Indian food glossary (hindi to english)

This Indian Food Glossary is a work in progress and will be updated regularly. Please bookmark this page and check it often 🙂

If you’d like to see all of my Indian recipes, you can find them here.

Jump to a letter:


Aam = mango
Achar or aachar = Indian pickled vegetables, made with spices and oil
Achari = pickle flavor
Adrak = ginger
Ajwain = carom seeds
Akhrot = walnuts
Aloo/Alu = potato
Amchur (Amchoor) = green mango powder (sour)
Amla = gooseberry
Anardana = pomegranate seeds
Angoor = grapes
Arbi = taro root
Atta = whole wheat flour used to make Indian flatbreads like chapati or roti
Avial = south Indian vegetable curry made with yogurt

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Badam = almond
Bagar = tempering, where you add spices to hot oil. Also known as Tadka, Vagar, Vaghar
Baingan = eggplant
Bajra = pearl millet
Besan = chickpea flour made with chana dal (chana dal are split brown chickpeas which are different from American chickpeas. In the US, chickpea flour is made with white chickpeas/garbanzo beans. Learn more about Indian lentils here)
Bharta = a mashed vegetable dish (eg baingan bharta is a mashed eggplant dish)
Bharwa or Bharwan = filled (eg. bharwan mirchi or bharwa karela)
Bhelpuri = a popular Indian street food made with puffed rice, chutney, onions, spices. Also known as Jhalmuri
Biryani = a popular well-seasoned rice dish that can be made in a variety of ways (here are all of my biryani recipes)
Bhaang = fresh cannabis leaves (used in recipes like this Indian drink)
Bhuna = a dry stir-fried dish
Bonda = crispy fried snack
Burfi = Indian fudge

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Chai = Indian tea
Chakra Phool = star anise
Chana/Chole = chickpeas, garbanzo beans (try this recipe)
Chana Dal = split bengal gram also known as split chickpeas (this dal comes from brown chickpeas and not from garbanzo beans – see this blog post to learn more about Indian lentils)
Chapati = whole wheat unleavened flatbread. Also known as roti or phulka
Chatpata = a tangy flavor (adjective used to describe a dish)
Chawal = rice

Cheeni = sugar, also known as shakkar/saakar
Chhoti elaichi = green cardamom (chhoti means small and green cardamom is smaller than black cardamom)
Chikoo = Sapodilla
Chilke = peel (e.g. karele chilke means the peel of a bitter melon)
Chini/Shakkar = sugar

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Dal = lentils (learn more about Indian lentils here)
Dahi = yogurt
Dalchini = cinnamon
Dhania = coriander
Dosa = a south Indian crepe made with a rice and lentil batter.
Dum = steam (eg dum aloo is a dish where potatoes are cooked slowly in steam)

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Elaichi = cardamom


Firni/Phirni = rice pudding typically made with coarsely ground rice (or rice flour)


Gajar = carrot
Garam Masala = a north Indian spice blend that translates to “warming spices”
Ghee = butter with milk solids removed (the milk solids are slightly caramelized then strained and what remains is ghee)
Gobi = cauliflower
Gosht = meat, specifically that of goat or lamb
Gud/Gur = jaggery (dark brown palm sugar)

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Haldi = turmeric
Halwa = pudding (try this recipe for carrot pudding)
Hara Dhaniya = cilantro leaves
Hari Mirch = green chili
Hing = asafoetida (spice)


Idli = steamed rice cakes
Imli = tamarind


Jaggery = dark brown palm sugar
Javitri = dried mace arils
Jeera = cumin

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Kabuli Chana = chickpeas/garbanzo beans (see a list of Indian lentils here)
Kadhi = yoghurt based gravy made with besan
Kaju = cashews
Kala namak = black salt
Kali Elaichi = black cardamom, also known as badi elaichi
Kali Mirch = black pepper
Kalonji = nigella seed, also known as black onion seeds
Karhai = Indian wok
Kela = banana
Karela = bitter melon (here are my bitter melon recipes)
Karipatta = curry leaf
Kasoori methi = dried fenugreek leaves
Keema = ground meat curry sometimes made with peas (here is my recipe for keema and keema biryani). Also known as qeema.
Kheer = a creamy milk based north Indian dessert (often called “pudding” but is more like “dessert soup”). Kheer can be made in a variety of ways but is most commonly made with rice. Also known as payasam in south India.
Khus Khus = poppy seeds
Kishmish = raisins, specifically golden raisins.  Also known as sultanas.
Kofta = meatball (can also be a vegetarian “meatball”)
Korma = a mild, creamy curry that can be made with cashews, heavy cream, or yogurt
Kulfi = Indian frozen dessert

READ  पनीर टिक्का कैसे बनाते है | indian vegetarian recipe in hindi

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Lal Mirch = red chili
Laung = cloves
Lasan/Lehsun = garlic
Lassi = a yogurt-based drink that can be made either sweet or savory (eg mango lassi is very popular)
Lauki = bottle gourd
Lobia = black eyed peas (see a list of Indian lentils here)


Maa ki Dal = whole black lentils (see a list of Indian lentils here)
Malai = cream
Makhani = a rich and creamy dish made with butter or ghee (see this recipe for butter chicken or this recipe for butter chickpeas)
Masala = a mixture of spices used in Indian cooking
Masoor Dal = red lentils (see a list of Indian lentils here)
Matar = green peas (see this recipe for aloo matar)
Meetha/Meethe = sweet (adjective) or dessert (eg. meethe chawal translates to sweet rice. here is a recipe)
Methi = fenugreek (there are different forms of fenugreek and they are not interchangeable: seeds and powder, fenugreek leaves)
Mirch = chili
Mirchi = spicy
Mithai = sweet (noun)
Moong Dal = small yellow lentils (see a list of Indian lentils here)
Murgh/Murghi = chicken
Murgh Makhani = butter chicken (here is a recipe)
Mysore pak = ghee and besan based fudge

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Naan = flatbread cooked in a tandoor (a clay oven)
Namak = salt
Nariyal = coconut
Nimboo = lime



Pakora = Indian snack, fritters
Palak = spinach
Panch Phoron/Paanch Phoron = a spice blend common in Bengali cooking.  Generally consists of methi (fenugreek) seeds, rai (mustard seeds), kalonji (nigella seeds), saunf (fennel seeds), and jeera (cumin seeds)
Papad = a thin and crispy lentil crepe, generally served fried or roasted as an accompaniment to a meal
Paneer = a vegetarian protein, akin to farmer’s cheese
Paratha = flaky flatbread Poori: deep fried flatbread
Parmal = pointed gourd
Payasam = a creamy south Indian milk based dessert (often called “pudding” but is more like “dessert soup”) that can be made in a variety of ways. Also known as kheer in north India, payash in West Bengal, and Dudh Pak in Gujarat. (here is my recipe for carrot payasam)
Phool Makhana = fox nuts
Poori/Puri = deep fried puffed bread
Pulao = a seasoned rice dish, typically less seasoned than biryani. Also known as pilaf.

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Qeema = ground meat curry sometimes made with peas (here is my recipe for keema and keema biryani). Also known as keema.


Rai = mustard seeds, also called sarson
Raita = yogurt condiment that sometimes also includes vegetables
Rajma = red kidney beans (here is a recipe)
Rasam = thin and spicy broth. A south Indian soup.
Roti = whole wheat unleavened flatbread. Also known as chapati or phulka


Saag = a dish made with leafy greens (e.g. sarson ka saag is a dish made with mostly mustard greens and palak saag is a dish made with mostly spinach. Here is my recipe for saag)
Sabudana = tapioca pearls
Sabut Moong = whole mung beans/green moong (see a list of Indian lentils here)
Safed Mirch = white pepper
Sambar = a spicy south Indian lentil soup with vegetables
Samosa = an Indian snack. A triangular pastry usually stuffed with a potato and pea mixture.
Sarson = mustard greens or mustard seeds
Sarson ka tel = mustard oil
Saunf = fennel seeds (comes in two varieties – moti/badi saunf is for cooking while Lucknowi saunf is used as a digestive).
Seb = apples
Sherbet = drink
Sooji/Suji = Semolina

READ  Rava dosa recipe | semolina dosa

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Tadka = tempering, where you add spices to hot oil. Also known as bagar, chhonk, chhaunk, chhaunka, vagar, vaghar.
Tandoor = a clay oven
Tandoori = a dish cooked in a tandoor
Tej patta = Indian bay leaf
Tel = oil
Tikka = grilled pieces of meat or paneer (can be served on its own or in a sauce)
Til = sesame seeds
Tinda = apple gourd
Toor Dal = split pigeon peas, also known as arhar or tuvar (see a list of Indian lentils here)
Tulsi = holy basil
Turai = Ridged Gourd


Undhiyu = a Gujarati mixed vegetable dish


Vatana = dried white peas




Yakhni = stock/broth often used in pilaf and soups


Zarda = yellow dessert rice (here is my recipe)

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Foods names in english and hindi with pictures | Food name in english to hindi

Foods names in english and hindi with pictures | Food name in english to hindi
About this video:
Friends, aaj ki is video mein hum sikhenge all Foods names in english and hindi wo bhi unki photos or images ke sath mein jisse aapko sikhne me asani ho. Hum apni life me food daily khate hain lekin humein Foods names in hindi to pata hote hain lekin english mein humein nahi pata hote hain ya fir Foods names in urdu and Foods names in sanskrit pata hote hain lekin nahi jante ki unko english mein kya bolte hain ya fir kahe ki Foods names english to hindi translate karna chahte hain but school mein itna sikhate hi nahi hain to humko pata nahi hota kuch. isliye aaj ki is video mein maine Food name spelling bataiye hai with pictures. agar aap Foods names hindi mein dhundh rahe the to aap bilkul sahi video pe aaye hain kyunki yaha aap payenge Foods names hindi aur english mein animated video ke madhyam se. Foods ke naam english mein janna hum sabhi ke liye bahut important hain kyunki time badal chuka hai bahut zyada aaj ke yug mein. Bahut sare viewers mujhse puchte hain ki Foods ke naam batao ya bataiye to isliye main aaj ye video aapke liye leke aaya hu. to zyada time waste na karte hue aaj ka video start karte hain.
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