Angoor/angur = Grapes
Aam = Mango
Aru = Peach
Aam ras = Mango juice
Achaar = Pickle
Alu/aloo = Potato
Amrud /amrood = Guava
Akrot = Walnut
Ajwain = Carom Seeds, celery seeds
Ashrafies = A herb with yellow flowers
Aamchur = Green mango dry powder
Akhni pulao = white rice with meat or vegetables
Anjeer = figs
Ananas = Pineapple
Anar= Pomegranate
Amla/amra = gooseberries
Atta = Flour
Alubukhara = plum
Alucha/aluchai = Plum
Ashrafie = type of colour full jelly made with china grass use in custard.
Arkai gulab = rose water use in food
Ajinomoto = china salt, chines salt.
Baingan = Brinjal
Badam = Almond
Band Gobhi = Cabbage
Bailan = Rolling pin
Besan ka atta = Gram flour
Besan = sink
Besan= gram flour
Bhang = Hemp
Bheja = brain
Bharta/ Bhurta = Mashed brinjal
Bhaji/Bhajee = Mix green vegetables
Bhindi = Okra
Biryani = Rice cooked with Meats/Vegetables
Bhujia = spicy vegetables
Bhunay chanay = Roasted grams

Boti = small piece of meat or chicken
Baidana= Whit out seeds
Bartan = Utensils
Chaat masala = Mixed spices powdered used in snacks
Channa = gram
Channa daal = gram lentil
Chaulai =Amaranth

Choaray = dried dates
Cholay = Chickpeas
Colander = A pan with a perforated bottom used for staining or rinsing food

Chane/Chani = perforated small pan
Chinni/Chinee = Sugar
Chass = Salt yoghurt juice
Chameli = Jasmine flower
Chikni/Chikna = oily
cheeni = Sugar
Chiku/Chickoo = A sweet fruit like kiwi
Chali = basket
Chaleya/ supari =Betelnuts
Churi/Churee = Knife
Chamcha = spoon
Chamche = spoon
Chaku = Knife
Chari = stick
charpai = steel bed
Chakree = wooden sandal
Chamchum = A white sweet
Chilka = Peel or Rind
Chiraunji/Charoli = Cudpah Nut
Charomagaz = A white seeds from melon use in sweet dishes
Chatni/chutni = sauce

chike/chiky = A hard sweet like toffee with almonds

Chiwra = Flattened rice
Choti Ilaichi /elaichi = Green cardamom
Chukandar = Beetroot
Choti = small
Chura or Choora = Tuna Fish
Churi = bangles
Churan = dry brown sour powder
Curry Patta = Curry Leaves

Chawal = rice
Daal =lentil
Dahi baray = fried dumplings made from lentil and yoghurt
Dalchini = Cinnamon
Dalia = Cracked wheat
Dhania =Cilantro
Dhania =Coriander
Dhol = drum
Dagad phool = Star Anise
Do-piaza = Double quantity of onions
Dum par rakhna = to cover food and give heat for 5-10 minutes tender.
Ellaichi =cardamom
Falsay =small purple berry
Gajar = carrot
Ghee = Clarified butter
Grammasala = A mixture of roasted and powdered spices, including peppercorns, cloves, cardamoms and cinamon.

Gur = molasses
Ghas ka halwa = china grass custard
Gehun/Gahun = wheat
Gobhi =Cauliflower
Gooda =Pulp
Gola kabab = Bbq mince
Gola ganda = Crushed ice with flavour and colour
Gai ka gosht = cow meat
Gowar/guwar = Cluster Bean
Garam = hot
Gulab = Rose
Gulab jan/gulab jal = rose water

Gulab jaman = Small balls in sugar syrup, made of flour and milk powderkhoa

Halwa = A sweet dish made witha variety of grains, vegetables, lentils and milk.
Handi = Clay pot

Haldi = turmeric

Hing /heeng = Asafoetida
Hari Pyaz = Spring onions with green leaves
Hara masala = paste of ginger/ garlic and green chillies.
Hara dhania = Coriander leaves
Hari mirchi = Green chilli
Hadee = bones

Jafran/zafran = Saffron
Jaitun/zaitun = olives
Jalebi = Sweet, syrup filled rings made from white flour and yoghurt batter
jalebi ka rang = yellow colour
Jardalu = Apricot
Javitri = Mace
Jeera/zeera = Cumin
Jigar = Liver
Jhinga = Prawn
Jow /Jau = Oat