| Ajmo | Carom seeds |
| Aloo | Potato |
| Amchur | Dried raw mango powder |
| Amli | Tamarind |
| Asafoetida | Hing |
| Bataka | Potatoes |
| Besan | Flour made from ground garbanzo beans or chickpeas; also called gram flour or chana flour |
| Bhaji | Cooked vegetable curry |
| Bhinda | Okra |
| Chaas | Buttermilk |
| Chaat Masala | A powdered spice mixture |
| Chana | Garbanzo beans or chickpeas |
| Chhundo | Relish |
| Chori | Tender green black-eyed peas |
| Citric Acid | Sour crystals derived from lemons |
| Ground Coriander and Cumin | A mixture of two-thirds ground coriander and one-third ground cumin |
| Dal | Dried split beans or legumes |
| Daliya | Roasted, skinless split chickpeas |
| Drumsticks | A long green vegetable from the moringa tree |
| Elchi | Cardamom |
| Gor | Jaggery, an unrefined sweetener |
| Gram Flour | Flour made from ground garbanzo beans; also called besan |
| Hing | Asafoetida |
| Jal-Jeera | A mixture of ground cumin and black salt |
| Javantri | Mace |
| Jowar | Sorghum |
| Kala Chana | Small, dark-skinned garbanzo beans |
| Kalonji | Onion seeds |
| Karela | Bitter gourd |
| Kashmiri Chili | A mild chili powder that gives dishes a vibrant red color |
| Kasuri Methi | Dried fenugreek leaves |
| Khus-Khus | Poppy seeds |
| Magajtari | Dried watermelon seeds |
| Masala | A mixture of spices |
| Masoor | Whole lentils |
| Masoor Dal | Split masoor lentils, which are orange in color |
| Mawa | Milk simmered until it is reduced to a soft dough-like consistency |
| Methi | Fenugreek |
| Moong | Tiny dried green beans |
| Moong Dal | Split moong beans |
| Paneer | Indian cheese made from milk curds |
| Pav | Bread or a soft bread roll |
| Ponk or Paunk | Tender green sorghum grain |
| Ratalu | Purple yam |
| Sabudana | Sago or tapioca pearls |
| Sindhav Salt | Himalayan rock salt |
| Sooji | Semolina |
| Sunth | Dried ginger |
| Suran | Yam, also known as elephant yam |
| Tempering | The process of sautéing spices or seeds in a small amount of oil or ghee; also called vagar |
| Tulsi | Holy basil |
| Urad Dal | Split white lentils |
| Vagar | Tempering |