Parsis have unique pronunciation of ordinary Gujarati food words and terms, so we have provided translation and a handy glossary.
This is a work in progress, so check back for updates and feel free to suggest some.
|Parsi Gujarati, Hindi and other Indian terms used in this cookbook.||English|
|Ajmo||It’s “ajwain”, carom seeds, or bishop’s weed. “Ajmo” is a Gujarati word for this plant. The scientific (or Latin) name is Trachyspermum ammi syn. Carum copticum.|
This nut is used many times in Parsi Cuisine. It is gives a unique and authentic flavor to parsi food. It can be found in local Indian grocery stores. If not found you can substitute it with sliced and peeled Almonds.
|Charoli also called chironji, are seeds of Buchanania lanzan used as a cooking spice primarily in India. Charoli (accent on the first syllable) is a nut the size and shape of a large brown lentil, often used in sweets. It is the seed of Buchanania latifolia, commonly called chironji in India, from the family Anacardiaceae, which means it’s related to mangoes and cashews.|
|Caraway seeds||While native to Europe, Asia and regions of Africa, Caraway, is cultivated in many parts of the world. The fruit and seed of the caraway plant are used to prepare medicinal remedies. Sweet and used in British Cakes, Bhakhra and Batasa.|
|Cumin or Shahi Jeera||Cumin Seeds|
|Dar, Daar, Dal||Lentil soup, lentil dish|
|Dhania, Dhanna, Coriander seeds||Dried Coriander|
|Elaichi||Cardamom pods or powder|
|Falooda Tookhmoorya seeds||Holy Red Basil or Tulsi Seeds.|
|Gosh, Gos, Goshst, Mutton||Meat of Goat or Lamb can be substituted|
|Jardalu, Jardaloo||Apricots, Plums|
|Khichri||Rice and Lentil dish|
|Khus Khus||Poppy seeds|
|Kothmir, Coriander||Fresh Coriander leaves, Cilantro or Chinese Parsley|
|Limbu na phool||Citric Acid (edible one)|
|Masala, Masaledar||Spice, Spicy|
|Maachi||Fish, Shrimps, Prawns|
|Ravo||Cream of Wheat|
|Rotli||Roti – flat wheat bread like lavash|
|Sev||Very thin pasta like vermicelli|
|Vaghar||Fry in oil|