16 mins read
Welcome to your essential Hindi to English Indian food glossary! Whether you're exploring regional recipes or decoding your favorite restaurant menu, this guide breaks down authentic ingredients, cooking techniques, traditional utensils, and iconic dishes into simple, easy-to-browse terms.
Balti
Bucket
Bawarchis
Chef
Belan
Rolling pin
Bharta
To mash
Bharwa
Stuffed
Bhuna / bhunao
Cooking over high heat with spices and little or no water; caramelizing.
Bonda / urundai
Ball shape
Chatpata / chutpata
Piquant; hot and sour
Chilke
Peel
Danedar
Coarse or granulated
Dhungar
To infuse smoke into a dish using charcoal
Degh / deg / degch / deghchi / degii
Large round, deep pot traditionally used over a wood fire
Dum style
Steam
Godhuma Dosa
A South Indian unfermented wheat dosa
Gosht
Usually referring to lamb or goat
Gota moshlar mangsho
Bengali meat curry with whole spices
Haandi / handi
Earthenware cooking pot
Haddi
Bone
Ishtu
Keralan breakfast. A stew made with potatoes, ginger, chili, curry, & coconut
Kachcha
Raw / uncooked
Kaddu kas
Grater
Kadhai / karhai / kadai / karahi
Wok, a bowl-shaped frying pan
Kala
Black
Kappi kachal
The cooking of a bit of appam batter to help with fermentation
Khatta / khatti
Sour
Kinvit / kinema
Fermented plant-based food
Kinvan / vikshobh
Fermenting
Kohzi
Chicken (A Kerala chicken curry: Nadan Kohzi)
Kosha Mangsho
Bengali meat or chicken curry, slow-cooked and highly spiced
Kulthi dal
Horse gram. A very nutritious legume eaten for health reasons
Kurkuri
Crispy
Laccha
Coiled, as in laccha paratha
Lagan
Aluminum or copper round pan used to make biryani, etc.
Makhani
Cooked with butter and cream
Mahha / maha
Mashed, macerated, or muddled
Masala dani / masala dabba
Spice box
Masaledar / masaaledaar
Spicy
Mathani
A wooden tool to cream (make butter) or mash lentils
Matka
Earthen pot
"Maza haath mein hota hai"
"The taste comes from the hand"
Medhu / vada ulunthu vadai
South Indian snack of lentils, spices, and curry leaves
Milai / milani
To mix
Mirchi
Spicy
Mithai
Sweet
Moyan
The oil/ghee mixed into flour to make food crisp and flaky
Murgh
Chicken
Murukku
South Indian buttery round spiral-shaped fried snack
Muth
To hand-crush
Nadan
Cooking pot
Nalli
Bone marrow used to enrich a stew (as in nalli nihari)
Nihari
Slow-cooked mutton curry
Pakka
Ripe or raw
Pateelaa
A large pot
Patti
Strip, roll, or sheet
Pre-soaking
Lentils, grains and other pulses are frequently soaked prior to cooking
Reshmi
Silky
Sabji / bhaaji
Any vegetable dish
Sada
Dish that is plain or white
Salna
A thin gravy usually made with meat stock
Shengole
Mildly spiced Maharashtrian dumplings of horse gram flour
Shil Nora
Traditional grinding stone (similar to a mortar and pestle)
Tarka / tadka / chaunk / bagar / vagar / vaghar
Frying spices in oil to add flavor to a dish
Urundai / bonda
Ball shaped
Varuval
Fried, frying
Vikshobh / kinvan
To ferment
Achar / aachar
Pickle or relish
Chutney
Flavorful sauce made from vegetables, herbs, spices, and sugar
Angoori
Small balls of chenna/chhena
Chenna / chhena
Crumbles of fresh cheese
Cream (fresh)
Amul is an often used brand
Dahi
Yogurt/curd
Doodh
Milk
Ghee
Clarified butter made from cow or buffalo milk
Ghee, desi
Clarified butter; made from cow's milk
Khoya / mawa
Dried whole milk/condensed milk
Makhan / makkhan
Butter
Malai
Cream/skin that forms on top of boiled milk
Mattha / chhaach / chach / chaas / chas
Buttermilk
Mishti Doi
Bengali sweetened, caramelized yogurt
Naariyal ka doodh
Coconut milk
Paneer
Fresh cheese pressed into a block
Rabri
Long-cooked milk until it is condensed
Unda / baida
Eggs
Achari
Pickle flavor
Adai
A South Indian flatbread made from rice and lentils, similar to dosas.
Adrakr murgh
Ginger chicken; North Indian
Akki
South Indian rice bread
Alugadde / Aloogadde palya
Potato dish (South Indian)
Anda
Eggs
Appam
Thin pancake from rice and lentils
Avial
South Indian vegetable yogurt curry
Bakarkhani
North Indian flatbread or cracker
Balchao
Goan sweet and sour dish; meat or vegetable
Barfi / burfi
Indian fudge
Bhang / bhaan
Fresh cannabis leaves used in dishes and drinks
Bhel puri
Street snack of yogurt, chutney, lentils
Bharta
Spicy mashed vegetable dish such as baingan bharta ~ TOP 20 Dish!
Bharwas / Bharwan
Mushrooms filled with various mixtures, an appetizer
Bheja
Brains fry
Bhelpuri
Indian street food made from puffed rice, onions, chutney
Bhoger
A food offering
Bhuja moshla
Bengali roasted and ground spice blend
Bhuna / kosha
Slow-cooked meat gravy over low flame for a rich, dark-brown gravy
Beej
Seeds
Biryani / biryiyani / biriaini
Layered rice and meat or vegetables ~ TOP 20 Dish!
Bondas / vadas
Round, crispy, deep-fried snack made of lentils and vegetables, served with chutney
Boti kabab / kebab
Marinated cubes of meat cooked in a tandoor
Bhaja masala
A Bengali multi-purpose spice mixed used on vegetables and pulses
Chaat / chatpata
Sweet and sour snack made from fruit, vegetables, crisp lentil crackers ~ TOP 20 Dish!
Chapati / roti / phulka
Unleavened flatbread made with whole wheat flour
Cheela / chilla / chila
A healthy flatbread made from chickpea flour/besan/Bengal gram, or moong dal
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, 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!
Dangar
A South Indian crispy fritter made with a rice and lentil batter, with vegetables and spices
Dal / daal
Soup made from lentils and spices
Dal chawal
Dal over a bowl of rice
Degi
A North Indian curry cooked in a degh (see above in Cooking Terms)
Dhaba
Casual roadside restaurant in Punjab, serving local cuisine.
Do pyaza
Mild creamy sauce made with meat and a large amount of onions
Dosa
Thin, crispy pancake often filled with a dry masala
Dry (shookhi)
Dry curry (meat or vegetable dish) that has very little sauce or gravy
Firni / Phirni
Rice pudding made with coarsely ground rice
Gatte
Chickpea (besan) flour dumplings
Ghonto
“Mish-mash,” or a mixture of vegetables. A Bengali vegetable dish.
Gulab Jamun
Deep-fried sweet similar to doughnuts, served in a sweet syrup
Gulkand
Rose petal jam.
Halva / halwa
Sweet made from milk, vegetables, and spices
Hara / hari
Green
Hara bhara kebab / kabab
A North Indian green vegetable appetizer or snack
Idli
Steamed rice cakes made from fermented rice and lentil batter
Jalebi
Orange sweet crisp round swirls, made from wheat flour and deep-fried
Kachumber
Indian mixed vegetable salad
Kababs / kebabs
Marinated cubed or ground meat, skewered and grilled ~ TOP 20 Dish!
Kadhi
Yogurt gravy thickened with besan
Kalvan
Curry in the Marathi language, spoken in the west Indian state of Maharashtra
Karanji
Pastries made from whole wheat flour, filled with grated coconut and sugar
Kati / kathi
Stick or skewer, or rolled snack (kathi roll)
Kathi roll
A snack of a rolled and filled flatbread
Khara bath / masala bath
South Indian "spicy pudding" eaten for breakfast
Khatta / khatti
Sour
Kheer / payasam
Rice pudding
Khichadi / khichdi
Mildly spiced rice and lentil dish
Keema / kheema / Qeema
Ground meat
Khatkhatem
A Goan mixed vegetable, coconut, and lentil stew
Khofta / kofta / kola
Ground meat with spices formed into balls or logs, often simmered in a sauce thickened with nuts/poppy seeds.
Kootu / mulakootal
A South Indian vegetable, lentil, and coconut stew
Korma
Meat or vegetables in a mild yogurt or cream sauce with spices ~ TOP 20 Dish!
Kosambari
South Indian salad with coconut, lentil, and a vegetable
Kosha / Bhuna
Slow-cooked meat gravy over low flame for a rich, dark-brown gravy
Kulambu
South Indian dal with vegetables in masala
Kulcha
Flatbread often stuffed with onion or potatoes
Kulfi
Indian frozen dessert
Kuska biryani
A biryani without meat or vegetables (South Indian)
Kuzhambu
A South Indian tamarind-based vegetable and coconut curry
Labra
A Bengali mixed vegetable dish
Laccha
Coiled, as in laccha paratha
Lagan dal
Gujarati wedding dal
Lassi
Sweet or savory yogurt drink flavored with fruit and spices
Maa ki dal
Dal made with whole black gram/urad dal
Makhani
Rich, creamy dish with butter or ghee
Malai tikka or reshmi tikka / kabab
Chicken (murgh) mildly spiced, grilled pieces
Mangsho
A spicy, hot Bengali mutton curry
Masala
Blend of spices, dry or in a paste; same as the second definition of a curry described above
Masaledar / masaaledaar
Spicy
Meethi / meetha / meethe
Sweet as an adjective or dessert
Methi curry
A dish with fenugreek, either fresh or dried leaves, seeds
Mishti doi
Fermented, sweetened yogurt
Modak
Cone shaped dumplings with sweetened coconut
Mulakootal / kootu
A South Indian vegetable, lentil, and coconut stew
Murgh
Chicken
Murgh Angara
A hot, spicy, smoky chicken curry (Mughlai, North India)
Murgh makhani
Butter chicken ~ TOP 20 Dishes!
Murgh masalam
Mughal, North Indian whole chicken stuffed with eggs and cooked with onions and spices
Muttai kalakki
Tamil Nadu spiced scrambled eggs
Mutter paneer
Peas and paneer in a sauce
Mutton
Goat meat; lamb makes a good substitute
Mysore pak
Fudge made from ghee and besan
Naan
Leavened flatbread similar to pita.
Nadan curry
A peppery coconut milk-based chicken or beef curry.
Nihari
North Indian meat or poultry slow-cooked stew
Niramish
A vegetarian dish prepared with mixed vegetables.
Olan
A lightly spiced vegetable dish cooked in coconut milk from Kerala.
Paan
Betel leaf stuffed with betel nuts, lime, fennel seeds, and other spices. Often eaten after a meal.
Pachadi
Raita in Tamil
Pahadi
Northeastern Indian cuisine "of the hills."
Pakoras
Crisp, fried snack; a fritter made from vegetables and chickpea flour ~ TOP 20 Dish!
Pandi curry
A sweet and sour pork curry (Karnataka)
Paneer
Fresh cheese, pressed to remove liquid, cut into cubes and added to sauces or used instead of meat.
Papadum / papad
Crisp lentil crepe served with a meal with chutneys
Paratha
Flaky unleavened flatbread made from whole wheat flour
Pasaanda / pasande
A rich North Indian Moghul dish using prime cuts of meat
Pathiri (Malayam)
Rice flour and coconut flatbread
Patia
A Parsi seafood or vegetable dish in a thick sweet and sour tomato sauce
Patta / pata / patte
Leaves
Pav / pao
Bread
Pav bhaji
Street food; mashed vegetables with a soft roll
Paya
Trotters, leg, or hoof
Payasam / kheer
Indian rice pudding
Paya curry
Goat leg curry
Phalahaar
Meal of fruits
Phool
Flower
Phulka / chapati / roti
Unleavened flatbread made with whole wheat flour
Pulao
Mild rice dish cooked with vegetables and spices
Puri / poori
Deep-fried whole-wheat puffy flatbread
Puttu
Cylinders of steamed rice and coconut
Pyaaji
Onion fritters/bhaji/pakora/pakoda
Raan
Whole leg of lamb or goat
Raita
Cooling yogurt-based condiment flavored with vegetables, fruit, and herbs
Rasam
Thin spicy South Indian broth
Rasgulla
Balls of thickened milk, cooked in a sugar syrup
Reshmi
Silky
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
Rezala
Meat curry with black pepper
Rogan josh
Rich lamb curry ~ TOP 20 Dish!
Roti / chapati
Whole-grain, unleavened flatbread
Saag
Saucy dish of pureed leafy greens
Saaru
A South Indian masala or soup
Sabji / sabzi / bhaaji
Any vegetable dish
Sadhya
Banquet or feast
Salli
Sticks as in potato sticks
Salna
A thin gravy usually made with meat stock
Sambar / sambhar
Spicy South Indian lentil soup; often served with idli/dosa
Samosa
Fried stuffed pastry eaten as a snack or appetizer ~ TOP 20 Dish!
Sattvick
Pure vegetarian diet
Sev
Thin, small pieces of crunchy noodles made from gram/chickpea flour
Shahi
Royal, for kings
Sherbet
Cold drink
Shorba / chorba
Soup, vegetarian or not
Sbuzi / sabzi
A spiced vegetable dish
Shaak
A Bengali vegetable dish
Sukha / sukka / sookhi
Dry curry; little sauce
Tambuli / thambuli / tambli
Raita eaten in the state of Karnataka
Tandoori
Any dish made in a traditional tandoor oven ~ TOP 20 Dish!
Tapelu / Khatri tapelu
A rich slow-cooked lamb or goat stew popular in Gujarat.
Tehri, tehari or tayari
Rice dish, yellow from Awadhi cuisine
Tel
Oil
Thali
Round platter used to serve a meal, but also meaning a meal comprised of many small dishes.
Thalipeeth
Multi-grain flatbread popular in western India
Thoran
South Indian stir-fried vegetable dish and coconut dish
Tikka
Cubes of meat, or a dish of vegetable patties that are fried and served as a snack
Torkari / tarkari / shaak
Spiced Bengali vegetable curry
Undhiyu / ubadiyu
Gujarati mixed vegetable dish; often with sweet potatoes
Upma
Spiced semolina cooked with vegetables, often eaten for breakfast
Urundai / bonda
A ball
Vada / vade / wada
A ball made from potatoes and lentils, then battered and fried.
Varutharacha
South Indian curry with roasted coconut and spices made into a paste.
Varak
Thin edible silver foil, used to decorate dishes
Vindaloo
Portuguese meat dish (often pork) made with vinegar, spices, and chilis ~ TOP 20 Dish!
Yahni / yakhni
A North Indian yogurt-based stew, traditionally made with mutton
Chai / chaa
Tea
Feni / Pheni
Goan liquor
Lassi
Yogurt-based drink
Thandai
A cold drink made from dried seeds, cardamon, saffron, almonds, and milk
Aadu / aadoo / adoo / aaru
Peach
Aam
Mango
Aam ka patta
Fresh mango leaf shoots
Aam papad
Dried mango pulp
Aaroo
Peach
Aloo bukhaara
Plum
Amarphal
Persimmon
Amla
Indian gooseberry
Amrood
Guava
Anaar
Pomegranate
Ananas
Pineapple
Anjeer / anjir
Fig
Angoor
Grapes
Ber
Plum, Indian/jujube
Carambola
Starfruit
Cantaloupe / musk melon
Musk melon / cantaloupe
Chakotra / shaddock
Pomelo
Chikoo
Sapota/sapodilla
Jaitoon / jolphail / zetoon / zaitoon
Olive
Jungle jalebi / ganga iml
Madras thorn/Manila tamarind
Jamun
Java plum
Kaitha bel / kath-be / kabeet
Wood apple
Kachch kela
Green/raw banana
Karonda
Conkerberry
Katahal
Jackfruit
Kela
Banana
Khajoor / khajur
Dates
Kharbooja
Musk melon/cantaloupe
Krishna phal
Passion fruit
Khubaanee / khubani / khumani / jardaloo
Apricot
Lichee
Litchi/lychee
Nariyal
Coconut (dried coconut is sookha nariyal)
Neelbadri
Blueberry
Nimboo
Lime or lemon
Santra
Orange
Papeeta
Papaya
Nashpati
Pear
Makhanphal
Avocado/butter fruit
Mosambi
Sweet lime
Narangi
Tangerine
Rasbhari
Cape gooseberry/ground cherry
Santra / narangi
Orange
Seb
Apple
Shahtoot
Mulberry
Sitaphal / sitafal / seetaphal
Custard apple
Tamatar
Tomato
Tarbooj / kalingad
Watermelon
Akhrot / akroot
Walnuts
Badam
Almonds
Beej
Seeds
Chhuar / Khajoor / khajur, sookhe
Dried Dates
Chilgoza
Chestnut
Imli
Tamarind
Kaddoo ka beej
Pumpkin seeds
Kaju
Cashews
Kanthal
Jackfruit
Kishmish
Raisins/currants
Khubaanee, dookhee
Apricot, dried
Moong Fali / moomphali
Peanuts/groundnuts
Mukhwaas
Flaxseeds
Nariyal
Coconut
Neembu / nimbu
Lemon or lime
Makhana
Lotus seeds/fox nuts
Pista / green Piste
Pistachio
Sabja
Chia seeds
Supari
Areca nuts/betel nuts
Sūrajamukhī kā bīj / soorajamukhee ke beej
Sunflower seeds
Til
Sesame seeds
Buttak / battak
Duck
Gosht
Red meat (beef, lamb, or mutton)
Maans
Meat
Murgh / murghi
Chicken
Suar ka
Pork
Ghee
Clarified butter
Kusan / kusumbo
Safflower oil
Makhanphal tael
Avocado oil
Narial ka tael
Coconut oil
Saron ka tael
Mustard oil
Tel
Oil
Arhar dal / toor / tuvar / togre bele
Pigeon peas
Atta
Whole wheat flour
Bajra
Pearl millet
Barri / chena / vair
Proso millet
Besan
Bengal gram flour/gram flour made from brown chickpeas
Bhat
Boiled rice
Chana / Chole
Whole chickpeas/garbanzo beans
Chana dal / kala chana dal
Split, skinless black chickpeas/Bengal gram/yellow gram
Chana kala
Bengal gram or black chickpea
Chawal / chaval
Rice
Chaval ka atta
Rice flour
Cholia / Hara (Green) Chana
Chickpeas
Chana ka atta / Besan
Gram flour
Dal / Daal
Split lentils/pulses
Dalia / samba rava
Cracked wheat
Gehun
Wheat
Gobindobhog
South Indian short-grain rice
Jau
Barley
Jhangora
Barnyard millet
Jowar
Sorghum millet
Kulthi
Horse gram
Lobia / lobhia / chawli
Black eyed peas/cowpeas
Jowar / juvar
Sorghum
Kabuli chana
White gram/chickpeas
Kala / kali chana / kalaith / kulthi
Horse gram/black chana/chickpeas
Kakum / kangni
Foxtail millet
Kodra
Millet, kodo
Kurmura
Puffed rice
Kutki
Little millet
Kuttu ka atta
Buckwheat
Maida
All-purpose flour/refined flour/fine wheat flour
Makai ka atta
Cornmeal/maize flour/cornflour
Masoor dal
Split red lentils
Matar dal
Dried peas, split
Moong dal
Split green gram/small yellow lentils
Motth
Moth beans
Poha / chiwda
Beaten/flattened rice
Quinoa
Quinoa
Ragi
Finger millet
Rajma
Red kidney beans
Saboodana / shudhana / sabudana
Sago, starch from the sago palm
Sabut moong
Whole moong beans/green moong
Sooji / suji / rava
Semolina
Safed / sukhe / sookhe or vatana matar / mutter
Dried green or white peas
Tuar / Arhar Daal
Peas, pigeon/red gram
Urad / urid dal / dhuli
Black gram split and skinless
Urad / urid dal with chilka
Black gram split with skin
Urad / urid dal / sabut
Black gram whole
Vaal dal
Fava/horse/broad beans
Vatana
Dried white or green peas; see also safed/sukhe/sookhe
Vilayati jown / jai
Oats
Bagda chingri
Tiger prawn
Bumallo / bombil
Bombay duck (small fish)
Chingri
Shrimp/prawn
Golda chingri
Lobster
Machli ke ande
Fish roe
Paplet / pabda / pupta machli
Butter fish
Rawas
Indian salmon (unrelated to Western salmon)
Rui / rohu machli
Green carp
Samudra-pheni / feni
Squid
Saranga
Silverfish/pomfret
Adrak
Ginger
Ajinomoto
Monosodium glutamate
Ajwain
Carom seeds
Amchoor / amchur
Dried mango powder
Anardana / anardhana
Pomegranate seeds
Araroot / paniphal / tikora
Arrowroot
Asafetida / asafoetida / hing
Dried strong-smelling resinous gum
Bhustrina
Lemongrass
Byadgi mirch
(Medium to hot) Deep red chili from the state of Karnataka.
Chakra phool
Star anise
Cheeni / chini / shakkar / saakar
Sugar
Chironji / charoli
Almond flavored seeds
Dalchini
Cinnamon
Deghi mirch
A mix of capsicum (bell pepper) & paprika (very mild)
Dhania powder
Coriander powder
Dhania / dhone patta
Coriander leaves/cilantro, hara (green)
Chhoti ellaichi
Green cardamom
Gamboge / garcinia xanthochymus
Kokum
Ganthoda
From the root of a long pepper; natural remedy
Ganna
Sugar cane
Garam masala
Spice mix
Gulab
Rose
Gulab jal
Rose water
Gur / gud
Jaggery/jaggary is a dark brown palm sugar
Haldi / huldi
Turmeric
Hara dhania / dhaniya
Cilantro/coriander leaves
Hari mirch
Green chili
Hing / heeng
See Asafoetida
Imli
Tamarind
Javitri / javetry / javaitry
Mace
Jaiphal / jyfal
Nutmeg
Jeera
Cumin seeds
Kababchini / kebabcheeni
Piper cubeb/java pepper
Kala jeera
Black cumin seeds; see also shahi jeera
Kala namak / sanchal
Black rock salt
Kali elaichi / Illaichi / bari / badi
Brown/black cardamom
Kali mirch
Black pepper
Kali tulsi
Basil
Kalonji
Nigella seeds/black onion seed
Karipatta
Curry leaves
Kashmiri lal mirch
Red chili (mild)
Kasoori methi
Dried fenugreek leaves
Kesar
Saffron
Khus khus
Poppy seeds
Lal mirch
Red chili
Lambee mirch
Long pepper
Lasan / lassan / lahsun
Garlic
Laung / loang
Cloves
Masala
A mixture of ground spices
Methi dana
Fenugreek seeds
Mirch, kala
Black pepper
Mirch, lal
Red chili. See Kashmiri lal mirch, deghi mirch, and byadgi mirch
Mishri
Rock sugar or candy sugar, an unrefined sugar
Namak
Salt
Nimboo ka Sat
Citric acid
Panch phoron / paanch phoron
Bengali spice blend
Patthar phool
Stone flower
Pippali / pipli
Long pepper
Podi
A South Indian ground spice mix
Posto
Poppyseeds
Pudina
Mint
Ratan jot / alkanet
Root used as red food coloring
Safed mirch / shamarich
White pepper
Sarson / sarason / raai / raee
Mustard Seeds
Saunf / saumph / moti / shatphool / dodd jeera
Fennel seeds
Sendha namak
Rock salt
Shahi / siya / kala jeera
Black cumin (NOT kalonji/nigella OR caraway); see vilayati jeera.
Shabdkosh
Poppy seeds
Sirka
Vinegar
Sowa / savaa / suva
Dill
Sui ki bhaji
Dill
Tej patta
Bay leaf
Tirphal / teppal
Variety of Sichuan/Szechuan pepper
Tulsi
Holy basil
Vilayati jeera
Caraway seeds
Ajavaayan
Celery
Adrak
Ginger
Aloo / aaloo / alu
Potatoes
Arbi / cocoyam / colocassia / taaro
Taro root
Baans ka patta
Bamboo shoots
Baingan / brinjal
Eggplant/aubergine
Bathua
White goose foot/lamb’s quarters
Bhein
Lotus root
Bhutta sabut
Corn on the cob
Bhindi
Ladies’ fingers/okra
Chachinda / chirchinda / chirchir
Snake gourd
Chawli / chauli bhaji
Amaranth leaves
Chow chow / cho cho
Chayote
Chukandar
Beetroot
Desi makai
White corn
Dhania patta
Fresh coriander/cilantro
Dosakaya
Yellow cucumber
Farash / Parash
String/green/French beans
Gajar
Carrot
Gawar phalli
Cluster beans
Gilka
Silk squash
Gobi
Cauliflower
Gucchi
Wild mushrooms
Haathe chak
Artichoke
Hara / hari
Green
Hara / haree matar
Green peas
Hara / hari pyaz
Spring onions/scallions
Hari mirch
Green chillies
Hari phoolgobhi
Broccoli
Jimikand / zimikand / ratalu
Elephants’ foot yam
Kaddu
Pumpkin
Kakadi / kakari / kakdi / kheera
Thin cucumber (Armenian melon)
Kamal kakadi
Egyptian bean/lotus root
Kantola / kakoda
Spiny/teasle gourd
Karela
Bitter gourd
Kari patta
Curry leaves
Kathai
Jackfruit
Kele ka phool
Banana flower
Kheera
Cucumber (gourd)
Khumb / kukurmutta
Mushrooms
Kolrabi
Nol/knol/khol
Kundri
Ivy gourd
Laal ainthan
Red amaranth
Lauki / doodhi
Bottle gourd
Lahsun / lassan / lasan / lehsun
Garlic
Lobia
Cowpea (see grains)
Lunia
Purslane
Makai / makka / makki
Corn
Methi ki patte
Fenugreek leaves
Mirch
Chilli (see hari, shimla mirch)
Mishrikand
Jicama/yam beans
Mooli / moolee
Radish
Mooli ka patta
Radish leaves
Moomphali
Fresh chickpea
Mutter / matar (hara / haree matar)
Peas
Nenua
Sponge gourd
Nol khol
Kolrabi
Parmal
Pointed gourd
Patta / patte
Leaves
Patta gobi / paat gobhi
Cabbage
Palak / saag
Spinach
Petha / kaddu
Ash/wax gourd/winter melon
Phali
Beans
Pharas
String beans
Phool / phul Gobi
Cauliflower
Pitwaa
Sorrel
Poi saag
Ceylon/Malabar spinach
Pudina
Mint leaves
Pyaz / pyaaj / piaaz
Onions or shallots
Rajgira / ramdana / seel
Amaranth
Sarson / sarason / sarson ka saag
Mustard greens
Sem ki phalli / sheem / valor papdi
Broad beans
Shakarakand
Sweet potato
Shalgum / shalajam / sakartam
Turnip
Shalajam / sakartam ka saag
Turnip greens
Shatwar / halyan / sootmooli
Asparagus
Shimla mirch
Capsicum/bell peppers
Singhada
Water chestnut
Surjan ki phalli
Drumstick
Suva bhaji
Dill
Tamatar
Tomatoes
Tinda
Apple gourd
Tindora / tendli / tundru
Ivy gourd/scarlet gourd
Turai / tori
Ridge gourd
Valor papdi / sheem / Sem ki phalli
Broad beans
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