Words related to "Indian dishes or ingredients": OneLook

Concept cluster: Food > Indian dishes or ingredients

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n

Alternative form of amchur [Dried and powdered unripe mango, used in Indian preserves etc.]

n

Alternative spelling of achar [A spicy and salty pickle in Indian cuisine.]

n

A hot, spicy but subtly flavoured paste often used to flavour food, mainly in the Caucasian regions of Abkhazia and Samegrelo.

n

(India, cooking) ginger

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Alternative form of aloo [(India, Indian cooking) potato]

n

Alternative spelling of achar [A spicy and salty pickle in Indian cuisine.]

n

A mixture of spices commonly used in Middle Eastern cuisine.

n

Alternative form of bharta [(cooking) A South Asian dish of seasoned mashed vegetables or eggs.]

n

A popular vegetarian fast food in Maharashtra, India, consisting of a potato mash patty coated with chickpea flour, then deep-fried and served hot with savory condiments.

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(rare) Alternative form of bhaji [Any of various Indian dishes of fried vegetables]

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Alternative form of bhaji [Any of various Indian dishes of fried vegetables]

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Alternative form of bhaji [Any of various Indian dishes of fried vegetables]

n

(cooking) A South Asian dish of seasoned mashed vegetables or eggs.

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A hot dish of lentils and rice from Karnataka state, India.

n

Alternative form of balachong [(cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.]

n

Alternative form of bulgur (prepared wheat grains) [Wheat grains that have been steamed, dried, and crushed; a staple of Middle Eastern cooking.]

n

Alternative form of barfi [An Indian dessert made from sweetened, condensed milk flavoured with fruit and spices.]

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Alternative form of bulgur [Wheat grains that have been steamed, dried, and crushed; a staple of Middle Eastern cooking.]

n

An Indian variety of seedlac.

n

(India, cooking) A dish principally made from chickpeas or chickpea paste.

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Alternative spelling of chana dal [An Indian dish of chickpeas cooked with onion, garlic, tomatoes and spices.]

n

An Indian dish of chickpeas cooked with onion, garlic, tomatoes and spices.

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Alternative spelling of chana dal [An Indian dish of chickpeas cooked with onion, garlic, tomatoes and spices.]

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Alternative form of chana [(India, cooking) A dish principally made from chickpeas or chickpea paste.]

n

Alternative spelling of chana dal [An Indian dish of chickpeas cooked with onion, garlic, tomatoes and spices.]

n

Alternative spelling of chana dal [An Indian dish of chickpeas cooked with onion, garlic, tomatoes and spices.]

n

Alternative spelling of chana dal [An Indian dish of chickpeas cooked with onion, garlic, tomatoes and spices.]

n

Alternative form of chaunk [(cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.]

n

Alternative form of chaunk [(cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.]

n

Alternative form of chaunk [(cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.]

n

Alternative spelling of dal tarka [An Indian dish of lentils cooked with tarka.]

n

An Indian dish of lentils cooked with tarka.

n

Alternative form of dhansak [An Indian curry with lentils, vegetables, spices, cumin seeds, ginger, and garlic together with meat and either gourd or pumpkin.]

n

Alternative spelling of dal [Any of many dried husked pulses (legume), including peas, beans and lentils.]

n

Alternative spelling of dal tarka [An Indian dish of lentils cooked with tarka.]

n

Alternative spelling of dal tarka [An Indian dish of lentils cooked with tarka.]

n

(India, cooking) Coriander.

n

Alternative form of dukkah [An Egyptian dry mixture of chopped nuts, seeds and Middle Eastern spices, usually eaten by dipping bread into olive oil and then into the mixture.]

n

Alternative form of fufu [A dish of boiled, mashed cassava mixed with plantain, yams, or other starchy vegetables, common as food in West and Equatorial Africa and the Caribbean. Sold in speciality stores (US) in dry powdered or granulated form.]

n

Alternative form of fungee [A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).]

n

Alternative form of ganthiya (“Indian snack food”) [A Gujarati fried snack made from gram flour.]

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Alternative form of ganthiya (“Indian snack food”) [A Gujarati fried snack made from gram flour.]

n

(India) A curry made from boiled peas or chickpeas in a gravy made with coconut, ginger and garlic pastes, etc.

n

Alternative spelling of gobi [(India, cooking) cauliflower]

n

(India, cooking) cauliflower

n

Alternative form of gujiya [A sweet dumpling of Indian origin, made with suji or maida flour and stuffed with khoa.]

n

Alternative form of jalfrezi [A Bengali curry made with onion, tomato and capsicum given added heat by the addition of green chillis]

n

Short for jollof rice. [A West African dish of rice, tomatoes, onions, and seasonings.]

n

Alternative form of jawar [sorghum]

n

An Indian snack of flour with beans and spices.

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An uncooked dish of chopped tomatoes, onions, and chili peppers in African cuisine.

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Synonym of karahi (“cooking vessel”)

n

(India) cucumber

n

Alternative form of cowrie [A small gastropod (Monetaria moneta, syn. Cypraea moneta) common in the Indian Ocean; its shell.]

n

(India) cucumber

n

Alternative form of khichdi [A South Asian dish of rice and lentils.]

n

Alternative form of khichdi [A South Asian dish of rice and lentils.]

n

Alternative form of khichdi [A South Asian dish of rice and lentils.]

n

Alternative form of misri [(India) Rock sugar.]

n

An Indian curry, originally from Goa, containing fish or seafood and coconut milk

n

(Indian cookery) Alternative form of murgh [(Indian cookery) chicken]

n

A medieval Arab condiment made from fermented barley.

n

A South Asian stew of slow-cooked beef or lamb with bone marrow.

n

Alternative form of pasheco [A soft, dark cake made of baked camas and rockhair (the lichen Alectoria jubata var. fremontii, now Bryoria fremontii).]

n

(India) A sweet made from khoa, sugar, and various flavourings.

n

(India) oil cake

n

Alternative spelling of phall [A spicy grilled South Indian curry made with chillis and ginger.]

n

Alternative form of panang (“Thai curry”) [A thick red Thai curry made with peanuts and spices.]

n

A Caribbean snack of fried, spiced dough balls made of chickpeas, served with chutney.

n

Alternative form of pongal (“rice dish”) [A sweet or savoury Indian rice dish.]

n

Veryrare spelling of papadam.

n

Alternative spelling of korma [A curry made from various spices especially coriander and cumin; and often with yoghurt sauce or nuts.]

n

(South Asia) Spring.

n

Alternative form of racahout [A Middle Eastern dish made from acorns.]

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An Indian dish of red kidney beans in a thick gravy with spices.

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Alternative form of rogan josh [A Kashmiri dish made with red meat, traditionally lamb or goat, traditionally flavoured with red chilli powder]

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An Indian dish made from greens (usually spinach) cooked down to a thick paste.

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An Indian curry made with spinach and lamb or mutton.

n

Alternative form of sabzi [(India) Any green vegetable.]

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(India) Any green vegetable.

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Alternative form of samanu [A sweet, rich, brown Western and Central Asian pudding made of wheat germ ground on a hand mill and boiled till it has the consistency of moist halva; a component of Haft Seen.]

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Alternative spelling of suji [(South Asia) Wheat that is granulated but not pulverized; a kind of semolina.]

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Alternative form of sumbala [A West African condiment prepared from crushed and fermented seeds (usually African locust beans or soybeans).]

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Alternative form of sabzi [(India) Any green vegetable.]

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Alternative form of sabzi [(India) Any green vegetable.]

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Alternative spelling of tabbouleh [A Middle Eastern salad or meze generally consisting of bulgur wheat, chopped tomatoes, parsley, olive oil and lemon juice.]

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Alternative spelling of tarka [(South Asia, cooking) Heated oil or ghee in which spices and onion, etc. are well-stirred and browned.]

n

Alternative form of dal tarka [An Indian dish of lentils cooked with tarka.]

n

Alternative form of dal tarka [An Indian dish of lentils cooked with tarka.]

n

Alternative form of dal tarka [An Indian dish of lentils cooked with tarka.]

n

(South Asia, cooking) Heated oil or ghee in which spices and onion, etc. are well-stirred and browned.

n

Alternative form of dal tarka [An Indian dish of lentils cooked with tarka.]

n

Alternative form of dal tarka [An Indian dish of lentils cooked with tarka.]

adj

(chiefly Britain) Of a style of Indian dish in which the main ingredient (such as chicken) is marinated, usually (but not necessarily) cooked in a tandoor and served in a masala sauce.

n

A Maharashtrian vegetarian fast food consisting of batata vada between two slices of bread.

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A Goan curry with a complex mixture of spices including white poppy seeds and large dried red chilis, usually prepared with chicken or lamb.

n

Alternative form of skhug [A Middle Eastern hot sauce made from fresh hot peppers seasoned with coriander, garlic, and various spices.]

n

Alternative form of jeera (“cumin”) [(India, cooking) cumin]

Note: Concept clusters like the one above are an experimental OneLook feature. We've grouped words and phrases into thousands of clusters based on a statistical analysis of how they are used in writing. Some of the words and concepts may be vulgar or offensive. The names of the clusters were written automatically and may not precisely describe every word within the cluster; furthermore, the clusters may be missing some entries that you'd normally associate with their names. Click on a word to look it up on OneLook.

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