Celebrating 13 Years (1998 - 2011)


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 (paan­shaped) with a sweet filling