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Frequently Used Terms & Acronyms

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Cory Ander
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Frequently Used Terms & Acronyms

Post by Cory Ander » Thu Aug 15, 2013 9:20 am

Here is a list of definitions of frequently used terms and acronyms on this forum. Please let me know of any others that you think should be added to the list and I'll update it periodically:
  • AIR - Australian Indian Restaurant
  • Base Gravy -see "Curry Base"
  • BE - Bruce Edwards (of Pat Chapman's "Curry Club" fame)
  • BIR - British Indian Restaurant
  • British Indian Restaurant (BIR) - typical British curry house, generally of Bangladeshi, Pakistani or Punjabi origin
  • Bunjarra - caramelised, spicy, onions used, by some, to add depth of flavour to a dish
  • Chef's Spoon - long-handled serving spoon generally used by BIR chefs when making curries. Variable capacity but typically 30ml
  • Cilantro - American term for coriander (dhania)
  • CTM - Chicken Tikka Masala
  • Curry Base - base gravy or sauce; basic stock of mildly spiced boiled onions (and other ingredients) used to make most British Indian Restaurant (BIR) curries
  • Deggi Mirch - medium hot, vibrant red, chilli powder
  • Dhania - coriander
  • Elachi - cardamom
  • Garabi - see "Curry Base"
  • G&G (or GG) - Garlic & Ginger paste
  • Ghee - clarified butter or vegetable fat traditionally used in India and often used by BIRs
  • GM - Garam Masala
  • Haldi - turmeric
  • Kalonji (Nigella) - wild onion seeds
  • KD - Kris Dhillon ("The Curry Secret" author)
  • KD1 - Kris Dhillon's first book "The Curry Secret"
  • KD2 - Kris Dhillon's second book "The New Curry Secret"
  • Jeera - cumin
  • Kashmiri Mirch - mild, vibrant red, chilli powder made from Kashmiri chillies
  • Maillard Reaction - a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavour
  • Methi - fenugreek
  • Mix/Mixed Powder - see "Spice Mix"
  • Nigella (Kalonji) - wild onion seeds
  • PC - Pat Chapman (author of various curry books)
  • Service Onions - finely chopped onions, green pepper and tomatoes
  • Spice Mix - - restaurant blend of powdered spices (e.g. coriander, cumin, turmeric, curry powder, chilli powder & garam masala)
  • TA - Takeaway
  • Tarka - fried ingredients (e.g. onions, garlic and spices) added to a dish (e.g. Tarka Dhal) towards the end of cooking
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