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 |