Terms

Aloo – Potato
Aamchur/Amchoor powder – Sour mango powder
Basmati Rice – A variety of long-grained Indian rice that gives off a lovely fragrance when cooked. Most rice dishes are typically made with basmati rice.
Biryani –A famous Indian rice, meat and vegetable dish. Biryani is difficult to make and takes time and practice to learn. Hyderabad is known for its superb Biryani
Capsicum – Bell pepper
Cardamom/Elaichi - a seed used as flavorings in both food and drink.
Chai- Indian tea made with milk and sugar, boiled long and slow. Masala Chai is spiced tea. It is often spiced using elaichi, cinnamon, and cloves.
Chatpata- A word used to describe any dish with a hot-and-sour flavor.
Curd - plain yogurt
Curry - the English description of any of a general variety of spiced dishes, best known in Asian cuisines, especially South Asian cuisine. Curry is a generic term, and although there is no one specific attribute that marks a dish as "curry", some distinctive spices used in many, though certainly not all, curry dishes include turmeric, cumin, coriander, and red pepper. It is usually understood to mean "gravy" or "sauce", rather than "spices"
Dahl - an Indian dish made from lentils.
Dhania powder – coriander powder
Elaichi/cardamom - a seed used as flavorings in both food and drink.
Fry – A fry is generally made without tomatoes and has no “gravy” or extra sauce. Fries can be made from meat or vegetable. It is generally served with flat bread instead of rice.
Garam masala - a special mixture of spices used in vegetable or meat curries.
Ghee – Clarified butter
Gobi – Cauliflower
Haldi – Turmeric
Hing – Asafetida
Jaggery – Unrefined sugar from sugar cane
Jeera – cumin
Kodi- Chicken
Masala - Spiced
Masalder - Spiced
Methi - Fenugreek
Tamarind - Fruit from the Tamarind tree. It is sour and acidic and is often used as a component of savory dishes.