QUESTION AND ANSWERS

1. Appam:

Wafer thin, round and flat. They are usually made out of rice, potato and/or
various lentil flours.

2. 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.

3. Balchao:

As in the goan recipe Prawn Balchao where the shrimp is marinated in a

brine sauce. 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.

4. Bhunao or Bhuna:

It 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. After the oil
separates from the mixture, the main ingredient (meat or vegetable) is
added and cooked.

5. Bukhara Dum Pukht:

This cuisine in India is over 200 years old. When Nawab Asaf-ud-Daulah
was building the Bara Imambara during the famine of 1784 to provide work
for his starving people, huge quantities of food was cooked in large vessels,
degs, in massive double-walled ovens called bukharis. He tasted the food
one night and loved it so much that bukhari cooking was incorporated into
the royal court.
6. Barfi:

A dessert made from milk that has been cooked slowly and reduced to a
fudge-like consistency. This sweet is flavored with either saffron, vanilla
essence, cocoa, rose water, etc. Sometimes nuts and fresh coconut is added.
Eaten and served in bite sized pieces "Barfi" is a very popular after dinner
dessert. Just like bringing a bottle fine wine when you visit someone for the
first time, a decorative box filled with different kinds of "Barfi" is a
traditional gift in India.

7. Basmati rice:

Basmati rice is authentic Indian long grained white rice, which has unique
nutty flavor. Basmati rice is very popular in India and all over the world. A
wide variety of rice dishes are made with Basmati rice. They are: plain
steamed rice, pulaos, pilafs, biryanis or just different types of fried rice –
which include meat, vegetables, nuts, and even fruits sometimes. Gourmet
cooks prefer to use Basmati rice for its fragrant flavor. Special occasion rice
dishes are mostly made with Basmati rice.

8. Bhel Puri:

One of Bombay’s favorite snack’s. It is a mixture of puffed rice, "sev",

"puri", lentils, finely chopped onions, chopped coriander topped with two
kinds of chutneys; one is the sweet tamarind date chutney and the other is
the spicy onion chili chutney

9. Bharta:

A spicy vegetable dish, with a pulp like consistency. Originally a muslim

dish which is served with a Khichadi or Pulao. A commonly made bharta is
a "baingan (eggplant) bharta.

10. Biryani:

Elaborate dish made from spiced saffron rice cooked with pieces of lamb,
chicken or vegetables. It is usually made on special occasions since it takes
a long time to make a biryani, but it is surely worth the effort. It always
tastes better the next day since the spices marinate and flavor the meat and
rice.
11. Boti Kabab:

Marinated boneless cubes of meat cooked in a tandoor.

12. Chappati:

Unleavened Indian flat-bread made with wheat flour, water, oil and salt.
Usually cooked on a "tava" or thick griddle and brushed with "ghee".

13. Chaat:

Salty snacks served with an array of sweet and spicy chutneys.

14. Chutney:

Fresh relishes made with fruits, vegetables, and herbs.

15. 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. Residents of the rest of the world, however, have come to
think of "curry" as simply a thick creamy yellow sauce or any dish
seasoned with a curry-powder blend, whether it has a sauce or not. An
authentic Indian curry is an intricate combination of a stir-fried wet masala
(mixture of onion, garlic, ginger, and tomatoes), various spices and
seasonings with which meat, poultry, vegetables or fish is prepared to
produce a stew-type dish.

16. Daal:

Daal is an Indian word, which includes dried peas, beans, and lentils which
are red, yellow orange, or pink, plus split peas and other legumes. Daal can
also be used to describe a soup like dish prepared with lentils. Daals are the
primary source of protein in a vegetarian diet. Daals are cooked whole or
pureed, depending on the dish. Ground powdered daal is used in
unleavened breads and crackers, and even in spice mixtures

17. Dum:

A way to steam foods in a pot with a tightly covered lid or a sealed pot. A
popular spiced vegetable dish is "Dum Aloo". In the olden days, the utensil
was sealed with atta (dough) to capture the moisture within the food as it
 cooked slowly over a charcoal fire. Some coal was placed on the lid to
ensure even cooking. The food continued to cook in its own steam,
retaining all its flavour and aroma. Dum means, "to steam" or "mature" a
dish.

18. Do Pyaza:

A mildly flavored creamy dish made with onions; usually twice cooked
onions with meat. Do-Piaza Mullah Do-Piaza, all children in India are told,
was the legendary cook at Akbar’s court. One of the navratnas , it is said he
could conjour up culinary delights using only two onions. For example
mutton cooked in that particular style is called Ghosht do piaza.

19. Dosa:

A popular delicacy from southern India made from rice and "urad" daal.
They are usually made very thin and pancake-like and sometimes filled
with a spiced potato mixture. Served with chutney and "sambar".

20. Ekuri:

Indian version of scrambled eggs, which obviously means the addition of

onions and spices. Delicious with a hot Paratha

21. Feni:

The Goan drink made from cashews or coconut is the perfect beach drink.
It was originally a very basic and local drink, much like toddy; recently it
has been commercialized.

22. 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.

23. Kalvan:

Curry in Marathi (an Indian language from the state of Maharashtra)

24. Kheer:

Essentially a rice pudding, made with rice, milk and sugar flavored with
cardamom. Sometimes nuts are added. Served either hot or cold.
25. Khichadi:

Mildly spiced rice and daal preparation. Popularly made when you want to
eat a light meal, when suffering from a stomach disorder since it is not only
nutritive but can be easily digested.

26. Kheema:

Ground meat, raw or cooked.

27. Koftas:

Spiced meat or vegetable balls.

28. Khoya:

Also known as "mawa" is made by bringing milk to a boil in a pot and

stirring continuously thereafter on a low flame. It is then reduced and
thickened to the consistency of soft cream cheese. Used widely in the
making of many Indian desserts and sweet meats.

29. Korma:

Rich sauce thickned with yogurt, nuts or poppy seeds.

30. Kulcha:

Flatbread often stuffed with onion or potatoes and seasoned with cilantro.

31. Kulfi:

Sweet, aromatic ice cream made from cream, milk, and sugar flavored with
mango, pistachios, saffron etc. Among the most popular are the Mango
Kulfi, Pista kulfi and the Malai Kulfi.

32. Lassi :

A tall cool drink made from yogurt and water and made either sweet or
salty. To be enjoyed with a fresh dollop of yogurt on top on a hot summer
day.
33. Masala:

Spices, herbs and other seasonings ground or pounded together. When wet
ingredients like water, vinegar, yogurt etc. are added to the spice mixture it
is appropriately called a "wet masala". Dry spice mixtures are also called
"Garam masala" or commonly known in the world as "Curry powder".
Indian cooks generally don't use pre-prepared curry powder - originally a
British invention to approximate Indian seasoning - but prefer making their
own ever changing blends.

34. Masala Dani: (Masala Dabba):

Spice box containing the commonly used dry spices and is always kept near
the cooking range for easy and quick access. A spoon is included for ease
of use.

35. Modak:

Cone shaped dumplings made from rice flour filled with a cooked mixture
of freshly grated coconut and sugar. Made exclusively during the festival of
"Ganapati

36. Naan:

Indian flat bread made from wheat and baked in a tandoor

37. Paan:

Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste,
gulukand (rose petal preserve), fennel seeds and dried grated coconut. Paan
is eaten usually after a meal and has known to aid in digestion. Paan
connoisseurs always add tobacco in their paan. The paan is garnished with
edible thin silver foil called "Varak".

38. Pakoras:

Popular Indian crispy and spicy snack served usually hot out of the frying
pot along with coriander chutney. A popular tea time snack served with
Indian tea. Slices of different vegetables like potatoes, onion, chilies,
spinach leaves, eggplant etc dipped in a batter made out of chickpea flour
and a few dry spices and deep fried.
39. Paratha:

Whole-wheat unleavened flatbread. It is sometimes filled with cooked

ground meat or a vegetable mixture. Slightly larger than a Chappati and
shallow fried to perfection

40. Pulao:

Delicately flavored rice, sautéed in ghee and flavored with whole spices
like cumin, cloves etc. Just like the Indian cuisine there are many varieties
of Pulao

41. Puris:

Deep-fried whole-wheat flatbreads. They are usually around 4 inches in

diameter and puff up when deep-fried. Delicious when hot!

42. Raan:

Leg of lamb marinated in yogurt-based masala.

43. Raita:

Vegetable and yogurt salad

44. Rassgulla:

One of the most famous Indian sweets that originated from east India. The
balls made from milk are cooked in a light sugar syrup, flavored with
cardamom. Served chilled.

45. Roti:

It is Bread in Hindi. "Tandoori roti" is bread that is baked in a tandoor,

"Rumali Roti" or literally meaning handkerchief bread is a kind of a thin
and flaky partha made up of many layers.

46. Saag Curry:

Aromatic curried dish made from greens

47. Sambhar:
 Lentil curry form the south of India. Served as an accompaniment with
"idli"and "dosa".

48. Samosas:

Deep-fried pastry appetizers filled with vegetable or meat mixtures.

49. Seekh Kebab:

The word "Seekh" in Hindi means skewer. Seekh kebab simply means
kebabs on a skewer. Kababs are usually made out of ground lamb mixed
with various spices, cooked in a "tandoor".

50. Tandoor:

The traditional Indian clay oven is called the "Tandoor". A Tandoor is a

clay pot usually sunken neck deep in the ground. Charcoal is put on the flat
bottom of the pot. The heat generated by the hot charcoal in and on the
sides of the clay pot is used for cooking. Long iron rods, long enough to
reach the bottom of the pot, are used in the cooking process

51. Tandoori Murgh:

This is the bright red world famous Tandoori Chicken. Chicken marinated
with spices, red color and yogurt, cooked in a tandoor. Try making it as
described in the cook book or at your favorite Indian restaurant.

52. Tikka:

Skewered boneless meat cubes cooked in a tandoor.

53. Upma:

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

54. Varak:

Fine thin edible silver foil used to decorate or garnish Indian desserts and
"paan". It has been known to aid in digestion.

55. 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. A great
dish to make when entertaining as it can be made ahead of time.

A corky bark with a sweet fragrance similar to cinnamon and

56.Cassiabark:
is used extensively in Northern Indian cookery. Although
cooked in the curry the bark is too coarse to eat.

57.Dhansak Traditional chicken or meat dish cooked in lentil and vegetable

puree.

58.Dhungar Applying the smoke of charcoal to ingredients.

59.Foogat Lightly cooked vegetable dish.

60.Hasina Pieces of chicken breast, lamb or beef marinated in spices and

kebab then skewered and barbecued with onion, capsicum and tomato.
Of Turkish origin.

61.Jaifal or Nutmeg.
Taifal

62.Jal frezi Sautee or stir fry

63.Javatri Mace.

64.Khurzi Lamb or chicken, whole with spicy stuffing.

65.Lavang Cloves.

66.Loochees A type of bread made in Bengal using white flour.

A traditional dish. Tandoori chicken is cooked in a ghee and

67.Makhani
tomato sauce.

68.Moglai Cooking in the style of the Moghul emperors whose chefs took
or moghlai Indian cookery to the heights of gourmet cuisine three centuries
ago. Few restaurateurs who offer Moglai dishes come anywhere
 this excellence. True Moglai dishes are expensive and time-
consuming to prepare authentically.

69.Nargis Indian scotch egg spiced minced meat around a hard boiled egg.
kebab

70.Panch Five seeds. A mixture of five spices used in Bengali vegetable

phoran cooking, comprising equal amounts of cumin, fennel, fenugreek,
custard and wild onion seeds.

71.Rashmi Kebab minced meat inside a net-like omelette casing.

kebab

72.Rasmalai Rasgullas cooked in cream and served cold. A very rich sweet.

73.Thaali A tray which holds the complete meal served in individual bowls
(katori). Used by diners in the South.

74.Tukmeria Black seeds of a basil family plant. Look like poppy seeds. Used
or tulsi in drinks.

75.Xacutti A Goan dish using chicken and coconut.

76.Yakini Mutton.

77. Won Ton Soup

A Chinese soup consisting of chicken broth garnished with won tons, green
onions, pork or chicken and/or vegetables.

78. Whey

The liquid portion of coagulated milk (curds are the semisolid portion); used
for whey cheese, processed foods and principally livestock feed.

79. Vol-Au-Vents (vul-oh-vanz)

Deep, individual portion-sized puff pastry shells, often filled with a savory
mixture and served as an appetizer or a main course.

80. Trifle (TRI-fuhl)

A deep-dish British layered dessert made with sponge cake, sherry, custard,
jam or fruit and whipped cream.

81 Tofu (TOH-foo)

A custard like product made from curdled soy milk from which some of the
water has been removed by pressure; it has a white color and a slightly nutty,
bland flavor that absorbs other flavors; available dried and fresh and used in
Asian cuisines in soups or cooked; also known as soybean curd and bean curd.

82 Tiramisu (tih-ruh-mee-SOO)

Italian for pick me up and used to describe a dessert made with layers of
liqueur-soaked ladyfingers or sponge cake, sweetened mascarpone cheese and
zabaglione, usually garnished with whipped cream and shaved chocolate.

83 Teriyaki (tayr-ee-YAH-kee)

1. A Japanese dish of beef, chicken or pork marinated soy sauce, ginger, sugar
and seasonings, skewered and grilled or broiled.
2. A Japanese marinade or sauce made from soy sauce, ginger, sugar and
seasonings.

84 Tempura (TEM-poo-ra)

A Japanese dish of battered and deep-fried pieces of fish and vegetables,

usually accompanied by a sauce.

85. Tapas (tah-pahs)

Spanish appetizers that can be hot or cold, simple or complex.

86. Tannic

A wine-tasting term for an astringent, mouth-puckering wine

87 Tahini (tah-HEE-nee)
A thick, oily paste made from crushed sesame seeds and used in Middle
Eastern cuisines as a flavoring.

88 Tabasco Sauce

The proprietary name for a hot pepper sauce made in Louisiana; Tabasco
peppers are mashed and fermented with salt and vinegar in barrels for 3 years.

89 Strudel (STROO-duhl)

A long rectangular German pastry made with many layers of a very thin dough
rolled around a sweet or savory filling and baked until crisp and golden.

90 Spearmint

An herb (Menta spicata) and member of the mint family; it has soft, bright
green leaves and a tart menthol flavor and aroma that is milder than that of
peppermint; used as a flavoring, garnish and tisane.

91 Sorbet

A soft, smooth frozen dish made with pureed fruit or fruit juice and sugar and
sometimes flavored with liqueur, wine or coffee; served as a dessert or a palate
cleanser between courses.

92 Sopaipilla (soh-pah-PEE-yuh)

A crisp deep-fried Mexican pastry or bread that is puffy with a hollow center;
usually served with honey or a cinnamon-flavored syrup.

93 Shish Kebab

1. A Mediterranean dish of marinated meats (usually lamb or beef) and

vegetables threaded on a skewer and grilled or broiled; also known as shashlik.
2. A term used imprecisely to describe a grilled or broiled skewer of meats,
poultry, shellfish, firm fish, vegetables and/or fruits; the foods are often
marinated.

94 Sheperd’s Pie

An old English dish of ground meat, usually lamb or mutton, and sometimes
vegetables such as corn or peas, bound with a gravy, topped with mashed
potatoes and baked.
95 Sake (sah-KEE)

A clear Japanese wine made from fermented rice and served hot or cold;
because of its grain base, it is sometimes categorized as a beer; also known as
rice wine.

96 Sabayon (sah-by-on)

A foamy, stirred French custard sauce made by whisking eggs, sugar and wine
over low heat; known in Italian as zabaglione.

97 Relish

A cooked or pickled sauce usually made with vegetables or fruits and often
used as a condiment; it can be smooth or chunky, sweet or savory and hot or
mild.

98 Rape

A vegetable (Brassica napus) related to the cabbage and turnip families; it has a
tall, leafy, green stalk with scattered clusters of tiny broccoli-like florets and a
pungent, bitter flavor; also known as broccoli rabe, brocoletti di rape and
rapini.

99 Phyllo; Filo

Pastry dough made with very thin sheets of a flour-and-water mixture; several
sheets are often layered with melted butter and used in sweet or savory
preparations

100 PecorinoAn Italian term referring to any cheese made from only ewe’s
milk; most are aged have a white to pale yellow color and a sharp, pungent
flavor and are classified as grana.