A

Aloo: Potatoes

B

Bhoonofy: Frying, stirring occasionally, until all the water evaporates and the oil runs clear, accompanied by a ‘roasted’ aroma.

C

Chaat: A savory snack.

Cholay/chanay: Chickpeas

Chatni: Sauce

D

Dahi barey: Dumplings made with ivory white lentils and served in a yogurt sauce.

Desi: Slang, for the people, and everything related to the people of the Indian sub-continent and their diaspora.

G

Gobi: Cauliflower

H

Haleem: A dish made with a combination of pulses and rice.

Halwa: A dessert, usually made by stir frying the main ingredient in oil and sugar. Nuts and milk may also be added.

Hifz: Memorization of the Holy Quran in Arabic.

I

Imli: Tamarind

K

Karahi: A thick, wok shaped cooking pot.

Khatam: Occasion marking the completion of the reading of the Quran for the first time by a child. Also refers to an occasion when any number of people get together to finish reading the Quran in one sitting.

Kheer: A dessert similar to rice pudding.

M

Masala: Mixture of spices.

Milaad: Birthday of Prophet Muhammad (peace be upon him) marked by gatherings where stories from his life are narrated and poetry is recited.

Mithai: Traditional South-Asian confection.

Mash Daal: Ivory white lentils.

N

Nihari: A kind of thick, spicy beef stew.

P

Palak: Spinach

Paey: Trotters

Poori: A light, puffy flatbread made by deep frying dough.

S

Shahi tukray: A dessert made by frying bread and soaking it in a milk custard.

T

Tandoori: Made in a traditional clay oven, a tandoor.