Skip to content- Tongs: Chimtta
- Rolling board: Chakla
- Rolling pin: Belan
- Mortor: Aukhli
- Pestle: Musal
- Pincers: Sandali
- Wok: Kadai
- Grater/Shredder: Kadukas
- Ladle: Kadhchi
- Shimmer: Jhara
- Turning spatula: Palta
- Parboil: Boil food briefly and lightly
- Deep fry: Fry food in an amount of oil sufficient to cover it completely
- Shallow fry: Cooking of food in a small amount of oil
- Stir fry: To fry quickly over high heat in lightly oiled pan while stiring continuously
- Pan fry: Fry food in a pan in small amount of oil
- Chop: Method of cutting food into small pieces
- Knead: Mixing dough by stretching, folding, and pressing
- Marinate: Put food in a sauce for a period of time to add flavours
- Barbeque: Food is cooked over an open fire
- Baste: Applying sauce/juice on meat
- Batter: Thin dough
- Beat: Rigorous mixing of ingredients
- Bake: food cook by dry heat
- Blend: Mixing of 2 ingredients, so they combine together
- Coriander leaves: Hara dhania
- Basil: Tulsi
- Bay leaves: Tej patta
- Mint leaves: Pudina
- Fenugreek leaves: Hari methi
- Cardamom: Elaichi
- Cinnamon: Dalcheeni
- Oregano: Ajvaein ki patti
- Ginger: Adraak
- Garlic: Lahsun
- Cloves: Laung
- Coriander seeds: Sooka dhania
- Fennel: Sauf
- Sage: Saadhu or rishi
- Thyme: Ajvaein ke phool
- Black pepper: Kaali mirch
- Cayenne: Lal mirch
- Cumin seeds: Jeera
- Rosemary: Mehndi
- Poppy seeds: Khus-Khus
- Saffron: Kesar
- Turmeric: Haldi
- Gram flour: Besan
- Corn meal: Makkai da atta
- Aubergine: Baingen
- Pumpkin: Kaddu
- Marrow: Ghia
- Capsicum / bell pepper: Simla mirch
- Beetroot: Chukander
- Turnip: Shalgam
- Sweet potato: Shakarkand
- Artichoke: Haathee chak
- Asparagus: Shatvari
- Brussels sprout: Brasal sprout
- Cabbage: Paata gobhee
- Carrot: Gaajar
- Cauliflower: Gobhee
- Celery: Ajavaayan
- Cucumber: Kheera
- Onion: Pyaaj
- Pea: Matar
- Potato: Aaloo
- Pumpkin: Kaddoo
- Radish: Moolee
- Tomato: Tamaatar
- Zucchini: Turee
- Green pepper: Hare mirch
- Chili: Mirch
- Mushroom: Kukurmutta
- Lettuce: Salaad
- Green bean: Haree sem
- Eggplant: Baingan