Индия-Пакистан

Индийская (пакистанская, бангладешская) кухня не только знаменита специями, но и особыми способами приготовления пищи. Некоторые выводы о них я сделала сама, поэтому если я в чем-то неточна, исправляйте.

Начну с бенгальской кухни, которую я знаю лучше остальных.

Bhaja - что-нибудь жареное.
Bhuna - жареное долгое время на сильном огне.
Chorchori - овощи, нарезанные на длинные тонкие пластинки, жареные и тушеные.
Jhal - острое
Jhol - овощи или рыба приготовленная с соусом
Bora - по-моему, в индийской кухне им соответствует kofta. Обжаренные шарики из овощей или мяса.
Korma - мясо или рыба, приготовленная с йогуртом.
Torkari - переводится как овощи. Карри из овощей или овощей с рыбой.
Biriyani - плов, в котором рис и начинка готовятся отдельно (рис предварительно варится до полуготовности), а потом смешивается.
Polao - плов, все готовится вместе.
Bhapa - что-то приготовленное на пару, например, bhapa pita - пита (сладость из муки) из рисовой муки с начинкой из кокоса и коричневого сахара.
Khichori - "плов" из риса пополам с чечевицей и иногда с добавлением овощей.
Dom - овощи, например, картофель или мясо приготовленный на слабом огне.

http://asiarecipe.com/methods.html
основные методы приготовления

Да, неплохо бы потом составить словарик соответствий на разных индийских языках.

А я недавно купила новую скороварку, там в книжке рецептов есть словарик соответствий на разных индийских языках

Я иногда смотрю здесь
http://www.bawarchi.com/glossary.html
мой муж из Ченнаи, ми в Дели, многие названия и он сам не знает, у мена есть Tamil cook book, там в конце глоссари tamil-hindi-english, если кого что интересует, могу посмотрет названия!

А на каких? У меня тоже были книжки с такими словариками, но всегда чего-то там не хватало.

A dish made from rice and meat/vegetablesish Biryani
A hot curry with coconut & lemon Ceylon Curry
A spicy side-dish used to add piquancy, Indian Chutney
A very hot and spicy, Malaysian/ Indonesian, chilli paste or a relish Sambal (Malaysian)
Aadu/Aadoo/Adoo Peach
Aam Mango
Aam Papad Mango pulp, dried in trays to make sheets
Aaru Peach
Achar or Aachar Pickle
Adrak Ginger
Ajmud or Ajmoda or Doroo or Randhuni Celery
Ajwain Carom seeds
Ajwain ke Phool Thymol flowers
Akhrote, Akroot Walnut
Aloo or Aaloo or Alu Potato
Alsi Flax Seeds, Linseed
Alsi, Jawas or Tishi Linseed
Alubukhara or Aloobukhara Plum
Amchur/Aamchoor (aam=mango, choor=powder) Dried green mango, powdered
Amla or Aamla Indian Gooseberry (Emblica offcinalis)
Amrood Guava
Amrud Guava
Amsool Garcinia Indica (Fruit indigenous to the west coast)
Anaj or Anaaj Ceral
Ananas or Annanas Pineapple
Anar dana Dried Pomegranate seeds, used in Indian cooking
Anar or Anaar Pomegranate
Anas phal Star Anise
Anda Egg
Andawari machli Mullet Fish
Angoor Grapes
Anjeer or Anjir Fig
Annanas Pineapple
Ara-root or Paniphal or Tikora Arrow-root
Arandi Castor
Arbi Colocacia
Arbi or Arvi Colocasia, Taro, Elephant ear, Eddo
Arhar Dal (can also be oily) Pigeon-peas or Split Red Gram (Often called Yellow lentil)
Atta Flour
Atta Chapatti flour
Attar Essence (generic)
Badam Almond
Bael, Bel, Bail, Shriphal Stone apple, Bengal quince, Wood apple
Baer or Ber fruit Berries of Indian Jujube or Zizyphus
Baghaar Tempering of foods with hot ghee/oil and cumin/mustrad seeds etc.
Baingan Eggplant
Baingan Brinjal
Baingan Aubergine
Bajra Millet or Pearl Millet
Bajri Millet
Bakra Goat
Bakre ki Raan Leg of mutton
Balti (in Hindi and Urdu, Balti means a bucket) 1. A style of cooking developed in Birmingham twenty or thirty years ago. 2. A dish from Baltistan, on the North West frontier of Pakistan.
Ban or Van Tulsi Marjoram
Band Gobhi or Patta Gobhi Cabbage
Bangra or Bangda Machli Mackerel (fish)
Bans Bamboo
Barfi Indian Fudge with condensed milk and other ingredients
Bark similar to Cinnamon and used in Indian cooking Cassia bark
Bark similar to Cinnamon in flavour, cheaper. Used in Indian and other cooking Cassia bark
Barley Jaun or Jaw
Barramundi machli Giant Sea Perch Fish
Basi Stale
Bataer Quail
Batair Gray Quail
Bathua Sag/saag Lamb's-quarters
Belan Rolling Pin
Besan Bengal gram flour
Bhagona Indian cooking pot with lid
Bhajee or Bhaji Vegetable. Also used to describe a cooked a vegetable dish, generally without gravy
Bhajia or pakora Battered and deep fried vegetables or meats
Bhang Hemp
Bhang Hemp
Bhare or bharua Stuffed
Bharta or Bhurta Mash
Bhat Boiled rice
Bhatma Soya bean
Bhein or Bhain or Bhen or Kamal Kakri Lotus Root
Bheja Brain
Bhetki Beckti or Bhetki
Bhindi Okra
Bhindi Lady's fingers
Bhing machli Herring
Bhoono or Bhunao Stir-Fry (it)
Bhuna Stir-fried
Bhurji A dish without gravy where ingredients are almost mashed
Bhurta or Bharta Mash
Bhutta dana Maize
Bhutta Sabut Corn on the cob
Biriani Rice cooked with Meats/Vegetables/chicken/Fish/Prawns
Biryani Rice cooked with Meats/Vegetables/chicken/Fish/Prawns
Boalee Shark, fresh water
Boi or Parshey machli Mullet Fish
Bombil or Bumallo, a small fish Bombay Duck (Fish)
Boondi or Bundi or Moong vadi Small (size of small blueberries), fried, drop like pakori, made from chickpea flour
Boondi or Bundi or Moong vadi Tiny, fried drop like pakori, made from chickpea flour
Boti kebab Marinated meat cubes, cooked in a tandoor oven.
Brahmi Indian Panny Wort
Bumallo or Bombil, a small fish Bombay Duck (Fish)
Burfi Indian Fudge with condensed milk and other ingredients
Buttak or Battak Duck
Chaach or Chach or Chaas or Chas Cultured Buttermilk
Chaamp Chop (as in Lamb chop)
Chachinda, Chirchira Snake gourd
Chakku or Chaku Knife
Chakla Rolling board
Chakotra Pomello, Shaddock (citrus paradisi/decumana)
Chakri phool Star Anise
Chalni or chhalni Sieve
Chamcha Large spoon or ladle
Chana dal, Split Gram, skinless or Yellow Gram. Sometimes labelled incorrectly as Split Peas
Chana Kala Bengal Gram or Black Chickpea
Chana Kala (also see Kabuli Chana) Chick pea or Gram or Bengal Gram
Chandava Machli Pomfret,silver
Chandi Varak Edible beaten Silver
Chandwa or Saranga or Halva or Poplait Machli Pomfret Fish
Chane ka Saag (leaves) Bengal Gram leaves
Chapatti or Chapati or Roti Indian unleavened, Indian, thin bread cooked on gridle
Chareeaddee Machli Sardine (Fish)
Charmagaz Mix of four types of seeds, melon, water melon, pumpkin & cucumber
Charoli Cudpah nut
Chashni or Sheera Sugar Syrup
Chasni Sugar Syrup
Chatni Uncooked, spicy paste (Chutney is cooked)
Chauli, Chaulai, Chavlerr, Chowli, Chowlai, Ramdana Amaranth (leaves or grain)
Chaulli or Chowlii Chauli, Chavleri dana Amaranth Seeds
Chaulli or Chowlii Chauli, Chavleri Sag Amaranth Leaves
Chawal Rice (generic)
Cheekoo or Chikoos Sapodilla Plum or Sapota
Cheeni Sugar
Cheeni or Chini Sugar
Chenna or Paneer Indian Cottage cheese, Casein, fromage blanc
Chichinda Snake Gourd
Chickoo Sapodilla Plum or Sapota
Chilgoza Pine Kernel
Chilka Peel or Rind or Skin (generic)
Chilka stripes Rind
Chimta Tongs
Chiraunji or Chironji or Charoli Cudpah Nut or Buchanania latifolia
Chiwda or Chiwra or Poha Flattened rice (thicker than flaked rice)
Chiwra, Chiwda, Chira, Aval, Poha, Puha Flattened rice
Choti Ilaichi or elaichi Green cardamom
Choti or green Ilaichi/Ellaichi, Cardamom Green
Chuara Dry Date
Chuara (Chu-a-ra) Dry Date
Chukandar Beetroot
Chukka Leaves Red Sorrel
Chukka Sag Sorrel, Red
Chutney Chutney
Cinnamon like bark, used in Indian cooking Cassia
Curry Patta Curry leaves
Curry Patta, Meetha Neem, Kari Patta, Curry Leaves
Dagad phool Star Anise
Dahi Curd (in India)
Dahi Yoghurt
Dahi wala With yoghurt
Dal Pulse or lentil; legume, beans, peas etc.
Dalchini or Darchini Cinnamon
Dalia Cracked wheat (like Bulgar Wheat)
Dhal Pulse or lentil
Dhania Cilantro
Dhania, Kothamalli Coriander, Cilantro
Dhansak Meat or chicken cooked with lentils
Dhanshak Meat or chicken cooked with lentils
Dhungar or tarka Tempering (Tarka) with cumin/mustard etc. in hot oil
Do-piaza Double quantity of onions
Do-pyaza Double quantity of onions
Doodh Milk
Dosa or dosai Crispy rice and lentil pancake or crepe- a South Indian specialty
Double Roti Bread
Dudhi Indian sweet gourd
Dudhi Bottle gourd
Dum Cooked in a pot, where lid is sealed with a ring of dough. It allows some pressure to build up inside.
Gai Cow
Gai ka gosht or mans Beef
Gajar Carrot
Ganna Sugar cane
Ganth Gobhi Kohl Rabi
Garam Masala A blend of cumin, pepper, cloves and cardamom
Gehun Wheat
Gehun ka atta Wheat flour
Ghee Clarified butter
Ghia Indian sweet gourd
Ghia Bottle Gourd
Gobhi or phool-gobhi Cauliflower
Gooda Pulp
Gosht Meat (generic)
Gowar ki phali Cluster Bean
Gulab Rose
Gulab Rose
Gulab jal Rose water
Gulab jaman Small balls in syrup, made of flour and milk powder/mawa
Gulab jaman Small balls in sugar syrup, made of flour and milk powderkhoa
Gunda Atta Dough
Gur or Gud Jaggery or Jagary (made by condensing juice of sugar cane)
Gurda Kidney
Gwar Patha Aloe Vera
Haandi or handia An earthenware cooking pot
Haddi Bone
Haldi or Huldi Turmeric
Halva or Saranga or Chandwa or Poplait Machli Pomfret Fish
Halwa Semi-solid sweet made of semolina or flour or carrots or potatoes or sweet potatoes etc.
Hara Chana Bengal Gram-green
Hara dhania Coriander leaves
Hara Dhania Cilantro (American word)
Hara Dhania Coriander leaves (English word)
Hara kela Green banana (not plantain)
Hara Kela Banana, green
Hara piaz Spring onion with greens
Harad or Haritaki Belliric Myrobalan
Hari Phoolgobhi Broccoli
Hari Pyaz Spring onions with greens
Hasha Thyme
Hathi chak Artichoke
Heeng or Hing Asafoetida
Hilsa machli Indian Shad fish or Ilish
Hing or Heeng Asafoetida
Hiran venison
Illaichi/Elaichi Bari/Badi Cardamom Large-Brown or Black
Imarti Syrup filled rings made from urad dal batter (blak gram dal) batter
Imli Tamarind
Ittar Essence (generic)
Jafran Saffron
Jaiphal Nutmeg
Jaitun Olives
Jalebi Sweet, syrup filled rings made from white flour and yoghurt batter
Jalfrezi A chicken/meat curry, cooked green peppers, onions, green chillies and tomatoes.
Jamun fruit Jambu, Java Plum, Jambolan, Malabar Plum, Eugenia jambolana
Jardalu Apricot
Javitri Mace
Jeera Cumin
Jhinga or Chingri or Chemen or Sungat Prawn
Jigar Liver
Jimikand Indian Yam
Jowar or Jwar Sorghum or Shorghum
Jwar or Jowar Sorghum
Kabab Meat or vegetable pieces, marinated in herbs and spices
Kabuli chana White gram or chickpea
Kabutar Pigeaon
Kachcha Raw or uncooked
Kachcha Kela Green Banana
Kachua Turtle
Kaddu Pumpkin
Kaddu kas Grater
Kadhai Wok
Kaju Cashew nuts
Kakadi Indian, thin cucumber
Kakari Indian, thin cucumber
Kala Black
Kala Chana Bengal Gram or Black Chickpea
Kala Jeera Black cumin seeds
Kala namak or Sanchal Black Rock salt, a pungent salt
Kalaunji Nigella or Onion seeds
Kaleja Liver
Kaleji Liver
Kali mirch Black Pepper
Kalonji Nigella or Onion seeds
Kamal Kakri, Kamal Gatta, Bhein, Bhen Lotus root
Kamrak or Kumrak Star fruit, Carombola
Kamrakh Starfruit or Carambola
Kandere Machli Sawfish
Kane or Nogli Machli Lady Fish
Kapoor or kapur Camphor
Karahi Indian Wok
Karchi A metal spoon for cooking
Karela Bitter gourd
Kari Patta, Meetha Neem, Curry Patta Curry Leaves
Karli Silver barfish
Karonda Natal plum
Kasani Chicory, Succory, Wild Endive
Kashmiri Jeera Black Cumin Seeds
Kasoori methi Fenugreek leaves, dry
Kasoori Methi Dry Fenugreek Leaves
Kat-hal (Cut-hal) Jackfruit
Katai Machli White bait (Fish)
Kateri or Kantakari Night Shade-Indian
Kaththa, Cutch, Katha, Khair Catechu, Acacia
Katla Machli Carp Fish
Katori A small serving bowl
Kebab Meat or vegetable pieces, marinated in herbs and spices
Keema Minced meat curry
Kekra or Kenkra or Kekda or Kurlya Crab
Kela Banana
Keora Screwpine flower essence (pendanus odoratissimus)
Kesar or Zafran Saffron
Kesari Saffron Coloured
Kewra Screwpine flower essence (pendanus odoratissimus)
Kewra leaf Screw pine or Pandan leaf
Khajur Date
Khameer Yeast
Kharbooja Melon - generic, like Honeydew, Canteloupe
Khas khas Poppy seeds
Khatai Dry green mango, powdered
Khatta Sour or sharp
Khatta Sag Sorrel, Indian
Kheema Minced meat curry
Kheer Milk pudding
Kheera Cucumber
Khopra or kopra Coconut
Khorma Meat with cream or yoghurt
Khubani, Khumani or Jardaloo Apricot
Khumbi Mushrooms
Khus Khus/Kus Kus Poppy seeds
Khusboo Essence (generic)
Kishmish or Kismis (generic term) Raisin, generic term for dried grape. Also used to describe dark brown, dried grapes, with a sweet, mellow flavour
Kishmish or Kismis, choti, kali Currants; Small, dark raisins, made from red, seedless grapes, with a slightly tangy flavour
Kishmish or Kismis, Sunahri or Peeli, Badi Sultana, Very sweet, large, pale/gold/amber raisins, made from seedless white grapes
Kofta Balls made from vegetables, meat, chicken or fish
Koi Machli Climbing Perch (Fish)
Kokam A Fruit indigenous to the west coast, used to add tartness to dishes, like dry mango powder
Kokum Gamboge, Garcinia xanthochymus
Korma Meat or vegetable curry with creamy sauce
Kotu Buck wheat
Kuchla Nux Vomica
Kukur-mutta or Guchchi or Khumbi or Dhool ka Phool Mushroom
Kulcha A nan like leavened Indian bread, baked in a tandoor
Kulfi Indian ice-cream
Kundru Gherkin like vegetable
Kuppa machli Turbot - Indian (Fish)
Kusam or Kusumbo Safflower
Laddoo Indian sweets made into ball shapes
Lahsan Garlic
Lahsun Garlic
Lal mirch Red chilli
Lal Mirch Powder Cayenne Pepper
Lapsi Cracked wheat
Lassi A yoghurt drink, either sweet or salty
Lauki or Lawki or Loki or Dudhi Bottle gourd or Chinese melon
Lauki or Loki Indian sweet gourd
Laung Clove
Lavang Clove
Leechee or Lichi Lychee
Lemon Nimbu or Neembu
Lemon Rind Nimbu ka chilka
Like whole Mung beans, but red Red Cow Peas
Lobia or Lobhia or Chowli Black-eyed beans
Lobia or Lobhia or Chowli Cowpea
Lokat Loquat
Loochee or Luchchee Bengali Poori
Machchhi Fish (generic)
Machli Fish (generic)
Machli ke Ande Fish Roe
Madhu Honey
Madras Curry It means a .hot curry. in UK. I doubt if anyone has heard of in Madras though!
Maida Plain, white flour (all purpose flour in USA)
Maida + 2 level teasppon baking powder Self Raising Flour
Makai Corn
Makhan Butter
Makhana Puffed Lotus Seeds
Makhani Cooked with lots of butter or cream
Makhanphal Avocado or Butterfruit
Makka Corn
Makkhan Butter
Makki Corn
Malai or Malaai Skin that forms on the boiled, cooled milk. Use clotted cream
Mamra Puffed basmati rice
Masala A blend or mix of spices (generic)
Masoor Dal Dhuli Red lentils, Split and skinless
Masoor, Sabut 1 Red Lentil, whole (can be labelled as Green or Brown lentil)
Matar dal Yellow Split Peas (Field peas)
Matar Dal Split Peas (Field Pea)
Matar, Hari Pea, Green
Matar, Safaid Dry White Peas (Field Peas)
Matar, Sookhi Dry White Peas (Field Peas)
Mathni A wooden whisk, traditionally used for making butter milk
Matka Round earthenware pot used for keeping water
Mattha Buttermilk-cultured
Mausammi Sweet Lime
Mawa Condensed, solidified milk
Meetha Neem, Kari Patta, Curry Patta Curry leaves
Methi dana Fenugreek Seeds
Mewa Dried fruits
Mirch Chilli
Misri or Mishri Crystalised sugar lumps
Moghlai or Moglai Rich food cooked for Moghul emperors in India
Moilee Goan fish dish, cooked with coconut and chilli
Mollee Goan Fish dish cooked with coconut and chilli
Mooli Radish
Moong dal , Sabut Mung Beans or Moong Beans or Green gram or , whole
Moong dal Chilka Green Gram or mung Bean, split, with skin
Moong or Mung Dal Dhuli (light yellow in colour) Green Gram or Mung Bean, split, skinless or hulled
Moongphali Peanuts
Moongphali Ground nuts
Moongphali Monkey nuts
Moongre Radish seed pods
Morrul Machli Sole fish
Moth Dal, Sabut Moth Beans or Mut, Mot, mMt, Papillon, Haricot or Dew bean
Mulahati or Mulethi Liquorice
Mulligatawny Soup 'Pepper Water', a Tamil (South Indian) soup , now known as a British dish
Munakka Large Sultanas or Currants
Murabba Fruit conserved in sugar syrup
Murg Chicken
Murga Chicken
Murgi Chicken
Murmura Puffed rice
Murrai Machli Snake head fish
Nag-kesar Cobra saffron
Namak Salt
Namkeen Salty or Savoury
Nan or naan A teardrop shaped, leavened bread, baked in a tandoor
Narangi Orange
Nargis kebab Indian scotch egg
Narial ka Tael Coconut oil
Nariyal, Copra, Kopra Coconut
Nashpati Pear
Neem Margosa tree (Azadirachta Indica)
Neembu - peela Lemon
Nimak Salt
Nimbu or Neembu (Indian) Lime
Nimbu or Neembu (Western) Lemon
No Hindi name Butter Beans
Nogli Machli Lady Fish
None. There is no translation to the word curry in Hindi. It is a word coined by British while they were in India. It describes foods cooked with spices, often but not always with gravy. The name may have come from use of curry leaves in cooking or from Curry
Paaya Trotter
Pabda or Pupta machli Butter Fish, Indian
Pakaney wala soda Soda bicarb
Pakora Vegetables, meats, chicken pieces or Paneer cheese deep fried in a spicy batter
Palak Spinach
Pan or Paan Betel leaf
Panchpooran or Panchphoran or Panchforan A mix of cumin, fenugreek, fennel, mustard and nigella seeds
Paneer or Chena Indian Cottage cheese, fromage blanc
Pangush Machli Cat Fish
Pani Water
Papad or Papar Papadom or Papodom or Popodom or Popodum
Papita or Papeeta Papaya
Paratha (generic) Pan fried Indian flat bread
Parshey machli or Boi Mullet Fish
Parval or Parwal or Patola Wild Snake Gourd (Trichosanthes dioica) a small, cucumber like vegetable-
Pasanda Curry Meat beaten and cooked in a rich curry sauce
Patila A type of Indian cooking pot
Patra or Arvi Patta Colocsia leaf
Pauwa Rice flakes or flattened rice
Pearl Spot Fish Karimeen Machli
Pedvey Machli Sardine (Fish)
Peshwari Naan Naan stuffed with almonds and raisins
Petha Wax Gourd, Ash Gourd, Tallow Gourd, Ash Pumpkin
Phal Fruit
Pharas Beans French Beans
Phate Doodh ka Pani Whey
Phitkari Alum
Phool/Phul Gobhi Cauliflower
Phoot Snap Melon
Piaz Onion
Pices of bark often sold as cinnamon, with similar flavour as cinnamon. It is used in Indian cooking Cassia bark
Pipal or Peepal Peepul Tree
Pishta Pistachi
Pista Pistachio
Plain White Flour Maida
Poha Rice flakes or flattened rice
Poori or Puri Deep fried Indian Flat Bread (generic)
Poplait or Saranga or Chandwa or Halva Machli Pomfret Fish
Post dana Poppy seeds
Prasad Sweet offering after prayers
Pudina Mint
Pulao rice (generic) Pilaf or Pilaff rice; rice cooked with spices and other ingredients
Pupta or Pabda machli Indian Butter Fish
Pyaz Onion
Queema Mince Meat Curry
Raai or Rai or Sarson Mustard seeds
Raan Leg , like leg of mutton
Raavas Machli Indian Salmon
Rabri Condensed, sweetened milk (made by boiling milk in an open pan, until it reduces to 1/3rd or 1/4th)
Rai or Sarson Mustard seeds
Raita Yoghurt mixed with salads, vegetables, nuts or other ingredients and spices
Rajma Kidney Beans or Red Kidney Beans
Ran or Raan Leg
Ras Juice
Rasa (Hindi) Gravy
Rasam Spicy, South Indian Lentil Soup
Rasbhari Cape Gooseberry
Ratalu Yam - ordinary
Ratin jot Alkanet root, dried. Used to colour clothes and foods to a deep red, especially tandoori dishes and curries.
Rawa Semolina
Rawas or Ravas Machli Indian Salmon
Repti or Morrul Machli Sole fish
Ridge gourd Tori, Indian
Rogan Josh was originally a Kashmiri lamb stew. In Indian restaurant in UK, it is a medium strength, creamy curry, not as hot as a Madras Curry. Rogan/Roghan Josh/Ghosh
Rohu or Rui Machli A variety of Carp fish
Roomali roti (roomal=handkerchief) Paper thin, large roti
Roti Indian unleavened bread
Ruh Essence (generic)
Rui or Rohu Machli A type of Carp Fish
Saag or Sag (generic) Green leaf vegetables like spinach, mustard greens or fenugreek leaves
Sabji Vegetable (generic)
Sabudana Tapioca, produced from the cassava
Sabudana Sago, produced from pith of Metroxylon and other palms
Sabut Whole
Sabzi Vegetable (generic)
Saev or saeb (often spelled as sev or seb) Apple
Safed White
Safed mirch White pepper
Safed Rajma Alubia Beans, A type of Kidney Beans
Sag (generic word) Green leaves , like spinach or mustard leaves (generic)
Saijan ki Phali or Shinga Phali, Saijam ki Phali, Sejan ki phali, Seeng Drumstick (Vegetable))
Salan or Saalan Gravy of a curry
Sambar or sambhar A very hot, spicy lentil dish from South India
Samosa A pastry pyramid, filled with potatoes, vegetable, meat s and other ingredients
Sancha Mould
Santara Orange
Santra or Shantra Orange (Indian), like satsuma/tangereine
Saranga or Chandwa or Halva or Poplait Machli Pomfret Fish
Sarson Mustard
Sarson ka Tael Mustard oil
Saunf Fennel
Saunf, Moti Fennel
Saunf, Moti (Shatphool or Dodda jeera) Fennel
Saunf, Patli or fine Anise seeds
Saunf, Patli or fine ((Shatphool or Dodda jeera) Anise seeds
Saunth or Sonth Ginger powder
Seb Apple
Seekh Skewer
Seengre or moongre Radish seed pods
Seesti or Salbia-Sefakuss or Sefakuss Sage herb (Salvia officinalis)
Self raising flour Maida with rainsing agents added to it
Sem Bean, flat green
Sendha Namak A type of rock salt
Sev Vermicilli
Seviyan Vermicelli
Shahad Honey
Shahi Jeera Black Cumin Seeds
Shahtoot Mulberry
Shaka-hari Vegetarian
Shakarkand Sweet potatoes
Shakkar Sugar
Shalgam Turnip
Sharbat Generic name for drink made with syrups and water
Sharifa Custard apple
Shashlik Kebab Cubes of skewered meat
Shatwar or halyan or sootmooli or safed Musli Asparagus
Sheek or seekh kebab Spiced minced meat , cooked on a skewers
Shehtoot Mulberry
Shimla mirch Bell peppers
Shimla mirch Green peppers
Shimla mirch Capsicum
Shingala Machli Catfish
Shole machli Murrel Fish
Shorba Soup, gravy
Sil batta Grinding stones
Simla aloo, Simla alu, Mogo Cassava, Mandioca, Manioc, Yucca, Manihot
Singhara Water chestnuts
Sirka Vinegar
Sitaphal (some people call Pumpkin Sitaphal) Custard apple
Siya jeera Caraway
Soa Sag Dill weed
Soda - pakane wala Baking soda
Sonf Fennel
Sonth Dried ginger powder
Sonth or Saunth Ginger Powder
Sonth or saunth Ginger powder
Sooar or suar Pork
Sooji or Suji or Rava Semolina
Sooraj-mukhi Sunflower
Sooran Elephant Yam
Sowa or suwa Dill
Soya sag Dill Weed
Subja or Sabja Basil seeds,
Supari/Chali/Chalia Betel nut
Suran Elephant Yam
Surgutta Machli Silver belly Fish
Surmai or Visonu Machli King Fish
Suwa sag Dill weed
Taatri or tatri Citric acid, edible type
Tamatar Tomato
Tandoor Indian clay oven
Tandoori Cooked in Tandoor Oven
Taraju Weighing scales
Tarbooja Watermelon
Tarbooja Water-melon
Tari or Shorba or Saalan (Urdu) Gravy
Tarka Tempering of foods with ghee/oil and cumin or other seeds etc.
Tarkari A spicy vegetable dish (Curry)
Tartrii or Nimbu Sat Citric acid
Taste like Borlotti Beans Rosecoco Beans (Red and marbled beans)
Tawa Griddle
Teesrya Clams
Teetar Partridge
Tej Patta or Tez Patta Bay leaf
Tel Oil
Thali An Indian platter with raised rim, used to serve a complete meal
Thandai Cold milk drink with nuts and rose petals
Til Sesame
Tinda Little, round, green gourd
Tindora, Tindla, Tondli Ivy Gourd
Tindora, Tindla, Tondli Ivy Gourd
Titar Partridge
Toor dal Pigeon-peas or Split Red Gram (can also be oily)
Topsi or Topshey Mango Fish
Tori Ridge gourd (Indian Courgette)
Tori or Turai Ribbed gourd (Zuchini like vegetable)
Tulsi Basil
Tur dal Pigeon-peas or Split Red Gram (can also be oily)
Tur or Toor or Arhar, Sabut Pigeon Peas
Turai Indian courgette
Tuvar Dal Pigeon-peas or Split Red Gram (can also be oily)
Urad (Urid) dal with chilka Black gram, split and with skin
Urad (Urid) dal, dhuli (very pale yellow in colour) Black gram, split and skinless
Urad (Urid) Sabut Black gram, whole
Varak - Chandi Silver leaf - edible
Varak - Sona Gold leaf - edible
Vilayati saunf Aniseed (see also saunf)
Vindaloo A fiery hot dish from Goa, marinated in vinegar.
White radish, long ones Mooli
Yakhini Soup or stock or gravy
Zafran Saffron
Zaiphal Nutmeg
Zeera Cumin
Zetoon or zaitun Olive
Zimikand Indian Yam
Zori Shark Fish

Девочки, как в Индии корица называется?

Полин, она тут палочками продается, синаммон, знают без проблем.

На хинди - dalchini, все поймут без проблем.

Ясно, спасибо