Pot

The gamboge, sometimes know as fish tamarind, is a bright yellowish-orange fruit with an acid flavour. The segments are cut out and dried until they are almost black. They should be soaked before adding to fish curries or pickles. Sometimes used instead of tamarind to provide the sourness.

Meat balls or vegetable balls dipped in batter and deep-fried and then cooked in a curry sauce. Kofta is from words meaning to beat or pound. However, the meat now is more generally minced (US: ground).

Pumpkin. Red pumpkin.

Kokum is an Indian variety of mangosteen, the principle ingredient of a cooling drink called kokum sherbet. This is a sour, fruit-flavoured, plum-like, deep purple-coloured fruit which is pitted and dried.

Gram dhal. Split chickpeas (US: garbanzo beans) Bengal gram, channa dhal. Darker and smaller than the chickpeas generally available in the West.

Buckwheat. Saracen corn.

A round-bottomed, wok-like pan, used for both frying and serving food, usually made from cast iron.

A rich mild curry of meat, chicken or vegetables cooked in cream, yoghurt, onions, cardamom, ginger and garlic, poppy seeds and nuts (often cashews) and sometimes flavoured with saffron or coconut.