What is Ayurveda?

Ayurveda history, philosophy and diagnosis

Ayurveda is perhaps the oldest and most comprehensive medical system available in the world. It was originated in India more than 5000 years ago.

The Rik Veda -the oldest book in the world talks about ‘Sankhya’ which forms the basis of both Ayurveda and Yoga. It contains verses on the nature of health and disease, pathogenesis and principles of treatment. There is mention of three doshas in the Rik Veda namely Vayu. Pitta and Kapha. Then, it suggests remedy for them..

Many people from different parts of world has come India to learn Ayurveda and its medication system. Ayurvedic texts were translated in Arabic and under physicians such as Avicenna and Razi Sempion, both of whom quoted Indian Ayurvedic texts.

Charak and Sushrut laid foundation of this ancient healing system and other major treatise on Ayurveda is Ashtanga Hridaya which is abridged version of Charak and Sushrut. , which is a concise version of the works of Charak and Sushrut., Sushrut Samhita and the Ashtangha Hridaya Samhita are more than 1000 years old.

It is Atharva Veda that contains many descriptions about various herbs. There are lot of mantras to counter jaundice and other hereditary diseases among others.

Ayurvedic treatment and diagnosis process

Ayurveda presents a six-stage procedure for diagnosis known as Kriya. The first 4 stages being unique to Ayurveda in that they permit recognition and elimination of the disease before it start its clinical systems. Understanding the various stages of pathogenesis accumulation (sanchaya), provocation (prakopa) spread or migration (prasara), deposition or augmentation (sthana samshaya), manifestation (vyakti) and the differentiation (bheda) is can work as a physician in Ayurveda.

Examination of the pulse( Nadi Parikshan): The leading clinical skill in ayurvedic diagnosis it can provide unlimited insights into the history of the patient. The ideal time for pulse examination is early morning in empty stomach. But in case of emergency, it can be examined at any time of the day or night. An experienced ayurvedic physician can assess your body’s nature (prakriti), pathological state (vikruti), and imbalances of body type, very subtle observations & even prognosis of disease through the pulse.

Examination of the tongue: A vata affected tongue is dry, rough & cracked. Pitta suffered tongue is red with a burning sensation and kapha influenced it is wet, slimy and coated.

Examination of skin: It can tell many things about disease, state of organs and palpation. Vata affected skin is rough and temperature is below normal. Pitta affected one has quite high temperature and kapha effected is cold and wet.

Principles of Ayurveda

Spirit and mind reflected as body are derived from the five (Pancha) great (maha) eternal elements (bhutas) and they are known as Panchamahabhutas. The body becoming the vehicle of mind and instrument of gratification.

Ayurveda is a comprehensive care that stresses on balancing energies in order to achieve optimum health and well being.

Panchakarma and Ayurvedic Treatment Massage

There are techniques in Ayurveda that can purge your body from toxins. Panchkarma is very popular process. It comprises short-term nutritional prescription, massage, herbs, and might include purgatives, sweat baths, medicated enemas, and nasal cleansing.

Current scenario-Ayurveda Remedies

At the beginning of 20th century, Ayurvedic physicians started organizing themselves into professional associations for recognition and funding. It is now a statutory and recognized medical system of health care like the other medical systems that exist in India. The Central Council of Indian Medicine policy making body for the research and development of the system. Kerala is the state in India that promotes research and practices Ayurveda the most.

There are concerns too. A study in the Journal of the American Medical Association confirmed high levels of toxic heavy metals such as lead, mercury and arsenic in almost one-fourth of Ayurvedic preparations. Study in India has also corroborated these findings. However, Ayurveda practitioners claim that heavy metals are important for some formulations and are in vogue from centuries and they have been used safely.

The Ayurveda has started gaining popularity due to its strengths and defective lifestyle. Allopathic system has not presented complete cure for the various ailments. But, Ayurveda cures the problem from its root.

Some of Herb, Spices, Leaves name in English and Hindi.

Find the Hindi names of common herbs, spices and other items used in Indian recipes. This list also include some common Ayurvedic herbs in English and their Hindi translation.

	Herb / Spices / Leaves name in English	Herb / Spices / Leaves name in Hindi
1	A goan, alcohlic drink	Feni or Pheni
2	A type of Carp Fish (green carp)	Rui or Rohu Machli
3	A type of rock salt	Sendha Namak
4	A variety of Carp fish (green carp)	Rohu or Rui Machli
5	Agathi leaves	Agasti
6	Almond	Badam
7	Aloe Vera	Gwar Patha or Ghri Kumari
8	Alubia Beans, A type of Kidney Beans	Safed Rajma
9	Alum	Phitkari
10	Amaranth (leaves or grain)	Chauli, Chaulai, Chavlerr, Chowli, Chowlai, Ramdana
11	Amaranth Leaves	Chaulli or Chowlii Chauli, Chavleri Sag
12	Amaranth Seeds	Chaulli or Chowlii Chauli, Chavleri dana
13	Amarnath	Chaulai Sag
14	Anchovy fish	Mourola or Velli Machli
15	Anise seeds	Saunf, Patli or fine
16	Aniseed (see also saunf)	Vilayati saunf
17	Apple	Seb, Saev or saeb (often spelled as sev or seb)
18	Apricot	Khubani, Khumani, Jardaloo, Khurmani
19	Arrowroot	Araroot or Paniphal or Tikora
20	Artichoke	Hathi chak (not 100% sure!)
21	Asafoetida	Heeng or Hing
22	Asparagus	Shatwar or Halyan or Sootmooli
23	Aubergine	Baingan
24	Avocado or Butterfruit	Makhanphal
25	Baking soda	Soda - pakane wala
26	Bamboo	Bans
27	Banana	Kela
28	Basil	Tulsi
29	Basil seeds	Subja or Sabja
30	Bay leaf	Tej Patta or Tez Patta
31	Bean Curd	Tofu
32	Bean, flat green	Sem
33	Beckti or Bhetki	Bhetki
34	Beef	Gai ka gosht or mans
35	Beetroot	Chukandar
36	Bell peppers	Shimla mirch
37	Belliric Myrobalan	Harad or Haritaki
38	Bengal gram flour	Besan
39	Bengal Gram leaves	Chane ka Saag (leaves)
40	Bengal Gram or Black Chickpea	Kala Chana
41	Bengal Gram or Black Chickpea	Chana Kala
42	Bengal Gram-green	Hara Chana
43	Berries of Indian Jujube or Zizyphus	Baer or Ber fruit
44	Betel leaf	Pan or Paan
45	Betel nut	Supari/Chali/Chalia
46	Bicarbonate of soda	Meetha Soda
47	Bitter gourd	Karela
48	Black	Kala
49	Black cumin seeds	Kala Jeera or Kashmiri Jeera or Shahi Jeera
50	Black gram, split and skinless	Urad (Urid) dal, dhuli (very pale yellow in colour)
51	Black gram, split and with skin	Urad (Urid) dal with chilka
52	Black gram, whole	Urad (Urid) Sabut
53	Black Pepper	Kali mirch
54	Black Rock salt, a pungent salt	Kala namak or Sanchal
55	Black-eyed beans	Lobia or Lobhia or Chowli
56	Boiled rice	Bhat
57	Bombay Duck (Fish)	Bumallo or Bombil, a small fish
58	Bone	Haddi
59	Bottle gourd	Dudhi
60	Bottle Gourd	Ghia
61	Bottle gourd or Chinese melon	Lauki or Lawki or Loki or Dudhi
62	Brain	Bheja
63	Bread	Double Roti
64	Brinjal	Baingan
65	Broad Beans	Sem or saem variety
66	Broccoli	Hari Phoolgobhi
67	Buck wheat or Buckwheat	Kotu or Kottu
68	Bucket	Balti
69	Butter	Makkhan
70	Butter	Makhan
71	Butter Beans	No Hindi name
72	Butter Fish, Indian	Pabda or Pupta machli
73	Buttermilk-cultured	Mattha
74	Cabbage	Band Gobhi or Patta Gobhi
75	Camphor	Kapoor or kapur
76	Cape Gooseberry	Rasbhari
77	Capsicum	Shimla mirch
78	Caraway	Siya jeera
79	Cardamom Green	Choti or green Ilaichi/Ellaichi,
80	Cardamom Large-Brown or Black	Illaichi/Elaichi Bari/Badi
81	Carom seeds	Ajwain
82	Carp Fish	Katla or Rohu or Rui Machli
83	Carrot	Gajar
84	Cashew nuts	Kaju
85	Cassava, Mandioca, Manioc, Yucca, Manihot	Simla aloo, Simla alu, Mogo
86	Cassia	Cinnamon like bark, used in Indian cooking
87	Castor	Arandi
88	Catechu, Acacia	Kaththa, Cutch, Katha, Khair
89	Catfish or Pangasus (family Pangasiidae)	Pangush Machli Pariasi or Pangas, Pongas, Pungas or Sangatam or Sangat
90	Cauliflower	Phool/Phul Gobhi
91	Cauliflower	Gobhi or phool-gobhi
92	Celeryand Parsley	Ajmud or Ajmoda or Doroo or Randhuni
93	Ceral	Anaj or Anaaj
94	Chapatti flour	Atta
95	Chick pea or Gram or Bengal Gram	Chana Kala (also see Kabuli Chana)
96	Chicken	Murgi
97	Chicken	Murg
98	Chicken	Murga
99	Chicory, Succory, Wild Endive	Kasani
100	Chilli	Mirch
101	Chop (as in Lamb chop)	Chaamp
102	Chutney	Chatni
103	Cilantro	Dhania (Hara)
104	Cinnamon	Dalchini or Darchini
105	Citric acid	Tartrii or Nimbu Sat
106	Citric acid, edible type	Taatri or tatri
107	Clams	Teesrya or Kavchi
108	Clarified butter	Ghee
109	Cleaver knife, Large	Gandasa
110	Climbing Perch (Fish)	Koi Machli
111	Clove	Laung or Lavang
112	Cluster Bean	Gowar ki phali
113	Cobra saffron	Nag-kesar
114	Cocoa	Coco
115	Coconut	Nariyal, Copra, Kopra, Khopra
116	Coconut oil	Narial ka Tael
117	Cod Fish	Gobro
118	Colocasia, Taro, Elephant ear, Eddo, Dasheen,	Arbi or Arvi
119	Colocsia leaf	Patra or Arvi Patta
120	Condensed, solidified milk	Mawa
121	Cooked in Tandoor Oven	Tandoori
122	Cooked with lots of butter or cream	Makhani, pronounced as Maakhani
123	Coriander leaves or Cilantro	Hara dhania or Kothamalli
124	Corn	Makai or Makka or Makki
125	Corn on the cob	Bhutta Sabut
126	Cornmeal	Makki ka Atta
127	Cow	Gai
128	Cowpea or Black Eyed bean	Lobia/Lobhia/Chowli/Karamani/Chola
129	Crab	Kekra or Kenkra or Kekda or Kurlya
130	Cracked wheat	Lapsi
131	Cracked wheat (like Bulgar Wheat)	Dalia
132	Crystalised sugar lumps	Misri or Mishri
133	Cubes of skewered meat	Shashlik Kebab
134	Cucumber	Kheera
135	Cudpah nut	Charoli
136	Cultured Buttermilk	Chaach or Chach or Chaas or Chas
137	Cumin	Zeera
138	Cumin	Jeera
139	Curd (in India)	Dahi
140	Currants; Small, dark raisins, made from red, seedless grapes, with a slightly tangy flavour	Kishmish or Kismis, choti, kali
141	Curry Leaves (Murraya koenigii)	Curry Patta, Meetha Neem, Kari Patta, Kurry Patta, Mahanimb, Surabhi-nimba, Kadhi-limbdo, Kath-nim, Gore-Nimb, Narasingha, Barsanga,Basango
142	Custard apple	Sitaphal (some people call Pumpkin Sitaphal)
143	Custard apple	Sharifa
144	Date	Khajur
145	Dill	Sowa or suwa
146	Dill weed	Suwa sag, Soa Sag
147	Dough	Goondha Atta
148	Dried fruits	Mewa
149	Dried ginger powder	Sonth
150	Dried green mango, powdered	Amchur/Aamchoor (aam=mango, choor=powder)
151	Dried Pomegranate seeds, used in Indian cooking	Anar dana
152	Drumstick (Vegetable))	Saijan or Shinga or Saijam or Senjan or Sejanki ki phali, Seeng
153	Drumstick leaves	Muranka bhaji
154	Dry Date	Chuara
155	Dry Fenugreek Leaves	Kasoori Methi
156	Dry White Peas (Field Peas)	Matar or Mutter, Safaid
157	Duck	Buttak or Battak
158	Earthenware, Indian cooking pot	Handi
159	Edible beaten Silver	Chandi Varak
160	Egg	Anda
161	Eggplant	Baingan
162	Elephant Yam	Suran or Sooran
163	Fennel	Saunf, Moti
164	Fennugreek leaves	Methi sag
165	Fenugreek leaves, dry	Kasoori methi
166	Fenugreek Seeds	Methi dana
167	Fig	Anjeer or Anjir
168	Fish (generic)	Machli
169	Fish Roe	Machli ke Ande
170	Flattened rice (thicker than flaked rice)	Chiwra, Chiwda, Chira, Aval, Poha, Puha
171	Flax Seeds, Linseed	Alsi
172	Flour	Atta
173	For kings or Royal	Shahi
174	French Beans	Pharas Beans
175	Fruit	Phal
176	Gamboge, Garcinia xanthochymus	Kokum
177	Garcinia Indica (Fruit indigenous to the west coast)	Amsool
178	Garlic	Lahsun or Lassan Or Lahsan
179	Gherkin like vegetable	Kundru
180	Giant Sea Perch Fish	Barramundi machli
181	Ginger	Adrak
182	Ginger powder	Sonth or saunth
183	Goat	Bakra
184	Goat or Kid	Bakra or bakri
185	Gold leaf - edible	Varak - Sona
186	Grape	Angoor or Angur
187	Grater	Kaddu kas
188	Gray Quail	Batair
189	Green Banana	Kachcha Kela
190	Green banana (not plantain)	Hara kela
191	Green cardamom	Choti Ilaichi or elaichi
192	Green Gram or Mung Bean, split, skinless or hulled	Moong or Mung Dal Dhuli (light yellow in colour)
193	Green Gram or mung Bean, split, with skin	Moong dal Chilka
194	Green leaf vegetables like spinach, mustard greens or fenugreek leaves	Saag or Sag (generic)
195	Green leaves , like spinach or mustard leaves (generic)	Sag (generic word)
196	Green Peas	Matar or Mutter, Hari
197	Green peppers	Shimla mirch
198	Griddle	Tawa
199	Ground nuts	Moongphali
200	Guava	Amrood
201	Guava	Amrud
202	Hassian sack	Bori
203	Hemp	Bhang
204	Herring	Bhing machli
205	Honey	Shahad or Madhu
206	Hyacinth Beans or Fava bean, a type of broad beans, also known as Windsor bean and horse beans	Vaal Dal or Sem or Papri or Valor papdi
207	Indian Butter Fish	Pupta or Pabda machli
208	Indian clay oven	Tandoor
209	Indian cooking pot with lid	Bhagona
210	Indian Cottage cheese, Casein, fromage blanc	Chenna or Paneer
211	Indian Cottage cheese, fromage blanc	Paneer or Chena
212	Indian Fudge with condensed milk and other ingredients	Burfi
213	Indian Gooseberry (Emblica offcinalis), sometimes called Hogs Plum	Amla or Aamla
214	Indian Kitchen Tongs	Pakkad
215	Indian Panny Wort	Brahmi
216	Indian Salmon	Rawas or Ravas Machli
217	Indian Salmon	Raavas Machli
218	Indian scotch egg	Nargis kebab
219	Indian Shad fish or Ilish	Hilsa machli
220	Indian sweet gourd	Ghia or Dudhi or Lauki or Loki
221	Indian unleavened bread	Roti
222	Indian unleavened, Indian, thin bread cooked on gridle	Chapatti or Chapati or Roti
223	Indian Wok	Karahi
224	Indian Yam	Jimikand
225	Indian, Flat Grinding Stone & Pestle	Sil-batta
226	Indian, thin cucumber	Kakari
227	Indian, thin cucumber	Kakadi
228	Ivy Gourd	Tindora, Tindla, Tondli
229	Jackfruit	Kat-hal (Cut-hal)
230	Jaggery or Jagary (made by condensing juice of sugar cane)	Gur or Gud
231	Jambu, Java Plum, Jambolan, Malabar Plum, Eugenia jambolana	Jamun fruit
232	Jaun or Jaw	Barley
233	Juice	Ras
234	Karimeen Machli	Pearl Spot Fish
235	Kebabchini	Allspice
236	Kebabs	Kabab
237	Kidney	Gurda
238	Kidney Beans or Red Kidney Beans	Rajma
239	King Fish	Surmai or Visonu Machli
240	Knife	Chakku or Chaku
241	Kohl Rabi	Ganth Gobhi
242	Lady Fish	Kane or Nogli Machli or Murdoshi
243	Lady Fish	Nogli or Murdoshi or Kane Machli
244	Lady's fingers	Bhindi
245	Lamb	Bher or Bhed
246	Lamb's-quarter, Fat Hen, Pigweed, White Goosefoot	Bathua Sag/saag
247	Large spoon or ladle	Chamcha
248	Large Sultanas or Currants	Munakka
249	Leg	Ran or Raan
250	Leg of mutton	Bakre ki Raan
251	Lemon	Neembu - peela
252	Lemon	Nimbu or Neembu (Western)
253	Lime	Nimbu or Neembu (Indian)
254	Linseed	Alsi, Jawas or Tishi
255	Licorice	Mulahati Mulethi Jashtimodhu Mulhatti Mulhathi
256	Little, round, green gourd	Tinda
257	Loquat	Lokat
258	Lotus Root	Bhein or Bhain or Bhen or Kamal Kakri
259	Lotus root	Kamal Kakri, Kamal Gatta, Bhein, Bhen
260	Lychee	Leechee or Lichi
261	Mace	Javitri
262	Mackerel (fish)	Bangra or Bangda Machli
263	Maida	Plain White Flour
264	Maida with rainsing agents added to it	Self raising flour
265	Maize	Bhutta dana
266	Mango	Aam
267	Mango Fish	Topsi or Topshey
268	Margosa tree (Azadirachta Indica)	Neem
269	Marjoram	Ban or Van Tulsi
270	Marzipan	Badam and Sugar paste
271	Mash	Bharta or Bhurta
272	Mash	Bhurta or Bharta
273	Meat (generic)	Gosht
274	Melon - generic, like Honeydew, Canteloupe	Kharbooja
275	Milk	Doodh
276	Millet	Bajri
277	Millet or Pearl Millet	Bajra
278	Mince Meat Curry	Queema
279	Minced meat curry	Kheema
280	Minced meat curry	Keema or Kheema or Queema
281	Mint	Pudina
282	Monkey nuts	Moongphali
283	Monosodium Glutamate	Ajinomoto
284	Mooli	White radish, long ones
285	Moth Beans, Matki, Muth, Mot, Turkish Gram Beans, Papillon, Dew bean	Moth Dal
286	Mould	Sancha
287	Mulberry	Shahtoot
288	Mulberry	Shehtoot
289	Mullet Fish	Boi or Parshey or Andawari Machli
290	Mung Beans or Moong Beans or Green gram or , whole	Moong dal , Sabut
291	Murrel Fish	Shole machli
292	Mushroom	Kukur-mutta or Guchchi or Khumbi or Dhool ka Phool
293	Mushrooms	Khumbi
294	Mustard	Sarson
295	Mustard oil	Sarson ka Tael
296	Mustard seeds	Raai or Rai or Sarson
297	Mustard seeds	Rai or Sarson
298	Natal plum	Karonda
299	Nigella or Onion seeds	Kalaunji
300	Nigella or Onion seeds	Kalonji
301	Night Shade-Indian	Kateri or Kantakari
302	Nimbu ka chilka	Lemon Rind
303	Nimbu or Neembu	Lemon
304	Nutmeg	Zaiphal
305	Nutmeg	Jaiphal
306	Nux Vomica	Kuchla
307	Oat	Jow or Jau or Jai or Jaun
308	Oil	Tel
309	Okra	Bhindi
310	Olives	Jaitun
311	Onion	Pyaz
312	Orange	Narangi or Santara
313	Orange (Indian), like satsuma/tangereine	Santra or Shantra
314	Papadom or Papodom or Popodom or Popodum	Papad or Papar
315	Papaya	Papita or Papeeta
316	Paper thin, large roti	Roomali roti (roomal=handkerchief)
317	Partridge	Titar
318	Partridge	Teetar
319	Peach	Aadu/Aadoo/Adoo/Aaru
320	Peanuts	Moongphali
321	Pear	Nashpati
322	Peel or Rind or Skin (generic)	Chilka
323	Peepul Tree	Pipal or Peepal
324	Perch Fish	Palu Machli
325	Pestle and Mortar, often made of cast iron	Hamam Dasta or Hamam Bista
326	Pickle	Achar or Aachar
327	Pigeaon	Kabutar
328	Pigeon Peas	Tur or Toor or Arhar, Sabut
329	Pigeon-peas or Split Red Gram (can also be oily)	Tur dal
330	Pigeon-peas or Split Red Gram (can also be oily)	Tuvar Dal
331	Pigeon-peas or Split Red Gram (can also be oily)	Toor dal
332	Pigeon-peas or Split Red Gram (Often called Yellow lentil)	Arhar Dal (can also be oily)
333	Pilaf or Pilaff rice; rice cooked with spices and other ingredients	Pulao rice (generic)
334	Pine Kernel	Chilgoza
335	Pineapple	Ananas or Annanas
336	Pineapple	Annanas
337	Pistachi	Pishta
338	Pistachio	Pista
339	Plain, white flour (all purpose flour in USA)	Maida
340	Plum	Aloobukhara or Alubukhara
341	Pomegranate	Anar or Anaar
342	Pomfret or Silver Fish	Halva Saranga Chandwa Poplait Paplet Poplet
343	Poppy seeds	Post dana
344	Poppy seeds	Khas khas
345	Poppy seeds	Khus Khus/Kus Kus
346	Pork	Sooar or suar
347	Potato	Aloo or Aaloo or Alu
348	Prawn	Jhinga or Chingri or Chemen or Sungat
349	Puffed basmati rice	Mamra
350	Puffed Kernel of Gorgon Nut or Fox Nut (not Lotus seed)	Makhana
351	Puffed rice	Murmura
352	Pulp	Gooda
353	Pulse or lentil	Dhal
354	Pulse or lentil; legume, beans, peas etc.	Dal or Dhal or Dahl
355	Pumpkin	Kaddu
356	Purslane, Verdolaga, Little Hogweed, Pusley	Kulfa or Khurfa Saag
357	Quail	Bataer or Bater
358	Radish	Mooli
359	Radish seed pods	Seengre or moongre
360	Raisin, generic term for dried grape. Also used to describe dark brown, dried grapes, with a sweet, mellow flavour	Kishmish or Kismis (generic term)
361	Raw or uncooked	Kachcha
362	Red chilli	Lal mirch
363	Red Cow Peas	Like whole Mung beans, but red
364	Red Lentil, whole (can be labelled as Green or Brown lentil)	Masoor, Sabut 1
365	Red lentils, Split and skinless	Masoor Dal Dhuli
366	Red Snapper Fish	Rane machli
367	Red Sorrel	Chukka Leaves
368	Rice (generic)	Chawal or Chaval
369	Rice flakes or flattened rice	Poha
370	Rice flakes or flattened rice	Pauwa
371	Ridge gourd	Tori, Indian
372	Ridged gourd (Zuchini like vegetable or courgette)	Turai or Tori
373	Ridged or smooth Indian gourd (Indian Courgette)	Tori or Turai
374	Rind	Chilka stripes
375	Rock Cod	Gobaro
376	Rock Cod (Lotella rhacina)	Gobaro
377	Rolling board	Chakla
378	Rolling Pin	Belan
379	Rose	Gulab
380	Rose	Gulab
381	Rose water	Gulab jal
382	Safflower	Kusam or Kusumbo
383	Saffron	Kesar or Zafran
384	Saffron Coloured	Kesari or Zafrani
385	Sage herb (Salvia officinalis)	Seesti or Salbia-Sefakuss or Sefakuss
386	Sago, produced from pith of Metroxylon and other palms	Sabudana
387	Salmon Fish	Rawas or ravas machli
388	Salt	Nimak
389	Salt	Namak
390	Salty or Savoury	Namkeen
391	Sapodilla Plum or Sapota	Chickoo
392	Sapodilla Plum or Sapota	Cheekoo or Chikoos
393	Sardine (Fish)	Chareeaddee or Pedvey Machli
394	Sawfish	Kandere Machli
395	Screwpine flower essence (pendanus odoratissimus)	Kewra
396	Semolina	Sooji or Suji or Rava
397	Semolina	Rawa
398	Sesame	Til
399	Shad fish or Ilisha or Hilsa	Hilsa
400	Shark	Boalee or Zori or Bombil or Bumallo
401	Sieve	Chalni or chhalni
402	Silver barfish	Karli
403	Silver belly Fish	Surgutta Machli
404	Silver Belly Fish	Surgutta Machli
405	Silver leaf - edible	Varak - Chandi
406	Skewer	Seekh
407	Skimmer, a spatula with holes	Pauni
408	Small balls in syrup, made of flour and milk powder/mawa	Gulab jaman/jamun
409	Small spoon	Chamchi
410	Snake gourd	Chachinda, Chirchira
411	Snake Gourd	Chichinda
412	Snake head fish	Murrai Machli
413	Snap Melon	Phoot
414	Soda bicarb	Pakaney wala soda
415	Sole fish	Morrul or Repti Machli
416	Sorghum	Jwar or Jowar
417	Sorghum or Shorghum	Jowar or Jwar
418	Sorrel	Khatta-palak Khatta-saag Chukka-kura Ambat-chuka
419	Sorrel leaves	Pitwa
420	Sorrel, Red	Chukka Sag
421	Soup or stock or gravy	Yakhini
422	Soup, gravy	Shorba
423	Sour or sharp	Khatta
424	South Indian Vegetable Curry	Avial
425	Soya bean	Bhatma
426	Spice Box	Masaladan or masaladani
427	Spiced minced meat , cooked on a skewers	Sheek or seekh kebab
428	Spinach	Palak
429	Split Peas or Yellow split peas (Field Pea)	Matar or Mutter Dal
430	Split, skinless black chickpeas or Bengal Gram	Chana dal (Kala Chana dal)
431	Spring onion with greens	Hara piaz
432	Sproute or sprouted	Ankur or ankurit
433	Squid	Samudra-pheni (or feni)
434	Stale	Basi
435	Star Anise	Anas phal
436	Star Anise	Chakri-phool or chakraphool
437	Star fruit, Carombola	Kamrak or Kumrak
438	Starfruit or Carambolav	Kamrakh
439	Stir-fried	Bhuna
440	Stir-Fry (it)	Bhoono or Bhunao
441	Stir-frying	Bhunao
442	Stone apple, Bengal quince, Wood apple	Bael, Bel, Bail, Shriphal
443	Stone Grinding Mill (for wheat, dal, spices etc.)	Chakki
444	Stuffed	Bhare or bharua
445	Sugar	Shakkar
446	Sugar	Cheeni or Chini
447	Sugar cane	Ganna
448	Sugar Syrup	Chashni or Chasni or Sheera
449	Sultana, Very sweet, large, pale/gold/amber raisins, made from seedless white grapes	Kishmish or Kismis, Sunahri or Peeli, Badi
450	Sunflower	Sooraj-mukhi
451	Sweet Lime	Mausammi
452	Sweet potatoes	Shakarkand
453	Tamarind	Imli
454	Tapioca, produced from the cassava	Sabudana
455	Tea	Chai or Chaa
456	Tempering (Tarka) with cumin/mustard etc. in hot oil	Dhungar or tarka
457	Thyme	Hasha
458	Thymol flowers	Ajwain ke Phool
459	Tomato	Tamatar
460	Tongs	Chimta
461	Trotter	Paaya
462	Tuna Fish	Chura or Choora or Toona machli
463	Turbot - Indian (Fish)	Kuppa machli
464	Turmeric	Haldi or Huldi
465	Turnip	Shalgam
466	Turtle	Kachua
467	Vinegar	Sirka
468	Walnut	Akhrot, Akroot
469	Water	Pani
470	Water chestnuts	Singhara
471	Watercress	Jal-Kumbhi, Jal-halim
472	Watermelon	Tarbooja
473	Wax Gourd, Ash Gourd, Tallow Gourd, Ash Pumpkin	Petha
474	Wheat	Gehun
475	Wheat flour	Gehun ka atta
476	Wheat Germ	Exact translation 'Gehun ka Ankur'; wheat means gehun and germ means ankur. Germ as in germination, not bacteria. ‘Dalia’ or cracked wheat comes closest to it in Hindi.
477	White bait (Fish)	Katai Machli
478	White gram or chickpea	Kabuli chana
479	White pepper	Safed mirch
480	Yam - ordinary	Ratalu
481	Yeast	Khameer
482	Yellow Gram	Chana dal
483	Yoghurt	Dahi
484	Calamus Root	Vacha or Vasaka
485	Cayenne Pepper	Lal mirch
486	Gotu Kola	Brahmi