Travel Reference
In-Depth Information
mithai
Indian sweets
momo
savoury Tibetan dumpling
naan
tandoor-cooked flat bread
namak
salt
namkin
savoury nibbles
pakora
bite-sized vegetable pieces in batter
palak paneer
unfermented cheese chunks in a puréed spinach gravy
paneer
soft, unfermented cheese made from milk curd
pani
water
pappadam
thin, crispy lentil or chickpea-flour circle-shaped wafer; also
pappad
paratha
flaky flatbread (thicker than chapati); often stuffed
phulka
a chapati that puffs up on an open flame
pilau
rice cooked in spiced stock; also
pulau
,
pilao
or
pilaf
pudina
mint
puri
flat savoury dough that puffs up when deep-fried; also
poori
raita
mildly spiced yoghurt, often containing shredded cucumber or diced pineapple
rasam
dhal-based broth flavoured with tamarind
rasgulla
cream-cheese balls flavoured with rose-water
rogan josh
rich, spicy lamb curry
saag
leafy greens
sabzi
vegetables
sambar
South Indian soupy lentil dish with cubed vegetables
samosa
deep-fried pastry triangles filled with spiced vegetables
sonf
aniseed; used as a digestive and mouth-freshener; also
saunf
tandoor
clay oven
tawa
flat hotplate/iron griddle
thali
all-you-can-eat meal; stainless steel (sometimes silver) compartmentalised plate
thukpa
Tibetan noodle soup
tiffin
snack; also refers to meal container often made of stainless steel
tikka
spiced, often marinated, chunks of chicken, paneer etc
toddy
alcoholic drink, tapped from palm trees
tsampa
Tibetan staple of roast-barley flour
upma
rava
(semolina) cooked with onions, spices, chilli peppers and coconut
