Glossary

By ParsiCuisine.com No comments

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
AcharPickle
AdooGinger
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.
AmchurMango powder
AmliTamarind
BotiSmall piece
BhindaOkra
Charoli
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 seedsWhile 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.
ChawalRice
Curd, DahiYogurt
Cumin or Shahi Jeera    Cumin Seeds
Dar, Daar, DalLentil soup, lentil dish
Dhania, Dhanna, Coriander seedsDried Coriander
Eedu, EedaEggs
Elaichi  Cardamom pods or powder
Falooda Tookhmoorya seeds Holy Red Basil or Tulsi Seeds.
FudinoMint
GaramHot
GheeClarified Butter
Gosh, Gos, Goshst, MuttonMeat of Goat or Lamb can be substituted
GorJaggery
HaldiTurmeric
HingAsafoetida
JaiphalNutmeg
JavantryMace
Jardalu, JardalooApricots, Plums
Jeera, JeeruCumin
KandaOnion
KesarSaffron
KeriMango
KhichriRice and Lentil dish
KheemoMinced Meat
Khus KhusPoppy seeds
Kopra, CopraCoconut
Kothmir, CorianderFresh Coriander leaves, Cilantro or Chinese Parsley
LaganWedding
LasanGarlic
LavangCloves
LimbuLemon
Limbu na phoolCitric Acid (edible one)
Masala, MasaledarSpice, Spicy
MarchuChili
Margi, MurghiChicken
MaachiFish, Shrimps, Prawns
MethiFenugreek
PapetaPotato
RavoCream of Wheat
RotliRoti – flat wheat bread like lavash
RasGravy
SaliSlices, Matchsticks
SarkoVinegar
SaunfAniseed
SevVery thin pasta like vermicelli
TabotaTomato
TareliFried
Taj, TujCinnamon
TulsiBasil
VagharFry in oil
This glossary is from cookbook “Manna of the 21st Century: Parsi Cuisine”

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