Lesson 2 of 2

Dishes and ingredients pronunciation

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Master phonetics for every dish, ingredient, and brand term.

Achaar	uh-CHAR. Indian pickle. Tangy, spicy, intense.
Aloo	AH-loo. Potato.
Aloo gobi	AH-loo GOH-bee. Potato and cauliflower, cooked -style with onion, tomato, bell pepper, ginger, garlic, our house spice blend. Vegan, dairy free.
Asafoetida	ah-suh-FEH-tih-duh. Resin spice (hing in Hindi). Used in water.
Bhatura	bah-TOO-rah. Pillowy deep fried bread. Served with for .
Bhaji	BAH-jee (BHAA-jee). Means any vegetable or several veggies. Our bhaji has potatoes, carrots, onion, tomatoes, bell pepper, jalapeno, peas, ginger and garlic.
Bhel puri	BAYL POO-ree. Cold puffed rice with potato, garbanzo, chutneys.
Boti	BO-tee. Cubed chicken, marinated and grilled.
Chaat	CHAHT. Means the act of licking your fingers, so you do not waste any taste. Now any street snack with crunch, tang, heat, sweet.
Chai	CHY (rhymes with eye). Spiced milk tea.
Chana	CHUH-nah. Chickpeas. Also called garbanzo beans.
Chole	CHO-lay. Punjabi chickpea preparation.
Chutney	CHUT-nee. Sauce. We have cilantro mint chutney and tamarind chutney.
Cotija	ko-TEE-ha. Mexican crumbling cheese, used as a finisher.
Daal / Dal	DAHL. Lentils, a stew.
Daal makhni	DAHL MUKH-nee. Buttery, slow-cooked black lentils. Contains dairy.
Desi	DAY-see. Means from the homeland. Used in desi hot.
El Jefe	el HEH-fay. Spanish for the boss, the chief, the one in charge. We use it as the big boss. Mexican influence on the brand. Pronounce the J like an H, never like a J.
Fryums	FRY-ums. Crunchy puffed garnish, mostly rice or wheat starch based.
Garam masala	guh-RAHM muh-SAH-lah. Warm spice blend.
Ghee	GHEE (hard G). Clarified butter. Used in .
Gobi	GOH-bee. Cauliflower.
Gol gappa	GOHL GUH-pah. Another name for (North India). Also called puchka in Bengal.
Hella	HEL-uh. California slang for very. Hella vegan, hella good.
Kabab	kuh-BOB. Skewered grilled meat or paneer.
Kachori	kuh-CHO-ree. Stuffed fried pastry from the Thar Desert region. Built shelf-stable to travel.
Kadhai	kuh-DAI. A wok and the wok-tossed style of cooking: thick gravy, onion, tomato, bell pepper.
Kashmiri	kash-MEE-ree. Of Kashmir, in northern India. Kashmiri chili is mild and red, used in .
Kathi roll	KAH-tee roll. Kolkata street food, originated at Nizam's restaurant.
Lassi	LUH-see. Yogurt drink. Sweet, tangy, cold.
Limca	LEEM-kah. Indian lemon-lime soda.
Maggi	MAG-ee. Hot and sweet ketchup style sauce, comes from India. We serve it with sweet potato fries.
Makhni	MUKH-nee. Buttery, mildly spiced, tomato cream gravy. Contains tree (cashew).
Marwari	MAR-wah-ree. From Marwar, in Rajasthan, in the Thar Desert region. Marwari kachori is a Rajasthani spiced kachori.
Masala	muh-SAH-lah. Spice blend or sauce.
Mike's hot honey	Honey infused with chili. Sweet, hot, syrupy. We use it on the .
Mughlai	moog-LIE. Refers to Mughal-era cooking, a slow-cooked, dairy-rich tradition. Mughlai is a lachha paratha layered with egg.
Naan	NON. Oven-baked Indian flatbread. Made to order, fresh every shift.
Nainital	NYE-nee-tahl. A boarding school town in Uttarakhand, north India, where AK grew up.
Paneer	puh-NEER. Indian fresh cheese, vegetarian, contains dairy.
Pani	PAH-nee. Means water in Hindi. Our water has cumin, asafoetida, coriander, mango powder, black salt, cilantro, mint, tamarind.
Pani puri	PAH-nee POO-ree. Hollow fried semolina shells filled with potato garbanzo mash and tamarind cumin water. Eat in one bite. Also known as gol gappa, puchka.
Papdi	PUP-dee. Crispy fried semolina and flour cracker. Like puri but flat and dense.
Paratha	puh-RAH-tah. Whole wheat pan-fried flatbread.
Parle-G	PAR-lay JEE. The iconic Indian glucose biscuit. The largest selling biscuit in the world by volume, sold across India for nearly a century. Served with .
Pav	POW (rhymes with wow). Indian style soft bread, kind of like a Hawaiian roll but not sweet.
Pico de gallo	PEE-koh day GAH-yo. Fresh tomato salsa.
Punjabi	pun-JAH-bee. Of Punjab, in north India and Pakistan. Punjabi food is the heartland of Indian cuisine in the West: tandoori, butter chicken, paneer, makhani, , , .
Puri	POO-ree. Fried bread. Hollow when used in .
Rogan josh	ROH-gan JOSH. Kashmiri braised lamb.
Saag	SAHG. Ground spinach, slow-cooked with garlic, cumin, fennel. Earthy, deep, .
Sago papad	SAH-go puh-PAHD. Crispy tapioca cracker, garnish on bowls.
Samosa	suh-MOH-sah. A triangle-shaped fried pastry filled with spiced potato and peas. Indian. We do not call it anything else.
Schezwan	SHEZ-wahn. Indo-Chinese chili sauce, hot and spicy. We use it on the schezwan .
Sev	SAYV. Crispy fried gram flour noodles, garnish on .
Tamarind	TAM-uh-rind. Sweet sour fruit. The dark chutney.
Tandoor / Tandoori	tan-DOOR / tan-DOOR-ee. Clay oven and the style of cooking in it.
Thali	TAH-lee. A platter, the way India eats at home. Variety in one meal.
Thums Up	THUMS-up. Indian cola, bolder than Coke.
Tikka	TEE-kah. Cubed and marinated. is the sauce style.
Vada	VAH-dah (hard A, like in happen, lap). A mashed potato batter fried fritter.
Vada pav	VAH-dah POW. Mumbai street food. A potato fritter on a buttered Indian style bun.

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