Exotic Cuisine

by The Oxford Chronicle

Glossary

The list of Indian and Pakistani terminology can be exhaustive, since there are 15 official languages and 1568 dialects in India alone. I have put together a short-list of items that are widely recognized and commonly used in Indian cooking.  M-Z are listed below.

A-B-C-D-E-F-G-H-I-J-K-L & M-N-O-P-Q-R-S-T-U-V-W-X-Y-Z

M

Macchli Fish
Mace Javitri
Makhani Tandoori chicken is cooked in ghee and tomato sauce
Makke Corn flour
Malai Cream
Malpu Indian pancakes in syrup; a desert
Mamra Puffed basmati rice
Masala / Salan A mixture of spices cooked with a particular dish
Masoor Dal Red lentil with green skin
Mattar Green peas
Meethi Sweet
Melon Seeds Chor magaz
Methi Fenugreek
Mirch Pepper or chili
Mughlai / Moglai Cooking in the style of the Mughal tradition
Mollee Fish dishes cooked in coconut and chili
Moong Dal Pulse with green skin, can be used whole, split or polished
Mullah Dish made with meat and often an equal amount of onions
Munacca Raisins
Murgh Masala Whole chicken marinated in yogurt and spices for 24 hours then stuffed and roasted

N

Namak Salt
Namkeen Salty
Nan/ Naan Leavened bread baked in the tandoor
Nargasi Kofta Meatballs stuffed with hard-boiled eggs
Naryal Coconut
Neem Curry leaf
Nigella See Kalonji
Nimboo Lime
Nutmeg Jaifal

O

Okra Bindi, also known as lady fingers

P

Pan / Paan Betel leaf folded around a stuffing of lime paste or various spices and eaten after a meal as a digestive
Pakoras For all intents and purposes the same as the Bhajia
Palak / Sag Spinach
Paneer Cheese made from bottled milk
Papadam Thin, lentil flour wafers
Paratha Deep-fried bread
Patna Long grain rice
Pepper Mirch
Piaz / Peeaz Onions
Pickles Pungent, hot pickled vegetable or meat
Pistachio Nut pista magaz
Podina Mint leaves or powder
Poha pounded rice
Pullao Rice with meat or vegetables cooked together
Pulses Types of lentils
Puri Deep-fried unleavened bread

Q

Quas Chawal Rice fried in ghee, flavored and colored with saffron

R

Rai Mustard seed
Raita A dish made with yogurt and a vegetable
Rajama Red kidney beans
Roghan Josh Meat cooked Muslim style to look dark red and rich
Ratin Jot Alkanet root
Rosewater Ruh gulab
Roti Bread
Ruh Gulab Rosewater

S

Sabzi Generic term for vegetables
Saffron Kesar or zafron, offers a delicate yellow coloring and aroma
Sag /  Saag Spinach
Salan / Masala A mixture of spices cooked with a particular dish
Salt Namak
Samosa The celebrated triangular deep fried meat or vegetable pastries served as starters or snacks
Sarson Ka Sag Mustard leaves
Saunf / Souf Aniseed
Seenl Allspice
Seekh / Seekh Kebab Spiced, minced meat shaped on a skewer and grilled
Sinfhi Gosht meat cooked in the style of Sindh
Sonf Fennel seed
Sont / Sonth Dry ginger

T

Taipal / Jaiphal Nutmeg
Tamarind Imli, a date-like fruit used as a chutney and in cooking as a souring agent
Tandoor Clay oven used for baking and Broiling
Tandoori Cooked in a tandoor
Tarbooj Ke Beej Watermelon seeds
Tarka Different combination of spices and flavorings dropped in hot oil, used for flavoring certain meats, vegetables, dals and relishes
Tarka Dal Lentils fried and garnished with spices
Tava / Tawa Heavy steal shallow frying pan
Tej Patia Bay leaf
Thaali A tray which holds the complete meal served in individual bowls (katori)
Tikka Skewered meat, chicken or seafood, marinated then barbecued or tandoori baked
Til Sesame seed
Tinda vegetable of the cucumber family
Toor / Toovar Type of lentil
Tukmeria / Tulsi Black seeds of a basil family plant that looks like poppy seeds; used in beverages
Turmeric Haldi or huldi
Tusci Basil

U

Unda Egg
Udrak Ginger
Urad Dal Yellow split pulse that turns slightly gooey when cooked

V

Vanaspati Starch
Vark / Varak Gossamer-thin edible silver or gold foil, used for garnishing foods, particularly sweets and festive rice
Vindaloo Pork dish marinated in vinegar with potatoes

W, X, Y & Z

Xacutti A Goan dish using chicken and coconut
Yakhni Flavored meat broth used for cooking rice
Zafron Saffron
Zeera Cumin

 

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