Food Glossary

PP

  • Pulao = a seasoned rice dish, typically less seasoned than biryani. Also known as pilaf.
  • Poori/Puri = deep fried puffed bread
  • Phool Makhana = fox nuts
  • Payasam = a creamy south Indian milk based dessert (often called “pudding” but is more like “dessert soup”) that can be made in a variety of ways. Also known as kheer in north India, payash in West Bengal, and Dudh Pak in Gujarat. (here is my recipe for carrot payassam)
  • Parmal = pointed gourd
  • Paratha = flaky flatbread Poori: deep fried flatbread
  • Paneer = a vegetarian protein, akin to farmer’s cheese
  • Papad = a thin and crispy lentil crepe, generally served fried or roasted as an accompaniment to a meal
  • Panch Phoron/Paanch Phoron = a spice blend common in Bengali cooking.  Generally consists of methi (fenugreek) seeds, rai (mustard seeds), kalonji (nigella seeds), saunf (fennel seeds), and jeera (cumin seeds)
  • Palak = spinach
  • Pakora = Indian snack, fritters