: Lasan/lassan/lahsun
  • Gilka: Silk squash
  • Ginger: Adrak
  • Gobi: Cauliflower
  • GOURDS
    • Gourd, apple: Tinda
    • Gourd, ash/wax/winter melon: Petha/kaddu
    • Gourd, bitter: Karela
    • Gourd, bottle: Lauki/doodhi
    • Gourd, ivy or scarlet: Tindora/tendli/tundru
    • Gourd, pointed: Parmal
    • Gourd, ridge: Turai/tori
    • Gourd, snake: Chachinda/chirchinda/chirchir
    • Gourd, spiny/teasie: Kantola/kheksa/kakoda/paroda
    • Gourd, sponge: Nenua
  • Green: Hara/hari
  • Jackfruit: Kathai
  • Jicama/yam beans: Mishrikand
  • Kolrabi: Nol khol
  • Lamb's quarters/white goose foot: Bathu
  • Leaves: Patta/patte
  • Lotus root/Egyptian bean: Kamal kakadi
  • Mint: Pudina
  • Mushrooms, wild: Gucchi
  • Mushrooms: Khumb/kukurmutta
  • Mustard greens: Sarson/sarso ka saag
  • Okra/Ladies' fingers: Bhindi
  • Onions or shallots: Pyaz/pyaa/pyaaj/piaaz
  • Onions, spring, green, scallions: Hara/hari pyaz
  • Peas: Mutter/matar (hara/haree matar)
  • Potatoes: Aloo/alu
  • Potato, sweet: Shakarakand
  • Pumpkin: Kaddu
  • Purslane: Lunia
  • Radish: Mooli/moolee
  • Radish leaves: Mooli ka patta
  • Safflower leaves: Kusum bhaji
  • Sorrel: Pitwaa
  • Spinach: Palak/saag
  • Spinach, malabar/ceylon: Poi saag
  • Taro root: Arbi/cocoyam/colocassis
  • Tomatoes: Tamatar
  • Turnip: Shalgum/shalajam/sakartam
  • Turnip greens: Shalajam/sakartam ka saag
  • Water chestnut: Singhada

Happy Cooking!

~Alonna