Cooking Classes
  • FRUITS
  • Apple - Seb Banana - Kela Custard apple - sitaphal
    Litchi – lichee Figs – anjeer Grapes- angoor
    Guava – peru, amrood Jackfruit – kathal Jamun – jambul fruit
    Mango – aam Mashmelon- kharbooja Mulberry – shehtooth
    Muskmelon / Cantaloupe – kharbooja Orange - santra Papaya – papita
    Pear – nashpati Pineapple – ananas Plum – aaloo bhukhara
    Pomegranate - anar Sweet lime – mosambi Watermelon – tarbooj, kalingad
    Zizyphus – ber, bor    
         
  • DRY FRUITS
  • Almond – badam Apricot – Khumani, jardaalu Custard apple - sitaphal
    Cashewnut – kaju Dates – khajoor Pistachio – pista
    Raisins – kishmish Walnut - akrot  
         
  • MISCELLEANEOUS
  • Alum – fitkari Beaten rice - poha Butter – makhan
    Butter milk – chaas Citric acid – nimboo ka phool Clarified butter - ghee
    Cottage cheese – paneer Cream – malai Curd, yoghurt – dahi
    Jaggery – gud Mustard oil – sarson ka tel Mulberry – shehtooth
    Rock salt – kala namak Semolina – sooji, rawa Papaya – papita
    Vermicelli – seviyaan Vinegar - sirka Yeast - khameer
         
  • VEGETABLES
  • Amaanth – chauli Arrowroot – paniphal, tikora Asparagus – musli
    Avocado - makhanphal Beetroot – beet, chukandar Bitter gourd – karela
    Brinjal – baigan Butter beans, lima beans – pavta Carrot – gajar
    Cauliflower – phool gobi Vermicelli – seviyaan Vinegar - sirka
    Cluster beans – gowaar phalli Coconut - nariyal Coriander – dhania
    Corn cobs – bhutta, makka Cowpea – lobia Cucumber – kakdi
    Curry leaves – curry patta, limbda Dill – suva bhaji French beans – fansi
    Fenugreek leaves – methi bhaji Fenugreek seeds – methi dana Garlic – lahsun
    Gherkins – tendli Ginger - adrak Green peas – matar
    Indian sorrel khatti bhaji Indian gooseberry - amla Ladies finger - bhindi
    Lettuce – salas ka patta Lime or lemon – limbu Mint - pudina
    Mushrooms – khumb Olives – zaitoon Potato – aaloo
    Pumpkin – kadhu, lal bhopla Purple yam – kand, suran Raw mango - kairi
    Red sorrel – chukka bhaji Spinach – paalak Sweet potato – shakarkand
    Tamarind – imli Tomato – tamatar Turnip – shalgam
    Water chestnut - shingara    
  • SPICES & PULSES
  • Aniseed – saunf Asafoetida – hing Bay leaf – tej patta
    Basil – tulsi Black pepper – kali mirch Black salt – kala namak
    Caraway seeds – shahjeera Cardamom – elaichi Carom seeds - ajwain
    Cumin seeds – jeera Dried mango powder - amchoor Green gram – moong
    Gram dal – channa dal Gram flour - besan Kidney beans – rajma
    Mace - javitri Mustard seeds – rai Nigella, onion seeds – kalonji
    Nutmeg - jaiphal Pomegranate seeds – anardana Watermelon – tarbooj, kalingad
    Poppy seeds – khus khus Rice – chawal Saffron - kesar
    Sesame – til Turmeric - haldi  
Now Get Professional
Cooking Certification
after Completion of your course
Eating what’s in Season
“Being Healthy” is the new mantra the whole world has adopted lately. Everyone wants to stay fit, be full of energy, look younger and live healthier lives when they get older, it’s no wonder that the fitness industry has grown immensely over the last couple of years, especially in India.
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