Glossary
- aalu ki tikkiyan: potato cutlets
- adde-baaz: regular
- arvi ka salan: colocasia curry
- balai: thick layer of fresh cream
- bawarchi: cook
- bawarchi tola: cooks’ quarters (in a town)
- biryani: highly seasoned rice cooked with meat, fish, egg, or vegetables
- chaat: spicy vegetarian snack
- murg-mussallam: whole chicken carefully spiced and slowly cooked
- mutanjan: sweetish mutton biryani
- namash: souffle-like mildly sweet and fluffy creamy delight
- nehari: beef/lamb trotters braised and then stewed overnight, further prepared in the morning and eaten with kulchas for breakfast
- nehari khaas: special nehari
- os ki rani: “queen of dews”
- chaatwala: chaat seller
- chandi qalia: mutton curry in gravy mixed/topped with crushed edible silver leaves
- daawat: feast
- paan: betel leaf with areca nut/other fillings/ spices, chewed as a delicacy
- patili kabab: mincemeat kabab made in deep copper/brass vessel
- dalmoth: savoury mixture
- puri: deep-fried puffy bread
- desi desavari: a particular betel leaf
- parind puri: puri stuffed with a small live bird
- dudhiya barfi: white, wet and firm milk sweet
- galawat ke kabab: kababs made from very finely ground, tenderized meat
- gilafi kulcha: very soft leavened bread
- gol gappa: puffed wafer, eaten with a spicy filling, in one mouthful
- halwa sohan: special sweet made with cereals, ghee, sugar, garnished with dried fruit
- halwai: sweet-maker, seller
- imarti: deep-fried ring of urad dal with a little wheat flour added, dipped in sugar syrup; more regular and elaborately shaped than a jalebi
- jalebi: syrup-filled deep-fried ring of flour
- kabravali kacchori: deep-fried bread with filling made and sold at a shop by a grave in Aminabad
- kaccha keema: uncooked mince
- khaat: divan/stringed bed
- korma: mildly spiced dish of meat marinaded in yoghurt
- kulcha: leavened bread
- kulfi: milk thickened, mixed with saffron, pistachios, etc and frozen into ice-cream
- pista-badam ki khichri: pistachio-almond rice preparation
- rabri: semi-liquid thickened milk sweet preparation
- redhi: hand-drawn cart
- samosa: deep-fried potato/peas/meat-filled triangles of flour
- seviyon ka muzaffar: sweet vermicelli, fried and soaked in sugar syrup, with milk added; scatters when thrown on a plate
- shab degh: a beautiful blend of whole turnips, mutton balls (koftas), and spices cooked in a deep pan overnight
- shabnam: morning dew
- shahi galawat: “royal” papaya paste to tenderize meat
- shami kabab: spherical mincemeat kabab
- sheermal: invented in Lucknow, a rich flat bread made of flour, milk, fat, and saffron
- thandai: cooling spiced milk beverage
- thela: cart
- tikki: cutlet
- kundan qalia: mutton curry in gravy mixed/topped with crushed edible gold leaves
- Lakhnawi: language spoken in Lucknow/of Lucknow
- tunde ke kabab / tunde ke shahi galawat ke kabab: kababs, made from very finely ground, delicately marinaded, tenderized meat
- waraqui paratha: “layered” unleavened fried bread
- lal peda: milk thickened into chewy, flat, round sweets
- lassi: chilled frothed yoghurt drink
- zaiqa: taste/flavour
- zarda pulao: sweet yellow rice coloured and flavoured with saffron
- Mahoba paan patta: tender/crisp betel leaves from the Mahoba district of Uttar Pradesh
- malai paan: triangular leaves of cream (paanÂshaped) with a sweet filling