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INDIAN FOOD JARGON Print This Page Email To A Friend

NAAN: Refined wheat flour bread, cooked in earthen oven called 'tandoor'. Variations include garlic naan, cheese naan, butter naan, stuffed naan.

Unleavened whole wheat flour bread, cooked in earthen (clay) oven. Variations include missi roti (mixed flour roti), bajra roti (millet flour), makki ki roti (maize/corn flour) CHAPATI: Whole wheat flour bread prepared on a hot plate - also called 'Phulka'. This is the most popular form of Indian bread cooked by the north Indians at home.

Deep fried whole wheat flour bread, with a rounded appearance, fried and blown almost like a ball

PAPAD: Slightly spicy crunchy wafers made of different types of lentil flour seasoned with black pepper, garlic and other herbs/spices. Generally served as appetizers - also called 'Papadum'

Most common pickles are made of mangoes, chillies and lemons. They are preserved for a long time using lots of salt, mustard oil, vinegar and a variety of spices. RAITA: Whipped and flavoured yogurt is called 'Raita'. Most common flavours are cucumber, salt and pepper, and cumin.

PULAO: Rice prepared with spices of different kinds, comes with the option of mutton, chicken or vegetables.

Gravy prepared using different combination of spices and herbs. Curry's are usually tomato based, but non tomato curries are also popular.

Chunks of boneless chicken or mutton marinated in spices, skewered in clay oven called 'tandoor'


DAL: Lentils

LASSI: Yoghurt shake - plain, sweet or salted.

Black tea leaves boiled with milk and a combination of spices like ginger, cardamom, cinnamon, cloves and black pepper.


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