This section provides a translation of some common Hindi words that occur in the recipes into their English equivalents.
To make it easier to find the words you're looking for, you can either order this list by English or by Hindi.
English | Hindi |
---|---|
Green or Brown Lentil or Whole Red Lentil | Masoor, Sabut 1 |
A goan, alcohlic drink | Feni or Pheni |
A type of Carp Fish (green carp) | Rui or Rohu Machli |
A type of rock salt | Sendha Namak |
A variety of Carp fish (green carp) | Rohu or Rui Machli |
All Spice | Kabab-Chini (Kebab Cheeni) |
Almond | Badam |
Aloe Vera | Gwar Patha |
Alubia Beans, A type of Kidney Beans | Safed Rajma |
Alum | Phitkari |
Amaranth (leaves or grain) | Chauli, Chaulai, Chavlerr, Chowli, Chowlai, Ramdana |
Amaranth Leaves | Chaulli or Chowlii Chauli, Chavleri Sag |
Anchovy fish | Mourola or Velli Machli |
Anise seeds | Saunf, Patli or fine ((Shatphool or Dodda jeera) |
Aniseed (see also saunf) | Vilayati saunf |
Apple | Saev or saeb (often spelled as sev or seb) |
Apricot | Khubani, Khumani, Jardaloo, Khurmani |
Arrowroot | Araroot or Paniphal or Tikora |
Artichoke | Hathi chak (not 100% sure!) |
Asafoetida | Hing or Heeng |
Asafoetida | Heeng or Hing |
Asparagus | Shatwar or Halyan or Sootmooli |
Aubergine | Baingan |
Avocado or Butterfruit | Makhanphal |
Baking soda | Soda - pakane wala |
Bamboo | Bans |
Banana | Kela |
Banana, green | Hara Kela |
Basil | Tulsi |
Basil seeds, | Subja or Sabja |
Bay leaf | Tej Patta or Tez Patta |
Bean Curd | Tofu |
Bean, flat green | Sem |
Beckti or Bhetki | Bhetki |
Beef | Gai ka gosht or mans |
Beetroot | Chukandar |
Bell peppers | Shimla mirch |
Belliric Myrobalan | Harad or Haritaki |
Bengal gram flour | Besan |
Bengal Gram leaves | Chane ka Saag (leaves) |
Bengal Gram or Black Chickpea | Chana Kala |
Bengal Gram or Black Chickpea | Kala Chana |
Bengal Gram-green | Hara Chana |
Berries of Indian Jujube or Zizyphus | Baer or Ber fruit |
Betel leaf | Pan or Paan |
Betel nut | Supari/Chali/Chalia |
Bicarbonate of soda | Meetha Soda |
Bitter gourd | Karela |
Black | Kala |
Black Cumin Seeds | Shahi Jeera |
Black Cumin Seeds | Kashmiri Jeera |
Black cumin seeds | Kala Jeera |
Black gram, split and skinless | Urad (Urid) dal, dhuli (very pale yellow in colour) |
Black gram, split and with skin | Urad (Urid) dal with chilka |
Black gram, whole | Urad (Urid) Sabut |
Black Pepper | Kali mirch |
Black Rock salt, a pungent salt | Kala namak or Sanchal |
Black-eyed beans | Lobia or Lobhia or Chowli |
Boiled rice | Bhat |
Bombay Duck (Fish) | Bumallo or Bombil, a small fish |
Bone | Haddi |
Bottle Gourd | Ghia |
Bottle gourd | Dudhi |
Bottle gourd or Chinese melon | Lauki or Lawki or Loki or Dudhi |
Brain | Bheja |
Bread | Double Roti |
Brinjal | Baingan |
Broad Beans | Sem or saem variety |
Broccoli | Hari Phoolgobhi |
Bucket | Balti |
Butter | Makkhan |
Butter | Makhan |
Butter Beans | No Hindi name |
Butter Fish, Indian | Pabda or Pupta machli |
Buttermilk-cultured | Mattha |
Cabbage | Band Gobhi or Patta Gobhi |
Camphor | Kapoor or kapur |
Cape Gooseberry | Rasbhari |
Capsicum | Shimla mirch |
Caraway | Siya jeera |
Cardamom Green | Choti or green Ilaichi/Ellaichi, |
Cardamom Large-Brown or Black | Illaichi/Elaichi Bari/Badi |
Carom seeds | Ajwain |
Carp Fish | Katla or Rohu or Rui Machli |
Carrot | Gajar |
Cashew nuts | Kaju |
Cassava, Mandioca, Manioc, Yucca, Manihot | Simla aloo, Simla alu, Mogo |
Cassia | Cinnamon like bark, used in Indian cooking |
Castor | Arandi |
Catechu, Acacia | Kaththa, Cutch, Katha, Khair |
Catfish or Pangasus (family Pangasiidae) | Pangush Machli Pariasi or Pangas, Pongas, Pungas or Sangatam or Sangat |
Cauliflower | Phool/Phul Gobhi |
Cauliflower | Gobhi or phool-gobhi |
Celery and Parsley | Ajmud or Ajmoda or Doroo or Randhuni |
Ceral | Anaj or Anaaj |
Chapatti flour | Atta |
Chick pea or Gram or Bengal Gram | Chana Kala (also see Kabuli Chana) |
Chicken | Murga |
Chicken | Murgi |
Chicken | Murg |
Chicory, Succory, Wild Endive | Kasani |
Chilli | Mirch |
Chop (as in Lamb chop) | Chaamp |
Chutney | Chatni |
Cilantro | Dhania |
Cilantro (American word) | Hara Dhania |
Cinnamon | Dalchini or Darchini |
Citric acid | Tartrii or Nimbu Sat |
Citric acid, edible type | Taatri or tatri |
Clams | Teesrya or Kavchi |
Clarified butter | Ghee |
Cleaver knife, Large | Gandasa |
Climbing Perch (Fish) | Koi Machli |
Clove | Lavang |
Clove | Laung |
Cluster Bean | Gowar ki phali |
Cobra saffron | Nag-kesar |
Cocoa | Coco |
Coconut | Nariyal, Copra, Kopra, Khopra |
Coconut oil | Narial ka Tael |
Cod Fish | Gobro |
Colocasia, Taro, Elephant ear, Eddo, Dasheen, | Arbi or Arvi |
Colocsia leaf | Patra or Arvi Patta |
Condensed, solidified milk | Mawa |
Cooked in Tandoor Oven | Tandoori |
Cooked with lots of butter or cream | Makhani, pronounced as Maakhani |
Coriander leaves or Cilantro | Hara dhania or Kothamalli |
Corn | Makai or Makka or Makki |
Corn on the cob | Bhutta Sabut |
Cornmeal | Makki ka Atta |
Cow | Gai |
Cowpea or Black Eyed bean | Lobia/Lobhia/Chowli/Karamani/Chola |
Crab | Kekra or Kenkra or Kekda or Kurlya |
Cracked wheat | Lapsi |
Cracked wheat (like Bulgar Wheat) | Dalia |
Crystalised sugar lumps | Misri or Mishri |
Cubes of skewered meat | Shashlik Kebab |
Cucumber | Kheera |
Cudpah nut | Charoli |
Cultured Buttermilk | Chaach or Chach or Chaas or Chas |
Cumin | Zeera |
Cumin | Jeera |
Curd (in India) | Dahi |
Currants; Small, dark raisins, made from red, seedless grapes, with a slightly tangy flavour | Kishmish or Kismis, choti, kali |
Curry | Means only gravy in India. in UK, it is any spicy, hot, Indian dish |
Curry Leaves (Murraya koenigii) | Curry Patta, Meetha Neem, Kari Patta, Kurry Patta, Mahanimb, Surabhi-nimba, Kadhi-limbdo, Kath-nim, Gore-Nimb, Narasingha, Barsanga, Basango |
Custard apple | Sitaphal (some people call Pumpkin Sitaphal) |
Custard apple | Sharifa |
Date | Khajur |
Dill | Sowa or suwa |
Dill weed | Suwa sag |
Dill weed | Soa Sag |
Dough | Goondha Atta |
Dried fruits | Mewa |
Dried ginger powder | Sonth |
Dried green mango, powdered | Amchur/Aamchoor (aam=mango, choor=powder) |
Dried Pomegranate seeds, used in Indian cooking | Anar dana |
Drumstick (Vegetable)) | Saijan or Shinga or Saijam or Senjan or Sejanki ki phali, Seeng |
Dry Date | Chuara |
Dry Date | Chuara (Chu-a-ra) |
Dry Fenugreek Leaves | Kasoori Methi |
Dry White Peas (Field Peas) | Matar or Mutter, Safaid |
Dry White Peas (Field Peas) | Matar or Mutter, Sookhi |
Duck | Buttak or Battak |
Earthenware, Indian cooking pot | Handi |
Edible beaten Silver | Chandi Varak |
Egg | Anda |
Egg | Anda |
Eggplant | Baingan |
Elephant Yam | Suran |
Elephant Yam | Sooran |
Essence (generic) | Ittar |
Essence (generic) | Attar |
Essence (generic) | Khusboo |
Essence (generic) | Ruh |
Fava bean or Hyacinth Beans, a type of broad beans, also known as Windsor bean and horse beans | Vaal Dal or Sem or Papri or Valor papdi |
Fennel | Saunf, Moti |
Fennel | Saunf, Moti (Shatphool or Dodda jeera) |
Fennel | Saunf |
Fennel | Sonf |
Fenugreek leaves, dry | Kasoori methi |
Fenugreek Seeds | Methi dana |
Fig | Anjeer or Anjir |
Fish (generic) | Machchhi |
Fish (generic) | Machli |
Fish Roe | Machli ke Ande |
Flattened rice (thicker than flaked rice) | Chiwra, Chiwda, Chira, Aval, Poha, Puha |
Flax Seeds, Linseed | Alsi |
Flour | Atta |
For kings or Royal | Shahi |
French Beans | Pharas Beans |
Fruit | Phal |
Gamboge, Garcinia xanthochymus | Kokum |
Garcinia Indica (Fruit indigenous to the west coast) | Amsool |
Garlic | Lahsun or Lassan Or Lahsan |
Gherkin like vegetable | Kundru |
Giant Sea Perch Fish | Barramundi machli |
Ginger | Adrak |
Ginger powder | Sonth or saunth |
Ginger powder | Saunth or Sonth |
Ginger Powder | Sonth or Saunth |
Goat | Bakra |
Goat or Kid | Bakra or bakri |
Gold leaf - edible | Varak - Sona |
Grape | Angoor or Angur |
Grater | Kaddu kas |
Gravy | Tari or Shorba or Saalan (Urdu) |
Gravy | Rasa (Hindi) |
Gravy of a curry | Salan or Saalan |
Gray Quail | Batair |
Green Banana | Kachcha Kela |
Green banana (not plantain) | Hara kela |
Green cardamom | Choti Ilaichi or elaichi |
Green Gram or Mung Bean, split, skinless or hulled | Moong or Mung Dal Dhuli (light yellow in colour) |
Green Gram or mung Bean, split, with skin | Moong dal Chilka |
Green Gram. Can be whole or split, with skin/skinless -washed | Mung Dal or Beans |
Green leaf vegetables like spinach, mustard greens or fenugreek leaves | Saag or Sag (generic) |
Green leaves , like spinach or mustard leaves (generic) | Sag (generic word) |
Green Peas | Matar or Mutter, Hari |
Green peppers | Shimla mirch |
Griddle | Tawa |
Ground nuts | Moongphali |
Guava | Amrood |
Guava | Amrud |
Hassian sack | Bori |
Hemp | Bhang |
Hemp | Bhang |
Herring | Bhing machli |
Honey | Madhu |
Honey | Shahad |
Hyacinth Beans or Fava bean, a type of broad beans, also known as Windsor bean and horse beans | Vaal Dal or Sem or Papri or Valor papdi |
Indian Butter Fish | Pupta or Pabda machli |
Indian clay oven | Tandoor |
Indian cooking pot with lid | Bhagona |
Indian Cottage cheese, Casein, fromage blanc | Chenna or Paneer |
Indian Cottage cheese, fromage blanc | Paneer or Chena |
Indian Fudge with condensed milk and other ingredients | Burfi |
Indian Gooseberry (Emblica offcinalis), sometimes called Hogs Plum | Amla or Aamla |
Indian Kitchen Tongs | Pakkad |
Indian Panny Wort | Brahmi |
Indian Salmon | Rawas or Ravas Machli |
Indian Salmon | Raavas Machli |
Indian scotch egg | Nargis kebab |
Indian Shad fish or Ilish | Hilsa machli |
Indian sweet gourd | Lauki or Loki |
Indian sweet gourd | Dudhi |
Indian sweet gourd | Ghia |
Indian unleavened bread | Roti |
Indian unleavened, Indian, thin bread cooked on gridle | Chapatti or Chapati or Roti |
Indian Wok | Karahi |
Indian Yam | Jimikand |
Indian, Flat Grinding Stone & Pestle | Sil-batta |
Indian, thin cucumber | Kakadi |
Indian, thin cucumber | Kakari |
Ivy Gourd | Tindora, Tindla, Tondli |
Ivy Gourd | Tindora, Tindla, Tondli |
Jackfruit | Kat-hal (Cut-hal) |
Jaggery or Jagary (made by condensing juice of sugar cane) | Gur or Gud |
Jambu, Java Plum, Jambolan, Malabar Plum, Eugenia jambolana | Jamun fruit |
Jaun or Jaw | Barley |
Juice | Ras |
Karimeen Machli | Pearl Spot Fish |
Kebabchini | Allspice |
Kebabs | Kabab |
Kidney | Gurda |
Kidney Beans or Red Kidney Beans | Rajma |
King Fish | Surmai or Visonu Machli |
Knife | Chakku or Chaku |
Kohl Rabi | Ganth Gobhi |
Lady Fish | Nogli or Murdoshi or Kane Machli |
Lady Fish | Kane or Nogli Machli or Murdoshi |
Lady's fingers | Bhindi |
Lamb | Bher or Bhed |
Lamb\'s-quarter, Fat Hen, Pigweed, White Goosefoot | Bathua Sag/saag |
Large spoon or ladle | Chamcha |
Large Sultanas or Currants | Munakka |
Leg | Ran or Raan |
Leg of mutton | Bakre ki Raan |
Lemon | Neembu - peela |
Lemon | Nimbu or Neembu (Western) |
Lime | Nimbu or Neembu (Indian) |
Linseed | Alsi, Jawas or Tishi |
Liquorice Licorice | Mulhathi Mulhati Yashti-Madhu Yashti-Madhuka Jethimadh |
Liquorice Licorice | Mulahati Mulethi Jashtimodhu Mulhatti Mulhathi |
Little, round, green gourd | Tinda |
Liver | Kaleji |
Liver | Jigar |
Liver | Kaleja |
Loquat | Lokat |
Lotus root | Kamal Kakri, Kamal Gatta, Bhein, Bhen |
Lotus Root | Bhein or Bhain or Bhen or Kamal Kakri |
Lychee | Leechee or Lichi |
Mace | Javitri |
Mackerel (fish) | Bangra or Bangda Machli |
Maida | Plain White Flour |
Maida with rainsing agents added to it | Self raising flour |
Maize | Bhutta dana |
Mango | Aam |
Mango Fish | Topsi or Topshey |
Margosa tree (Azadirachta Indica) | Neem |
Marjoram | Ban or Van Tulsi |
Marzipan | Badam and Sugar paste |
Mash | Bharta or Bhurta |
Mash | Bhurta or Bharta |
Meat (generic) | Gosht |
Melon - generic, like Honeydew, Canteloupe | Kharbooja |
Milk | Doodh |
Millet | Bajri |
Millet or Pearl Millet | Bajra |
Mince Meat Curry | Queema |
Minced meat curry | Kheema |
Minced meat curry | Keema or Kheema or Queema |
Mint | Pudina |
Monkey nuts | Moongphali |
Monosodium Glutamate | Ajinomoto |
Mooli | White radish, long ones |
Moth Beans, Matki, Muth, Mot, Turkish Gram Beans, Papillon, Dew bean | Moth Dal |
Mould | Sancha |
Mulberry | Shehtoot |
Mulberry | Shahtoot |
Mullet Fish | Boi or Parshey or Andawari Machli |
Mung Beans or Moong Beans or Green gram or , whole | Moong dal , Sabut |
Murrel Fish | Shole machli |
Mushroom | Kukur-mutta or Guchchi or Khumbi or Dhool ka Phool |
Mushrooms | Khumbi |
Mustard | Sarson |
Mustard oil | Sarson ka Tael |
Mustard seeds | Raai or Rai or Sarson |
Natal plum | Karonda |
Nigella or Onion seeds | Kalonji |
Nigella or Onion seeds | Kalaunji |
Night Shade-Indian | Kateri or Kantakari |
Nimbu ka chilka | Lemon Rind |
Nimbu or Neembu | Lemon |
Nutmeg | Zaiphal |
Nutmeg | Jaiphal |
Nux Vomica | Kuchla |
Oat | Jow or Jau or Jai or Jaun |
Oat | Jow or Jau or Jai or Jaun |
Oil | Tel |
Okra | Bhindi |
Olive | Zetoon or zaitun |
Olives | Jaitun |
Onion | Pyaz |
Onion | Piaz |
Orange | Narangi |
Orange | Santara |
Orange (Indian), like satsuma/tangereine | Santra or Shantra |
Papadom or Papodom or Popodom or Popodum | Papad or Papar |
Papaya | Papita or Papeeta |
Paper thin, large roti | Roomali roti (roomal=handkerchief) |
Partridge | Teetar |
Partridge | Titar |
Peach | Aadu/Aadoo/Adoo/Aaru |
Peanuts | Moongphali |
Pear | Nashpati |
Peel or Rind or Skin (generic) | Chilka |
Peepul Tree | Pipal or Peepal |
Perch Fish | Palu Machli |
Pestle and Mortar, often made of cast iron | Hamam Dasta or Hamam Bista |
Pickle | Achar or Aachar |
Pigeaon | Kabutar |
Pigeon Peas | Tur or Toor or Arhar, Sabut |
Pigeon-peas or Split Red Gram (can also be oily) | Tur dal |
Pigeon-peas or Split Red Gram (can also be oily) | Toor dal |
Pigeon-peas or Split Red Gram (can also be oily) | Tuvar Dal |
Pigeon-peas or Split Red Gram (often called yellow lentil) | Arhar Dal |
Pilaf or Pilaff rice; rice cooked with spices and other ingredients | Pulao rice (generic) |
Pine Kernel | Chilgoza |
Pineapple | Annanas |
Pineapple | Ananas or Annanas |
Pistachi | Pishta |
Pistachio | Pista |
Plain, white flour (all purpose flour in USA) | Maida |
Plum | Aloobukhara or Alubukhara |
Pomegranate | Anar or Anaar |
Pomfret or Silver Fish | Halva Saranga Chandwa Poplait Paplet Poplet |
Poppy seeds | Khus Khus/Kus Kus |
Poppy seeds | Post dana |
Poppy seeds | Khas khas |
Pork | Sooar or suar |
Potato | Aloo or Aaloo or Alu |
Prawn | Jhinga or Chingri or Chemen or Sungat |
Puffed Kernel of Gorgon Nut or Fox Nut (not Lotus seed) | Makhana |
Puffed basmati rice | Mamra |
Puffed rice | Murmura |
Pulp | Gooda |
Pulse or lentil | Dhal |
Pulse or lentil; legume, beans, peas etc. | Dal or Dhal or Dahl |
Pumpkin | Kaddu |
Purslane, Verdolaga, Little Hogweed, Pusley | Kulfa or Khurfa Saag |
Puy (Green) Lentil | Brown or green lentils grown in Le Puy-South-Central France |
Quail | Bataer or Bater |
Radish | Mooli |
Radish seed pods | Seengre or moongre |
Raisin, generic term for dried grape. Also used to describe dark brown, dried grapes, with a sweet, mellow flavour | Kishmish or Kismis (generic term) |
Raw or uncooked | Kachcha |
Red chilli | Lal mirch |
Red Cow Peas | Like whole Mung beans, but red |
Red lentils, Split and skinless | Masoor Dal Dhuli |
Red Snapper Fish | Rane machli |
Red Sorrel | Chukka Leaves |
Rice (generic) | Chawal or Chaval |
Rice flakes or flattened rice | Pauwa |
Rice flakes or flattened rice | Poha |
Ridge gourd | Tori, Indian |
Ridged gourd (Zuchini like vegetable or courgette) | Turai or Tori |
Ridged or smooth Indian gourd (Indian Courgette) | Tori or Turai |
Rind | Chilka stripes |
Rock Cod | Gobaro |
Rock Cod (Lotella rhacina) | Gobaro |
Rolling board | Chakla |
Rolling Pin | Belan |
Rose | Gulab |
Rose | Gulab |
Rose water | Gulab jal |
Safflower | Kusam or Kusumbo |
Saffron | Kesar or Zafran |
Saffron Coloured | Kesari or Zafrani |
Sage herb (Salvia officinalis) | Seesti or Salbia-Sefakuss or Sefakuss |
Sago, produced from pith of Metroxylon and other palms | Sabudana |
Salmon Fish | Rawas or ravas machli |
Salt | Namak |
Salt | Nimak |
Salty or Savoury | Namkeen |
Sapodilla Plum or Sapota | Chickoo |
Sapodilla Plum or Sapota | Cheekoo or Chikoos |
Sardine (Fish) | Chareeaddee or Pedvey Machli |
Sawfish | Kandere Machli |
Screwpine flower essence (pendanus odoratissimus) | Kewra |
Semolina | Rawa |
Semolina | Sooji or Suji or Rava |
Sesame | Til |
Shad fish or Ilisha or Hilsa | Hilsa |
Shark | Boalee or Zori or Bombil or Bumallo |
Sieve | Chalni or chhalni |
Silver barfish | Karli |
Silver belly Fish | Surgutta Machli |
Silver Belly Fish | Surgutta Machli |
Silver leaf - edible | Varak - Chandi |
Skewer | Seekh |
Skimmer, a spatula with holes | Pauni |
Small balls in syrup, made of flour and milk powder/mawa | Gulab jaman/jamun |
Small spoon | Chamchi |
Snake Gourd | Chichinda |
Snake gourd | Chachinda, Chirchira |
Snake head fish | Murrai Machli |
Snap Melon | Phoot |
Soda bicarb | Pakaney wala soda |
Sole fish | Morrul or Repti Machli |
Sorghum | Jwar or Jowar |
Sorghum or Shorghum | Jowar or Jwar |
Sorrel | Khatta-palak Khatta-saag Chukka-kura Ambat-chuka |
Sorrel, Red | Chukka Sag |
Soup or stock or gravy | Yakhini |
Soup, gravy | Shorba |
Sour or sharp | Khatta |
South Indian Vegetable Curry | Avial |
Soya bean | Bhatma |
Spice Box | Masaladan or masaladani |
Spiced minced meat , cooked on a skewers | Sheek or seekh kebab |
Spinach | Palak |
Split Peas or Yellow split peas (Field Pea) | Matar or Mutter Dal |
Split, skinless black chickpeas or Bengal Gram | Chana dal (Kala Chana dal) |
Spring onion with greens | Hara piaz |
Spring onions with greens | Hari Pyaz |
Sproute or sprouted | Ankur or ankurit |
Squid | Samudra-pheni (or feni) |
Stale | Basi |
Star Anise | Chakri-phool or chakraphool |
Star Anise | Anas phal |
Star fruit, Carombola | Kamrak or Kumrak |
Starfruit or Carambola | Kamrakh |
Stir-fried | Bhuna |
Stir-Fry (it) | Bhoono or Bhunao |
Stir-frying | Bhunao |
Stone apple, Bengal quince, Wood apple | Bael, Bel, Bail, Shriphal |
Stone Grinding Mill (for wheat, dal, spices etc.) | Chakki |
Stuffed | Bhare or bharua |
Sugar | Cheeni or Chini |
Sugar | Shakkar |
Sugar cane | Ganna |
Sugar Syrup | Chashni or Chasni or Sheera |
Sultana, Very sweet, large, pale/gold/amber raisins, made from seedless white grapes | Kishmish or Kismis, Sunahri or Peeli, Badi |
Sunflower | Sooraj-mukhi |
Sweet Lime | Mausammi |
Sweet potatoes | Shakarkand |
Tamarind | Imli |
Tapioca, produced from the cassava | Sabudana |
Tea | Chai or Chaa |
Tempering (Tarka) with cumin/mustard etc. in hot oil | Dhungar or tarka |
Thyme | Hasha |
Thymol flowers | Ajwain ke Phool |
Tomato | Tamatar |
Tongs | Chimta |
Trotter | Paaya |
Tuna Fish | Chura or Choora or Toona machli |
Turbot - Indian (Fish) | Kuppa machli |
Turmeric | Haldi or Huldi |
Turnip | Shalgam |
Turtle | Kachua |
Vegetable (generic) | Sabzi |
Vegetable (generic) | Sabji |
Vegetarian | Shaka-hari |
venison | Hiran |
Vermicelli | Seviyan |
Vinegar | Sirka |
Walnut | Akhrot, Akroot |
Water | Pani |
Water chestnuts | Singhara |
Water-melon | Tarbooja |
Watercress | Jal-Kumbhi, Jal-halim |
Watermelon | Tarbooja |
Wax Gourd, Ash Gourd, Tallow Gourd, Ash Pumpkin | Petha |
Weighing scales | Taraju |
Wheat | Gehun |
Wheat flour | Gehun ka atta |
Wheat Germ | Exact translation \'Gehun ka Ankur\'; wheat means gehun and germ means ankur. Germ as in germination, not bacteria. ‘Dalia’ or cracked wheat comes closest to it in Hindi. |
White | Safed |
White bait (Fish) | Katai Machli |
White gram or chickpea | Kabuli chana |
White pepper | Safed mirch |
Whole | Sabut |
With yoghurt | Dahi wala |
Wok | Kadhai |
Yam - ordinary | Ratalu |
Yeast | Khameer |
Yellow Gram | Chana dal |
Yoghurt | Dahi |