n
Alternative form of abir [(India) An aromatic red powder that is used during the Holi festival.]
n
Alternative form of aloo bokhara [(India) dried plum]
n
Alternative form of apachita [A stone cairn in the Andes.]
n
Alternative spelling of baba ganoush [A Middle Eastern (originally Lebanese) dish made from a purée of roasted aubergine (eggplant), garlic, and tahini, often eaten as a dip with bread.]
n
Alternative form of balushahi [A traditional dessert from the Indian subcontinent, somewhat resembling a glazed doughnut.]
n
Alternative form of bawarchi [(India, historical) A cook.]
n
Alternative form of belachan (“shrimp-paste condiment”) [A Malay condiment made from fermented shrimp paste.]
n
Alternative form of bhabar [A tall Indian grass, Eulaliopsis binata, used to make paper and rope.]
n
Alternative form of bhabar [A tall Indian grass, Eulaliopsis binata, used to make paper and rope.]
n
Alternative form of bhabar [A tall Indian grass, Eulaliopsis binata, used to make paper and rope.]
n
Alternative form of bhaji [Any of various Indian dishes of fried vegetables]
n
Alternative form of bhatoora [A fluffy deep-fried leavened bread from the Indian subcontinent.]
n
Alternative form of bulgur [Wheat grains that have been steamed, dried, and crushed; a staple of Middle Eastern cooking.]
n
Alternative form of boengkil [A fertilizer made from the refuse of oil mills.]
n
Alternative form of Bysaki [An Indian variety of seedlac.]
n
Alternative spelling of chana dal [An Indian dish of chickpeas cooked with onion, garlic, tomatoes and spices.]
n
Alternative form of cheong fun [A Cantonese form of steamed rice noodle roll.]
n
prawns (in a Bangladeshi curry)
n
Alternative spelling of dal tarka [An Indian dish of lentils cooked with tarka.]
n
Alternative form of dhaincha [The legume Sesbania bispinosa, native to Asia and North Africa.]
n
Alternative form of dhaincha [The legume Sesbania bispinosa, native to Asia and North Africa.]
n
Alternative form of dukkah [An Egyptian dry mixture of chopped nuts, seeds and Middle Eastern spices, usually eaten by dipping bread into olive oil and then into the mixture.]
n
A spicy Bhutanese dish made with chili peppers and cheese.
n
Alternative spelling 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 ganthiya (“Indian snack food”) [A Gujarati fried snack made from gram flour.]
n
Alternative form of halva [A confection usually made from crushed sesame seeds and honey. It is a traditional dessert in South Asia, the Mediterranean and the Middle East.]
n
Alternative form of halibuter [(fishing) A fishing boat used for catching halibut.]
n
Alternative form of hamal (“porter”) [A porter in Turkey and nearby countries.]
n
Alternative form of hulbah [A condiment made from ground fenugreek seeds, traditional in Yemen and nearby countries.]
n
Alternative form of hulbah [A condiment made from ground fenugreek seeds, traditional in Yemen and nearby countries.]
n
Alternative form of hulbah [A condiment made from ground fenugreek seeds, traditional in Yemen and nearby countries.]
n
Alternative form of hongbao [In some Chinese communities, a decorated paper envelope, traditionally red, containing a gift of money (lucky money) presented during special occasions such as birthdays, weddings, and the Chinese New Year; also, the gift of money presented in such an envelope.]
n
Alternative spelling of hummus [A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze.]
n
Alternative spelling of hummus [A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze.]
n
A condiment made from ground fenugreek seeds, traditional in Yemen and nearby countries.
n
Alternative form of hamal (“porter”) [A porter in Turkey and nearby countries.]
n
(Asia) Alternative form of jadi (“pickled fish”) [(Asia) pickled fish]
n
Alternative form of kalasha [A metal pot with a large base and small mouth, used in Hindu rites, in which it is filled with water, coins, grain, etc. and topped with a coconut.]
adj
Cooked using the kalua method.
n
Alternative form of kedgeree [(obsolete) Khichdi.]
n
A Gujarati version of tortilla/crispbread, made with flour, spices, ghee, and lentils.
adj
Alternative form of kharif [(South Asia) Of crops: cultivated and harvested during the monsoon season.]
n
A Malayali dish made of curd and cucumber in raw or cooked form.
n
Alternative form of koumiss [A fermented drink made from mare's milk, common among peoples of the Central Asian steppes.]
n
Alternative spelling of lahmajoun
n
Alternative form of mahleb [A Middle Eastern spice derived from the pit of the mahaleb cherry (Prunus mahaleb)]
n
Alternative form of mahleb [A Middle Eastern spice derived from the pit of the mahaleb cherry (Prunus mahaleb)]
n
Alternative form of mujaddara [A traditional Middle Eastern dish of cooked lentils and rice]
n
Type of mild curry made with yoghurt and fruit, usually pineapple or lychee.
n
Alternative form of massaman [(attributive) A Thai curry of Muslim origin (or the paste used to make it), usually containing coconut milk, roasted peanuts, potatoes, bay leaves, cardamom pods, cinnamon, palm sugar, fish sauce, and tamarind sauce.]
n
Alternative form of mujaddara [A traditional Middle Eastern dish of cooked lentils and rice]
n
Alternative form of murram [(East Africa, India) Laterite.]
n
Alternative spelling of mujaddara [A traditional Middle Eastern dish of cooked lentils and rice]
n
Alternative form of murram [(East Africa, India) Laterite.]
n
Alternative form of massaman [(attributive) A Thai curry of Muslim origin (or the paste used to make it), usually containing coconut milk, roasted peanuts, potatoes, bay leaves, cardamom pods, cinnamon, palm sugar, fish sauce, and tamarind sauce.]
n
An Indonesian dish of rice cooked in coconut milk with spices.
n
A Nigerian soup made with catfish, sliced yam, and utazi leaves.
n
(very rare) Alternative spelling of papadams; plural of papadam
n
Alternative form of pachak [The fragrant roots of Saussurea costus, used as incense.]
n
A Maharashtrian fast food dish served on (पाव) bread and garnished with coriander and chopped onions.
n
Alternative form of pataka [(India) A firecracker; a small paper packet of coloured potash and pieces of kankar, exploding when thrown against a hard surface.]
n
Alternative form of pichakaree [(music, Trinidad and Tobago) A genre of Indo-Trinidadian folk music, sung in a mixture of English, Hindi, and Bhojpuri.]
n
Alternative form of paneer (“Indian cheese”) [A soft, non-matured, Indian cheese.]
n
Veryrare spelling of papadam.
n
(South Asia) The spring harvest.
n
Alternative form of rezala (“Bengal meat dish”) [A Bengal dish of meat in a thin yogurt and cardamom gravy.]
n
Alternative form of sheermal [A traditional saffron-flavoured flatbread eaten in Iran and the Indian subcontinent.]
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 tahchin, an Iranian rice dish. [(cooking) An Iranian rice dish.]
n
Alternative form of dal tarka [An Indian dish of lentils cooked with tarka.]
n
Alternative form of dal tarka [An Indian dish of lentils cooked with tarka.]
n
A small croquette in Indian cuisine.
n
Alternative form of tsamma [(South Africa) A bitter melon, of the species Citrullus lanatus.]
n
Alternative form of urfa biber [A smoky, sweet-and-sour variety of pepper cultivated in and around Şanlıurfa.]
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