Indian Cuisine Glossary

Asafoetida (Hing)

हींग

A dried resin with a pungent, sulphurous taste, used in tiny quantities as a substitute for garlic and onion in Indian vegetarian cooking. Essential in dals and pickles.

Ayurveda

आयुर्वेद

A 5,000-year-old traditional Indian medicine system based on balancing the doshas (Vata, Pitta, Kapha). Spices play a central role in maintaining health.

Achaar (Indian Pickles)

अचार

Spiced preserves of vegetables or fruits marinated in oil, vinegar, or salt with spices. Every Indian family has its own recipes passed down through generations.

Amchur (Mango Powder)

अमचूर

Dried green mango powder with a tangy taste, used to add acidity to dishes without adding liquid. A key ingredient in chaat masala.

Badi Elaichi (Black Cardamom)

बड़ी इलायची

A large black pod with a smoky, camphor-like aroma, very different from green cardamom. Used in biryanis, rich curries, and garam masala.

Bhut Jolokia (Ghost Pepper)

भूत जोलोकिया

A chilli pepper from northeast India, one of the hottest in the world (over one million on the Scoville scale). Used sparingly in chutneys and Nagaland curries.

Biryani

बिरयानी

A layered dish of basmati rice cooked with spiced meat or vegetables, saffron, and fried onions. Every region of India has its own version of this celebratory dish.

Basmati

बासमती

A long-grain rice grown at the foot of the Himalayas, prized for its unique floral aroma. The name means 'queen of fragrance' in Hindi. Elongates when cooked without becoming sticky.

Besan (Chickpea Flour)

बेसन

A yellow flour made from ground dried chickpeas. The base of pakoras (fritters), ladoos (sweets), and used to thicken sauces in Rajasthani cooking.

Cardamom (Elaichi)

इलायची

Known as the 'queen of spices', this small green pod with its floral, camphor-like aroma is used in both savoury dishes and desserts, as well as chai.

Chai (Masala Chai)

चाय

Black tea boiled with milk and a blend of spices (cardamom, cinnamon, ginger, cloves). India's national drink, consumed billions of times daily.

Chaat Masala

चाट मसाला

A tangy-sweet-salty spice blend sprinkled over Indian street food snacks (chaat). Typically contains dried mango (amchur), cumin, black salt, and asafoetida.

Turmeric (Haldi)

हल्दी

A golden rhizome with an earthy, slightly bitter taste, a pillar of Indian cooking. Renowned for its anti-inflammatory properties thanks to curcumin.

Curry Leaves (Kadi Patta)

कड़ी पत्ता

Fresh aromatic leaves with a citrusy, nutty fragrance, essential in South Indian cooking. Completely unrelated to Western-style curry powder.

Chakra Phool (Star Anise)

चक्र फूल

A star-shaped fruit with an intense anise flavour. Used whole in biryanis and braised dishes. The Hindi name literally means 'wheel-shaped flower'.

Chutney

चटनी

An Indian condiment made from fruits, vegetables, herbs, and spices — raw or cooked. From fresh mint chutney to slow-cooked mango chutney, the varieties are endless.

Curry

करी

In India, 'curry' simply means a dish with sauce or gravy. 'Curry powder' is a British colonial invention — Indian cooks use specific spice blends tailored to each dish.

Dal (Dhal)

दाल

A term referring to both pulses (lentils, peas) and the slow-cooked dish made from them. A staple of daily Indian meals, often finished with a tadka.

Dalchini (Cinnamon)

दालचीनी

Inner bark of the cinnamon tree, used as sticks or powder. Ceylon cinnamon (true cinnamon) is finer and more delicate than the Chinese cassia commonly sold in Europe.

Dhania (Coriander)

धनिया

A versatile spice whose seeds (whole or ground) and fresh leaves are both used. Toasted seeds develop a citrus and nutty aroma.

Dosa

डोसा

A crispy South Indian crepe made from a fermented batter of rice and black lentils. Served with sambar (lentil broth) and coconut chutney.

Garam Masala

गरम मसाला

Literally 'hot blend'. An aromatic combination of spices (cinnamon, cardamom, cloves, pepper, cumin) added at the end of cooking to perfume a dish.

Ghee

घी

Indian clarified butter, slowly heated until the water and milk solids evaporate. Its high smoke point (250°C) and nutty flavour make it the cooking fat of choice.

Golden Milk (Haldi Doodh)

हल्दी दूध

A warm drink made with milk, turmeric, black pepper, and gentle spices. A traditional Ayurvedic remedy popularised in the West for its anti-inflammatory benefits.

Gulab Jamun

गुलाब जामुन

Deep-fried balls of reduced milk (khoya) soaked in a sugar syrup flavoured with cardamom and rose water. India's most popular dessert.

Haldi

हल्दी

Hindi name for turmeric. A sacred spice in India, used in religious rituals, beauty treatments (ubtan), and as the base of nearly every curry.

Hing

हींग

Hindi name for asafoetida. A resin with a powerful aroma that mellows when cooked, becoming a subtle garlic substitute. Essential in Jain and Brahmin cooking.

Halwa

हलवा

A dense, comforting dessert made from semolina, carrots, or lentils, cooked in ghee with sugar and gentle spices (cardamom, saffron). Often garnished with nuts.

Javitri (Mace)

जावित्री

The red-orange lace covering the nutmeg seed, with a more delicate, floral flavour. Used in biryanis and refined Mughlai dishes.

Jeera (Cumin)

जीरा

A seed with a warm, earthy aroma, the most widely used spice in Indian cooking. Essential in tadka, dals, and spice blends. Often dry-roasted before use.

Jaggery (Gur)

गुड़

Unrefined sugar made by evaporating sugarcane or palm juice. Rich in minerals, it adds a complex, caramelised sweetness to desserts and chutneys.

Kasuri Methi

कसूरी मेथी

Dried fenugreek leaves from the Kasur region. Their unique bitter-sweet flavour is the secret ingredient in many creamy curries (butter chicken, dal makhani).

Kali Mirch (Black Pepper)

काली मिर्च

Known as the 'king of spices', Malabar black pepper is the most prized in the world. Its piperine enhances the absorption of curcumin from turmeric.

Kheer

खीर

Indian rice pudding flavoured with cardamom, saffron, and rose water, garnished with almonds and pistachios. An essential festive dessert for celebrations.

Kansa (Bronze)

कांसा

A traditional alloy of copper and tin used for millennia in India to make tableware and cooking utensils. Ayurveda attributes purifying and alkalising properties to food served in kansa.

Korma

कोरमा

A mild, creamy curry of Mughlai origin, where meat or vegetables are braised in a sauce of yoghurt, cashews, and gentle spices. One of the most popular Indian dishes in the West.

Lassi

लस्सी

A refreshing drink made from churned yoghurt, either plain (salted) or sweet (with mango, rose, or cardamom). Perfect alongside a spicy meal.

Laung (Cloves)

लौंग

Dried flower buds with a powerful, warm aroma. Used whole in biryanis and chai, or ground in garam masala. Also valued in Ayurvedic medicine for antiseptic properties.

Masala

मसाला

A generic term meaning 'spice blend'. Every region and family in India has its own masalas. The best known: garam masala, chai masala, chaat masala.

Masala Dabba

मसाला डब्बा

A round stainless steel spice box with 7 compartments, found in every Indian kitchen. Keeps essential spices within arm's reach while cooking.

Methi (Fenugreek)

मेथी

A plant whose seeds (maple-like flavour) and leaves (kasuri methi) are both used. Seeds are often toasted in tadka to flavour South Indian curries.

Naan / Roti

नान / रोटी

Naan is a leavened bread baked in a tandoor oven, soft and often brushed with butter or garlic. Roti (or chapati) is an unleavened flatbread cooked on a tawa, eaten daily.

Panch Phoron

पाँच फोड़न

A Bengali blend of 5 whole spices in equal parts: cumin, nigella, fenugreek, black mustard, and fennel. Always used whole in a tadka, never ground.

Paneer

पनीर

Fresh Indian cheese made by curdling milk with lemon juice or vinegar. A pillar of Indian vegetarian cuisine (palak paneer, paneer tikka, mattar paneer).

Pakora (Bhaji)

पकौड़ा

Crispy vegetable fritters (onion, spinach, potato) coated in a spiced besan (chickpea flour) batter and deep-fried. A popular snack during the monsoon season.

Papadum (Papad)

पापड़

A thin, crispy disc made from lentil flour (urad dal), seasoned with cumin or pepper. Grilled or fried, served as an accompaniment to almost every Indian meal.

Paratha

पराठा

A flaky flatbread cooked on a tawa (griddle) with ghee. Can be plain or stuffed (potato, cauliflower, paneer). The classic North Indian breakfast.

Poha

पोहा

Flattened, dried rice that is rehydrated then sautéed with onions, mustard seeds, turmeric, and curry leaves. A quick, light breakfast hugely popular in Maharashtra.

Pulao (Pilaf)

पुलाव

Fragrant rice cooked with whole spices, vegetables, or meat in a single pot. Simpler than biryani (which is layered), it is the everyday rice dish.

Puri

पूरी

A round unleavened bread deep-fried in oil until it puffs up like a golden balloon. Often served with halwa and chana (chickpeas) at festivals and Sunday meals.

Raita

रायता

A cool sauce made of yoghurt mixed with raw vegetables (cucumber, onion, tomato) and seasoned with roasted cumin. A refreshing side dish to temper spicy food.

Rai (Mustard Seeds)

राई

Tiny black seeds that pop and crackle in hot oil, releasing a nutty aroma. The first ingredient in the tadka for South Indian cooking.

Safed Mirch (White Pepper)

सफ़ेद मिर्च

Black pepper with its outer husk removed, revealing a white grain with a milder, subtler taste. Preferred in light sauces to avoid visible black specks.

Shah Jeera (Caraway)

शाही जीरा

Literally 'royal cumin'. A finer, more elongated seed than regular cumin, with an anise-like aroma. Used in refined Mughlai dishes and some garam masala blends.

Sil Batta (Mortar and Pestle)

सिल बट्टा

A traditional volcanic stone set used to grind spices and pastes. The sil (flat stone) and batta (rolling stone) allow coarse grinding that preserves essential oils.

Samosa

समोसा

A fried triangular pastry stuffed with spiced potatoes, peas, and sometimes meat. The undisputed king of Indian street food, served with mint or tamarind chutney.

Tadka (Chaunk, Tempering)

तड़का

A fundamental technique of heating whole spices in very hot ghee or oil to release their essential oils, then pouring this aromatic blend over a dish.

Tej Patta (Indian Bay Leaf)

तेज पत्ता

Leaf of the cassia tree, different from European bay leaves. Larger, more fragrant, with cinnamon and clove notes. Used in biryanis and curries.

Indian Herbal Tea (Kadha)

काढ़ा

An infusion of medicinal spices in hot water, a millennia-old Ayurvedic tradition. Kadha (turmeric, ginger, pepper) is the most common home remedy in India.

Spice Toasting (Dry Roasting)

A technique of dry-cooking whole spices in a hot pan without oil. Activates essential oils and intensifies flavours before grinding.

Tandoori

तंदूरी

A cooking method using a tandoor, a cylindrical clay oven heated by charcoal (up to 480°C). Gives yoghurt-and-spice-marinated meats their characteristic red colour and smoky crust.

Thali

थाली

A round metal platter presenting a complete, balanced meal: rice, dal, vegetables, bread, pickle, raita, and dessert. Every Indian region has its own traditional thali.

Tikka

टिक्का

Pieces of meat, paneer, or vegetables marinated in yoghurt and spices, then grilled in a tandoor. Chicken tikka masala (in creamy tomato sauce) is the most ordered Indian dish in Europe.

Vindaloo

विंदालू

A very spicy curry from Goa, inherited from Portuguese influence (vinha d'alhos). Meat marinated in vinegar, garlic, and chillies, slow-cooked for hours. Famous for its heat.