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Tamatar
Tomato
  
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Tandoori
A style of charcoal cooking originating in north -West India. Originally it was confined to chicken and lamb and naan bread. More recently it is applied to lobster etc. The meat is marinated in a reddened yoghurt sauce and placed in the tandoor.
  
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Taraazu
Weighing scales.
  
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Tarbooj Ke Beej
Watermelon seeds.
  
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Tarka
Garnish of spices/onions.
  
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Tarka Dhal
Lentils fried and garnished with spices.
  
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Tava Or Tawa
Heavy steel shallow frying pan.
  
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Tej Patia
Bay leaf
  
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Tej Patia
Bay leaf. This very well known leaf is used fresh or dried in certain Indian recipes
  
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Thaali
A tray which holds the complete meal served in individual bowls (katori). Used by diners in the South. It is catching up in other parts of India as well.
  
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