All-Purpose Flour

"Maida" in Urdu - is a finely ground white wheat flour containing a

moderate amount of protein; used for a wide variety of general baking and
cooking.
Allspice
"Garam Masala" in Urdu - is a combination of rich and bitter whole spices
that are dry roasted and then powdered. Some garam masalas can have up to
33 ingredients but the most common are bay leaves, cinnamon, cloves,
green cardamoms and coriander seeds.
Almond
"Baadaam" in Urdu - An oval-shaped edible seed of the almond tree.
Amaranth Leaves
"Cholai" in Urdu - also known as "Chinese Spinach", are edible tender
leaves and stems, rich in vitamins A and C, protein, folic acid, calcium and
iron, and are considered as vegetable and are cooked like spinach.
Aniseeds
"Sounf" in Urdu - A liquorice-like seed that is used as a digestive. Similar to
fennel seeds but not used as widely in cooking as in after dinner mints.
Apricot
"Khubaani" or "Jardalu" in Urdu - A yellow-orange fruit harvested from
small trees. The fruit resembles a smaller version of a peach. It can be eaten
whole with the pit removed, processed into juice or preserves. Apricots can
be preserved through drying.
Apricot
"Khubaani" or "Jardalu" in Urdu - A yellow-orange fruit harvested from
small trees. The fruit resembles a smaller version of a peach. It can be eaten
whole with the pit removed, processed into juice or preserves. Apricots can
be preserved through drying.
Apple
"Saib" in Urdu - A fruit with red or yellow or green skin and sweet to tart
crisp whitish flesh.
Areca Nut
"Chaaliya" in Urdu - Also called a Betal nut, the Areca Nut, the seed of the
Areca palm (Areca catechu), grows in much of the tropical Pacific, Asia,
and parts of east Africa. It is commonly referred to as "betel nut" as it is
often chewed wrapped in betel leaves.
Asafoetida
"Heeng" in Urdu - The dried gum of a plant belonging to the fennel family.
It has a potent, foul aroma but when added to hot oil imparts a wonderful
buttery aroma to the dish.
Ash Gourd
"Petha" or "Kaddu" in Urdu - The winter melon, also called white gourd,ash
gourd, or "fuzzy melon", is a vine grown for its very large fruit, eaten as a
vegetable when mature. It is the only member of the genus Benincasa. The
 fruit is fuzzy when young.The immature melon has thick white flesh that is
sweet when eaten.
Aubergine
"Baingan" in Urdu - Also called Brinjal or Eggplant, an Aubergine is a dark
purple or brownish-purple vegetable that resembles the color of the outer
skin of European eggplants.
Baker's Yeast
"Khameer" in Urdu - also called "Yeast", is the common name for the strains
of yeast used as a leavening agent in baking bread and bakery products,
where it converts the fermentable sugars present in the dough into carbon
dioxide and ethanol.
Banana
"Kaila" in Urdu - An elongated curved fruit, which grows in bunches, and
has a sweet creamy flesh and a smooth yellow skin; The tropical treelike
plant which bears clusters of bananas.
Baking Powder
"Pakanay Ka Soda" in Urdu - A dry chemical leavening agent used to
increase the volume and lighten the texture of baked goods.
Barley
"Jau" in Urdu - A cereal grain, has a mild, starchy flavor and a slightly
chewy texture. Pearl barley, the most popular form used for cooking, has the
outer hull removed and has been polished or "pearled." It is sold in regular
and quick-cooking forms.
Basil
"Tulsi" in Urdu - \Common name of an aromatic, herbaceous plant, Ocimum
basilicum, of the mint family Lamiaceae. This species, often referred to as
sweet basil, is widely cultivated for its edible leaves. Basil is originally
native to Iran, India and other tropical regions of Asia, having been
cultivated there for more than 5,000 years.
Bay Leaf
"Tezz Patta" in Urdu - Also called Cassia Leaf, fresh or dried bay leaves are
used in cooking for their distinctive flavor and fragrance. The leaves are
often used to flavor soups, stews, braises and pâtés in Mediterranean
cuisine. The fresh leaves are very mild and do not develop their full flavor
until several weeks after picking and drying.
Beef
"Gaen Ka Gosht" in Urdu - Beef is the culinary name for meat from
bovines, especially domestic cattle (cows). Beef is one of the principal
meats used in the cuisine of Australia, Argentina, Europe and America, and
is also important in Africa, East Asia, and Southeast Asia.
Beef Broth
"Gosht Ki Yakhni" or "Gosht Ka Shorba" in Urdu - also called "Beef Stock"
is a liquid in which beef bones and meat are simmered to make a juice. It is
 used as a basis for other edible liquids such as soup, gravy, or sauce. It can
be eaten alone or with garnish.
Beef Stock
"Gosht Ki Yakhni" or "Gosht Ka Shorba" in Urdu - also called "Beef Broth"
is a liquid in which beef bones and meat are simmered to make a juice. It is
used as a basis for other edible liquids such as soup, gravy, or sauce. It can
be eaten alone or with garnish.
Beet Root
"Chukandar" in Urdu - A plant in the amaranth family. It is best known in its
numerous cultivated varieties, the most well known of which is probably the
red root vegetable known as the beetroot or garden beet.
Bell Pepper
"Shimla Mirch" in Urdu - Also called, Sweet Pepper, the Bell Pepper is a
cultivar group of the species Capsicum annuum (chili pepper). Cultivars of
the plant produce fruits in different colors, including red, yellow and orange.
The fruit is also frequently consumed in its unripe form, when the fruit is
still green.
Bengal Gram
"Chana Dal" in Urdu - One of the most important pulses in Pakistan and
India. It is consumed in the form of whole dried seeds and in the form of
dhal, prepared by splitting the seeds in a mill and separating the husk. Seeds
are angular with pointed beak and small hilum. All parts of the plant are
covered with glandular hairs.
Bengal Gram Flour
"Besan" in Urdu - A flour made from ground chickpeas, a legume otherwise
known as chana dal. It is also known as chickpea flour, garbanzo flour, or
besan . Used in many countries, it is a staple ingredient in Indian, Pakistani
and Bangladeshi cuisines, and in the form of a paste with water or yoghurt, a
popular facial exfoliant in the Indian Subcontinent. Moreover, when mixed
with an equal proportion of water, can be used as an egg-replacer in vegan
cooking.
Betal Leaf
"Paan" in Urdu - Pakistani and South East Asian tradition of chewing betel
leaf (Piper betle) with areca nut and slaked lime paste. There are many
regional and local variations. It is a Piper betle leave chew, chewed as a
palate cleanser, a breath freshener, and for digestive purposes as well.
Betal Nut
"Chaaliya" in Urdu - The Betal nut is another name for the Areca Nut, the
seed of the Areca palm (Areca catechu), which grows in much of the tropical
Pacific, Asia, and parts of east Africa. It is commonly referred to as "betel
nut" as it is often chewed wrapped in betel leaves.
Bitter Gourd
"Karela" in Urdu - Also known as bitter Melon, the bitter gourd is a tropical
and subtropical vine of the family Cucurbitaceae, widely grown for edible
 fruit, which is among the most bitter of all fruits. It has excellent medicinal
virtues. It is antidotal, antipyretic tonic, appetizing, stomachic, antibilious
and laxative. The bitter gourd is also used in native medicines of Asia and
Africa.
Bitter Melon
"Karela" in Urdu - Also known as bitter gourd, the bitter melon is a tropical
and subtropical vine of the family Cucurbitaceae, widely grown for edible
fruit, which is among the most bitter of all fruits. It has excellent medicinal
virtues. It is antidotal, antipyretic tonic, appetizing, stomachic, antibilious
and laxative. The bitter gourd is also used in native medicines of Asia and
Africa.
Black Cardamom
"Bari Ilaichi" or "Kaali Ilaichi" in Urdu - Black cardamom also known as
brown cardamom is a plant in the family Zingiberaceae. Its seed pods have a
strong camphor-like flavor, with a smoky character derived from the method
of drying.
Black Eyed Beans
"Lobiya" in Urdu - Also called, black-eyed peas, Chawalie, etc. in various
languages in India, is a subspecies of the cowpea, grown around the world
for its medium-sized edible bean. The bean mutates easily, giving rise to a
number of varieties.
Black Gram
"Kaala Chana" in Urdu - Black gram is one of the most highly prized pulses
of Pakistan and India. It is an erect, sub erect or trailing, densely hairy
annual herb. The tap root produces a branched root system with smooth,
rounded nodules. The pods are narrow, cylindrical and up to 6cms. long. It is
the most nutritious of all pulses.
Black Pepper
"Kaali Mirch" or "Seeya Mirch" in Urdu - A powder made from seeds
(peppercorns) of the plant Piper Nigrum which is commonly used as a spice.
Usually but not always used ground or crushed. Pepper Corns also come in
forms that produce white pepper and several other varieties.
Bottle Gourd
"Lowki" in Urdu - A vine grown for its fruit, which can either be harvested
young and used as a vegetable or harvested mature. The fresh fruit has a
light green smooth skin and a white flesh. However the rounder varieties are
called Calabash gourds whereas the longer and slimmer kinds are usually
well known as bottle gourds.
Brain
"Maghaz" or "Bheja" in Urdu - Cow or Sheep Brain is prepared with spices
and eaten by Pakistanis. Brain Masala is a common and delicious dish made
in Pakistan and Pakistani Restaurants around the world.
Bread
 "Double Roti" in Urdu - A food made from dough of flour or meal and
usually raised with yeast or baking powder and then baked.
Bread Crumbs
"Double Roti Ka Choora" in Urdu - Small particles of dry bread, which are
used for breading or crumbing foods, topping casseroles, stuffing poultry,
thickening stews, and adding inexpensive bulk to meatloaves and similar
foods.
Brinjal
"Baingan" in Urdu - Also called Eggplant or Aubergine, Brinjal comes from
a plant of the family Solanaceae (also known as the nightshades) and genus
Solanum. It bears a fruit of the same name, commonly used as a vegetable in
cooking. As a nightshade, it is closely related to the tomato and potato and is
native to Pakistan, Nepal, India, Bangladesh, and Sri Lanka.
Broad Beans
"Saim Ki Phali" in Urdu - Broad bean is also known as horse bean, windsor
bean, english bean, tick bean, fava bean, field bean, and pigeon bean. Broad
beans are sometimes classified into subspecies according to varieties and
their uses in various countries. Thus, subspecies faba var. minor is the beck,
tick, or pigeon bean, greatly used for human consumption in the Arabic
world, but also used for animal forage, like the horse bean (var. equina)
specifically fed to horses. The broad bean proper, also known as Windsor or
straight bean, is var. major. Indian varieties, generally dried and eaten as
pulses, are classified as subspecies paucyuga.
Broken Wheat
"Dalia" in Urdu - Broken wheat is also known as Bulgar wheat or cracked
wheat. It is made by milling wheat grains coarsely. Wheat is cleaned and
husked and then processed to the required size. It is highly nutritious as it
does not undergo refining. When cooked, broken wheat has a very hearty,
warm aroma and a grainy, delightful taste. It is slightly nutty and chewy.
Broth
"Yakhni" in Urdu - also called "Soup" or "Stock", is a liquid in which meat
and vegetables are simmered; used as a basis for soups or sauces.
Brown Sugar
"Gurh" in Urdu - Brown sugar is a sucrose sugar product with a distinctive
brown color due to the presence of molasses. It is either an unrefined or
partially refined soft sugar consisting of sugar crystals with some residual
molasses content, or it is produced by the addition of molasses to refined
white sugar.
Butter
"Makhan" in Urdu - Butter is a dairy product made by churning fresh or
fermented cream or milk. It is generally used as a spread and a condiment,
as well as in cooking applications such as baking, sauce making, and frying.
Butter consists of butterfat, water and milk proteins.
Buttermilk
 "Chaach" in Urdu - Buttermilk is the result that remains after the butter is
separated from a cream. It is residue from making butter from sour raw
milk; or pasteurized milk curdled by adding a culture.

Cabbage
"Bandh Gobhi" or "Patta Gobhi" in Urdu - is the common market cabbage
(Brassica olercaea) with a large, firm spherical head of tightly packed pale
green waxy leaves; flat and conical heads are also available; also known as
the common cabbage. Other varieties include white and red.
Candied Peel
"Narang Ka Chilka" in Urdu - is a candied peel made from, oranges, lemons,
or grapefruits which makes a deliciously fresh, zesty treat.
Canteloupe
"Kharbooza" in Urdu - is a \muskmelon with a raised netting over a smooth
grayish-beige skin, pale orange flesh, large seed cavity with many seeds and
a sweet, refreshing, distinctive flavor; also known as a netted melon or
nutmeg melon.
Capsicum
"Shimla Mirch" in Urdu - along with paprika, red pepper and cayenne
pepper, as well as chillies and 'bell' peppers are all from the large Capsicum
pepper family. This extensive family encompasses the mild 'sweet' or 'bell'
pepper to the hottest 'chilli' peppers which are often ground up to make 'hot'
condiments.
Caraway Seeds
"Shahi Zeera" or "Kaala Zeera" in Urdu - are small, brown and crescent
shaped with lengthwise ridges. The seeds taste like licorice and are used in
cakes, main dishes, and rye breads.
Cardamom
"Ilaichi" or "Sufaid Ilaichi" in Urdu - is a Pakistani and Indian herb, Elettaria
cardamomum; The aromatic seed of this plant, used as a spice in Asian
cuisine, baking, and in curry powder.
Carom Seeds
"Ajwain" in Urdu - is the small seed-like fruit similar to that of the Bishop's
Weed plant, egg-shaped and grayish in colour. The plant has a similarity to
parsley. Because of their seed-like appearance, the fruit pods are sometimes
called ajwain seeds or mistakenly as bishop's weed seeds.
Carrot
"Gaajar" in Urdu - due to its horn-like shape is a root vegetable, usually
orange in colour, though purple, red, white, or yellow.
Cashew
"Kaaju" in Urdu - are sweet, buttery, kidney-shaped nuts that grow from the
bottom of the tropical cashew apple. The shells are toxic and always
removed before the nuts are marketed. They are sold blanched, plain or
toasted and are eaten out of hand; a popular ingredient in many Chinese
dishes.
Cashewnut
"Kaaju" in Urdu - are sweet, buttery, kidney-shaped nuts that grow from the
bottom of the tropical cashew apple. The shells are toxic and always
 removed before the nuts are marketed. They are sold blanched, plain or
toasted and are eaten out of hand; a popular ingredient in many Chinese
dishes.
Cassia Leaf
"Tezz Patta" in Urdu - also sometimes called "Bay Leaf" even though they
belong to a totally different botanical family and look nothing like a bay
leaf. Cassia leaves can be twice the size (both in width and length) of the
European bay leaf and when dried turn a dull brown colour and are inclined
to break whereas bay leaves, tough and leathery as they are, are more likely
to survive the drying process intact.
Caster Sugar
"Pisi Huwi Cheeni" in Urdu - is granulated sugar that has been sifted to have
a finer crystal size, so that it can be shaken out of the holes of a caster.
Cauliflower
"Phool Gobhi" in Urdu - is one of several vegetables in the species Brassica
oleracea, in the family Brassicaceae. It is an annual plant that reproduces by
seed. Typically, only the head (the white curd) is eaten while the stalk and
surrounding thick, green leaves are used in vegetable broth or discarded.
Cayenne Pepper
"Lal Mirchi" in Urdu - also known as "Guinea Pepper", "Bird Pepper" or,
especially in its powdered form, "Red Pepper" is a hot, red chili pepper used
to flavor dishes and for medicinal purposes.
Celery
"Ajmud" in Urdu - is a widely cultivated herb with aromatic leaf stalks that
is eaten raw or cooked.
Confectioner's Sugar
"Cheeni Ka Powder" or "Shakkar Ka Powder" in Urdu - also known as
"Powdered Sugar" or "Icing Sugar", is very fine powdered sugar. When
intended for home use, it typically contains a small amount of anti-caking
agent.
Cottage Cheese
"Paneer" in Urdu - is a fresh cheese common in South Asian cuisine, is an
unaged, acid-set, non-melting farmer cheese made by curdling heated milk
with lemon juice or other food acid. Unlike most cheeses in the world, the
making of paneer does not involve rennet as the coagulation agent, thus
making it completely lacto-vegetarian and providing an important source of
protein.
Chicken
"Murghi" in Urdu - is a domesticated fowl. As one of the most common and
widespread domestic animals, and with a population of more than 24 billion
in 2003, there are more chickens in the world than any other bird.
Chicken Broth
"Murgh Ki Yakhni" or "Murgh Ka Shorba" in Urdu - also called "Chicken
Stock" is a liquid in which chicken bones and meat are simmered to make a
juice. It is used as a basis for other edible liquids such as soup, gravy, or
sauce. It can be eaten alone or with garnish.
Chicken Stock
"Murgh Ki Yakhni" or "Murgh Ka Shorba" in Urdu - also called "Chicken
Broth" is a liquid in which chicken bones and meat are simmered to make a
juice. It is used as a basis for other edible liquids such as soup, gravy, or
 sauce. It can be eaten alone or with garnish.
Chick Pea
"Kabuli Chana" in Urdu - is also called garbanzo bean, indian pea, ceci
bean, bengal gram and is an edible legume of the family Fabaceae,
subfamily Faboideae. Chickpeas are high in protein and one of the earliest
cultivated vegetables. 7,500-year-old remains have been found in the Middle
East.
Chick Pea Flour
"Besan" in Urdu - is a flour made by grinding up dried chick peas. Also
known as "garbanzo flour".
Chili
"Mirch" in Urdu - is a spicy fresh or dried fruit of any of several cultivated
varieties of capsicum, used especially to add heat, or as a flavouring in
cooking.
Chili Pepper
"Mirch" in Urdu - is a spicy fresh or dried fruit of any of several cultivated
varieties of capsicum, used especially to add heat, or as a flavouring in
cooking.
Cilantro
"Hara Dhania" in Urdu - and also called Coriander Leaf, is a young leaf of
the coriander plant, this herb is popular in Middle Eastern, Mexican, and
Asian cooking as a cooling counterpoint to fiery spices. The taste is a mix of
parsley and citrus.
Cinnamon
"Dal Cheeni" in Urdu - is the bark of a tree with a sharp, sweet taste and is
used whole in hot oil to flavour curries and pulaos.
Citric Acid
"Tatri" in Urdu - is a weak organic acid, and it is a natural preservative and
is also used to add an acidic, or sour, taste to foods and soft drinks. In
biochemistry, it is important as an intermediate in the citric acid cycle and
therefore occurs in the metabolism of virtually all living things.
Clarified Butter
"Ghee" in Urdu - is anhydrous milkfat rendered from butter to separate the
milk solids and water from the butterfat. Typically, it is produced by melting
butter and allowing the different components to separate by density.
Clay Oven
"Tandoor" in Urdu - is a cylindrical clay oven used in cooking and baking.
The tandoor is used for cooking in Pakistan, Afghanistan, India, Turkey,
Iran, Armenia, the Transcaucasus, the Balkans, the Middle East, Central Asia
as well as Burma and Bangladesh.
Clove
"Loung" in Urdu - is the aromatic dried flower bud of a tree in the family
Myrtaceae. Cloves are native to Indonesia and used as a spice in cuisines all
over the world.
Cluster Beans
"Guar Phali" in Urdu - is an annual legume and the source of guar gum. It
grows best under conditions with frequent rainfall, but tolerates arid
conditions well. 80% of world production occurs in India, but, due to strong
demand, the plant is being introduced into new areas.
Coconut
 "Naariyal" or "Khopra" in Urdu - is the fruit of the coconut palm, Cocos
nucifera, having a fibrous husk surrounding a large seed; The hard-shelled
seed of this fruit, having white flesh and a fluid-filled central cavity; The
edible white flesh of this fruit is the coconut palm.
Coconut Oil
"Naariyal Ka Tail" or "Khopray Ka Tail" in Urdu - is extracted from the
kernel or meat of matured coconut harvested from the coconut palm (Cocos
nucifera). Throughout the tropical world it has provided the primary source
of fat in the diets of millions of people for generations.
Colocasia
"Arvi" in Urdu - also known as "Tarro" or "Dasheen", is a genus of 25 or
more species of flowering plants in the family Araceae, native to tropical
Polynesia and southeastern Asia.
Colocasia Leaves
"Arvi Ke Pattay" in Urdu - also known as "Tarro Leaves" or "Dasheen
Leaves", are the leaves of the Colocasia Vegetable and are used as Greens.
They are often cooked along with the vegetable when prepared Pakistani
style.
Coriander
"Hara Dhania" in Urdu - is a pungent herb, also called "cilantro" and
"Chinese parsley," and is used in highly seasoned foods and is purported to
be one of the world's most popular herbs.
Coriander Leaves
"Hara Dhania" in Urdu - is a pungent herb, also called "cilantro" and
"Chinese parsley," and is used in highly seasoned foods and is purported to
be one of the world's most popular herbs.
Coriander Powder
"Pisa Dhania" in Urdu - is a powder form made with Coriander Seeds. It is a
light spice and is used in most Pakistani dishes to enhance flavor.
Coriander Seed
"Dhania" or "Saabut Dhania" in Urdu - is a spice used in Pakistani foods and
curries. It acts as a thickener. Roasted coriander seeds, called dhana dal, are
eaten as a snack. Coriander seeds are also boiled with water and drunk as
indigenous medicine for colds.
Corn
"Bhutta" or "Makai" in Urdu - is a yellow vegetable used and eaten in many
forms. It is a summer time favorite in Pakistan and Indian often roasted on
fire and sprinkled with salt.
Corn Cob
"Bhutta" or "Makai" in Urdu - is a yellow vegetable used and eaten in many
forms. It is a summer time favorite in Pakistan and Indian often roasted on
fire and sprinkled with salt.
Corn Flour
"Bhuttay Ka Aata" or "Makai Ka Aata" in Urdu - is a flour milled from corn
and can be blended with cornmeal to make cornbread or muffins.
Corn Kernel
"Bhuttay Ka Daana" or "Makai Ka Daana" in Urdu - are kernels from Corn
On the Cob, a yellow vegetable used and eaten in many forms. It is a
summer time favorite in Pakistan and Indian often roasted on fire and
sprinkled with salt.
Cottage Cheese
"Paneer" in Urdu - is a cheese curd product with a mild flavor. It is drained,
but not pressed so some whey remains and the individual curds remain
loose. The curd is usually washed to remove acidity giving sweet curd
cheese. It is not aged or colored.
Crab
"Kaikra" in Urdu - are prepared and eaten as a dish in several different ways
all over the world. Some species are eaten whole, including the shell, such as
soft-shell crab; with other species just the claws and/or legs are eaten. In
some regions spices improve the culinary experience. In Asia, masala crab
and chilli crab are examples of heavily spiced dishes.
Cracked Wheat
"Dalia" in Urdu - also known as "Bulgar Wheat" or "Broken Wheat", is
made by milling wheat grains coarsely. It is cleaned and husked and then
processed to the required size. It is highly nutritious as it does not undergo
refining. When cooked, broken wheat has a very hearty, warm aroma and a
grainy, delightful taste. It is slightly nutty and chewy.
Cranberry
"Karonda" in Urdu - grows on a low, creeping shrub with slender, wiry
stems. It is a berry fruit that is larger than the leaves of the plant. It is
initially white, but turns deep red when fully ripe. Regular consumption of
cranberries has been linked to better urinary tract health.
Crystallized Sugar
"Misri" in Urdu - is very coarse granulated sugar used as decoration to give
a jewel like appearance. It is a preparation of sugar crystals, used in Pakistan
as a type of candy, or formed into cakes to sweeten milk.
Cucumber
"Kheera" in Urdu - is a long, green, cylinder-shaped member of the gourd
family with edible seeds surrounded by mild, crisp flesh. Used in salads, or
making pickles and usually eaten raw. Cucumbers have been cultivated for
thousands of years.
Cudpahnut
"Chironji" or "Charoli" in Urdu - are seeds of Buchanania lanzan used as a
cooking spice primarily in India. Charoli are tiny almond-flavoured dried
seeds of a bush called Buchanania lanzan, which is cultivated across India,
primarily in the northwest.
Cumin
"Zeera" in Urdu - is the seed of a small umbelliferous plant. The seeds come
as paired or separate carpels. They have a striped pattern of nine ridges and
oil canals, and are hairy, brownish in colour, boat-shaped, tapering at each
extremity, with tiny stalks attached. It is a basic ingredient for Pakistani
cooking.
Cumin Powder
"Pisa Zeera" in Urdu - is a powder made of Cumin Seeds. It is an essential
spice for Pakistani dishes, often used as a garnish to add taste.
Currants
"Kishmish" in Urdu - also called "Raisins", are dried grapes that have a
higher sugar content and a different flavor from regular grapes. Raisins are
eaten out-of-hand and used in cereals, puddings, cookies, cakes, muffins,
stuffings, salads, and rolls.
Curry Leaf
"Karhi Patta" in Urdu - are leaves of a tree used fresh to flavour curries and
dry, vegetable dishes. It is used extensively in Pakistan and India.
Custard Apple
"Shareefa" in Urdu - also called bullock's heart or bull's heart, is the fruit of
the tree Annona reticulata. This tree is a small deciduous or semi-evergreen
tree sometimes reaching tall and a native of the tropical New World that
prefers low elevations, and a warm, humid climate.
Dasheen
"Arvi" in Urdu - also known as "Taro" or "Colocasia", is a tropical plant
grown primarily as a root vegetable for its edible corm, and secondarily as a
leaf vegetable. It is considered a staple in Oceanic cultures. It is believed to
have been one of the earliest cultivated plants.
Dasheen Leaves
"Arvi Ke Pattay" in Urdu - also known as "Tarro Leaves" or "Colocasia
Leaves", are the leaves of the Dasheen Vegetable and are used as Greens.
They are often cooked along with the vegetable when prepared Pakistani
style.
Dates
"Khajoor" in Urdu - are the fruits of the date palm tree which is a food of
high nutritional value. They are used abundantly in the month of Ramadan.
Dates have many other health benefits.
Dill
"Sowa" in Urdu - is a hardy, aromatic herb that has been cultivated for
thousands of years. Marketed in two forms: dill weed, which is the dried
leaves; and dill seed, the dried seeds of the herb.
Dough
"Gunda Huwa Aata" in Urdu - is a combination of ingredients usually
including flour, water or milk and sometimes, a leaven, producing a pliable
mixture for making baked goods. Dough is commonly used for preparing
rotis and parathay.
Dried Apricot
"Sukhi Huwi Khubaani" in Urdu - is made by drying the Apricot fruit. It is
vibrant in flavor and color and is great and ideal for snacks.
Dried Plum
"Aaloo Bukhara" in Urdu - also called a prune, the dried plum is usually
sold as dried fruit. Fresh plums that are marketed as "prunes" have an oval
shape and a more easily removed pit. It is commonly used in making a
chutney.
Drumstick Vegetable
"Shinga Phali" or "Saijan Ki Phali" in Urdu - is a fairly common vegetable
grown all over Pakistan and India. It is valued mainly for the tender pod. It
is antibacterial and a wonderful cleanser.
Dry Fenugreek Leaves
 "Kasoori Methi" in Urdu - are hygenic, flavorful & tasty. They are used over
curries and non juicy vegetable dishes before serving for a flavor boost. It is
also added to dough for making naan and parathas.
Dry Ginger
"Sonth" in Urdu - is made by drying Ginger Root. Powdered dry ginger root
is typically used as a flavoring for recipes such as gingerbread, cookies,
crackers, cake, and ginger ale.
Dry Mango Powder
"Aam Choor" in Urdu - is made from raw green mangoes that are cut, sun-
dried, and pounded into powder. It is used much like lemon is used in
Western cooking; but it gives food a tangy, sour taste without adding
moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable
dishes and chutneys. It is also sprinkled over meats to tenderize them before
cooking.
Dry Whole Milk
"Maiva" or "Khoya" or "Khoa" in Urdu - is a milk food, made of either
dried whole milk or milk thickened by heating in an open iron pan. It is
similar to ricotta cheese, but lower in moisture and made from whole milk
instead of whey.
Edible Foil
"Chandi Ka Warq" in Urdu - is an ultra fine foil that is used to garnish and
decorate Pakistani dessert dishes.
Egg
"Anda" in Urdu - is a spheroid or ovoid shaped cell laid by females of many
different species, including birds, reptiles, amphibians, and fish. Eggs have
been eaten by mankind for millennia.
Eggplant
"Baingan" in Urdu - Also known as "Aubergine" or "Brinjals", belong to the
nightshade family of vegetables, which also includes tomatoes, sweet
peppers and potatoes. They grow in a manner much like tomatoes, hanging
from the vines of a plant that grows several feet in height. While the
different varieties do range slightly in taste and texture, one can generally
describe the eggplant as having a pleasantly bitter taste and spongy texture.
Egg White
"Anday Ki Safaidi" in Urdu - is the common name for the clear liquid (also
called the albumen or the glair/glaire) contained within an egg.
Egg Yolk
"Zardi" in Urdu - also called, the "Yolk", is the yellow round in an egg,
which contains all of the fat and is a good source of protein, iron, vitamin A,
vitamin D, choline, and phosphorus. The egg white is a good source of
protein and riboflavin.
Fava Beans
"Saim Ki Phali" in Urdu - Fava bean is also known as horse bean, windsor
bean, english bean, tick bean, broad bean, field bean, and pigeon bean.
 Broad beans are sometimes classified into subspecies according to varieties
and their uses in various countries. Thus, subspecies faba var. minor is the
beck, tick, or pigeon bean, greatly used for human consumption in the
Arabic world, but also used for animal forage, like the horse bean (var.
equina) specifically fed to horses. The broad bean proper, also known as
Windsor or straight bean, is var. major. Indian varieties, generally dried and
eaten as pulses, are classified as subspecies paucyuga.
Fennel Seeds
"Bari Sounf" in Urdu - is similar to aniseeds, but longer, more subtle and
used in cooking. They have a distinct liquorice-like taste.
Fenugreek
"Methi" in Urdu - is a plant in the family Fabaceae. Fenugreek is used both
as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as
a semi-arid crop. It is frequently used in curry.
Fenugreek Seeds
"Methi Daana" in Urdu - come from the Fenugreek plant and used as a spice
in Pakistani and Indian cooking. They are also ground and roasted and used
in the flavoring of curry.
Fig
"Anjeer" in Urdu - is a variety of oblong or pear-shaped fruit that grows in
warm climates; generally, it has a thick, soft skin that is green, yellow,
orange or purple, tannish-purple flesh with a sweet flavor and many tiny
edible seeds; available fresh or dried.
Fish
"Machli" in Urdu - has been an important source of protein for humans
throughout recorded history. Fish is traditionally cooked in a saalan curry or
fried with masala spices.
Fish Broth
"Machli Ki Yakhni" or "Machli Ka Shorba" in Urdu - also called "Fish
Stock", is a liquid in which fish meat and bones are simmered for a long
time.
Fish Stock
"Machli Ki Yakhni" or "Machli Ka Shorba" in Urdu - also called "Fish
Broth", is a liquid in which fish meat and bones are simmered for a long
time.
Flaked Rice
"Poha" in Urdu - is used for snacks, savories and fried dishes.
Flax Seed
"Alsi" in Urdu - also known as "Linseed", is an edible plant seeds that is an
excellent source of Omega-3 Fatty Acids.
Flax Seed Oil
"Alsi Ka Tail" in Urdu - also known as "Linseed Oil", is a clear to yellowish
oil obtained from the dried ripe seeds of the flax plant. The oil is obtained by
cold pressing, sometimes followed by solvent extraction.
Flour
"Aata" in Urdu - is a powder made of cereal grains, other seeds, or roots. It
is the main ingredient of bread, rotis, and naans.
Fruit
"Phal" in Urdu - is an edible seed-bearing part of a plant, often
colourful/colorful and fragrant, produced from a floral ovary after
fertilization; Any sweet, edible part of a plant that resembles seed-bearing
fruit.
Garlic
"Lehsan" in Urdu - is a member of the lily family (Allium sativum); the
highly aromatic and strongly flavored edible bulb (called a head) is covered
in a papery layer and is composed of several sections (called cloves), each of
which is also covered with a papery membrane; used as a distinctive
flavoring in cuisines.
Garlic Paste
"Pisa Lehsan" in Urdu - is a paste made from fresh Garlic. It has an even
finer texture than minced garlic. This is an essential ingredient for Pakistani
dishes and is usually paired up with Ginger and often sold as a mixed form
of both ingredients.
Garnish
"Baghaar" in Urdu - is a substance used as an embellishment or decoration
on a prepared food dish or drink item. In some cases, it may give added or
contrasting flavor, but a typical garnish is used to augment the visual impact
of the plate, not just enhance the flavor.
Gherkins
"Tindora" in Urdu - is a fruit similar in form and nutritional value to a
cucumber.
Gingelly
"Til" in Urdu - also called "Sesame", is an East Indian annual erect herb;
source of sesame seed or benniseed and sesame oil.
Gingelly Oil
"Til Ka Tail" in Urdu - also called "Sesame Oil", is an edible vegetable oil
derived from sesame seeds. Besides being used as a cooking oil in Pakistan
and South India, it is often used as a flavor enhancer in Chinese, Korean,
and to a lesser extent Southeast Asian cuisine.
Ginger
"Adrak" in Urdu - is a tuber that is consumed whole as a delicacy, medicine,
or spice. It is commonly used whole or as a paste form in typically every
Pakistani dish, along with Garlic.
Ginger Paste
"Pisa Lehsan" in Urdu - is a paste made from fresh Ginger. It is a pungent,
aromatic paste that can be used as a marinade for meat, poultry and seafood
or added to sauces. This is an essential ingredient for Pakistani dishes and is
 usually paired up with Ginger and often sold as a mixed form of both
ingredients.
Goat
"Bakra" in Urdu - is the flesh or meat of a domesticated animal closely
related to the sheep.
Gooseberry
"Amla" in Urdu - is a fruit closely related to the currant; Any of several
other unrelated fruits, such as the Chinese gooseberry (kiwifruit) and the
Indian gooseberry (amla); an additional person that is neither necessary nor
wanted in a given situation.
Gram Flour
"Besan" in Urdu - A flour made from ground chickpeas, a legume otherwise
known as chana dal. It is also known as chickpea flour, garbanzo flour, or
besan . Used in many countries, it is a staple ingredient in Indian, Pakistani
and Bangladeshi cuisines, and in the form of a paste with water or yoghurt, a
popular facial exfoliant in the Indian Subcontinent. Moreover, when mixed
with an equal proportion of water, can be used as an egg-replacer in vegan
cooking.
Gram Lentils
"Dal" in Urdu - comes in many types of Gram Lentils. Some are: Yellow
Gram, Black Gram, and Split Gram. Yellow Gram is a common type cooked
which is Chana Dal.
Granulated Sugar
"Shakkar" or "Cheeni" in Urdu - is an informal term for a class of edible
crystalline substances, mainly sucrose, lactose, and fructose characterized by
a sweet flavor. In food, sugar almost exclusively refers to sucrose, which
primarily comes from sugar cane and sugar beet.
Grapes
"Angoor" in Urdu - is the non-climacteric fruit, botanically a true berry, that
grows on the perennial and deciduous woody vines of the genus Vitis.
Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, drugs,
wine, grape seed extracts, raisins, and grape seed oil.
Gravy
"Saalan" in Urdu - is a sauce made often from the juices that run naturally
from meat or vegetables during cooking.
Green Beans
"Phali" in Urdu - is a long, slender green pod that contains several small
seeds; the entire crisp pod is edible; also known as a string bean (because of
the fibrous string that runs down the side; modern varieties do not have this
fiber), fresh bean and snap bean.
Green Berry
"Bair" or "Ber" in Urdu - also known as "Indian Jujube", is a tropical fruit
that grows on a Ber Tree. It usually varies in shape, colour and size and may
 be round, oval or oblong in shape or yellow, green, reddish or purple/dark
brown in colour.
Green Chili
"Hari Mirch" in Urdu - are commonly used in Pakistani and Indian dishes.
They are also eaten fresh and whole with meals. Some dishes in North India,
especially Punjab are served with fresh whole green chilis, along with lime
or tomato slices.
Green Gram
"Moong" in Urdu - is erect bushy annual widely cultivated in warm regions
of India and Indonesia and United States for forage and especially its edible
seeds; chief source of bean sprouts used in Chinese cookery.
Green Onion
"Hari Pyaz" in Urdu - also known as, scallion, spring onion, or salad onion
in many countries, is an edible plant. The upper green portion is hollow. It
lacks a fully developed root bulb. Harvested for their taste, they are milder
than most onions.
Green Peas
"Mattar" in Urdu - is most commonly the small spherical seed or the seed-
pod of the legume Pisum sativum. Each pod contains several peas. Although
it is botanically a fruit, it is treated as a vegetable in cooking.
Green Pumpkin
"Kashi Phal" or "Kaddu" in Urdu - is a gourd-like squash commonly cooked
as a Kaddu Bhaji with Pakistani Spices.
Groundnut
"Moong Phali" in Urdu - also called peanut is the pod of the peanut vine
containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British
terms.
Guava
"Amrood" in Urdu - is a fruit which is usually round or oval shaped. The
outer skin may be rough, and taste bitter, or soft and sweet. The skin can
vary in thickness and is usually green before maturity, but becomes yellow,
maroon, or remains green when ripe. The fragrance is similar to lemon rind
but less sharp.
Herb
"Jari Booti" in Urdu - is a plant that is valued for flavor, scent, or other
qualities. Herbs are used in cooking, as medicines, and for spiritual
purposes.
Honey
"Shehed" in Urdu - is a sweet food made by certain insects using nectar
from flowers. The variety produced by honey bees (the genus Apis) is the
one most commonly referred to and is the type of honey collected by
beekeepers and consumed by humans.
Ice
"Baraf" in Urdu - is liquid water froze below 0 degrees to solid state.
Icing Sugar
"Cheeni Ka Powder" or "Shakkar Ka Powder" in Urdu - also known as
"Powdered Sugar" or "Confectioner's Sugar", is very fine powdered sugar.
When intended for home use, it typically contains a small amount of anti-
caking agent.
Indian Gooseberry
"Amla" in Urdu - is a fruit closely related to the currant; Any of several
other unrelated fruits, such as the Chinese gooseberry (kiwifruit) and the
Indian gooseberry (amla); an additional person that is neither necessary nor
wanted in a given situation.
Indian Jujube
"Bair" or "Ber" in Urdu - also known as "Green Berry", is a tropical fruit
that grows on a Ber Tree. It usually varies in shape, colour and size and may
be round, oval or oblong in shape or yellow, green, reddish or purple/dark
brown in colour.
Jackfruit
"Katahal" in Urdu - is a large fruit related to the fig and the breadfruit. This
fruit, indigenous to Africa, Brazil, and Southeast Asia, which weighs up to
100 pounds, is used in desserts.
Jaggery
"Gurh" in Urdu - is an unrefined sugar made from the juice of crushed sugar
cane stalks. It can be found in Pakistani and East Indian markets, usually in
one of two forms; a soft golden sugar with a spreadable texture and a solid
cake-like form.
Kidney Beans
"Rajma" in Urdu - are the mature seeds of green beans; large, kidney-shaped
beans with a robust, full-bodied flavor and soft texture. They come in dark
reddish-brown, brown, black and white varieties and are usually only
available dried or canned.
Lady Fingers
"Bhindi" in Urdu - also known as "Okra", are long green pod vegetables
with a slightly furry skin, full of soft creamy seeds, and are often used to
thicken soups and stews. During cooking, they produce a glutinous juice
which thickens any dish to which it is added.
Lamb
"Dumba" in Urdu - is the flesh of a young domestic sheep eaten as food.
Lemon
"Limbu" in Urdu - is a small evergreen tree (Citrus limon) originally native
to Asia, and is also the name of the tree's oval yellow fruit.
Lemon Juice
"Leemu Ka Ras" in Urdu - is the liquid extract of lemon fruit, notably sour
and often condensed, as used especially in food preparation; Lemonade, a
fruit juice made from lemons.
Lemon Rind
 "Limbu Ka Chilka" in Urdu - also called lemon zest, when used as an
ingredient, refers to shavings of the thin yellow outer skin of the lemon. It
contains strong smelling oils which are used to flavor many baked goods.
Lemon Zest
"Limbu Ka Chilka" in Urdu - also called lemon rind, when used as an
ingredient, refers to shavings of the thin yellow outer skin of the lemon. It
contains strong smelling oils which are used to flavor many baked goods.
Lentils
"Dal" in Urdu - considered being the most nutritious and rich of the entire
legume family. Lentils are a top source of protein and are high in
phosphorous, zinc, iron, calcium, potassium, vitamins A and B complex.
Lentils are great when cooked as a curry, as a soup, salad or side dish.
Lettuce
"Patta Gobhi" in Urdu - is the common type of lettuce used in salads. There
are three common varieties of lettuce found in the supermarket: crisphead,
which has a tight solid head ; cos or romaine, Lettuce which has elongated,
coarse leaves; and butteredheads or cabbage, which has loose, coarse leaves.
Lime
"Limbu" in Urdu - is a term referring to a number of different fruits, both
species and hybrids, citruses, which are typically round, green to yellow in
color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are
often used to accent the flavours of foods and beverages.
Linseed
"Alsi" in Urdu - also known as "Flax Seed", is an edible plant seeds that is
an excellent source of Omega-3 Fatty Acids.
Linseed Oil
"Alsi Ka Tail" in Urdu - also known as "Flax Seed Oil", is a clear to
yellowish oil obtained from the dried ripe seeds of the flax plant. The oil is
obtained by cold pressing, sometimes followed by solvent extraction.
Liver
"Kaleji" in Urdu - is delicious when cooked with hot spices. It is commonly
made in a curry or fried with various spices.
Long Grain Rice
"Basmati Chawal" in Urdu - are brown or white rice kernels averaging about
7 millimeters in length which are about 5 times as long as they are wide.
These grains cook up fluffy and separate.
Lotus Root
"Kanwal Kakri" in Urdu - also known as "Lotus Stem", is a root vegetable
that is indigenous to Asia, and is found underwater. Similar in shape to a
long squash, it is not uncommon for lotus roots to grow to a length of four
feet. The exterior of this root is covered with a peel that is a reddish brown
color in appearance, with a white interior that has the appearance of lace.
The meat of the lotus root has a texture that is slightly crunchy, and mildly
sweet.
Lotus Stem
"Kanwal Kakri" in Urdu - also known as "Lotus Root", is a root vegetable
that is indigenous to Asia, and is found underwater. Similar in shape to a
long squash, it is not uncommon for lotus roots to grow to a length of four
feet. The exterior of this root is covered with a peel that is a reddish brown
color in appearance, with a white interior that has the appearance of lace.
The meat of the lotus root has a texture that is slightly crunchy, and mildly
sweet.
Mace
"Javantri" in Urdu - like nutmeg is used to flavor cakes and other sweets, but
mace is also used in many savory dishes. These include meats, sauces,
curries, pickling, ketchup, and even Worcestershire sauce. It can be used as a
nutmeg substitute in most recipes. This spice is sweeter and milder, but has a
similar flavor to nutmeg.
Maize
"Makai" in Urdu - is all annual cereal grass bearing kernels on large ears.
Maize was an earlier term for corn and one of the foods served at American
harvest celebrations.
Mango
"Aam" in Urdu - is a fruit commonly cultivated and used for food. It is
commonly eaten by itself or prepared in Mango Chutney.
Mango Powder
"Aam Choor" in Urdu - is made of sour, unripe mangoes that are dried and
sold in slices and powder. Their primary use is in Pakistani and Indian
cooking, giving foods a sweet and sour flavor.
Meat
"Gosht" in Urdu - is animal flesh that is cooked and used as food.
Melon
"Kharbooza" in Urdu - are any of numerous fruits of the gourd family
having a hard rind and sweet juicy flesh.
Milk
"Doodh" in Urdu - is an opaque white liquid produced by the mammary
glands of mammals. It provides the primary source of nutrition for young
mammals before they are able to digest other types of food. The early
lactation milk is known as colostrum, and carries the mother's antibodies to
the baby.
Milk Cream
"Balai" in Urdu - is a dairy product that is composed of the higher-butterfat
layer skimmed from the top of milk before homogenization. In un-
homogenized milk, over time, the lighter fat rises to the top.
Millet
"Baajra" in Urdu - are a group of small-seeded species of cereal crops or
grains, widely grown around the world for food and fodder.
Millet Flour
 "Baajray Ka Aata" in Urdu - is flour made of Millet that has a subtle flavor,
lots of vitamins and minerals, and adds a lovely creamy color to baked
goods.
Minced Meat
"Keema" in Urdu - is typically minced beef, lamb or goat meat prepared in a
curry.
Mint
"Podina" in Urdu - without a qualifier like peppermint or apple mint,
generally refers to spearmint leaves.
Mixed Pickle
"Achaar" in Urdu - is pickles made from a variety of vegetables mixed
together in the same pickling process. Mixed pickles are eaten much like
other pickles: in small amounts to add flavor and to accent a meal.
Mustard
"Sarson" in Urdu - is pungent powder or paste prepared from ground
mustard seeds.
Mustard Oil
"Sarson Ka Tail" in Urdu - is used for three different oils that are made from
mustard seeds: A fatty vegetable oil resulting from pressing the seeds, An
essential oil resulting from grinding the seeds, mixing them with water, and
extracting the resulting volatile oil by distillation.
Mustard Seeds
"Rai" in Urdu - of the various mustard plants are among the smallest of
seeds. The seeds are about 3mm in diameter, and may be colored from
yellowish white to black. They are important spices in many regional
cuisines.
Mutton
"Bakray Ka Gosht" in Urdu - is the meat from a mature sheep, dark red in
color and rich in flavor.
Neem Flower
"Neem Ka Phool" in Urdu - used as condiments and for food flavoring.
They are white in color, generally 5mm long and have a peculiar fragrance
and produce nectar.
Nigella Seeds
"Kalonji" in Urdu - also called Onion Seeds, these seeds are used as a spice
in Pakistani, Indian and Middle Eastern cuisine. The dry roasted nigella
seeds flavor curries, vegetables and pulses.
Nutmeg
"Jaifal" in Urdu - is an oval seed from a tropical tree, which is dried, ground
and used to flavor a wide variety of sweet and savory dishes. Nutmeg
(Jaifal) and Mace (Javantri) are a combination of spices used together in
some Pakistani dishes.
Oil
 "Tail" in Urdu - is a substance that is liquid at ambient temperatures and is
hydrophobic but soluble in organic solvents. It is used for cooking and is a
major ingredient used in most Pakistani dishes.
Okra
"Bhindi" in Urdu - also known as "Lady Fingers", are long green pod
vegetables with a slightly furry skin, full of soft creamy seeds, and are often
used to thicken soups and stews. During cooking, they produce a glutinous
juice which thickens any dish to which it is added.
Olive
"Zaitoon" in Urdu - is a small ovoid fruit of the European olive tree;
important food and source of oil.
Olive Oil
"Zaitoon Ka Tail" in Urdu - is a vegetable oil, pressed from olives, and used
in cooking and as a salad dressing; it is high in unsaturated fatty acids.
Onion
"Pyaz" in Urdu - is the bulb of an onion plant and an aromatic flavorful
vegetable used commonly in most Pakistani dishes.
Onion Seeds
"Kalonji" in Urdu - also called Nigella Seeds, these seeds are used as a spice
in Pakistani, Indian and Middle Eastern cuisine. The dry roasted nigella
seeds flavor curries, vegetables and pulses.
Orange
"Mousambi" in Urdu - specifically the sweet orange is a citrus and is a fruit.
Orange Juice
"Mousambi Ka Ras" in Urdu - is a popular beverage made from the
extraction (squeezing) of liquid from fresh oranges. The term "orange juice"
is also used, both colloquially and commercially, to refer to "concentrated
orange juice".
Oregano
"Ajwain" in Urdu - also referred as "Bishops Weed", is a beneficial herb that
is used in culinary process as spice as well as a major ingredient of different
kind of medicines. Ajwain seeds are small in size but taste hot, penchant and
bitter.
Papaya
"Papita" in Urdu - unlike most other common fruits, is warming. The
enzyme papain, which aids digestion, is found in high levels in unripe
papayas and is especially concentrated in the seeds. Papayas are an excellent
source of vitamins A, C, and E, and are rich in calcium, iron, potassium, and
phosphorus.
Parsley
"Ajmod" in Urdu - is an aromatic herb with flat or crinkly leaves that are cut
finely and used to garnish food.
Peach
 "Aarhu" in Urdu - can be red, pink, yellow, white, or a combination of those
colors. On one side of the fruit is a distinctive vertical indentation. Peaches
and nectarines look very similar, but they can be told apart by their skin
texture: peaches are fuzzy and dull, while nectarines are smooth and shiny.
Peanut
"Moongphali" in Urdu - also called ground nut, is the pod of the peanut vine
containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British
terms.
Pear
"Naashpaati" in Urdu - is an edible fruit produced by the pear tree, similar to
an apple but elongated towards the stem.
Pearl Millet
"Baajra" in Urdu - is the most widely grown type of millet. Grown in Africa
and the Indian subcontinent since prehistoric times, it is generally accepted
that pearl millet originated in Africa and was subsequently introduced into
India.
Peas
"Mattar" in Urdu - are the edible seeds contained within the pods of various
vines; the seeds are generally shelled and the pod discarded; although
available fresh, peas are usually marketed canned or frozen.
Pepper
"Kaali Mirch" or "Seeya Mirch" in Urdu - is a powder made from seeds
(peppercorns) of the plant Piper Nigrum which is commonly used as a spice.
Usually but not always used ground or crushed. Pepper Corns also come in
forms that produce white pepper and several other varieties.
Pepper Corn
"Saabut Kaali Mirch" in Urdu - Seeds (peppercorns) of the plant Piper
Nigrum which is commonly used as a spice. Usually but not always used
ground or crushed. Pepper Corns also come in forms that produce white
pepper and several other varieties.
Pickle
"Achaar" in Urdu - or mixed pickle, is pickles made from a variety of
vegetables mixed together in the same pickling process. Mixed pickles are
eaten much like other pickles: in small amounts to add flavor and to accent a
meal.
Pigeon Peas
"Toor Dal" in Urdu - are Round peas the size of a small garden pea. Young
pigeon peas may be eaten green, but the seed is usually used mature and dry,
when it is brownish in color with flecks of gray.
Pineapple
"Ananas" in Urdu - is a tropical plant native to South America, having thirty
or more long, spined and pointed leaves surrounding a thick stem; The ovoid
fruit of the pineapple plant, which has very sweet, white or yellow flesh, a
tough, spiky shell and a tough, fibrous core.
Pistachio
"Pista" in Urdu - are nuts that have a distinctive open shell, allowing them to
be roasted and salted whole. Eaten as a snack or used for cooking. Pistachios
go best with veal, port and poulty. The green colour makes it very popular
for creams and ice-creams. In confectionery it is especially associated with
nougat.
Plain Yogurt
"Dahi" in Urdu - also spelled as "Yoghurt", is a dairy product produced by
bacterial fermentation of milk. Fermentation of lactose produces lactic acid,
which acts on milk protein to give yogurt its texture and its characteristic
tang.
Plantain
"Kacha Kaila" in Urdu - is closely related to bananas, but have more starch
and are always cooked. Green ones are unripe and are baked like potatoes,
for a Similar period of time. Yellow ones are half-ripe and are also cooked
like Potatoes but not so long.
Plum
"Alucha" in Urdu - is the edible, fleshy stone fruit of Prunus domestica,
often of a dark red or purple color; The stone-fruit tree which bears this
fruit, Prunus domestica; A dark bluish-red color.
Pomegranate
"Anaar" in Urdu - is an orange-sized fruit with a hard leathery skin. Inside
are hundreds of edible seeds with a sweet pleasantly acidic taste.
Pomegranates are eaten out-of-hand, used in salads, and sprinkled over
desserts.
Pomegranate Seeds
"Anaar Daana" in Urdu - are the seeds found in a bunch inside a
pomegranate fruit. The seeds are sweet, juicy and bursting with flavor.
Sprinkled in salads, in fruit salads, over ice cream and sorbet, the seeds add
an interesting addition to any dish. The seeds are tasty eaten by themselves.
Poppy Seeds
"Khash Khash" in Urdu - are pale seeds of the poppy plant used to add a
nutty and creamy thickness to curries and vegetables. It is also sprinkled
liberally on flatbreads like sesame seeds.
Potato
"Aaloo" in Urdu - is the swollen tip of an underground stem, and is one of
the world's most important foods. You can find almost every potato
variation, from mashed potatoes, potato salad, baked and fried like French
Fries.
Powdered Sugar
"Cheeni Ka Powder" or "Shakkar Ka Powder" in Urdu - also known as
"Confectioner's Sugar" or "Icing Sugar", is very fine powdered sugar. When
intended for home use, it typically contains a small amount of anti-caking
agent.
Prawn
"Jheenga" in Urdu - are Shrimp that are a little larger in size. They are
commonly cooked in a curry, with vegetables, or in Biryani.
Puffed Rice
"Mumurey" in Urdu - is a type of puffed grain made from rice; usually made
by heating rice kernels under high pressure in the presence of steam, though
the method of manufacture varies widely.
Pulse
"Dal" in Urdu - are an annual leguminous crop yielding from one to twelve
seeds of variable size, shape, and color within a pod. Pulses are used for
food and animal feed.
Pumpkin
"Kaddu" in Urdu - is a domesticated plant, Cucurbita pepo similar in growth
pattern, foliage, flower, and fruit to the squash or melon; The round yellow
or orange fruit of this plant.
Purple Onion
"Lal Pyaz" in Urdu - also called red onions, are cultivars of the onion with
purplish red skin and white flesh tinged with red.
Quail
"Batair" in Urdu - is flesh of quail; suitable for roasting or broiling if young;
otherwise must be braised.
Radish
"Mooli" in Urdu - is a popular salad vegetable that is the root of a plant from
the mustard family. The flavor of radish can vary from mild to peppery,
depending on the variety and the age.
Raisin
"Kishmish" in Urdu - also called "Currants", are dried grapes that have a
higher sugar content and a different flavor from regular grapes. Raisins are
eaten out-of-hand and used in cereals, puddings, cookies, cakes, muffins,
stuffings, salads, and rolls.
Raw Mango
"Kacha Aam" or "Kairi" in Urdu - is cultivated in many tropical and
subtropical regions and distributed widely in the world, mango is one of the
most extensively exploited fruits for food, juice, flavor, fragrance and color.
Raw Mango is often used in certain dishes, such as Chutney.
Red Chili
"Lal Mirch" in Urdu - is an extremely hot pepper added to cooking to
intensify the taste. It is a native of tropical South America. In 1492,
Columbus found chili peppers in West Indies.
Red Onion
"Lal Pyaz" in Urdu - sometimes called purple onions, are cultivars of the
onion with purplish red skin and white flesh tinged with red.
Red Pumpkin
 "Kaddu" in Urdu - is a bright-orange squash that is sold in Indian and Asian
markets.
Red Split Lentils
"Lal Masoor Dal" in Urdu - is a lentil that has a high carb count but a much
lower "net carb" or "digestible carb" content. It contains several vitamins
and minerals. It is a good source of dietary fiber, which has a number of
health benefits.
Refined Flour
"Maida" in Urdu - is a powder made of cereal grains, other seeds, or roots. It
is the main ingredient of bread.
Rice
"Chawal" in Urdu - is the seed of a monocot plant Oryza sativa. As a cereal
grain, it is the most important staple food for a large part of the world's
human population including Pakistan and India.
Rice Flakes
"Poha" in Urdu - is rice that has been parboiled and then rolled, flattened,
and dried to produce flakes. The flakes come in different thicknesses
depending on the pressure used in the flattening process. The flakes are able
to absorb a large volume of liquid when used in various dishes, so they
absorb flavors well. They are very popular in Asian cooking.
Rice Flour
"Chawal Ka Aata" in Urdu - is a flour made from ground rice (Oryza sativa),
containing little to no fat, no cholesterol, and minimal sodium. Rice contains
all essential amino acids, and is a good source of B-complex vitamins and
essential minerals.
Ridge Gourd
"Turai" in Urdu - are tropical plants believed to have originated in India.
They are vegetables with a good source of carbohydrates, vitamin A,
vitamin C and minerals. The fruits may be fried, boiled, stuffed, dried, and
pickled.
Rind
"Chilka" in Urdu - is the outer protective layer of a fruit or vegetable, which
can be peeled off. It is used in some marinade recipes to add texture and
flavor.
Roasted Gram
"Phula Chana" or "Bhuna Chana" in Urdu - like other pulses, grow in pods
on small, bushy plants. They thrive in cold climates and are cultivated
extensively in the cool, dry Indo-Gangetic plains of India. They are obtained
by roasting chana lentils.
Rock Salt
"Sendha Namak" in Urdu - is a salt derived from the huge seams of
impacted salt that have formed below the dried-out, underground saline
lakes of prehistoric times.
Rolling Board
 "Chakla" in Urdu - often used with the rolling pin, is a round flat wooden
board used to roll out dough to make a round shaped roti bread.
Rolling Pin
"Belan" in Urdu - often used with the rolling board, is a utensil consisting of
a cylinder (usually of wood) with a handle at each end; used to roll out
dough.
Romaine Lettuce
"Patta Gobhi" in Urdu - is the common type of lettuce used in salads. There
are three common varieties of lettuce found in the supermarket: crisphead,
which has a tight solid head ; cos or romaine, Lettuce which has elongated,
coarse leaves; and butteredheads or cabbage, which has loose, coarse leaves.
Roselle Leaves
"Gongura" in Urdu - are leaves that are extensively used in Andhra Cuisines
usually steamed along with lentils and consumed as Dal and are also mixed
with spices.
Rose Syrup
"Gulaab Jal" or "Gulaab Ka Arkh" in Urdu - also called rose water, has been
used for its cleansing and astringent benefits. It is a liquid with a pleasant
smell and is used on the skin as a perfume or to flavor food.
Rose Water
"Gulaab Jal" or "Gulaab Ka Arkh" in Urdu - also called rose syrup, has been
used for its cleansing and astringent benefits. It is a liquid with a pleasant
smell and is used on the skin as a perfume or to flavor food.
Saffron
"Zafran" or "Kesar" in Urdu - is dried, yellow-orange stamens of the flower
of crocus sativus. Saffron is available as threads and as grains. The threads
are considered best, though far more expensive and are used in cooking.
Sago
"Sabudana" in Urdu - is powdery starch from certain sago palms; used in
Asia as a food thickener and textile stiffener.
Salad Onion
"Hari Pyaz" in Urdu - also known as, scallion, spring onion, or green onion
in many countries, is an edible plant. The upper green portion is hollow. It
lacks a fully developed root bulb. Harvested for their taste, they are milder
than most onions.
Salt
"Namak" in Urdu - is a dietary mineral composed primarily of sodium
chloride that is essential for animal life, but can be toxic to many land
plants. Salt flavor is one of the basic tastes, making salt one of the oldest,
most ubiquitous food seasoning. Salting is an important method of food
preservation.
Scallion
"Hari Pyaz" in Urdu - also known as, spring onion, salad onion or green
onion in many countries, is an edible plant. The upper green portion is
 hollow. It lacks a fully developed root bulb. Harvested for their taste, they
are milder than most onions.
Screw Pine Flower Essence
"Kewra" in Urdu - is an essence with a strong and sweet aroma and is used
to flavour biryanis, kababs and kormas.
Semolina
"Sooji" or "Rawa" in Urdu - is the purified wheat middlings of durum wheat
used in making pasta; also, the coarse middlings are used for breakfast
cereals and puddings. But in Pakistani cooking, it is primarily used in
desserts.
Sesame
"Til" in Urdu - also called "Gingelly", is an East Indian annual erect herb;
source of sesame seed or benniseed and sesame oil.
Sesame Oil
"Til Ka Tail" in Urdu - also called "Gingelly Oil", is an edible vegetable oil
derived from sesame seeds. Besides being used as a cooking oil in Pakistan
and South India, it is often used as a flavor enhancer in Chinese, Korean,
and to a lesser extent Southeast Asian cuisine.
Sesame Seed
"Til" in Urdu - also called "Gingelly", is an East Indian annual erect herb;
source of sesame seed or benniseed and sesame oil.
Shelled Walnuts
"Akhrot" in Urdu - are nuts with a distinctive brain shape that are used in
sweet and savoury cooking, and are good pickled and served with cheese.
They can also be used finely chopped with sweet dishes or roughly chopped
with salads and stir fries. They are naturally shaped like the brain and also
benefit the brain in many ways.
Shrimp
"Jheenga" in Urdu - also called "Prawns", may be small, but are huge in
their appeal as these deliciously clean and crisp tasting crustaceans can be
served hot or cold and are the most popular seafood.
Sieve
"Channi" in Urdu - separates wanted elements from unwanted material using
a filter such as a mesh or net. However, in cooking, especially with flour, a
sifter is used to aerate the substance, among other things. A strainer is a type
of sieve typically used to separate a solid from a liquid.
Snake Gourd
"Chichinda" in Urdu - also called "Serpent Gourd", is a strikingly long fruit,
used as a vegetable and medicine purposes.
Soup
"Yakhni" in Urdu - also called "Stock" or "Broth", is a liquid in which meat
and vegetables are simmered; used as a basis for soups or sauces.
Spearmint
 "Podina" in Urdu - without a qualifier like peppermint or apple mint,
generally refers to mint leaves.
Spice
"Masala" in Urdu - is a dried seed, fruit, root, bark, leaf, or vegetative
substance used in nutritionally insignificant quantities as a food additive for
the purpose of flavour, colour, or as a preservative that kills harmful bacteria
or prevents their growth.
Spinach
"Paalak" in Urdu - is an extremely healthy vegetable with dark green, spear-
shaped leaves that can be curled or smooth and are attached to thin stems;
the leaves have a slightly bitter flavor and are eaten raw or cooked.
Split Bengal Gram
"Chana Dal" in Urdu - are delicious, wholesome beans that are used in
dishes across the world. This type of lentil is very popular and is made as a
curry.
Split Bengal Gram Flour
"Besan" in Urdu - is a flour made from ground gram lentils, a legume
otherwise known as chickpeas. It is also known as chickpea flour or
garbanzo flour.
Split Orange Gram
"Masoor Ki Dal" or "Lal Masoor Ki Dal" in Urdu - also called "Split Red
Gram", are skinned and split redish to orangish lentils. They cook quickly
and are a common lentil prepared with Pakistani spices.
Split Red Gram
"Masoor Ki Dal" or "Lal Masoor Ki Dal" in Urdu - also called "Split Orange
Gram", are skinned and split redish to orangish lentils. They cook quickly
and are a common lentil prepared with Pakistani spices.
Spring Onion
"Hari Pyaz" in Urdu - also known as, scallion, salad onion or green onion in
many countries, is an edible plant. The upper green portion is hollow. It
lacks a fully developed root bulb. Harvested for their taste, they are milder
than most onions.
Stock
"Yakhni" or "Shorba" in Urdu - also called "Soup" or "Broth", is a liquid in
which meat and vegetables are simmered; used as a basis for soups or
sauces.
Sugar
"Shakkar" or "Cheeni" in Urdu - is an informal term for a class of edible
crystalline substances, mainly sucrose, lactose, and fructose characterized by
a sweet flavor. In food, sugar almost exclusively refers to sucrose, which
primarily comes from sugar cane and sugar beet.
Sugar Cane
"Ganna" in Urdu - are juicy canes whose sap is a source of molasses and
commercial sugar; fresh canes are sometimes chewed for the juice.
Sultanas
"Munakkay" in Urdu - is the dried form of small green grapes. They are
sweet and moist and are mostly used in fruit cakes, breads and cereals.
Sweet Lemon
"Mousambi" in Urdu - is a species of citrus. Common names for varieties of
this species include sweet limetta, Mediterranean sweet lemon, and sweet
lime.
Sweet Lime
"Mousambi" in Urdu - is a species of citrus. Common names for varieties of
this species include sweet limetta, Mediterranean sweet lemon, and sweet
lemon.
Sweet Potato
"Shakkarkandi" in Urdu - is a variety of sweet potato with a thick, dark
orange skin and an orange flesh that remains moist when cooked; sometimes
erroneously called a yam.
Syrup
"Sheera" in Urdu - also called simple syrup or sugar syrup, is a combination
of sugar and water that is cooked over low heat until the sugar dissolves.
The density can vary depending on the amount of water added.
Tamarind
"Imli" in Urdu - is a large tropical seed pod with very tangy pulp that is
eaten fresh or cooked with rice and fish or preserved for curries and
chutneys.
Taro
"Arvi" in Urdu - also known as "Dasheen" or "Colocasia", is a tropical plant
grown primarily as a root vegetable for its edible corm, and secondarily as a
leaf vegetable. It is considered a staple in Oceanic cultures. It is believed to
have been one of the earliest cultivated plants.
Taro Leaves
"Arvi Ke Pattay" in Urdu - also known as "Dasheen Leaves" or "Colocasia
Leaves", are the leaves of the Taro Vegetable and are used as Greens. They
are often cooked along with the vegetable when prepared Pakistani style.
Tomato
"Tammatar" in Urdu - is a mildly acid red or yellow pulpy fruit eaten as a
vegetable. It is an important source for Pakistani, Indian, and other types of
cooking.
Trotter
"Paaya" in Urdu - is the foot of an animal. Cow, sheep, and goat or mutton
trotters are traditionally prepared with Pakistani Spices and served as a main
course or breakfast dish.
Turmeric Powder
"Pisi Haldi" in Urdu - is the main ingredient in curry powder. This spice has
been around since the 1900s originating from India. Turmeric has been
known throughout the world as a seasoning to make foods taste very good.
 Today turmeric is being used all over the world as a seasoning and a health
product.
Turmeric Root
"Haldi" in Urdu - is an underground stem of a ginger-like plant. It is grown
in India, China, Sri Lanka, Taiwan, Java, Peru, Australia and the West
Indies. It is a bright yellow spice with a pungent flavor.
Turnip
"Shaljam" in Urdu - is a root vegetable commonly grown in temperate climates
worldwide for its white, bulbous taproot. Small, tender varieties are grown for
human consumption, while larger varieties are grown as feed for livestock.

Veal

"Bachra" in Urdu - is the meat of young cattle(calves). Though veal can be

produced from a calf of either sex and any breed, most veal comes from
male calves of dairy cattle breeds. Next to beef, veal has a delicate taste and
tender texture.
Vegetable
"Sabzi" in Urdu - is a plant raised for some edible part of it, such as the
leaves, roots, fruit or flowers, but excluding any plant considered to be a
fruit, grain, or spice in the culinary sense.
Vegetable Oil
"Banaspati Tail" in Urdu - is oil that is extracted from a variety of vegetable
sources and used universally in cooking and for frying.
Vermicelli
"Seviyan" in Urdu - is a type of pasta that is round in section and somewhat
thinner than spaghetti. It is traditionally cooked in desserts, especially on
Pakistani Holidays.
Vinegar
"Sirka" in Urdu - is a weak solution of acetic acid and water used in
pickling, preserving, tenderizing, and to add a sour flavor to foods.
Walnut
"Akhrot" in Urdu - is a nut with a distinctive brain shape. Walnuts are used
in sweet and savoury cooking, and are good pickled and served with cheese.
They can also be used finely chopped with sweet dishes or roughly chopped
with salads and stir fries. Walnuts are naturally shaped like the brain and
also benefit the brain in many ways.
Water
"Paani" in Urdu - is a ubiquitous chemical substance that is composed of
hydrogen and oxygen and is vital for all known forms of life.
Watermelon
"Tarbooz" in Urdu - is the fruit of the watermelon plant, having a green rind
and watery flesh that is bright red when ripe and contains black pips.
Wheat
 "Gehun" in Urdu - is grains of common wheat; sometimes cooked whole or
cracked as cereal; usually ground into flour.
Wheat Flour
"Gehun Ka Aata" in Urdu - is a flour produced by milling the endosperm
portion of the wheat kernel. "Whole wheat flour," which is more nutritious,
is made by milling the entire kernel, including the outer covering, or "bran".
Wheatmeal
"Gehun" in Urdu - is a flour or meal derived from whole grains of wheat,
often not finely ground.
Whey
"Dahi Ka Paani" or "Paneer Ka Paani" in Urdu - is the liquid remaining after
milk has been curdled and strained. It is a by-product of the manufacture of
cheese or casein and has several commercial uses. Sweet whey is
manufactured during the making of rennet types of hard cheese like Cheddar
or Swiss.
White Flour
"Maida" in Urdu - also referred as "All-Purpose Flour", is a finely ground
white wheat flour containing a moderate amount of protein; used for a wide
variety of general baking and cooking.
White Gram
"Maida" in Urdu - also referred as "All-Purpose Flour", is a finely ground
white wheat flour containing a moderate amount of protein; used for a wide
variety of general baking and cooking.
White Lentils
"Urad Dal" in Urdu - is one of the most versatile of all legumes and can be
cooked into thick purees and liquid soups, sauces, stews, pillow-soft fried
savouries, moist raw chutneys, crispy pancakes, feather-light steamed
dumplings, and sprouted salads.
White Split Gram
"Urad Dhuli Dal" in Urdu - is a lentil with the skin removed that has
traditionally been used in Pakistani cuisine. It is often called white gram and
is used in purees and soups and is the special ingredient added to flours to
make breads, dosa (crepes), idlis (steamed cakes) and sweets.
Whole Bengal Gram
"Chana Dal" in Urdu - is one of the most important pulses in Pakistan and
India. It is consumed in the form of whole dried seeds and in the form of
dhal, prepared by splitting the seeds in a mill and separating the husk. Seeds
are angular with pointed beak and small hilum. All parts of the plant are
covered with glandular hairs.
Whole Green Chili
"Saabut Hari Mirch" in Urdu - are commonly used in Pakistani and Indian
dishes. They are eaten fresh and whole with meals.
Whole Red Chili
 "Saabut Lal Mirch" in Urdu - usually vary in length, are red to brownish red
in color, warm and peppery, have an intensely pungent flavor with a biting
hot and sharp and cumulative lingering effect.
Whole Wheat
"Saabut Lal Mirch" in Urdu - usually vary in length, are red to brownish red
in color, warm and peppery, have an intensely pungent flavor with a biting
hot and sharp and cumulative lingering effect.
Wood Apple
"Bel" in Urdu - is a round and woody fruit. It is eaten fresh and has some
popularity in parts of India.
Yam
"Suar Aaloo" in Urdu - is the edible, starchy, tuberous roots of several
related species of plants used as a staple food in tropical areas.
Yeast
"Khameer" in Urdu - also called "Baker's Yeast", is the common name for
the strains of yeast used as a leavening agent in baking bread and bakery
products, where it converts the fermentable sugars present in the dough into
carbon dioxide and ethanol.
Yellow Gram Lentils
"Chana Dal" in Urdu - is one common type of Gram Lentil of the many
other types. This type is commonly cooked as a Curry or Lentil Fry Dish.
Yellow Onion
"Pyaz" in Urdu - is a variety of dry onion with a strong flavor. White inside,
its layers of papery skin have a yellow-brown color.
Yellow Split Peas
"Toor Dal" or "Arhar Dal" in Urdu - may also be referred as, "Pigeon Pea"
and is a glassy dark yellow split pea, similar to chana dal.
Yoghurt
"Dahi" in Urdu - also spelled as "Yogurt" or also called "Plain Yogurt", is a
dairy product produced by bacterial fermentation of milk. Fermentation of
lactose produces lactic acid, which acts on milk protein to give yogurt its
texture and its characteristic tang.
Yogurt
"Dahi" in Urdu - also spelled as "Yoghurt" or also called "Plain Yogurt", is a
dairy product produced by bacterial fermentation of milk. Fermentation of
lactose produces lactic acid, which acts on milk protein to give yogurt its
texture and its characteristic tang.
Yolk
"Zardi" in Urdu - also called, "Egg Yolk", is the yellow round in an egg,
which contains all of the fat and is a good source of protein, iron, vitamin A,
vitamin D, choline, and phosphorus. The egg white is a good source of
protein and riboflavin .
Zucchini
"Turai" in Urdu - is a popular summer squash with an off-white flesh with a
light, somewhat bland flavor. Zucchini is cooked with Pakistani Spices and
can also be steamed, grilled, sautéed, deep-fried, and baked.