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PYAZ onion

PYAZWALA KHARE MASALE KA GOSHT meat with whole spices and onions

PYAZWALE SOOKHE ALOO dry potatoes with onions

QAVVALLI poem sung in a particular style by a group of people

“QUON BHAI CHAI HOJAI?” “Well now brother, how about tea?”

RAHU a large fresh-water fish

RAITA a dish made with yogurt and a vegetable

RAJMA DAL red kidney beans

RATH brand name of an Indian shortening

ROGHAN JOSH meat cooked in a Muslim style to look dark red and rich

ROTI bread

SA’AB short spoken form of the word “sahib,” or master

SAFED SARVO white soup (Gujarati)

SAMBAR a South Indian dal dish

SAMOSA triangular cones of dough, stuffed with meat or vegetables and deep fried

SAROTA betel nut cutter

SEEKH same as seekh kabab

SEEKH KABAB ground meat, mixed with spices, stuck around a thick skewer and grilled

SHAHI TUKRA a cold bread dessert

SHAKORA disposable bowls of red clay used for holding individual portions of food

SHAMI KABAB ground meat patties, generally stuffed with minced onions, green chilies, and mint

SHARAB liquor

SHARABI KABABI one who likes to eat and drink

SHURBUT fruit juice or other flavoring syrups, diluted with ice-cold water and drunk throughout India

SIL BATTA the two parts to the North Indian grinding stone

SINDHI GOSHT meat cooked in the style of Sindh

SINGHARA a fresh-water fish

SONF fennel seed

SOOKHE ALOO dry potatoes

SUPARI betel nut

TANDOOR clay oven used for baking and broiling

TANDOORI cooked in a tandoor

TARKA same as baghar

TAVA a slightly curved griddle used for cooking breads

THAL a metal tray

THALI a metal plate

THANDAI a cold drink made with milk, almonds, and cardamom

TOOVAR DAL same as arhar dal

UNDA egg

UNDHYA a vegetable dish from Gujarat cooked in an earthenware pot placed over live coals and and damp hay

URAD DAL a yellow split pulse that turns slightly gooey when cooked

USLI GHEE clarified butter

VADEES same as baris

VARK gossamer-thin edible silver foil, used for garnishing foods, particularly desserts and festive rice

YAKHNI flavored meat broth used for cooking rice

ZAAFRAAN saffron

Index

almond(s)

lamb (or beef) korma with sour cream, pecans, and

sauce, dark, for lamb (badami roghan josh)

used in duck stuffing

used in sweet tomato chutney

used in white soup (safed sarvo)

used on broiled bananas

aloo-ki-tikiya (potato patties)

amchoor (dried, raw mango), general information

appetizers

general information, itr.1, 1.1

chicken strips, broiled

ham, leftover, on toast

kabab, seekh, flat style (spiced ground meat, broiled)

khatte aloo (sour potatoes)

koftas (meatballs), cocktail

pakoris (fritters), vegetable

pappadums (pulse wafers)

samosas (deep-fried, stuffed pastry)

shrimp, jumbo, on toothpicks

vegetables stuffed with kheema

see also eggplant, fried, with sour green chutney; eggplant, fried, with tomato chutney

apricots, dried, used in duck stuffing

arhar dal, see dal(s)

asafetida

general information

mushrooms with cumin and

potatoes with cumin and

badami roghan josh (lamb cooked in dark almond sauce)

baigan-ka-bharta (yogurt with roasted eggplant)

baked striped bass with yellow rice

banana(s)

broiled

tamarind chutney with

barbecued (dishes)

general information

boti kabab (cubed lamb)

chicken, marinated

chicken, tandoori

jumbo shrimp

kidney kabab

lamb, leg of, butterflied and marinated

lamb, leg of, cubed

pork chops, marinated

seekh kabab (spiced ground meat on skewer)

swordfish

baris (or vadees) with eggplant and potatoes; see also dal(s)

basmati rice

general information

plain

with spices and saffron

batter, for vegetable pakoris

beans, green, see green beans

beef

ground

kabab, seekh (spiced, on skewers)

kabab, seekh, flat style (spiced, broiled)

kheema

kheema, as samosa filling

kheema, used as stuffing for vegetables

kheema with fried onions

kheema with fried onions and peas

koftas (meatballs)

koftas, cocktail

koftas, nargisi (stuffed with hard-boiled eggs)

roast, see leftover ham on toast

stewing, see dal(s), chana, cooked