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Pakoras
To all intents and purposes the same as the Bhajia. Cut and spiced vegetables are dipped in lentil batter and deep fried. Served as snacks or starters.
  
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Palak Or Sag
Spinach.
  
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Pan Or Paan
Betel leaf. When folded around a stuffing lime paste or various spices and eaten after a meal as a digestive, it is called Beeda. Dried and powdered tobacco leaves are added to a beeda by habitual eaters.
  
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Panch Phoran
Five seeds. A mixture of five spices used in Bengali vegetable cooking, comprising equal amounts of cumin, fennel, fenugreek, custard and wild onion seeds.
  
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Paneer
Indian Cheese. Cheese made from bottled milk which can be fried and curried (matter paneer).
  
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Papadam
Thin lentil flour wafers. When cooked (deep fried or baked) they expand to about 8 inches. They must be crackling crisp and warm when served. If not send them back. They come plain or spiced with lentils, pepper, garlic or chilli.
  
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Papaya
Papaya
  
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Papdi
Broad Beans
  
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Paprika
Mild red pepper made from capsicums. It originally came from Hungary and only reached India this century. Its main use is to give red colour to a dish.
  
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Paratha
A variety of Indian bread. Excessive use of cooking oil while baking it on the flat heated steel plate differs it from other Indian breads. It also has multiple layers because of adding oil during rolling it.
  
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