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
