Keema, saag, gosht, tadka, kasuri methi: Indian and Pakistani menus and recipes are full of Urdu, Hindi and Punjabi words that nobody explains. This glossary gives each one in plain English, with an example so you know where you will meet it.
The words people ask about most
- Keema is minced meat
- Saag is leafy greens, not only spinach
- Gosht means meat, usually goat or mutton
- Tadka, or tarka, is spices fried in hot oil or ghee and poured over a dish
- Kasuri methi is dried fenugreek leaves
Meat, vegetables and main ingredients
| Word | In English | Where you’ll see it |
|---|---|---|
| Gosht | Meat, usually goat or mutton | Bhuna gosht, achar gosht, chana dal gosht |
| Murgh | Chicken | Murgh makhani (butter chicken) |
| Keema | Minced meat | Keema paratha, keema samosas |
| Kaleji | Liver | What is kaleji? |
| Paya | Trotters, from the word for feet | What is paya? |
| Aloo | Potato | Bombay aloo, saag aloo |
| Gobi | Cauliflower | Aloo gobi |
| Saag | Leafy greens, such as spinach or mustard leaves | Saag aloo, saag paneer |
| Palak | Spinach | Palak paneer |
| Chana | Chickpeas | Chole chaat |
| Dal, daal or dhal | Split lentils or pulses, and the dish made from them | Dal makhani, tarka dal |
| Paneer | A fresh, firm cheese that doesn’t melt | Paneer tikka masala |
| Dahi | Yoghurt | Dahi bhalla, raita |
Spices and flavourings
| Word | In English | Where you’ll see it |
|---|---|---|
| Masala | A mix of spices, dry or as a paste. Also the sauce of a dish | Tikka masala, chana masala |
| Garam masala | A warming spice blend of cardamom, cinnamon, cloves, cumin and pepper, added near the end | Homemade garam masala |
| Haldi | Turmeric | Almost every curry |
| Jeera | Cumin | Jeera rice |
| Dhania | Coriander, both the seeds and the leaves | Dhania jeera, a ground coriander and cumin mix |
| Methi | Fenugreek | Methi chicken |
| Kasuri methi | Dried fenugreek leaves, named after Kasur in Punjab | Crumbled into butter chicken and tikka masala |
| Mirch | Chilli | Hari mirch (green chilli), lal mirch (red chilli) |
| Amchur | Dried green mango powder, for a sour tang | Achari dishes |
| Anardana | Dried pomegranate seeds | Chapli kebab |
| Kewra | A fragrant water made from screwpine flowers | Korma and kheer |
| Achar | Pickle | Mango or lime pickle, achari chicken |
Cooking methods, pans and styles
| Word | In English | Where you’ll see it |
|---|---|---|
| Tadka or tarka | Tempering: whole spices fried in hot oil or ghee, then poured over a dish | Tarka dal, the ghee topping on nihari |
| Bhuna | Fried or roasted, until the sauce is thick | What is bhuna? |
| Dum | Slow cooking in a sealed pot | Dum biryani |
| Tandoor | A very hot clay oven | Naan, tandoori chicken |
| Tikka | Pieces, usually marinated and grilled | Chicken tikka, paneer tikka |
| Karahi | A deep, round pan like a wok, and the dishes cooked in it | Karahi recipes |
| Handi | A deep, wide-mouthed clay or metal pot | Mughlai white mutton handi |
| Makhani | Made with butter | Murgh makhani, dal makhani |
| Do pyaza | Two onions | What is dopiaza? |
| Achari | Cooked with pickling spices | What is achari? |
Dishes
| Word | In English | Where you’ll see it |
|---|---|---|
| Korma | Braised, usually in yoghurt | Tikka masala vs butter chicken vs korma |
| Biryani | Meat or vegetables layered with rice and cooked together | Biryani recipes |
| Pulao or pilau | Rice cooked in stock with whole spices | Peshawari chicken pulao |
| Nihari | A slow-cooked shank stew, from the word for morning | What is nihari? |
| Haleem | Wheat or barley, lentils and meat slow-cooked into a thick paste | A Ramadan favourite |
| Chapli kebab | A flat, crisp beef or mutton patty from Peshawar | Peshawari beef chapli kebab |
| Seekh kebab | Spiced mince shaped on a skewer and grilled | Pakistani grills |
| Chaat | Savoury street snacks, from a word meaning to lick | Chole chaat |
| Raita | Yoghurt with vegetables or herbs, to cool the palate | Served with biryani and curries |
| Halwa | A sweet made by cooking semolina, flour or vegetables with ghee and sugar | Sooji halwa |
| Kheer | Rice pudding cooked slowly in milk | Royal kheer |
Breads, rice and drinks
| Word | In English | Where you’ll see it |
|---|---|---|
| Naan | A soft, leavened bread baked in a tandoor | Keema naan, peshwari naan |
| Roti | Unleavened wholemeal flatbread cooked on a flat pan. Also the everyday word for bread | With most home meals |
| Chapati | A type of roti, often used as another name for it | With most home meals |
| Paratha | Layered flatbread, folded with ghee and pan-fried, sometimes stuffed | Mini keema paratha |
| Puri | Small bread that puffs up when deep fried | Halwa puri breakfast |
| Chawal | Rice | Bharuchi dal chawal |
| Ghee | Butter simmered until clear and nutty | Tadkas, parathas and sweets |
| Lassi | A yoghurt drink, sweet, salted or mango | With a hot curry |
| Chai | Tea, usually strong, milky and spiced | Every day |
FAQs
What is keema in English?
Minced meat. Keema is usually lamb, mutton or beef mince, and chicken keema is chicken mince.
What is saag in English?
Leafy greens. Saag can be spinach, mustard leaves or a mix. Palak means spinach specifically.
What is gosht in English?
Meat, usually goat or mutton. It doesn’t specifically mean lamb.
What is kasuri methi in English?
Dried fenugreek leaves. They are crumbled into curries near the end for a savoury, slightly bitter aroma.
What is tadka in English?
Tempering. Whole spices, garlic or chillies are fried in hot oil or ghee and poured over a dish, usually dal.
What is haleem in English?
There is no direct English name. It is a thick, slow-cooked stew of wheat or barley, lentils and meat.
What is nihari in English?
A slow-cooked spiced shank stew. The name comes from the Arabic for morning.
What is chapli kebab in English?
A flat minced beef or mutton kebab. The name is often linked to chappal, meaning sandal, because of its shape, or to a Pashto word meaning flat.
What is paneer in English?
A fresh cheese made by curdling milk with lemon juice or another acid. It holds its shape when cooked.
