HINDI NAME – ENGLISH NAME
A
Aadrak / Aadoo – Ginger Gember
Aafush / Aambo – Alphanso
Aalu bukhara – Plum
Aamla – Emblic Indian goose berries
Aamchur Powder – Raw Mango powder
Aata – Wheat Flour
Achar – pickle
Ajmoda – Parsley
Ajwain – Carom Seeds
Ajmud – Celery or Radhuni seed
Anjir – Fig
Annanas – Pineapple
Akhrot – Walnuts
Alsi – Linseed
Alkanet root – Ratin jot
Aloo – Potatoes
Amla – Indian gooseberry
Anar – Pomegranate
Anardana – Pomegranate seeds
B
Badaam – Almonds
Badaam tel – Almond oil
Badi Elaichi – Black Cardamom
Basmati Chaaval – Basmati Rice
Bajra – Millet
Bazil – Spicepowder
Besan – Gram Flour
Bore – Berries
Bread – Pavu
C
Cake – Cake
Channa Daal – Channa daal / chickpea daal
Chaandi – Edible Silver Foil
Chakra Phool – Star Anise
Camiki – mango extract
Charmagaz – Dried Melon Seeds
Chawal Ka Aata – Rice Flour
Cherry – Cherry
Chibhdu / kharbooja – Mars-melon
Chickoo – Chickoo
Chironji / Charoli – Charoli (Sapida), a type of nut particularly used in making desserts.
Choti Elaichi – Green cardamom
D
Daal – Generic term for all pulses
Dahi – Plain yogurt
Dalada – Vegetable ghee (boiled butter)
Dalchini / Taj – Cinnamon
Deggi mirch – Red Chilly powder (non spicy)
Dhania – Coriander seeds
Dhania powder – Coriander Powder
Dill seed and weed – Suwa
Dudh – Milk
Dudh pak – Rice pudding
E
Elaichi – Cardamom
Erundiu tel – Castor oil
F
Falsha – Gromia
Fanash – Jackfruit
Fofa marcha – Bell peper
G
Ganda or Pyaz – Onion
Garam Masala – Spice Mixture
Ghee – Clarified butter
Gulab Pani – Rose Water
Gur – Jaggery , unrefined sugar from the sap of the sugarcane or date palm
Guvar – Vetches
H
Haldi – Turmeric
Harad / Hime – myrobalan chabulic
Hari Mirch – Green Chilies
Hing – Asafoetida
I
Imli – Tamarind
J
Jaiphal – Nutmeg
Jamrukh – Guava
Jardura – Apricot
Javitri – Mace
Jeera – Cumin seeds
Jethimadh – Licorice
Jetunna falnu tel – Olive oil
K
Kachra – Capers
Kada draks – Black grapes
Kadi patta – Curry leaves
Kaju – Cashew nuts
Kakdi – Cucumber
Kala elaichi – Black cardemom
Kala jambu – Black rose apple
Kala Namak or Sanchal – Black Salt
Kali Mirch – Black Peppercorn
Kalonji – Back Onion seeds / Nigella seed
Kakal kakdi – Lotus stem
Kanak – Dough
Karela – Bitter gourds / bitter melon
Kardino tel – Saffola oil
Kas(t)oori Methi – Fenugreek Leaves dried
Kebab Cheeni – Allspice
Kela – Banana
Keri – Row mango
Kesar / Zaffraan – Saffron
Kesar miri miri – Saffron pulp
Khajur – Dates
Kharek – Dry dates
Khir – Rice soup
Khoparu – Dry Coconut
Khus Khus – Poppy seeds
Kishmish – Golden raisins
Kivi – Kiwi (Chinese gooseberry)
Kobi – Cabbage
Kokum / Brinda / Ratamba – Garcinia indica
Kolu – Pumpkin
Kudampuli – Garcinia
L
Lachi – Litchi
Ladu – Sweet ball
Lahsun – Garlic
Lal Mirchi – Red Chilliis
Lal Mirchi powder – Red Chilli powder
Lambi parvar / Chichinga/ Padwal – Snake gourd
Lassi / chass – Buttermilk
Lavang – Cloves
Lila badam – Graan almond
Lila draks – Green grapes
Lila kaju – Green cashew nut
M
Maida – Plain Flour
Magfali tel – Groundnut oil
Makai – Maize corn
Makaina duda – Corn cobs
Makaina lot – Corn flour
Makhan – Butter
Malai – Cream
Masala – Spice Mixture
Masambi – Lime sweet
Masur – Lentil (rode linzen)
Masurni dal – Lentil dal
Methi – leaves
Fenugreek – leaves
Methi seeds / Menthulu – Fenugreek seeds
Mithai – Sweetmeats, confectionary
Moong Daal – Mung daal
Mutter – Green Peas
N
Namak – Salt
Narangi-santru – Orange
Narial – Coconut Whole
Narial tel – Coconut oil
Narial ka doodh – Coconut milk
Nasta – Snacks
Nimbu – Lemons
Nimbu – Limes
O
Osmanli – onion peelings
P
Pabadi – Lotus seeds
Pakvan – Savories (pastry)
Palak – Spinach
Pam tel – Palm oil
Papaya – Papaya
Papdi – Bean pods
Panch – Punch
Paneer – Home made Cheese
Pavu – Bread
Pavu na ban – Buns
Peach – Peach
Per-naspati – Pear
Phathar ke phool – Black Stone Flower
Pharotha – Pharata
Phool Makhana – Popped Lotus Seeds
Pilli Mirchi – Yellow Pepper
Pista – Pistachio nuts
Poha – Flattened Rice Flakes
Pudala – Pancake
Puding – Pudding
Pudina – Mint
Pupnash – Pompelmous / shaddock
Pyaz or Ganda – Onion
Q
R
Rai / Radhuni – Black Mustard Seeds
Rai Kuria – cracked mustard seeds
Raj tel / Sarson tel – Mustard oil
Rajmah – Red Kidney beans
Rash – Juice
Raso – Gravy
Ratin jot – Alkanet root
Rawa – Semolina
Ringana – Brinjal, Eggplant, Aubergine
S
Sabudana – Tapioca pearl
Safed Mirchi – White Pepper
Saji (na) phool /Tartri – Citric acid
Samo seeds – Morio seeds
Saragvani sing – Drum stick
Sarson – Mustardseed
Sanchal – Fennel seeds
Saunf – Fennel seeds
Sarson – Mustard seed
Sarson tel – Mustard oil
Seradi – Sugarcane
Serbat – Syrup
Sfarjan – Apple
Shahi Jeera – Black Cumin Seeds
Shingdana – Peanut
Shitu – lima seed skin
Sirka – Vinegar
Siro – Syrup thickened
Sitafel – Corn meal apple
Soa sag – Dill
Sonth – Dried ginger powder
Soyabean tel – Soyabean oil
Strawberry – Strawberry
Sukha Narial – Desiccated Coconut
Sultana / Kadi draks – Black raisins
Surajmukhi tel – Sunflower oil
Suwa or Shopa – Aniseed
T
Taj – Cinnamon
Talnu tell – Sesame seed oil
Tamate – Tomato
Tarbuch-kalingar – Water melon
Tartri / Saji (na) phool – Citric acid
Tejana – Spices
Tej Patta (Malabathrum) – Bay Leaf
Thippali (Kabab-chini) – Java peppercorn
Til – Sesame seeds
Tulsi – Basil
Tur Daal – Yellow Pigeon pea daal
U
Udad Daal – Split Matpe or Beluga Beans
V
Varaq (Chaandi) – Edible sliver foi
W
X
Y
Z
Zaafraan – Saffron