n
Alternative form of attiéké [Fermented cassava pulp, a side dish in the cuisine of Côte d'Ivoire.]
n
Alternative spelling of adjika [A hot, spicy but subtly flavoured paste often used to flavour food, mainly in the Caucasian regions of Abkhazia and Samegrelo.]
n
A Bangladeshi mixed rice dish
n
An Indian dish of scrambled eggs with fried onions and spices.
n
An Indian dish of diced potatoes spiced with chilli, cumin, chaat masala, chutney and coriander.
n
A dry Indian dish made with potatoes, cauliflower, and spices.
n
A potato croquette from the Indian subcontinent.
n
A Sri Lankan sweet, made from rice flour or potatoes with treacle, cardamom and usually cashew nuts, and served in a flat cookie-like form. It is similar to halva.
n
(India, cooking) An Indian dish made with pomfret and coconut in a tangy sauce.
n
(India) A sweet pastry made with rice, jaggery, poppy seeds and milk.
n
Synonym of chiura (beaten rice, a common Nepali food).
n
Alternative form of balachong [(cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.]
n
A traditional dessert from the Indian subcontinent, somewhat resembling a glazed doughnut.
n
An Indian dessert made from sweetened, condensed milk flavoured with fruit and spices.
n
Alternative spelling of biryani [A spiced dish of rice, blended with meat and/or vegetables.]
n
Alternative form of bhatoora [A fluffy deep-fried leavened bread from the Indian subcontinent.]
n
Alternative spelling of ba-wan [A Taiwanese snack food consisting of a circular translucent dough filled with a savory stuffing and served with a sweet and savory sauce.]
n
Alternative spelling of bhaji [Any of various Indian dishes of fried vegetables]
n
Any of various Indian dishes of fried vegetables
n
Alternative form of bhaji [Any of various Indian dishes of fried vegetables]
n
An Indian dish of puffed rice with potatoes and a tangy tamarind sauce.
n
Alternative form of bhuna (“type of curry”) [A type of curry, in which the onions and spices are cooked in oil with no water]
n
Alternative form of bhuna (“type of curry”) [A type of curry, in which the onions and spices are cooked in oil with no water]
adj
(Indian cooking) scrambled
n
Alternative form of bharta [(cooking) A South Asian dish of seasoned mashed vegetables or eggs.]
n
Alternative spelling of biryani [A spiced dish of rice, blended with meat and/or vegetables.]
n
Alternative spelling of biryani [A spiced dish of rice, blended with meat and/or vegetables.]
n
(South Africa) Salted dried fish (normally mullet), a traditional delicacy of the West Coast of South Africa.
n
An Indian snack made from fried chickpea flour, either as a savory snack or sweetened as a dessert.
n
Alternative form of barfi [An Indian dessert made from sweetened, condensed milk flavoured with fruit and spices.]
n
Alternative form of bulgur (prepared wheat grains) [Wheat grains that have been steamed, dried, and crushed; a staple of Middle Eastern cooking.]
n
Alternative form of bulgur (prepared wheat grains) [Wheat grains that have been steamed, dried, and crushed; a staple of Middle Eastern cooking.]
n
Alternative form of barfi [An Indian dessert made from sweetened, condensed milk flavoured with fruit and spices.]
n
(India, archaic) A salty, spicy relish made from Suleah fish.
n
A mild curry with marinaded chicken in a makhani sauce.
n
(India) Buttermilk with added spices.
n
A type of rice porridge from Manipur, with nuts, cardamom, sugar and rice fruit. When made with black rice, it is a purplish colour unlike the creamy white hue it has when made with white rice.
n
(India) A type of murukku that uses chickpea flour as well.
n
Alternative form of chapatti
n
Alternative form of chapatti
n
A flat, unleavened bread from northern India and Pakistan.
n
Alternative form of chapati [A flat, unleavened bread from northern India and Pakistan.]
n
A Bengal dish made with chopped vegetables and spices.
adj
(India, cooking) either spicy or sour or tangy.
n
(India) a kind of snack mix generally consisting of spicy ingredients
n
A fresh, unripened curd cheese widely used in India and Bangladesh.
n
Alternative form of chaunk [(cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.]
n
Alternative form of chipsi mayai [(Tanzania) A kind of potato-egg omelette popular in Tanzania.]
n
a dish from Karnataka, popular in South India in general, that mixes rice, lemon juice and a mixture of spices, chilies and seasonings
n
Alternative form of chapatti
n
(India) A light snack food made from puffed rice seasoned with onions, spices, pepper, etc.
n
A Hyderabadi stew made from mutton, chana dal, and tamarind.
n
A South Asian type of cooking pots used to store biryani to keep it warm.
n
A portion or serving of this food.
n
Any of a family of stuffed vegetable dishes. The filling generally consists of rice, minced meat or grains, together with onion, herbs and spices.
n
A type of thin south Indian pancake made from fermented lentils and rice blended with water, typically served with chutney or sambar.
n
Alternative spelling of dopiaza [A style of curry, usually of medium heat, prepared with onions.]
n
A crispy fried Gujarati snack made from gram flour and spices.
n
Alternative form of phirni (“Asian sweet rice pudding”) [Synonym of kheer (“Asian sweet rice pudding”)]
n
Alternative form of ful medames [An originally Egyptian/Sudanese dish of cooked, mashed fava beans served with oil and spices (and sometimes other ingredients such as diced cucumbers and tomatoes), commonly eaten as a breakfast food, now also popular in neighbouring countries.]
n
Alternative form of freekeh [Wheat grains that are harvested when young and then roasted.]
n
An originally Egyptian/Sudanese dish of cooked, mashed fava beans served with oil and spices (and sometimes other ingredients such as diced cucumbers and tomatoes), commonly eaten as a breakfast food, now also popular in neighbouring countries.
n
Alternative form of fungee [A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).]
n
(India, cooking) A kind of finely-textured Indian kebab.
n
A Gujarati fried snack made from gram flour.
n
Alternative form of gefilte fish [A dish of stuffed fish, or of fish cakes in broth.]
n
A traditional Kenyan meal of maize and beans mixed and boiled together.
n
(particularly North India) panipuri (fried puff-pastry balls filled with seasonings etc.)
n
A sweet dumpling of Indian origin, made with suji or maida flour and stuffed with khoa.
n
Alternative form of gulkand [A sweet Indian preserve made with rose petals and sugar.]
n
Alternative form of gulkand [A sweet Indian preserve made with rose petals and sugar.]
n
(India) A kind of stir-fried rice or egg noodle dish in Indo-Chinese cuisine.
n
(India) A kind of Gujarati vegetable cake.
n
(India, archaic) Breakfast.
n
(India) An Indian dessert made by deep-frying urad flour batter in a kind of pretzel which is then soaked in sugar syrup.
n
Alternative form of India relish [A sour vinegared relish containing pickled cucumbers, onions, and typically other vegetables.]
n
A sweet popular in the Indian subcontinent, made by deep-frying a maida flour batter and soaking it in sugar syrup.
n
Alternative form of jalebi [A sweet popular in the Indian subcontinent, made by deep-frying a maida flour batter and soaking it in sugar syrup.]
n
Alternative form of jalfrezi [A Bengali curry made with onion, tomato and capsicum given added heat by the addition of green chillis]
n
(India, cooking) Alternative form of jhinga [(India, cooking) prawn]
n
Alternative form of jalebi [A sweet popular in the Indian subcontinent, made by deep-frying a maida flour batter and soaking it in sugar syrup.]
n
Alternative form of jalebi [A sweet popular in the Indian subcontinent, made by deep-frying a maida flour batter and soaking it in sugar syrup.]
n
Alternative form of kachori [An Indian snack of flour with beans and spices.]
n
Alternative form of kachori [An Indian snack of flour with beans and spices.]
n
A large round cooking pan used in India, similar to a wok.
n
(India) A curry made from chickpea flour and yoghurt which is served with pakoras.
n
an Indian form of cheesecake made from sweetened milk with chopped nuts and, sometimes, saffron and edible silver foil
n
A kind of curry or stew prepared in such a vessel.
n
(India) A sweet dumpling made with coconut.
n
Alternative form of kadhi (“Indian chickpea curry”) [(India) A curry made from chickpea flour and yoghurt which is served with pakoras.]
n
Alternative form of karidopita [A Greek walnut cake.]
n
A kind of dry curry from Bengal.
n
Alternative form of kachori [An Indian snack of flour with beans and spices.]
n
(India) A street-food dish from Kolkata, originally a skewer-roasted kebab wrapped in a paratha, but now more generally any filled roti.
n
(India) A traditional dish of the Indian subcontinent, typically minced-lamb curry with peas or potatoes and spices, sometimes used as a filling in samosas or naan.
n
A seasoned omelette-like dish of India and Pakistan.
n
(India) An Indian food, visually similar to cake and compositionally similar to dhokla, made from a batter of gram flour (from chickpeas), cooked by steaming.
n
A savoury snack from Gujarat, India, made from a paste of gram flour and yoghurt.
n
A sweet rice pudding from South Asia.
n
Alternative form of khichdi [A South Asian dish of rice and lentils.]
n
Alternative form of khichdi [A South Asian dish of rice and lentils.]
n
Alternative form of khichdi [A South Asian dish of rice and lentils.]
n
A South Asian dish of rice and lentils.
n
An Indian dessert made of fried dough coated in sugar.
n
(Philippines) Philippine-style ngo hiang
n
A form of jerky from Hausaland, made from the dried meat of cows, sheep or goats, seasoned, coated in peanut paste, and then roasted.
n
A Nepali dish of fermented soybean, resembling natto.
n
A traditional Sri Lankan dish of rice cooked with coconut milk and formed into a sort of cake or pudding.
n
Alternative spelling of khichdi [A South Asian dish of rice and lentils.]
n
Alternative form of khichdi [A South Asian dish of rice and lentils.]
n
Alternative form of kiviak [In Greenland, traditional food made from fermented raw auk flesh stuffed inside a hollowed-out seal's body.]
n
A curry made from various spices especially coriander and cumin; and often with yoghurt sauce or nuts.
n
Alternative form of kushari [An Egyptian dish of rice, macaroni and lentils topped with a tomato-vinegar sauce and garnishes.]
n
Alternative form of kottu [A Sri Lankan dish made with roti, vegetables, eggs, meat, etc.]
n
A Sri Lankan dish made with roti, vegetables, eggs, meat, etc.
n
Alternative form of coulibiac [A loaf of fish, meat, or vegetables baked in a pastry shell.]
n
Alternative form of kuchela [A fiery Trinidadian relish made from unripe mango pulp and spices.]
n
Alternative form of kuchela [A fiery Trinidadian relish made from unripe mango pulp and spices.]
n
Alternative spelling of kuli-kuli [(Nigeria) A press cake made from peanuts.]
n
Alternative spelling of koumiss [A fermented drink made from mare's milk, common among peoples of the Central Asian steppes.]
adj
Alternative form of kharif [(South Asia) Of crops: cultivated and harvested during the monsoon season.]
n
Alternative form of korma [A curry made from various spices especially coriander and cumin; and often with yoghurt sauce or nuts.]
n
A Japanese dish of deep-fried skewered meat and vegetables.
n
Alternative form of laddu [A ball-shaped sweet made with flour and sugar, popular in the Indian subcontinent.]
n
A ball-shaped sweet made with flour and sugar, popular in the Indian subcontinent.
n
Alternative form of laddu [A ball-shaped sweet made with flour and sugar, popular in the Indian subcontinent.]
n
(attributive) A kind of flat, thin red brick of burnt clay originating from the Indian subcontinent, formerly popular in Mughal architecture.
n
Alternative form of lo bak [(Cantonese cuisine) Synonym of daikon, particularly its Cantonese varieties.]
n
Alternative form of loukoumi [Turkish delight.]
n
Alternative spelling of locoum [Turkish delight]
n
Alternative form of laddu [A ball-shaped sweet made with flour and sugar, popular in the Indian subcontinent.]
n
(Britain) A style of curry dish purported to originate from the Madras region.
adj
(cooking) Cooked Punjabi-style in a rich sauce containing butter, tomatoes and cream.
n
(cooking) A common dish of Indian cuisine consisting of potato paneer balls (kofta) served in a creamy curry sauce.
n
A roadside stall selling Muslim Tamil or Malay cuisine; by extension, a restaurant that sells similar foods.
n
Any dish prepared with such spices.
n
An Indian spiced beverage made with lassi.
n
A type of crispy rice noodles from Thailand, normally served with a sweet sauce.
n
(India) A kind of sweetened fried chapatti.
n
Alternative form of mujaddara [A traditional Middle Eastern dish of cooked lentils and rice]
n
Alternative form of metagee [A Guyanese stew of meat, fish, and dumplings with coconut and vegetables.]
n
An Indian dish of vegetables in a spicy gravy.
n
Alternative form of pkhali [A Georgian dish of minced or pureed vegetables.]
n
Alternative spelling of momo (“a kind of dumpling”) [A type of dumpling from Nepal, Ladakh or Tibet made with a simple flour and water dough and filled with meat, vegetables or cheese.]
n
An Indian sweet consisting of a flour-based outer shell filled with coconut and jaggery.
n
Alternative form of mujaddara [A traditional Middle Eastern dish of cooked lentils and rice]
n
Alternative spelling of mujaddara [A traditional Middle Eastern dish of cooked lentils and rice]
n
An Indian soup having a meat base and curry seasoning.
n
(Indian cookery) chicken
n
(India) A snack usually made of rice or urad dal flour, formed into a twisty shape.
n
Alternative form of nshima [A staple food in parts of Africa, a kind of porridge made from ground maize or sorghum flour.]
n
Alternative form of pakora [A piece of vegetable, or sometimes meat, deep-fried in a batter flavoured with spices.]
n
A piece of vegetable, or sometimes meat, deep-fried in a batter flavoured with spices.
n
Alternative form of palaver sauce [A West African stew.]
n
A form of fried puff-pastry balls filled with a watery mixture of tamarind, chili, chaat masala, potato, onion and chickpeas, from India and Pakistan.
n
A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.
n
Uncommon spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Alternative form of papri (fried dough wafer) [(India) A crisp fried dough wafer made from refined white flour and oil, eaten in India.]
n
Rare spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Alternative form of papad [A lentil variety of papadam.]
n
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Uncommon spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
(India) A crisp fried dough wafer made from refined white flour and oil, eaten in India.
n
Alternative form of paratha [an Indian bread with a texture somewhat resembling puff pastry; sometimes stuffed with vegetables etc.]
n
an Indian bread with a texture somewhat resembling puff pastry; sometimes stuffed with vegetables etc.
n
Alternative form of paratha [an Indian bread with a texture somewhat resembling puff pastry; sometimes stuffed with vegetables etc.]
n
(India, cooking) A dish of boiled lentils; dal.
n
(Indian cuisine) A hot, sweet, and sour curry, developed and predominantly available in the curry houses of the United Kingdom, whose main ingredients are chillies, white wine vinegar, fresh ginger, sugar, garlic, coriander, and (optionally) tamarind.
n
(India) An Indian-style bread roll.
n
Kheer (South Asian rice pudding).
n
Alternative form of peda (“Indian sweet”) [(India) A sweet made from khoa, sugar, and various flavourings.]
n
A kind of naan flatbread, filled with desiccated coconut, nuts and raisins, that originated in Peshawar, Pakistan.
n
Alternative form of Peshwari naan [A kind of naan flatbread, filled with desiccated coconut, nuts and raisins, that originated in Peshawar, Pakistan.]
n
A North Indian sweet made out of pieces of winter melon cooked in sugar syrup. Especially famous are pethas from Agra.
n
(UK) An extremely hot British-Indian curry, often billed as the hottest curry in the world.
n
Synonym of kheer (“Asian sweet rice pudding”)
n
Alternative form of pholourie [A Caribbean snack of fried, spiced dough balls made of chickpeas, served with chutney.]
n
An Indian dish of rice flattened into flakes.
n
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Uncommon spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Rare spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Alternative form of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Rare spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Alternative spelling of bosintang [A soup from Korea, the main ingredient of which is dog meat]
n
(India, cooking) pudding
n
Alternative form of pilaf [A dish made by browning grain, typically rice, in oil and then cooking it with a seasoned broth, to which meat and/or vegetables may be added.]
n
(India) A Keralan curry made with buttermilk and cucumber.
n
Rare spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Rare spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
Alternative form of pu pu [An appetizer, in American Chinese or Hawaiian cuisine.]
n
A type of unleavened bread from India and Pakistan, usually deep-fried.
n
Alternative spelling of korma [A curry made from various spices especially coriander and cumin; and often with yoghurt sauce or nuts.]
n
Alternative form of kulfi [A flavoured frozen dessert of South Asia, made from milk and resembling ice cream.]
n
(India) Synonym of rabadi (“Indian dessert”)
n
A condiment used as a dip or sauce in the cuisine of southern Asia, made from seasoned yogurt.
n
Alternative form of raita (condiment) [A condiment used as a dip or sauce in the cuisine of southern Asia, made from seasoned yogurt.]
n
A sweet dish found in the Indian subcontinent consisting of sugary cream-colored balls of dough and a creamy sweet liquid.
n
Alternative form of rasgulla. [A South Asian dessert made from chhena dumplings in a sugar syrup.]
n
Alternative form of ras malai [A sweet dish found in the Indian subcontinent consisting of sugary cream-colored balls of dough and a creamy sweet liquid.]
n
A South Asian dessert made from chhena dumplings in a sugar syrup.
n
Alternative form of rasgulla. [A South Asian dessert made from chhena dumplings in a sugar syrup.]
n
A Bengal dish of meat in a thin yogurt and cardamom gravy.
n
Alternative form of rasgulla. [A South Asian dessert made from chhena dumplings in a sugar syrup.]
n
Alternative form of rasgulla. [A South Asian dessert made from chhena dumplings in a sugar syrup.]
n
Alternative form of ras malai [A sweet dish found in the Indian subcontinent consisting of sugary cream-colored balls of dough and a creamy sweet liquid.]
n
(Malaysia) An Indian-influenced flatbread found in Malaysia, Singapore and Indonesia.
n
(cooking) A food preparation common in southern India and Sri Lanka, made of vegetables and lentils (usually pigeon peas, also called toor dal) in a spicy tamarind and lentil flour soup base.
n
Alternative form of samosa [A snack, of Indian origin, consisting of a deep-fried triangular turnover filled with vegetables (especially potatoes) or meat.]
n
A snack, of Indian origin, consisting of a deep-fried triangular turnover filled with vegetables (especially potatoes) or meat.
n
Alternative form of samshu [A triple-distilled variety of rice-based baijiu.]
n
A spongy steamed rice cake, popular in parts of India.
n
Alternative form of sarapatel [A spicy, vinegary meat dish of Portuguese origin, popular in the coastal Konkan region of India.]
n
(India, Pakistan) Flour made from a mixture of ground pulses and cereals.
n
Alternative spelling of satay [A dish made from small pieces of meat or fish grilled on a skewer and served with a spicy peanut sauce, originating from Indonesia and Malaysia.]
n
(India) A sweet chutney made from tamarind and ginger.
n
An Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste.
n
Alternative form of seviyan [(India, cooking) An Indian style of wheat vermicelli.]
n
(India, cooking) An Indian style of wheat vermicelli.
n
An Indian sweet dish of strained yogurt.
n
An Indian dish of meat and vegetables served sizzling on a hot plate.
n
Alternative form of som tam [green papaya salad, a Thai dish of sliced sour fruits and vegetables, as green papayas, tomatoes, etc., and other ingredients, as lime, palm sugar, chilis, garlic, dried shrimps, fried peanuts, etc., which are pounded together in a mortar.]
n
Alternative form of samosa [A snack, of Indian origin, consisting of a deep-fried triangular turnover filled with vegetables (especially potatoes) or meat.]
n
Alternative form of som tam [green papaya salad, a Thai dish of sliced sour fruits and vegetables, as green papayas, tomatoes, etc., and other ingredients, as lime, palm sugar, chilis, garlic, dried shrimps, fried peanuts, etc., which are pounded together in a mortar.]
n
Alternative spelling of suji [(South Asia) Wheat that is granulated but not pulverized; a kind of semolina.]
n
Alternative form of soorkee [(India) Brick dust used in making mortar.]
n
Alternative form of sarapatel [A spicy, vinegary meat dish of Portuguese origin, popular in the coastal Konkan region of India.]
n
Alternative form of sabzi [(India) Any green vegetable.]
n
Alternative form of sukuma wiki [An East African dish of greens (especially collard greens) simmered with tomatoes.]
n
Alternative form of soorkee [(India) Brick dust used in making mortar.]
n
A marinated spicy kebab from Nigeria.
n
Alternative spelling of tabbouleh [A Middle Eastern salad or meze generally consisting of bulgur wheat, chopped tomatoes, parsley, olive oil and lemon juice.]
n
Alternative spelling of tabbouleh [A Middle Eastern salad or meze generally consisting of bulgur wheat, chopped tomatoes, parsley, olive oil and lemon juice.]
n
Alternative spelling of tabbouleh [A Middle Eastern salad or meze generally consisting of bulgur wheat, chopped tomatoes, parsley, olive oil and lemon juice.]
n
A vegetarian version of biryani.
n
(cooking) An Iranian rice dish.
n
Alternative form of tahini [(cooking) A paste made from ground sesame seeds, and used to make hummus, baba ghanoush etc.]
n
A spiced yellow rice dish in Awadhi cuisine.
n
(of food) A dish that was cooked in a tandoor.
n
Alternative form of tawa [(South Asia) A frying pan or griddle.]
n
Alternative form of tahri (rice dish) [A spiced yellow rice dish in Awadhi cuisine.]
n
Alternative form of tahri (rice dish) [A spiced yellow rice dish in Awadhi cuisine.]
n
A marinade made from various aromatic spices usually with a yoghurt base; often used in Indian cuisine prior to grilling in a tandoor.
n
A dish prepared in this manner.
n
Alternative form of doubanjiang [A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices.]
n
(cooking) A garlic condiment common in the Levant, similar to aioli, made with garlic, salt, olive or vegetable oil, lemon juice, and sometimes mint.
n
Alternative form of tsamba [A form of porridge made from roasted barley in Tibet.]
n
An Indian porridge of dry roasted semolina or coarse rice flour, often with vegetables and seasonings.
n
A pancake made from rice and lentil flour with tomatos, spices etc.
n
A type of savoury doughnut eaten as a snack in south Asia.
n
(India) Cakes of dried cow dung used for fuel.
n
An elaborate multicourse meal in Kashmiri culture, most of the dishes involving lamb or chicken.
n
Alternative spelling of xacuti [A Goan curry with a complex mixture of spices including white poppy seeds and large dried red chilis, usually prepared with chicken or lamb.]
n
Alternative spelling of zaalouk [A Moroccan eggplant salad.]
n
A sweet South Asian dish of boiled rice with milk, sugar and spices.
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