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Glossary of Hindi to English Terms

Click here Food Glossary in Seven Langauages


A
Aadu Peach
Aam Mango
Aamchur Dried mango powder
Achar Pickles
Adrak Ginger
Ajwain Oregano
Akhrot Walnuts
Aloo Potato
Ananas Pineapple
Anar Pomegranate
Anardana Pomegranate seeds
Angoor Grapes
Atta Whole corn flour (see also maida)
B
Badam Almonds
Baigan/baingan Aubergine, Egg Plant
Bandh gobhi Cabbage (see also Phool gobhi and gobhi)
Besan Chick pea flour
Bhajee Vegetable
Bheja Brain
Bhindi Okra (Lady's fingers)
C
Chana Chick peas, gram (see also Kabuli chana)
Chana dal Split chick peas
Chatni  
Chawal Rice (generic)
Chowli/lobia Black-eyed beans
Chhilka Rind (generic)
Chini/shakkar Sugar
D
Dahi Yoghurt
Dal/dhal Pulses
Darchini Cinnamon
Dhania Coriander
Doodh Milk
E
Elaichi/ilaichi Cardamom
G
Gajar Carrot
Garam Masala a blend of cumin, pepper, cloves and cardamom
Gehun Wheat (so gehun ka atta)
Ghee Clarified butter (without milk solids)
Ghia/lauki A variety of north Indian gourd
Gobhi/gobi Cabbage or cauliflower (see also Bandh gobhi and Phool gobhi)
Gosht Meat (generic; specific meats are called after the animal)
Gulab Rose
Gulab jal Rose water
Gur Jaggery (raw cane sugar)
Gurda Kidney
H
Haldi Turmeric
Hara dhania Coriander leaves (see also dhania)
Hara piaz Spring onion (see also piaz/pyaz)
Heeng Asafoetida
I
Ilaichi/elaichi Cardamom
Imli Tamarind
J
Jaiphal/zaiphal Nutmeg
Javitri Mace
Jeera Cumin
K
Kabab Any of a variety of meatballs made of keema
Kabuli chana White gram (see also chana)
Kaddu Pumpkin (see also lauki, ghia)
Kaju Cashew nuts
Kakari Cucumber
Kaleja Liver
Kali mirch Pepper
Karhai A hemispherical frying pan, used for deep frying
Kathal Jackfruit
Keema/kheema Minced meat (usually mutton)
Kela Banana
Kesar/kesari/zafran Saffron (stigma of the crocus flower)
Khajur Dates
Khas khas/khus khus Poppy seeds
Kheera Cucumbers
Khopra/Nariyal Coconut
Kismis Raisins (see also munakka)
Kofta Meatballs or vegetables shaped into a ball before cooking
Kumbhi Mushroom
L
Lahsun Garlic
Lauki/ghia A variety of north Indian gourd
Lavang/laung Cloves
Lobia/chowli Black-eyed beans
M
Maida Flour
Makai Corn
Makhan/Makkhan Butter
Masoor (dal) Red lentils
Masala Spices (generic)
Matar Peas
Methi Fenugreek
Mirchi Chilis
Mooli Radish
Moong Mung beans
Moongphali Ground nuts
Munakka Sultanas or large raisins (also bara kismis; see kismis)
Murg Chicken
N
Namak/nimak Salt
Nariyal/khopra Coconut
Nimbu Lemon
P
Palak Spinach (also sag)
Paneer Cottage cheese, fromage blanc
Papar Papadom
Papita Papaya
Phool Gobhi Cauliflower (see also Bandh gobhi and gobhi)
Piaz/pyaz Onions
Pista Pistachio
Pudina Mint
R
Raai Mustard seeds (see also sarson)
Raan Leg of mutton
Rajma Red Kidney beans
Raita Yoghurt with salads, nuts or other garnish, used as an accompaniment to meals
Rawa/sooji Semolina
Roti Bread (generic)
S
Sag Greens (generic, so sarson ka sag etc)
Sarson Mustard (see also raai)
Saunf Fennel
Seekh Skewer (so seekh kabab)
Sev Apple
Shakahari Vegetarian
Shakarkand Sweet potatoes
Shakkar/chini Sugar
Shalgam Turnip
Shorba Soup, gravy
Simla mirch Capsicum
Singhara Water chestnuts
Sonth Dried ginger
Sooji/rawa Semolina
Suwa Dill
T
Tamatar Tomato
Tandoor An oven of baked mud, from north India (so tandoori roti, tandoori murg)
Tawa Griddle
Tej Patta Bay leaf
Tel Oil (generic, so sarson ka tel, moongphali ka tel etc.)
Til Sesame
Toor/toovar Pigeon-peas
Z
Zafran/kesar/kesari Saffron (stigma of the crocus flower)
Zaiphal/jaiphal Nutmeg