glossary
Definition of several words that describe my tasty Indian cuisine
Aloo: potato
Baigan Bhartha: mashed eggplant in sautéed onions, tomatoes, garlic, spices
Batata: potato
Besan Chilla: savory, pancake-like flatbread. Often called "vegan naan"
Bhindi: okra
Bhutta: corn
Biryani: slow cooked, multi-layered rice dish; can be vegetarian or with meat
Chai: tea
Channa: chickpeas
Chaat: street food
Chutney: thick sauce that contains exotic spices and green chili
Chili chutney: very hot spice mixture; I can add as much as you want.
Curry: sauce with eclectic medley of native-Indian spices, herbs, and veggies
Dahl: lentils
Garam masala: ground, aromatic Indian spice mixture with no turmeric
Gobhi: cauliflower
Gram flour: a ground flour made from raw or roasted yellow lentils
Lassi: mild Indian yogurt drink with cream, cardamom, and often choice of fruit
Masala: with spices
Matar: peas
Naan: popular flatbread made with all-purpose flour
Pakoras: dumplings or fritters (I prepare my onion fusion version as onion rings.)
Palak: spinach
Paneer: Indian cottage cheese
Panini (italian): a sandwich served warm after grilling or toasting
Paratha: multi-layered whole-wheat flatbread
Pav: bread (dinner roll or bun)
Raita: thick yogurt sauce with seasoning, usually served with a vegetable
Rajma: kidney beans
Tamarind: tree producing flat, beanlike pods that are essential in Indian cooking
Vada: dumpling or fritter