Achar - Pickle.
Adrak - Ginger.
Atta Chapatti flour - Fine wholemeal flour used in most Indian breads. English wholemeal is a suitable alternative.

Besan - Chickpea flour.
Bhaji - Deep fried fritter, usually onion.

Cardamom - Various types, notably green, white, and brown. One of the most aromatic and expensive spices.
Chapatti - Hot, small circle of unleavened bread (no yeast), normally griddle cooked.
Chutneys - The common ones are onion, mango and raita (natural yoghurt flavoured with mint).
Cinnamon - Highly aromatic and is used as a spice.
Coriander - Cilantro herb frequently used in curries
Cumin Another important spice in Indian cooking of which there are two types: black and white cumin (jeera) seeds with the latter being extensively used.

Fenugreek - An important savoury spice used in many curry dishes.

Garam Masala - A collection of spices and literally means 'hot mixture'.

Haldi Turmeric.

Karahi - A karahi is a cooking pot similar to a wok but in many restaurants karahi chicken or lamb is cooked with onion and tomato and served sizzling from the pan.
Keema - Minced meat curry.
Kofte - Minced meat or vegetable balls in batter, deep-fried, and then cooked in curry sauce.

Lassi - Sweet or salty, a great drink made from yoghurt and crushed ice.

Naan - Leavened bread baked in the tandoor.

Pakoras - Cauliflower, broccoli or potato coated in spiced turmeric coloured batter and deep-fried.
Poppadom - Thin, cooked (deep fried or baked) lentil flour wafers, usually served with chutneys.
Pilau - Rice and meat or vegetables cooked together in a pan until tender.

Samosa - Triangular deep fried pastry filled with mildly spiced mixed vegetables or minced meat (usually lamb).
Seekh Kebab- Spiced minced marinated and skewered lamb grilled or barbecued.
Shami Kebab - Small round chargrilled patties of spicy minced lamb cooked in oil.

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