This section provides a translation of some common Hindi words that occur in the recipes into their English equivalents.
English | Hindi |
A type of rock salt | Sendha Namak |
Almond | Badam |
Aloe Vera | Gwar Patha |
Alubia Beans, A type of Kidney Beans | Safed Rajma |
Alum | Phitkari |
Amaranth (leaves or grain) | Chauli, Chaulai, Chavlerr, Chowli, Chowlai, Ramdana |
Amaranth Leaves | Chaulli or Chowlii Chauli, Chavleri Sag |
Amaranth Seeds | Chaulli or Chowlii Chauli, Chavleri dana |
Anise seeds | Saunf, Patli or fine ((Shatphool or Dodda jeera) |
Anise seeds | Saunf, Patli or fine |
Aniseed (see also saunf) | Vilayati saunf |
Apple | Saev or saeb (often spelled as sev or seb) |
Apple | Seb |
Apricot | Khubani, Khumani or Jardaloo |
Apricot | Jardalu |
Arrow-root | Ara-root or Paniphal or Tikora |
Asafoetida | Heeng or Hing |
Asafoetida | Hing or Heeng |
Asparagus | Shatwar or halyan or sootmooli or safed Musli |
Aubergine | Baingan |
Avocado or Butterfruit | Makhanphal |
Baking soda | Soda - pakane wala |
Bamboo | Bans |
Banana | Kela |
Banana, green | Hara Kela |
Basil | Tulsi |
Basil seeds, | Subja or Sabja |
Bay leaf | Tej Patta or Tez Patta |
Bean, flat green | Sem |
Beckti or Bhetki | Bhetki |
Beetroot | Chukandar |
Bell peppers | Shimla mirch |
Belliric Myrobalan | Harad or Haritaki |
Bengal gram flour | Besan |
Bengal Gram leaves | Chane ka Saag (leaves) |
Bengal Gram or Black Chickpea | Chana Kala |
Bengal Gram or Black Chickpea | Kala Chana |
Bengal Gram-green | Hara Chana |
Berries of Indian Jujube or Zizyphus | Baer or Ber fruit |
Betel leaf | Pan or Paan |
Betel nut | Supari/Chali/Chalia |
Bitter gourd | Karela |
Black | Kala |
Black cumin seeds | Kala Jeera |
Black Cumin Seeds | Kashmiri Jeera |
Black Cumin Seeds | Shahi Jeera |
Black gram, split and skinless | Urad (Urid) dal, dhuli (very pale yellow in colour) |
Black gram, split and with skin | Urad (Urid) dal with chilka |
Black gram, whole | Urad (Urid) Sabut |
Black Pepper | Kali mirch |
Black Rock salt, a pungent salt | Kala namak or Sanchal |
Black-eyed beans | Lobia or Lobhia or Chowli |
Boiled rice | Bhaat |
Bombay Duck (Fish) | Bumallo or Bombil, a small fish |
Bone | Haddi |
Bottle Gourd | Ghia |
Bottle gourd | Dudhi |
Bottle gourd or Chinese melon | Lauki or Lawki or Loki or Dudhi |
Brain | Bheja |
Bread | Double Roti |
Brinjal | Baingan |
Broccoli | Hari Phoolgobhi |
Buck wheat or Buckwheat | Kotu or Kottu |
Butter | Makhan |
Butter | Makkhan |
Butter Fish, Indian | Pabda or Pupta machli |
Buttermilk-cultured | Mattha |
Cabbage | Band Gobhi or Patta Gobhi |
Camphor | Kapoor or kapur |
Cape Gooseberry | Rasbhari |
Capsicum | Shimla mirch |
Caraway | Siya jeera |
Cardamom Green | Choti or green Ilaichi/Ellaichi, |
Cardamom Large-Brown or Black | Illaichi/Elaichi Bari/Badi |
Carom seeds | Ajwain |
Carp Fish | Katla Machli |
Carrot | Gajar |
Cashew nuts | Kaju |
Cassava, Mandioca, Manioc, Yucca, Manihot | Simla aloo, Simla alu, Mogo |
Cassia | Cinnamon like bark, used in Indian cooking |
Castor | Arandi |
Cat Fish or Pangasus (family Pangasiidae) | Pangush Machli or Sangatam or Balsa |
Catechu, Acacia | Kaththa, Cutch, Katha, Khair |
Catfish | Shingala Machli |
Cauliflower | Gobhi or phool-gobhi |
Cauliflower | Phool/Phul Gobhi |
Celery | Ajmud or Ajmoda or Doroo or Randhuni |
Ceral | Anaj or Anaaj |
Chapatti flour | Atta |
Chick pea or Gram or Bengal Gram | Chana Kala (also see Kabuli Chana) |
Chilli | Mirch |
Chop (as in Lamb chop) | Chaamp |
Cilantro | Dhania |
Cilantro (American word) | Hara Dhania |
Cinnamon | Dalchini or Darchini |
Citric acid | Tartrii or Nimbu Sat |
Citric acid, edible type | Taatri or tatri |
Clams | Teesrya or Kavchi |
Clarified butter | Ghee |
Clove | Laung |
Clove | Lavang |
Cluster Bean | Gowar ki phali |
Cobra saffron | Nag-kesar |
Coconut | Nariyal, Copra, Kopra |
Coconut | Khopra or kopra |
Coconut oil | Narial ka Tael |
Colocacia | Arbi |
Colocasia, Taro, Elephant ear, Eddo, Dasheen, | Arbi or Arvi |
Colocsia leaf | Patra or Arvi Patta |
Condensed, solidified milk | Mawa |
Cooked in Tandoor Oven | Tandoori |
Cooked with lots of butter or cream | Makhani |
Coriander leaves | Hara dhania |
Coriander leaves (English word) | Hara Dhania |
Coriander, Cilantro | Dhania, Kothamalli |
Corn | Makka |
Corn | Makai |
Corn | Makki |
Corn on the cob | Bhutta Sabut |
Cow | Gai |
Cowpea or Black Eyed bean | Lobia/Lobhia/Chowli/Karamani/Chola |
Crab | Kekra or Kenkra or Kekda or Kurlya |
Cracked wheat | Lapsi |
Cracked wheat (like Bulgar Wheat) | Dalia |
Crystalised sugar lumps | Misri or Mishri |
Cubes of skewered meat | Shashlik Kebab |
Cucumber | Kheera |
Cudpah nut | Charoli |
Cultured Buttermilk | Chaach or Chach or Chaas or Chas |
Cumin | Zeera |
Cumin | Jeera |
Curd (in India) | Dahi |
Currants; Small, dark raisins, made from red, seedless grapes, with a slightly tangy flavour | Kishmish or Kismis, choti, kali |
Curry Leaves (Murraya koenigii) | Curry Patta, Meetha Neem, Kari Patta, Kurry Patta, Mahanimb, Surabhi-nimba, Kadhi-limbdo, Kath-nim, Gore-Nimb, Narasingha, Barsanga, Basango |
Custard apple | Sharifa |
Custard apple | Sitaphal (some people call Pumpkin Sitaphal) |
Date | Khajur |
Dill | Sowa or suwa |
Dill weed | Suwa sag |
Dill weed | Soa Sag |
Dough | Goondha Atta |
Dried fruits | Mewa |
Dried ginger powder | Sonth |
Dried green mango, powdered | Amchur/Aamchoor (aam=mango, choor=powder) |
Dried Pomegranate seeds, used in Indian cooking | Anar dana |
Drumstick (Vegetable)) | Saijan ki Phali or Shinga Phali, Saijam ki Phali, Sejan ki phali, Seeng |
Dry Date | Chuara |
Dry Date | Chuara (Chu-a-ra) |
Dry Fenugreek Leaves | Kasoori Methi |
Dry White Peas (Field Peas) | Matar, Safaid |
Dry White Peas (Field Peas) | Matar, Sookhi |
Edible beaten Silver | Chandi Varak |
Eggplant | Baingan |
Elephant Yam | Suran |
Elephant Yam | Sooran |
Essence (generic) | Khusboo |
Essence (generic) | Attar |
Essence (generic) | Ruh |
Essence (generic) | Ittar |
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 |
Fennel | Saunf, Moti |
Fennel | Sonf |
Fennel | Saunf, Moti (Shatphool or Dodda jeera) |
Fennel | Saunf |
Fenugreek leaves, dry | Kasoori methi |
Fenugreek Seeds | Methi dana |
Fig | Anjeer or Anjir |
Flattened rice | Chiwra, Chiwda, Chira, Aval, Poha, Puha |
Flattened rice (thicker than flaked rice) | Chiwda or Chiwra or Poha |
Flax Seeds, Linseed | Alsi |
Flour | Atta |
French Beans | Pharas Beans |
Fruit | Phal |
Gamboge, Garcinia xanthochymus | Kokum |
Garcinia Indica (Fruit indigenous to the west coast) | Amsool |
Garlic | Lahsan |
Garlic | Lahsun |
Ginger | Adrak |
Ginger powder | Sonth or saunth |
Ginger powder | Saunth or Sonth |
Ginger Powder | Sonth or Saunth |
Gold leaf - edible | Varak - Sona |
Grapes | Angoor |
Grater | Kaddu kas |
Gravy | Tari or Shorba or Saalan (Urdu) |
Gravy | Rasa (Hindi) |
Gravy of a curry | Salan or Saalan |
Green Banana | Kachcha Kela |
Green banana (not plantain) | Hara kela |
Green cardamom | Choti Ilaichi or elaichi |
Green Gram or Mung Bean, split, skinless or hulled | Moong or Mung Dal Dhuli (light yellow in colour) |
Green Gram or mung Bean, split, with skin | Moong dal Chilka |
Green leaf vegetables like spinach, mustard greens or fenugreek leaves | Saag or Sag (generic) |
Green leaves , like spinach or mustard leaves (generic) | Sag (generic word) |
Green peppers | Shimla mirch |
Griddle | Tawa |
Grinding stones | Sil batta |
Ground nuts | Moongphali |
Guava | Amrud |
Guava | Amrood |
Hemp | Bhang |
Hemp | Bhang |
Herring | Bhing machli |
Honey | Shahad |
Honey | Madhu |
Hyacinth Beans or Fava bean, a type of broad beans, also known as Windsor bean and horse beans | Vaal Dal or Sem or Papri or Valor papdi |
Indian clay oven | Tandoor |
Indian cooking pot with lid | Bhagona |
Indian Cottage cheese, Casein, fromage blanc | Chenna or Paneer |
Indian Cottage cheese, fromage blanc | Paneer or Chena |
Indian Fudge with condensed milk and other ingredients | Burfi |
Indian Gooseberry (Emblica offcinalis) | Amla or Aamla |
Indian ice-cream | Kulfi |
Indian sweet gourd | Dudhi |
Indian sweet gourd | Ghia |
Indian sweet gourd | Lauki or Loki |
Indian unleavened bread | Roti |
Indian unleavened, Indian, thin bread cooked on gridle | Chapatti or Chapati or Roti |
Indian Wok | Karahi |
Indian, thin cucumber | Kakadi |
Indian, thin cucumber | Kakari |
Ivy Gourd | Tindora, Tindla, Tondli |
Ivy Gourd | Tindora, Tindla, Tondli |
Jackfruit | Kat-hal (Cut-hal) |
Jaggery or Jagary (made by condensing juice of sugar cane) | Gur or Gud |
Jambu, Java Plum, Jambolan, Malabar Plum, Eugenia jambolana | Jamun fruit |
Jaun or Jaw | Barley |
Juice | Ras |
Kidney Beans or Red Kidney Beans | Rajma |
Lady's fingers | Bhindi |
Lamb's-quarters | Bathua Sag/saag |
Lemon | Nimbu or Neembu (Western) |
Lemon | Neembu - peela |
Lime | Nimbu or Neembu (Indian) |
Little, round, green gourd | Tinda |
Liver | Jigar |
Lotus root | Kamal Kakri, Kamal Gatta, Bhein, Bhen |
Lotus Root | Bhein or Bhain or Bhen or Kamal Kakri |
Lychee | Leechee or Lichi |
Maida | Plain White Flour |
Maida with rainsing agents added to it | Self raising flour |
Maize | Bhutta dana |
Mango | Aam |
Mango Fish | Topsi or Topshey |
Margosa tree (Azadirachta Indica) | Neem |
Marjoram | Ban or Van Tulsi |
Melon - generic, like Honeydew, Canteloupe | Kharbooja |
Milk | Doodh |
Milk pudding | Kheer |
Millet | Bajri |
Millet or Pearl Millet | Bajra |
Mint | Pudina |
Monkey nuts | Moongphali |
Mooli | White radish, long ones |
Moth Beans or Mut, Mot, mMt, Papillon, Haricot or Dew bean | Moth Dal, Sabut |
Mulberry | Shehtoot |
Mung Beans or Moong Beans or Green gram or , whole | Moong dal , Sabut |
Mushroom | Kukur-mutta or Guchchi or Khumbi or Dhool ka Phool |
Mushrooms | Khumbi |
Mustard | Sarson |
Mustard oil | Sarson ka Tael |
Mustard seeds | Raai or Rai or Sarson |
Mustard seeds | Rai or Sarson |
Natal plum | Karonda |
Nigella or Onion seeds | Kalaunji |
Nigella or Onion seeds | Kalonji |
Night Shade-Indian | Kateri or Kantakari |
Nimbu ka chilka | Lemon Rind |
Nimbu or Neembu | Lemon |
Nutmeg | Zaiphal |
Nutmeg | Jaiphal |
Nux Vomica | Kuchla |
Oat | Jow or Jau or Jai or Jaun |
Oat | Jow or Jau or Jai or Jaun |
Oil | Tel |
Okra | Bhindi |
Olive | Zetoon or zaitun |
Olives | Jaitun |
Onion | Pyaz |
Orange | Narangi |
Orange | Santara |
Orange (Indian), like satsuma/tangereine | Santra or Shantra |
Papadom or Papodom or Popodom or Popodum | Papad or Papar |
Papaya | Papita or Papeeta |
Paper thin, large roti | Roomali roti (roomal=handkerchief) |
Pea, Green | Matar, Hari |
Peach | Aadu/Aadoo/Adoo/Aaru |
Peanuts | Moongphali |
Pear | Nashpati |
Peel or Rind or Skin (generic) | Chilka |
Peepul Tree | Pipal or Peepal |
Pickle | Achar or Aachar |
Pigeon Peas | Tur or Toor or Arhar, Sabut |
Pigeon-peas or Split Red Gram (can also be oily) | Tuvar Dal |
Pigeon-peas or Split Red Gram (can also be oily) | Toor dal |
Pigeon-peas or Split Red Gram (can also be oily) | Tur dal |
Pigeon-peas or Split Red Gram (Often called Yellow lentil) | Arhar Dal (can also be oily) |
Pilaf or Pilaff rice; rice cooked with spices and other ingredients | Pulao rice (generic) |
Pine Kernel | Chilgoza |
Pineapple | Annanas |
Pineapple | Ananas or Annanas |
Pistachi | Pishta |
Pistachio | Pista |
Plain, white flour (all purpose flour in USA) | Maida |
Plum | Alubukhara or Aloobukhara |
Pomegranate | Anar or Anaar |
Poppy seeds | Khas khas |
Poppy seeds | Post dana |
Poppy seeds | Khus Khus/Kus Kus |
Potato | Aloo or Aaloo or Alu |
Puffed Kernel of Gorgon Nut or Fox Nut | Makhana |
Puffed basmati rice | Mamra |
Puffed rice | Murmura |
Pulp | Gooda |
Pulse or lentil | Dhal |
Pulse or lentil; legume, beans, peas etc. | Dal |
Pumpkin | Kaddu |
Radish | Mooli |
Radish seed pods | Seengre or moongre |
Raisin, generic term for dried grape. Also used to describe dark brown, dried grapes, with a sweet, mellow flavour | Kishmish or Kismis (generic term) |
Raw or uncooked | Kachcha |
Red chilli | Lal mirch |
Red Cow Peas | Like whole Mung beans, but red |
Red Lentil, whole (can be labelled as Green or Brown lentil) | Masoor, Sabut 1 |
Red lentils, Split and skinless | Masoor Dal Dhuli |
Red Sorrel | Chukka Leaves |
Rice (generic) | Chawal |
Rice flakes or flattened rice | Poha |
Rice flakes or flattened rice | Pauwa |
Ridged gourd (Zuchini like vegetable or courgette) | Turai or Tori |
Ridged or smooth Indian gourd (Indian Courgette) | Tori or Turai |
Rolling board | Chakla |
Rolling Pin | Belan |
Rose | Gulab |
Rose | Gulab |
Rose water | Gulab jal |
Safflower | Kusam or Kusumbo |
Saffron | Kesar or Zafran |
Saffron | Zafran |
Saffron | Jafran |
Saffron Coloured | Kesari |
Sage herb (Salvia officinalis) | Seesti or Salbia-Sefakuss or Sefakuss |
Sago, produced from pith of Metroxylon and other palms | Sabudana |
Salt | Namak |
Salt | Nimak |
Salty or Savoury | Namkeen |
Sapodilla Plum or Sapota | Cheekoo or Chikoos |
Sapodilla Plum or Sapota | Chickoo |
Screwpine flower essence (pendanus odoratissimus) | Kewra |
Self Raising Flour | Maida + 2 level teaspoon baking powder |
Semolina | Sooji or Suji or Rava |
Semolina | Rawa |
Sesame | Til |
Shark, fresh water | Boalee |
Sieve | Chalni or chhalni |
Silver barfish | Karli |
Silver belly Fish | Surgutta Machli |
Silver leaf - edible | Varak - Chandi |
Skewer | Seekh |
Small balls in sugar syrup, made of flour and milk powderkhoa | Gulab jaman |
Small balls in syrup, made of flour and milk powder/mawa | Gulab jaman |
Snap Melon | Phoot |
Soda bicarb | Pakaney wala soda |
Sorghum | Jwar or Jowar |
Sorghum or Shorghum | Jowar or Jwar |
Sorrel | Khatta-palak Khatta-saag Chukka-kura Ambat-chuka |
Sorrel, Red | Chukka Sag |
Soup or stock or gravy | Yakhini |
Soup, gravy | Shorba |
Sour or sharp | Khatta |
Soya bean | Bhatma |
Spinach | Palak |
Split Peas (Field Pea) | Matar Dal |
Split, skinless black chickpeas | Chana dal |
Spring onion with greens | Hara piaz |
Spring onions with greens | Hari Pyaz |
Squid | Samudra-pheni (or feni) |
Star Anise | Anas phal |
Star Anise | Chakri phool |
Star fruit, Carombola | Kamrak or Kumrak |
Starfruit or Carambola | Kamrakh |
Stir-fried | Bhuna |
Stir-Fry (it) | Bhoono or Bhunao |
Stone apple, Bengal quince, Wood apple | Bael, Bel, Bail, Shriphal |
Stuffed | Bhare or bharua |
Sugar | Cheeni |
Sugar | Shakkar |
Sugar | Cheeni or Chini |
Sugar cane | Ganna |
Sugar Syrup | Chashni or Sheera |
Sultana, Very sweet, large, pale/gold/amber raisins, made from seedless white grapes | Kishmish or Kismis, Sunahri or Peeli, Badi |
Sunflower | Sooraj-mukhi |
Sweet Lime | Mausammi |
Sweet potatoes | Shakarkand |
Tamarind | Imli |
Tapioca, produced from the cassava | Sabudana |
Tempering (Tarka) with cumin/mustard etc. in hot oil | Dhungar or tarka |
Tempering of foods with hot ghee/oil and cumin/mustrad seeds etc. | Baghaar |
Thymol flowers | Ajwain ke Phool |
Tomato | Tamatar |
Trotter | Paaya |
Turmeric | Haldi or Huldi |
Turnip | Shalgam |
Turtle | Kachua |
Vegetable (generic) | Sabji |
Vermicelli | Seviyan |
Vermicilli | Sev |
Vinegar | Sirka |
Walnut | Akhrote, Akroot |
Water | Pani |
Water chestnuts | Singhara |
Water-melon | Tarbooja |
Watermelon | Tarbooja |
Wax Gourd, Ash Gourd, Tallow Gourd, Ash Pumpkin | Petha |
Weighing scales | Taraju |
Wheat | Gehun |
Wheat flour | Gehun ka atta |
White | Safed |
White gram or chickpea | Kabuli chana |
White pepper | Safed mirch |
Whole | Sabut |
With yoghurt | Dahi wala |
Wok | Kadhai |
Yam - ordinary | Ratalu |
Yeast | Khameer |
Yellow Gram | Chana dal |
Yellow Split Peas (Field peas) | Matar dal |
Yoghurt | Dahi |
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