Desi Ingredient Glossary
Ajwain is carom, kalonji is nigella: every ingredient in English, Urdu and Roman Urdu.
دیسی اجزا کی لغت
اجوائن کیرم ہے اور کلونجی نائجیلا: ہر دیسی چیز کا نام انگریزی، اردو اور رومن اردو میں۔
20 guides
Pakistani Food Glossary for Beginnersنئے لوگوں کے لیے پاکستانی کھانوں کی لغتPakistani food names explained: salan, karahi, qorma, nihari, haleem, pulao, biryani, kebabs, breads, chaat and sweets, in English, Urdu and Roman Urdu.
Ajwain (Carom Seeds): Uses and Substitutesاجوائن: استعمال اور متبادلAjwain is carom seed (ajowan). What it tastes like, how to use it in pakoras, paratha and fish, and the best ajwain substitutes in the UK and US: thyme.
Desi Ingredient Names in English (A–Z)دیسی اجزا کے نام انگریزی میںUrdu ingredient names in English: atta, besan, khoya, makhana, sabudana, imli, gond and 100 more desi pantry items, with Roman Urdu and what to buy abroad.
Daal Names in English (Masoor, Moong, Mash…)دالوں کے نام انگریزی میںDaal names in English: masoor is red lentils, moong is mung beans, mash is urad, chana daal is split chickpeas. With Roman Urdu, soaking and cooking times.
Kalonji (Nigella Seeds) Guideکلونجی: مکمل رہنمائیKalonji is nigella seed, often mislabelled black onion seed or black cumin. How to use kalonji in naan, achar and sabzi, and what to use if you cannot find it.
Vegetable Names in Urdu and Englishسبزیوں کے نام اردو اور انگریزی میںVegetable names in Urdu and English: bhindi is okra, ghia is bottle gourd, tori is ridge gourd, arvi is taro, kamal kakri is lotus root. 40+ sabzi names.
Fish Names in Urdu and Englishمچھلیوں کے نام اردو اور انگریزی میںFish names in Urdu and English: rahu is rohu carp, surmai is kingfish, palla is hilsa, singhara and malli are catfish, jhinga is prawns. UK and US swaps too.
Meat Cut Names in Urdu and Englishگوشت کی بوٹیوں کے نام اردو اور انگریزی میںMeat cut names in Urdu and English: raan is leg, dasti is shoulder, seena is brisket, nalli is shank, puth is back, champ is chops. What to ask for abroad.
Flour Types: Atta, Maida, Besan, Sujiآٹے کی قسمیں: آٹا، میدہ، بیسن، سوجیAtta vs maida: atta is whole wheat chapati flour, maida is refined plain flour. Plus besan, suji, rice and maize flour, what each is for, and UK and US names.
Dahi vs Yogurt vs Greek Yogurtدہی، یوگرٹ اور یونانی دہی میں فرقDahi vs natural yogurt vs Greek yogurt: which to use for raita, marinades, kadhi and lassi, how to stop yogurt splitting in salan, and making dahi at home.
Ghee vs Butter vs Oil for Desi Cookingدیسی کھانوں کے لیے گھی، مکھن یا تیلGhee vs oil for curry: ghee for tarka, halwa and parathas, oil for frying and everyday salan, butter only at the end. Smoke points, mustard oil, banaspati.
Basmati vs Sella vs Jasmine Riceباسمتی، سیلا اور جیسمین چاول میں فرقSella vs basmati vs jasmine rice: sella is parboiled basmati that never breaks, ideal for degs; basmati is fluffier; jasmine is sticky. Soaking and water.
Desi Kitchen Utensils Explainedدیسی باورچی خانے کے برتنKarahi vs wok, tawa, handi, degchi, chimta, kafgir and more: desi kitchen utensil names in English, Urdu and Roman Urdu, and what to use abroad.
Javitri and Jaiphal (Mace and Nutmeg)جاوتری اور جائفلJavitri is mace and jaiphal is nutmeg, from one fruit. How to use them in shahi qorma, nihari and kheer, how much is safe, and how to swap one for the other.
Pakistani Cooking Terms (Bhunna, Dum, Baghaar)پاکستانی کھانا پکانے کی اصطلاحاتWhat is bhuna? Pakistani cooking terms explained in English and Roman Urdu: bhunna, dum, baghaar or tarka, dhungar, yakhni, tari, galana and “tel chhorna”.
Fruit Names in Urdu and Englishپھلوں کے نام اردو اور انگریزی میںFruit names in Urdu, English and Roman Urdu: amrood is guava, cheeku is sapodilla, falsa is phalsa, jaman is java plum, aloo bukhara is plum. Seasons too.
Shahi Zeera (Black Cumin)شاہی زیرہ (کالا زیرہ)Shahi zeera is black cumin (Bunium persicum), not kalonji. How it differs from regular cumin, how to use it in biryani and qorma, and the best substitutes.
Pathar ka Phool (Stone Flower)پتھر کا پھولPathar ka phool is stone flower (dagad phool), a lichen used in nihari, haleem and biryani masala. What it tastes like, how to use it, and what to use instead.
Kabab Chini (Cubeb)کباب چینیKabab chini is cubeb, a tailed pepper with a peppery, pine-like taste, used in kababs, nihari and biryani masala. What it is, how to use it, best substitute.
Star Anise (Badiyan)بادیانBadiyan is star anise, the star-shaped spice in biryani, pulao, yakhni and garam masala. How many to use, how it differs from saunf, and the best substitutes.
Why desi ingredient names are confusingدیسی اجزا کے نام کیوں الجھاتے ہیں
The same spice can have four names: its English name, its Urdu or Hindi name, a Roman Urdu spelling and a shop label. Some shop labels are simply wrong, such as “black onion seeds” for kalonji. Each guide here lists every name, so you can find the right packet abroad.
ایک ہی مسالے کے چار نام ہو سکتے ہیں: انگریزی، اردو یا ہندی، رومن اردو ہجے، اور دکان کا لیبل۔ کچھ لیبل سرے سے غلط ہیں، جیسے کلونجی کو "بلیک اونین سیڈز" کہنا۔ یہاں ہر رہنمائی تمام نام بتاتی ہے تاکہ باہر صحیح پیکٹ مل سکے۔
Questions people askعام سوالات
What is kalonji in English?
Nigella seeds, often sold as black onion seeds.
کلونجی کو انگریزی میں کیا کہتے ہیں؟
نائجیلا سیڈز، جو اکثر بلیک اونین سیڈز کے نام سے بکتے ہیں۔
What is ajwain in English?
Carom seeds, also sold as ajowan.
اجوائن کو انگریزی میں کیا کہتے ہیں؟
کیرم سیڈز، اجوان کے نام سے بھی۔
Helpful nextمزید مددگار صفحات
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