Food Micro Organisms- Characterstics

Micro- Organisms

·         Study of micro-organisms is called micro biology.

·         Uses nutrients, eliminate waste, grow & reproduce.

·         Compound microscopes- 1500 times

·         Electron Microscope- 500000 times

Five groups of microbes

        i.            Viruses

      ii.            Bacteria

    iii.            Fungi- Molds & yeasts

    iv.            Algae

      v.            Parasites

Viruses:-

        I.            Smallest form

     II.            Grow & reproduces inside living cells

   III.            Strictly parasitic

  IV.            Are Pathogenic

     V.            Very minute i.e. 1/10 to 1/100 of bacteria

  VI.            0.015 - .2 micrometer. (1 micrometer= 1/1000 of a millimeter)

VII.            Virus attacks as it sticks with the plant, animal & bacterial cells & releases its nucleus inside cells. It continues to multiply & when sufficient number of cells are formed, the specific cell bursts & virus attacks other cells.

VIII.            Viral food borne diseases are like hepatitis.

Bacteria:-

        I.            Unicellular & microscopic.

     II.            Different shape, size & activity, so identified & named on the basis of morphology i.e. shape, size & cell arrangements as with flagella, capsule or slime layer.

   III.            Size varies from 0.2 micron meter to 10micron meter.

Types: Rod shaped, spherical or round, spiral bacteria or comma.

Rod shaped:

a.       They have flagella & some spices can form endospores.

b.      Coliform bacteria in the large intestine also called colon is rod form.

c.       Presence in food or water signifies faecal contamination.

d.      Typhoid, dysentery & clostridium food poisoning.

Spherical or round:

a.       Also called cocci.

b.      Present as pair of called-diplococcic

c.       Chains of cocci- streptococci

d.      Irregular clusters- streptococci

e.       Tetrads or cubes of four to eight cocci cause spoilage of food.

Spiral shaped:

a.       Called spirilla

b.      Cause syphilis

Comma bacteria:

a.       also called vibrios

b.      cause cholera

        I.            At favorable conditions bacteria reproduces by fission.

     II.            Every full grown cell divide into two every 20- 30 minutes.

   III.            A single cell can reproduce to two million cells in 7 hours.

  IV.            At unfavorable conditions i.e. end of food the spore forming bacteria forms endospores while others die.

     V.            This is large group of microbes with most concerns as this can multiply enormous at room temperature.

  VI.            Most food poisonings are bacterial origins.

Fungi:-

·         Lower plants which lack chlorophyll.

·         Saprophytic in nature.

·         Multicellular plants but body is not differentiated into roots, stems & leaves.

·         Size varies from microscopic yeasts to large mushrooms.

Yeasts:

·         Single celled, require food as carbohydrates & moisture for growth.

·         Found is soil n dust.

·         Size 5-10 micrometer.

·         Oval, lemon shaped & elongated.

·         Reproduce by polar budding.

·         Can grow in refrigeration temperatures.

·         Capable of anaerobic respiration to convert sugars into carbon dioxide & alcohol.

·         Saccharomyces cerevisiae is used for fermentation in bakeries & breweries.

·         Can grow on surfaces of high acid & salt as on pickles & chutneys.

·         Identified by slimy & Powderly film or cloudy substances on the liquids or by the presence of bubbles & an alcoholic smell.

·         They require a moisture level of 20% to grow on products such as jams, dried fruits, jellies etc.

Molds:

·         Multicellular organisms seen as fuzzy, velvety or powdery patches on the surfaces of food with very low moisture.

·         Body is thread like or filamentous called hyphae.

·         Entire plant is called mycelium.

·         Hyphae can grow with in the food or above in the air.

·         They reproduce by spores formation.

·         When spore head matures, spores are spread in the air.

·         2-10 micron to several meters.

·         Produce toxins.

·         Aspergillus flavus produces aflatoxin grown on inadequately dried peanuts.

Algae:-

·         Found naturally in water.

·         Both unicellular & multicellular.

·         Contain chlorophyll & are green, perform photosynthesis.

·         Size- 1 micrometer to many meters.

·         Unpleasant odor and are slimy.

·         Most forms are non-pathogenic.

·         Unicellular algae are important for water purification & sewage disposal plants.

·         Primary producers of food for aquatic life.

·         Gonyaulax catenella is a pathogenic algae.

·         Multicellular algae are a source of agar for making culture medium.

Parasites:-

·         Dependent on living host for growth & reproduction.

·         Can be single celled as Entamoeba histolytica causing amobic dysentery in humans.

·         Can be multi-celled animals/worms as taenia solium/ pork tape worm found in intestines of human.

·         Size varies from 2 micron to many feet.

·         Considered as micro-organisms as their cysts or eggs are microscopic and are transmitted through infected food or poor personal hygiene.

·         Amoebic dysentery or amoebiasis is caused by sewage contaminated water or eating root salads grown on soil applied with manure/ excreta fertilizer.

·         Amoebic dysentery or amoebiasis is common in India whereas trichinosis is common in countries having pork meat in large quantities caused by parasitic worm Trichinella spiralis.

FOOD Terminology used in Indian Cuisines.

1)      Baghar or Tadka or Chounk: Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process, before adding the vegetables for example, or as the last, pouring the tempered oil over a cooked dish. The oil extracts and retains all the sharp flavours of the spices and flavors the entire dish.

2)      Balchao , A Goan speciality where vegetables like aubergines or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating.

3)      Bhunao or Bhuna is to saute or stir-fry.  Usually onions, tomatoes, ginger, garlic and green chillies are fried in oil, but to make sure that this doesn’t stick, burn or cook unevenly, a small amount of liquid is added, repeatedly.

4)      Curry: To the Indians, the term curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world, the most famous of all is the Chicken Curry.

5)      Do Pyaza: A mildly flavored creamy dish made with onions; usually twice cooked onions with meat.

6)      Ekuri *: Indian version of scrambled eggs, which obviously means the addition of onions and spices.

7)      Feni *: The Goan drink made from cashews or coconut is the perfect beach drink.

8)      Karanji *: Pastries made out of whole-wheat flour and filled with a cooked mixture of freshly grated coconut and sugar. It is a Maharashtrian delicacy.

9)      Kalvan *: Curry  in Marathi ( an Indian language from the state of Maharashtra) 

10)  Khichadi: Mildly spiced rice and daal preparation.

11)  Korma: Rich sauce thickned with yogurt, nuts or poppy seeds.

12)  Upma: Spiced semolina cooked with or without tiny cubed potatoes, peas, and sometime shrimp and garnished with freshly grated coconut and cilantro.  

13)  Vindaloo: Meat usually pork is used to make this very spicy and flavorful dish. Cooked in vinegar and typically served 2 to 3 days after it is made.

14)  Dhuanaar (Smoking): Glowing charcoal is placed in a small katori, or bowl, cooked meats are placed around this. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. This smoking adds a delicate flavour to the prepared meats.

15)  Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a dense sweetened paste made by boiling milk on low heat until the milk is reduced by half.

16)  Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The generic preparation involves onion, garlic, ginger, cinnamon, pepper, chilli, mace and fresh coriander leaves.

17)  Dalcha is a Indian curry made from mutton and chana dal. It is a dish of Hyderabadi cuisine.

18)  Dhansak is a popular Indian dish, very popular among the Parsi community and combines elements of Persian and Gujarati cuisine.

19)  Farsan  is a collective term used for a type of snacks from the Indian state of Gujarat. Some are fried items which are then dried and can be stored, others fresh, fried or steamed.

20)  Ghugni is an evening snack in Eastern India (Bengal, Orissa, Bihar, Assam). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style.

21)  Junka is a dish prepared in North Karnataka and Maharashtra. Its chief ingredient, gram flour (besan), is mixed with water to form a stiff paste. It is then sauteed in oil with other ingredients and served with roti or more traditionally with Bhakri. The dish is also referred to as Junka bhakar.

22)  Kozhukkattai  is a popular Indian sweet made from rice flour, grated coconut and jaggery, and is similar to Modak made in other parts of India.

23)  Lukhmi is a typical mince savoury or starter of the cuisine of Hyderabad, India. The snack's authentic preparation includes stuffing with mutton-mince kheema.

24)  Mishti Doi or মিষ্টি দই (Bengali) or Mitha Dahi (Oriya) is a sweet dahi or sweet yogurt. This type of yogurt is common in the states of Orissa and West Bengal in India, and in Bangladesh. It is made with milk, and sugar while also using yogurt and curd.

25)  Muthia, The name is derived from the way it is made, from the 'gripping' action of the hand. It resembles sausage, but is a vegan dish. It is made up of Chickpea flour, Methi (Fenugreek), Salt, Turmeric, Chili powder, an optional bonding agent/sweetener such as sugar and oil. It is a very good staple of Gujaratis.

26)  Mukhwas is a colorful Indian and Pakistani after-meal snack or digestive aid WITH  with fennel seeds, anise seeds, coconut, and sesame seeds.

27)  Neyyappam is a south Indian speciality common in Kerala. These are rice pancakes fried in Ghee. A batter of pouring consistency is made of rice flour and jaggery. Cardamom and dried ginger are added for flavour. Neyyappam is derived from "Neyy" which means Ghee and "appam", pancake.

28)  Poriyal serves as a side dish to a three course meal of rice with sambhar, rasam and curd.

29)  Thoran  is a dry Keralite dish and also a game (south India), made of vegetables such as peas, unripe jackfruit, carrots or cabbage with grated coconut.

30)  Vinyali is a dish of pork and spices with influences from Kerala in Southern India and Malayalees in Malaysia. Generally hot / piquant as much chili and ginger is used.

31)  Xacuti is a curry prepared in Goa, India with complex spicing, including white poppy seeds and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as chacuti, in Portuguese.

32)  Undhiyu is a Gujarati mixed vegetable casserole that is a regional speciality of Gujurat, India. The name comes from "undhu" which is Gujarati for "upside-down".

500+ Indian Culinary glossary

Aam	Mango
Aam (Pakka)	Mango (ripe)
Aamchur, Amchoor, Amchur	Mango powder
Aarhoo, Aaru, Aadu, Aadoo, Adoo	Peach
Achaar, Aachar	Pickle
Adrak, Adhrak	Ginger
Ajmoda, Ajmud	Parsley
Ajwain ke Phool	Thyme
Ajwain, Ajowain	Carom Seeds, Thyme, Caraway Seeds, Lovage Seeds
Akhrot, Akhroat, Akroot, Akrot	Walnuts
Aloo, Alu, Aaloo	Potato.
Aloobukara, Aloo-bukhaara, Alubhukhara	Plum
Alsi, Jawas, Tishi	Flax Seeds, Linseed
Alu chole	Vegetarian dish with chickpeas, potatoes and tamarind.
Amla, Aamla	Indian gooseberry (very high in Vitamin C)
Amrood, Amrood, Amroodh, Amrud	Guava
Ananas, Ananaas, Annanas	Pineapple
Anar, Anaar	Pomegranate
Anardhana, Anaar Dana	Pomegranate seeds
Anas phal	Star Anise
Anda	Egg
Angoor	Grapes
Aniseed	Sanuf.
Anjeer or Anjir	Fig
Arandi, Erandi	Castor
Ara-root, Paniphal, Tikora	Arrow-root
Arbi, Arvi, Suran	Colocasia
Areca	Betel nut.
Arhar Dal	Pigeon Pea, Split red gram
Arvi ka saag	Colocassia leaves
Asafoetida	Hing. Gum obtained from root of giant fennel-like plant. Mainly used in powder form in South Indian cooking.
Aserio	Aniseed.
Atta, Ata	Chapatti flour. Fine wholemeal flour used to make Indian breads.
Bada Nimbu	Lemon
Badai	Aniseed stars.
Badam, Badaam	Almonds
Badi Elaichi	Black/Brown/Big Cardamom
Badiyan, Chakri Phool	Star Anise
Baer, Ber, Bor	Berries of the Indian Jujube/Zizyphus
Baingan	Brinjal, Aubergine, Eggplant
Bajra, Bajara, Bajri	Millet Flour / Pearl Millet Flour
Bakla	Broad Beans
Bakri ka Gosht	Mutton
Band Gobhi, Patta Gobhi	Cabbage
Barfi, Burfi	Indian Fudge with condensed milk and other ingredients such as Pistachio and Almonds
Bari Mirch	Green pepper, Capsicum
Basmati, Basmati Chawal	Long grain rice from the Himalayan Foothills
Belan, Chakla belan	Rolling Pin
Besan	Bengal Gram flour, Chick Pea Flour
Bhagona	Indian cooking pot with lid
Bhaji, Bhajji, Bhajee	Deep fried vegetable pattie ie Onion Bhaji or Dy mild vegetable dish
Bhang	Hemp
Bhare, Bharua	Stuffed
Bharta or Bhurta	Mash or puree
Bhatma	Soya bean
Bhature, Bhat	Deep fried Maida flat bread
Bhein, Bhain, Bhen, Kamal Kakri	Lotus Root/Stem
Bhindi	Okra, Lady's Finger
Bhoona, Bhuna	The process of 'stir-frying' the spice paste in hot oil. Bhoona curries are generally 'dryish' and cooked in coconut
Bhuna	Pan fried or Pan roasted dish
Bhuna chana	Roasted gram dal
Bhunana	Roast
Bhurta or Bharta	Mash
Bhutta, Bhutta Sabut, Makka	Corn on the cob, Maize
Bindi, Bindhi	Okra. ('Ladies Fingers')
Biriani	Rice baked with meat or vegetable
Boda	Double beans
Bombay potato	Small whole potatoes in curry and tomato sauce.
Boti kebab	Marinated lamb cubes - cooked in a tandoor oven.
Bumallo or Bombil	Bombay Duck' - A smallish fish native to the Bombay area known locally as Bommaloe Macchi. This was too hard for the British to pronounce so it became Bombay Duck. It is dried and appears on the table as a crispy deep fried starter or accompaniment to a curry.
Bundhi, Boondi	Small fried savoury drops made from gramflour
Buttak, Battak	Duck
Cassia	A 'corky' bark with a sweet fragrance (similar to cinnamon). Used extensively in Northern Indian cooking. Normally removed before the dish is consumed
Cayenne pepper	A variation of chilli powder
Chaach, Chachm Chaas, Chas	Butter Milk
Chaamp	Chop (as in Lamb chop)
Chachinda, Chirchira	Snake gourd
Chacundar, Chichinda, Chichonda, Chukander	Beetroot
Chai	Hot tea
Chakku, Chaku	Knife
Chakla	Stone rolling board
Chakutra	Grapefruit
Chalni, Chhalni	Sieve
Chamcha	Large spoon or ladle
Chana	Bengal Gram
Chana Dal	Split Bengal Gram
Chana Kala	Black Chick pea
Chandi, Varak, Varq	Edible beaten Silver, mainly used for decorating Methi/Indian Sweets
Chane ka Saag (leaves)	Bengal Gram leaves
Chapatti, Chapati, Chupatti, Roti	Indian unleavened thin bread cooked on Tawa/Tava/Griddle
Charoli, Charonji	Piyal seeds
Chashni, Sheera	Sugar Syrup
Chat-pata, Chatpata	Savory
Chauli, Chaulai, Chavlerr, Chowli, Chowlai, Ramdana	Amaranth (leaves or grain)
Chawal (Chaval) ka atta	Rice flour
Chawli, Chowli, Lobhia	Black Eyed Beans
Cheekoo, Chikoo	Sapodilla Plum or Sapota
Cheeni, Chini, Shakkar	Sugar
Chhuara	Dry Dates
Chikki	A form of 'brittle', commonly made with peanuts, cashewnuts or sesame seeds
Chilgoza, Nioze	Pine Nuts
Chilka	Peel or Rind or Skin
Chimta	Tongs, Prongs
Chironghi, Chirongi, Charauli	Soft Pistachio nuts. Used a lot in Sweets, Puddings and Pullaos
Chironji	Sunflower seeds
Chole, Channa	Garbanzo beans
Cholia, Hara Chana	Chickpeas (green)
Chor magaz, Char magaz	Melon seeds. Often used as a thickener
Chota akhrot	Chestnut
Choti Ilaichi or Elaichi	Green cardamom
Choti Saunf	Anise Seed
Chuara (Chu-a-ra)	Dried Dates
Chukka Bhaji, Chukka Leaves	Red sorrel leaves
Daab	Tender Coconut
Dahi	Curd or Yoghurt
Dahi ka Pani	Whey
Dahi Wala	dish 'with yoghurt'
Dal, Dhal	Pulse, lentil, legume, beans, peas etc.
Dalchini	Cinnamom, Cassia Bark
Dalchini	Cinnamon - The dried bark of the cinnamon tree - very aromatic. Related, and sometimes confused, with Cassia
Dalia	Cracked or Broken wheat (like Bulgar Wheat)
Danthal	Drumstick
Dewa	Lentils
Dhania, Dhanyia, Kothamalli	Coriander (Cilantro) - used in Leave, Whole seed and Ground seed form in most Indian dishes
Dhansak	Chicken or meat dish cooked in a lentil puree.
Dhansak	Parsi curry with lentils
Dhingri, Khumbi, Goochi	Mushroom
Dhoodh, Doodh	Milk
Dhungar, Tarka	Tempering (Tarka) with Mustard Seeds, Cumin and Garlic etc. in hot oil
Do piaza, Doopiaza	A traditional meat dish. Do means 'double' and Piaza means 'onion'. It gets its name because onions appear twice in the cooking process.
Doodh	Milk
Doodhi, Dudhi	Bottle Gourd/Indian Sweet Gourd
Dosa, Dosai	South Indian pancakes made from rice and lentil flour. Normally served filled with Potatoes or Vegetables.
Dum	Steam cooking or Pressure Cooking.
Elaichi, Ilaichi	Cardamom. Most common type are Green and Brown (also known Black/Large)
Farsi, Flas	French beans
Firni	Rice flour pudding
Gai	Cow
Gai ka Gosht	Beef
Gajak	A form of 'Fudge', commonly made with sesame seeds
Gajar, Gaajar, Kaajar	Carrot
Ganna	Sugar cane
Garam	Hot
Garam Masala	Hot Mixture'. A blend of 'common' spices much used in Northern India
Gavar, Gawar Phali, Gowar ki Phali	Cluster beans
Gawar Patha, Gwar Patha	Aloe Vera
Gehoon, Gehun	Wheat
Gehu Atta, Gehun ka Atta	Whole Wheat flour
Ghee	Clarified butter
Ghia	Indian sweet gourd
Ghosht, Gosht	Generic term for Meat (Lamb, Mutton, Beef, Goat)
Gobi, Gobhi, Phool-Gobhi, Phoolgobi	Cauliflower
Gooda	Pulp
Gulab	Rose
Gulab Jal	Rose Water, Rose Essence
Gulab Jaman	A type of Indian dessert. 1-inch diameter balls made with flour and milk powder, deep-fried to golden brown and served cold in flavoured syrup.
Gulsuchal	Salad leaves
Gunda Atta	Dough
Gurda	Kidney
Haldi	Turmeric Powder
Halwa, Halva	Brightly coloured Indian Sweets made from syrup and vegetables or fruit
Handi	Cooking pot
Hara Dhania	Coriander leaves, Cilantro leaves
Hara Kela	Green banana (not plantain)
Hara Piaz, Hara Pyaj, Hari Pyaaz	Spring onion with greens
Hari Mirch	Green chillies
Hari Phoolgobhi	Broccoli
Hasha	Thyme
Hathi Chak, Hattichak	Artichoke
Henna	Myrtle
Hing, Heeng	Asafoetida
Hiran, Hiran ka Gosht	Venison
Idli	South Indian rice and lentil flour cake. Served with a light curry sauce (Sambhah).
Imli	Tamarind
Imli Patte	Tamarind leaves
Isgubul	Vegetable seed
Ittar	Essence (generic)
Jaee	Oats
Jafran	Saffron
Jagery, Goor, Gur	Jaggery (Palm Sugar) or Molasses.
Jaifal, Jaiphal, Taifal	Nutmeg
Jaitoon Ka Tel	Olive Oil
Jaitoon, Jaitun	Olive
Jalebi	Indian dessert. A flour, milk powder and yoghurt batter pushed through a narrow funnel into deep oil producing golden curly crispy rings. Served cold or hot with syrup
Jalfrezi	To sautee or stir fry
Jardaloo, Jardalu	Apricot
Jaun or Jaw	Barley
Javatri, Javitri, Javentry	Mace
Jeera, Zeera	Cumin. The white seeds are a very important spice in Indian cookery (ground or whole). The black seeds (Kala Jeera) are sweeter and used less often then the whote seeds.
Jimikand	Indian Yam
Jinga, Jhinga, Chingri, Chemen, Sungat	Prawns (Shrimps)
Kabli Chana, Kabuli Chana	Chickpeas
Kachcha Aam	Raw Mango (ie Green Mango)
Kachcha Kela	Green Banana/Plaintain
Kaddu, Kadhu	Pumpkin
Kadhai	Karahi/Wok
Kadoo, Petha	Ash gourd
Kajhoor	Dates
Kaju, Kaaju, Kajoo	Cashewnuts
Kakadi, Kakai, Kakari, Kakdi	Indian, thin cucumber
Kala	Black
Kala Chana	Bengal Gram or Black Chickpea
Kala Draksh	Currants
Kala Jeera, Shahi Jeera	Black Cumin seeds, Caraway Seeds
Kala Namak, Sanchal	Black Rock Salt
Kalchhi	Spoon Ladle
Kale Channe	Black channa
Kali Mirch	Black Pepper (peppercorns)
Kali Seim ki Phalli	Broad Beans
Kalmi shora	Saltpetre
Kalonji, Kalongi, Kalaunji	Onion seeds (Nigella Seeds)
Kamal Gatta	Lotus seeds
Kamal Kakadior, Kamal Kakdi, Bhien, Bhen	Lotus Stem
Kamal Kakri, Kamal Gatta	Lotus root
Kamarkas	Sage
Kamrak, Kumrak	Star fruit, Carombola
Kand	Root vegetable
Kanda, Pyaaz, Piaza	Onion
Kandere Machli	Sawfish
Kandey Ke Patthey	Spring onions
Kapas	Cottonseed
Kapoor, Kapur	Camphor
Karahi, Karai, Korai	Wok-like frying pan typically Cast Iron
Karchhi	Flat metal spoon used for turning frying ingredients
Kardai, Kusumbha, Kusambar	Safflower seeds
Karela	Bitter gourd
Kari Patta, Curry Patta, Cadi Patta, Meetha Neem, Kadipatha	Curry leaves
Karli	Silver barfish
Karonda	Cranberry, Natal plum
Kasani	Chicory
Kashmir Chicken	Whole chicken stuffed with minced meat.
Kasmi Saag, Kasmisaag	Lettuce
Kasoori Methi, Kastoori Meethi	Dry Fenugreek Leaves
Katai Machli	White bait (Fish)
Kathal, Kat-hal, Cut-hal	Jackfruit
Katori	Small serving bowls. Typically used on a Thali (Silver Tray)
Kebab	Skewered food cooked over charcoal in a Tandoor or BBQ
Keema, Kheema, Queema	Minced meat curry
Keenu	Tangerine
Kekra, Kenkra, Kekda	Crab
Kela	Banana
Kela ka Phool	Plantain flower
Kesar, Zafran	Saffron
Kesari	Saffron (coloured)
Kewra, Kewda	Screwpine flower essence
Khajoor, Khajur	Dates
Khalla Musaria	Grinding Stone, Pounder
Khameer	Yeast
Khameer	Yeast
kharbooja	Melon musk, Cantalope
Khargosh	Rabbit
Khas khas	Poppy seeds
Khatta	Sour or sharp
Khatta Sag, Khatta Bhaji	Indian sorrel
Kheer	Milk & Rice Pudding
Kheera, Kakri	Cucumber
Khichree	Generic term for Rice and Bean dishes
Khoomani, Khumani Khubani, Jardaloo	Apricot
Khopra, Kopra, Nariyal	Coconut
Khopre, Narial Ka Tel	Coconut Oil
Khoya, Mawa	Dried whole thickened milk
Khus Khus, Kus Kus	Poppy seeds
Khusboo, Khush-boo, Sugandh	Aroma / Essence (generic)
Kishmish, Kish-Mish, Kismis	Generic term for dried grapes ie Currants, Raisins, Sultanas
Kofta	Deep fried Meat or Vegetable Balls
Kokum, Cocum, Mangosteen	A variety of plum, pitted and dried, prune-like and very sour
Korma, Kurma, Khorma	Meat dish with cream or yoghurt
Kotu	Buck wheat
Kulcha	Baked Maida flat bread cooked in a Tandoor oven
Kulfi	Indian ice-cream often flavoured with Fruit or Nuts
Kundru, Kunthroo, Goli, Tondli	Gherkins
Lahsun, Lasan, Lasoon	Garlic
Lal Mirch	Red chilli, Cayenne Pepper
Lapsi	Cracked wheat
Lassi, Lhassi	Flavoured yoghurt and crushed ice drink - made Salty or Sweet
Laung, Lavung, Lavang	Clove
Lilva	A small oval-shaped bean
Limbu	Lemon or Lime
Lobia, Lobhia, Chowli, Chola	Black Eyed Peas
Macchi, Macchli	Fish
Machli ki Ande	Fish Roe
Madhu	Honey
Madras	Generic term for 'hot' curries originating from the Madras region in Southern India
Maida	All purpose flour
Makai	Corn kernel
Makai ka Atta	Corn flour / Maize flour
Makhan, Makkhan	Butter
Makhana	Puffed lotus seeds
Makhani	Traditional Indian dish where meat or vegetables are cooked in a ghee (or cream) and tomato sauce
Makhanphal	Avocado, Butterfruit
Maki, Makki, Makka	Corn
Malai	Cream
Mamra, Mumra, Kurmura	Puffed Basmati Rice
Manukka	Prunes
Masala	A mixture/blend of spices
Masoor	Red Lentil
Masoor Dal	Split Red Lentil
Matar Dal	Split Yellow or Green Peas
Matar, Matta, Mutta	Green peas
Mathanni	Wooden whisk
Matka	Round earthenware pot used to freeze ice cream. It is filled with ice and salt
Mattha, Chhaach	Butter Milk
Mausambi, Mausammi	Sweet Lime
Mawa	Whole dried milk
Meetha Aloo	Sweet Potato
Meethi, Meetha	Sweet
Methi	Fenugreek
Methi Dana	Fenugreek Seeds
Methi Saag	Fenugreek leaves
Mewa	Dried fruits
Mirch	Chilli
Misri or Mishri	Crystalised sugar lumps
Mitha neebu	Lemon (sweet)
Mollee	Fish cooked in coconut and chilli.
Mooli	Large white radish
Mooli ka Saag	Radish leaves
Moong	Green Gram
Moong dal	Green Gram (split)
Moong dal Chilka	Green Gram, split, with skin
Moong Fali, Moomfali	Peanuts, Groundnuts
Moongre	Radish seed pods
Mosambi	Lime (sweet)
Moti Elaichi	Brown Cardamom
Moti Saunf, Soonf	Fennel
Mulahati, Mulethi	Liquorice
Munakka	Large Sultanas or Currants
Muranka	Drumstick
Muranka ka Saag	Drumstick leaves
Murgh, Murg, Murga	Chicken
Musli	Asparagus
Naan (Keema)	Naan bread stuffed with a thin layer of minced meat curry and cooked in a tandoor oven
Naan (Peshwari)	Naan bread stuffed with almonds and/or cashewnuts and/or raisins and cooked in a tandoor oven
Naan, Nan	Flat, oval leavened bread cooked in a tandoor oven
Namkeen, Nimkeen	Salty or savoury deep fried snacks served cold
Narangi, Santara	Orange
Nargis kebab	Indian scotch egg (spicy minced meat around a hard boiled egg)
Nariyal ka Doodh	Coconut Milk
Nashpaati, Nashpati	Pear
Neem	Margosa tree
Neembu, Nimboo, Nimbu	Lemon or Lime
Nigella	Onion seeds (Kalonji)
Nilgiri	Eucalyptus
Nimak, Namak	Salt
Nimboo ka Sat	Citric Acid
Nimbu ka Chilka	Lemon Rind
Nimbu, Neembu	Lemon
Paalak, Palak, Sag, Saag	Spinach
Paan, Pan	Betel leaves
Paani	Water
Paaya, Paya	Trotter
Pakane ka Soda, Pakane Wala	Baking soda, Soda bicarbonate
Pakora	Vegetable, Meat or Cheese coated in spicy chickpea batter and deep fried (Similar to Bhaji)
Panch Phoran	A mixture of five spices used in Bengali vegetable cooking (Cumin, Fennel, Fenugreek, Mustard and Onion Seeds)
Paneer	Indian Cottage Cheese
Paneer, Chenna	Cheese similar to small curd cheese (Cottage Cheese)
Pani	Water
Paniphal, Tikora	Arrowroot
Papad khar	Sodium benzoate
Papad, Papar, Papadam, Popadom	Thin urid dal flour wafers, deep fried or baked.
Papeeta, Papita	Papaya
Paplet	Pomfret
Paprika	Mild red pepper powder made from capsicums. Originally from Hungary, used to give red colour to dishes
Paratha	Bread fried in ghee on the griddle
Pasanda	Meat (Lamb, Mutton, Beef, Goat) cooked in one piece
Patha Bhaji	Leafy greens
Patna	Long grain rice
Patra	Colocasia leaf
Patta Gobi, Patha Gobi	Cabbage
Patta Subzi	Leafy Vegetables
Pav, Paav, Pao	Bun
Pawa, Pava, Pauwa, Poha, Chiwda	Flakes of rice or flattened rice
Phal, phall	Extremely hot curry (invented by Western restaurateurs)
Phali, Pharas	French beans
Phitkari	Alum
Piaz, Peeaz, Pyaz, Piyaaz	Onion
Pilau, Pilaf, Pulao	Rice cooked with aromatic spices and other ingredients
Pisi Cheeni	Castor Sugar
Pista	Pistachio nut
Podina, Pudhina, Pudina	Peppermint leaves
Poori, Puri	Airy, deep-fried unleavend bread which puffs up when cooked
Powa, Poha	Pressed/Beaten rice/Flattened Rice
Pukka	Ripe
Pyaaz Kali	Pearl Onions
Quas Chawal, Kesar Chaval	Rice fried in ghee, flavoured and coloured with saffron.
Rai, Raai, Raee, Sarson	Mustard Seeds
Raita	A cooling chutney dip made with yoghurt and flavoured with mint, Cucumber and/or coriander
Rajama, Rajma	Red kidney beans
Ran, Raan	Leg
Ras, Rasa, Rasam	Gravy/Juice
Rasgulla	Semolina and cream cheese balls cooked in sugary syrup and served warm or cold
Rasmalai	Rasgullas cooked in cream and served cold. Very sweet indeed!
Ratalu	Yam
Ratin Jot	Alkanet root which is Beetroot coloured and used as a colour in Tandoor dishes.
Rawa, Rava, Suji	Semolina
Rawas, Raavas	Indian Salmon
Repti or Morrul Machli	Sole fish
Rogan Josh	A creamy and spicy 'Bright Red juice' meat dish from Northern India.
Roomali Roti	A very thin but large roti (bread)
Roti	General term for Indian unleavened breads
Roti Missy	Multi grain basic flat bread
Ruh Gulab	Rosewater (essence extracted from rose petals) normally used to give fragrance to sweets.
Rushbary	Raspberry
Saag, Sag	Generic term for green leaf vegetables such as spinach, mustard greens or fenugreek leaves
Sabe, Seb	Apple
Sabji, Sabzi, Subzi	Vegetable (generic)
Saboodana, Sabudana, Saboo Daana	Tapioca, Sago
Sabut	Whole
Sabut Masala	Whole condiments
Sabut Moong	Green Gram (whole)
Sabut Urad	Black gram (whole)
Safed	White
Safed Jeera	White Cumin Seeds
Safed Mattar	Dry white peas
Safed Mirch	White pepper
Safed Rajma	Alubia Beans, A type of Kidney Beans
Saijan ki Phali, Shinga Phali, Saijam ki Phali, Sejan ki Phali, Seeng	Drumsticks (Vegetable)
Salad Ka Patta	Lettuce
Sambar, Sambhah	A south Indian vegetable broth/curry. Made largely from lentils
Samosa	A triangular shaped deep fried meat or vegetable patti. A traditional Indian snack.
Sancha	Mould
Santara, Santhra	Orange
Saranga, Chandwa, Halva, Poplait Machli	Pomfret Fish
Sares	Gelatin
Sarson	Mustard
Sarson Ka Saag	Mustard leaves
Sarson Ka Tel	Mustard Oil
Sarson Patta	Mustard Greens
Sauf	Aniseed
Saunf, Soonf	Fennel
Saunth, Sonth	Ginger (dried)
Seekh	Minced meat or vegetables grilled
Seengre, Moongre	Radish seed pods
Seesti, Sefakuss	Sage
Sem	Bean, flat green
Sev, Seviya, Seviyan, Semia	Vermicelli
Shahad	Honey
Shahtoot, Shehtooth	Mulberry
Shaka Hari	Vegetarian
Shakarkand	Sweet potato
Shakkar, Chini	Sugar
Shalgam	Turnip
Shami Kebab	Round minced meat rissoles
Shashlik Kebab	Cubes of skewered meat
Shatwar, Sootmooli, Halyan	Asparagus
Shevto	Mullet fish
Shimla Mirch, Simla Mirch	Bell peppers
Shingala Machli	Catfish
Shingara	Water Chestnuts
Shole Machli	Murrel Fish
Shorba, Salan, Saalan	Gravy of a curry (Stock, Soup)
Sil and Lodhi	Mortar & Pestle
Sil batta	Grinding stones
Sirka	Vinegar
Soa Saag	Dill weed
Sooar, Suar, Sooer ka Ghosht	Pork
Sooraj-mukhi	Sunflower
Sooran	Elephant Yam
Sowa, Suwa	Dill
Subja, Sabja	Basil seeds
Sukha Narial	Desicated Coconut
Supari, Chali, Chalia	Betel nut
Surajmukhi	Sunflower
Suran	Yam
Suvabhaji	Dillweed
Swaad	Tasty
Taatri, Tatri	Edible citric acid
Taaza	Fresh
Tadka, Tarka	Seasoning Onion, Garlic and Spices)
Taipal or jaiphal	Nutmeg
Taj Patia, Tejpatta, Teg Patta	Bay leaf. Used in many indian dishes for flavour/removed before consuming dish.
Talwarphalli	Swordbeans
Tamarind, Imli	A date-like fruit used both as a chutney and in cooking as a souring agent (Southern India)
Tamatar, Tamaatar	Tomatoes (Ripe)
Tandoor	Indian clay oven (drum shaped) that operates at very high temperatures (up to 600C)
Tandoori	A method of Indian cooking (North-Western India) using a Tandoor Oven
Taraju, Taraazu	Weighing scales
Tarbooj ke Beej	Watermelon seeds
Tari	A broth like curry
Tarka Dhal	Cooked lentils and garnished with spices (Tarka)
Tawa, Tawa	Heavy cast iron shallow frying pan for cooking Chapati or Dosa
Tel	Oil
Tendli	Gherkins
Thaali	A stainless steel tray which holds the complete meal served in individual Katoris (bowls).
Thunda	Cold
Tikka	Skewered meat, chicken or seafood, marinated then tandoori baked.
Tikki	Minced food Patty
Til	Sesame
Tinda	A vegetable of the cucumber family (Gentlemean's Toes)
Tindora, Tindla, Tondli	Ivy Gourd
Toor Dal, Thoor Dhal, Toovar	Yellow split peas (Pidgeon Peas) can also be Oily (Malawi)
Toovar Lilva	Bean Seeds
Tukmeria, Tulsi	Black seeds of a basil family plant which look like poppy seeds and are commonly used in drinks like Falooda
Tulsi, Tusci	Basil
Turia, Tori	Ridge gourd (Indian Courgette)
Tusli ke Patte	Basil leaves
Udrak	Ginger
Ukara rice	Rice (parboiled)
Urad dal Chilka	Black gram, split and with skin
Urad dal, Urad dal	Dehusked black gram dal (Horsebean)
Urad dal, Urad dhal	Black gram, split and skinless
Vaal	Field bean
Vanaspati	Vegetable oil
Varak, Varq, Vark, Chandi	Silver Leaves (edible) used to decorate Indian Sweets (Methi)
Vilaiti Jaun	Oats
Vindaloo	A fiery hot dish from Goa. Traditionally it was pork marinated in vinegar with potato. Also sometimes called Bindaloo or Tindaloo.
Xacutti	A Goan dish using chicken and coconut.
Yakhini	Soup or stock or gravy
Yakni	Mutton
Zafran, Zafron	Saffron
Zaiphal	Nutmeg
Zamikand	Yam
Zeera	Cumin
Zetoon Ka Tel	Olive Oil
Zetoon, Zaitoon	Olives