Adrak : Ginger
Aloo : Potato
Aam : Mango
Amla : Gooseberry
Amchur : Mango powder
Amruth/ Peru : Guava
Anardana/ Dalimba : Pomegranate
Ananas : Pineapple
Angur : Grapes
Anjir : Fig
Atta : Fine whole wheat flour used in most Indian breads.
Ajwain : Carom seeds
Badam : Almonds
Baigan/ wangi : Brinjal, Egg plant
Bandh gobi/ Patta gobi : Cabbage
Besan : Chickpea flour/ Gram flour
Bhindi : Okra, Ladies finger
Chai : Indian tea
Chana daal :Bengal gram
Chapati : Unleavened Indian flatbread made with wheat flour
Chaval : Rice
Curry leaves : The curry leaf plant is a tropical tree of the citrus family, mostly used for seasoning in Indian cooking.
Chole : Garbanzo beans/ Chick peas
Chowly : Black eyed beans
Dahi : Yogurt
Dal/ daal : lentils/ legumes
Dalchini : Cinnamon
Dhania : Coriander seeds
Elaichi : Cardamom
Gajar : Carrot
Gawar ki phalli : Cluster beans
Gehu : Wheat
Ghee : Clarified butter
Gobhi : Cauliflower
Goor/ Gur : Jaggery (palm sugar) or molasses
Haldi/ Huldi : Turmeric
Hara pyaz/ Kandya chi pat : Spring onion
Hara dhaniya : Coriander leaves/ Cilantro
Hing : Asafoetida is the dried gum resin of an East Indian plant. It is available in a powdered form and mostly used for seasoning.
Imli: Tamarind
Jaifal: Nutmeg

Javatri/ Jaiphal : Mace
Jeera : Cumin seeds
Kaddu : Pumpkin

Kaju/ Kajoo : Cashew nuts
Kala jeera : Black cumin seeds
Kala namak : Black salt
Kairi : unripe/raw mango
Karippatta : Curry leaves
Kali mirch : Black pepper

Kalongi : Onion seeds
Kakri/ Kakdi : Cucumber
Karela : Bittergourd
Kela : Banana
Kela (vegetable) : Plantain
Keema : Ground meat
Kesar : Saffron
Khajur : Dates
Kharbuja : Musk melon/ cantaloupe
Khoya : Also known as "mawa" is made by reducing and thickening milk to the consistency of soft cream cheese. Used widely in many Indian desserts and sweets.
Kokum : A variety of plum
Khus-Khus : Poppy seeds
Lasan : Garlic
Lavang : Cloves
Makka : Corn
Malai : Cream
Masoor daal : Red lentil
Mattar/ Mutter : Green peas
Methi dana : Fenugreek seeds
Methi : Fenugreek leaves
Mirch : Pepper/ chili
Moong dal : Green gram
Moongphalli : Peanuts/ Groundnuts

Murgh : Chicken
Musambi : Sweet lime
Naan : Indian flat bread baked in a tandoor
Namak : Salt
Nariyal : Coconut
Nimboo/ limbu : Lime
Paneer : Cheese (Indian cottage cheese)
Palak : Spinach
Phanas : Jack fruit
Piaz/ Pyaz/ Kanda : Onion
Pista magaz : Pistachio nut
Phool gobi : Cauliflower
Pudina : Mint
Pohe : Pounded rice
Pulses : Types of lentils
Puttani/ Phutani dhal : Roasted gram
Rai : Mustard seed
Rajama : Red kidney beans
Rataloo/ Shakarkand : Yam/ sweet potato
Rava/ sooji : Semolina
Sabudana : Sago/ Tapioca
Sambar pyaz : Pearl onion
Santra/ Narangi : Orange
Saunf/ souf : Aniseed
Semiya : Vermicelli
Seetaphal : Custard apple
Simla mirch : Capsicum/ Green pepper/ Bell pepper
Sont/ Sunth/ Sonth : Dried ginger
Ttamatar : Tomato
Tarbooj : Watermelon
Tandoor : The traditional Indian clay oven is called the "Tandoor"
Tej patta : Bay leaf
Til : Sesame seeds
Toor/ Toovar daal : Red gram
Tulsi : Basil
Urid/ urad daal : Black gram