| Hindi |
English (Latin, a.k.a ) |
| Achar |
Pickle (also catani) |
| Adrak |
Ginger (Zingiber officinale, also udrak, sont(h)(dried)) |
| Ajmud |
Celery seed (Apium graveolens, also shalari) |
| Ajwain |
Lovage (Ligisticum officinalis, also ajowan) |
| Aloo |
Potato |
| Am |
Mango |
| Andai |
Egg (also ekuri) |
| |
|
| Badain |
Star Anise (Illicium verum, also anasphal) |
| Bai(n)gan |
Aubergine, Egg Plant |
| Bhaji |
Vegetable |
| Bhindi |
Okra (Ladies Fingers) |
| Brinjal |
Aubergine, Eggplant(also Bay(i)gan!) |
| |
|
| Catani |
Pickle (also achar) |
| Chaaya |
Tea |
| Chana |
Chick Peas, Gram (Kabli=unhulled, Kala=brown, Besan=flour) |
| Chawal |
Rice (Oryza sativa, eg. Patna, Basmati) |
| |
|
| Dahi |
Yoghurt |
| Dalchini |
Cinnamon (Cinnamomum zeylanicum) |
| Dhanya/Hari Dhania |
Coriander (Coriandum sativum, leaf=cilantro) |
| D(h)al |
Pulses/Lentils |
| Dudha |
Milk |
| |
|
| Elaichi |
Cardamom (Elettaria cardamomum, also illaichi) |
| |
|
| Gajar |
Carrot |
| Garam Masala |
blend of spices incl. cumin, pepper, cloves, cardamom etc. |
| Gobhi |
Cauliflower |
| Ghee |
Clarified butter (w/o milk solids) sometimes spiced 'tadka' |
| |
|
| Haldi |
Tumeric (Circuma longa) |
| Hari dal |
Green Mung beans |
| Hing |
Asafoetida (Ferula asafoetida, lit. stinking resin) |
| |
|
| Illaichi |
Cardamom (Elettaria cardamomum, also elaichi) |
| Imli |
Tamarind |
| |
|
| Jaggery/Goor |
Raw cane sugar/molasses |
| Jaifal |
Nutmeg (Myristica
fragrans, also taipal) |
| Jangli Dalchini |
Cassia (Cinnamomon cassia, also Chinese/false cinnamon) |
| Jeera |
Cumin (Cuminum cyminum, also Zeera) |
| Jinga |
Prawns |
| |
|
| Kakari |
Cucumber |
| Kali mirac |
Pepper (also Mirch) |
| Kalonjii |
Onion seeds (NIgella sativa) |
| Kari Phulia |
Curry (Chalcas koenogii, also neem) |
| Keela |
Banana |
| Keema |
Minced lamb |
| Kesar |
Saffron, stigma of crocus flowers (Crocus sativus, also Zafron)
|
| Kumbhi |
Mushroom |
| |
|
| Lasan |
Garlic |
| Lassi |
Yoghurt drink (namkeen=savory, meethi=sweet) |
| Lavang |
Clove (Eugenia caryophyllata, also rong) |
| Lobhia |
Black-eyed beans |
| |
|
| Macchi |
Fish |
| Malai |
Cream |
| Makai |
Corn |
| Mamra |
puffed rice |
| Masoor |
Lentils (Masoor dal=red lentils) |
| Mattar |
Peas |
| Methi |
Fenugreek (Trigonella foenum-greacum) |
| Mirch |
Chillies (Capsicum frutescens), pepper(Piper nigrum),
paprika (Capsicum annum) |
| Murgh |
Poultry/chicken |
| |
|
| Nariyal |
Coconut (also khopra) |
| Namak |
Salt |
| Neem |
Curry (Chalcas koenogii, also kari phulia) |
| Nimbu |
Lemon or Lime |
| |
|
| Palak |
Spinach (also Sag) |
| Paneer |
Cheese |
| Piaz |
Onions |
| Podina |
Mint (Mentha spicata, also fodino) |
| |
|
| Ra(a)i |
Mustard seed (Brassica ..., also sarson) |
| Raita |
Spiced yoghurt (usually mint, onions &/or cucumber or even
nuts/banana) |
| Rajma |
Red Kidney beans |
| Rong |
Clove (Eugenia caryophyllata, also Lavang) |
| Rotii |
Bread (eg. naan, chapati and purri) |
| |
|
| Sag |
green vegetable |
| Sakahari |
Vegetarian |
| Sakara |
Sugar |
| Seenl |
Allspice (Pimenta dioca, also pimento) |
| Seev |
Apple |
| Shahjeera |
Cumin seeds |
| Shia/Zira |
Caraway (Carum carvi) |
| Shorba |
Soup, gravy |
| Soonf/saunf |
Fennel (Foeniculum vulgare)/Aniseed(Pimpinella anisum) |
| Sowa |
Dill (Anethum graveolens, also suva) |
| |
|
| Taipa/Javitri |
Nutmeg/Mace (Myristica fragrans, also Jaifal) |
| Takrai |
Lemon Grass (Cymbopogon citratus) |
| Tamatara |
Tomato |
| Tej Patta Laurel |
Bay leaf(Laurus nobilis) |
| Teza |
spicy, sharp, strong! (also masaledara) |
| Til |
Sesame seed (Sesamum indicum) |
| Tulsi |
sweet Basil (Ocimum basilicum) |
| Tur(toovar/toor) |
Pigeon-peas |
| |
|
| Zafron |
Saffron, stigma of crocus flowers (Crocus sativus, also kesar) |
| Zeera |
Cumin (Cuminum cyminum, also jeera) |
Dutchman 
Languages for Life
Hindi Uses
Devanagari script which reads from L-R and is mostly phonetic.
