आम

Chiku, also known as sapodilla, is a sweet tropical fruit with a brown, fuzzy skin and a grainy, brownish pulp. It is widely consumed in India, known for its high sugar content and unique malty flavor.

A small, round tropical fruit with a sweet, white, translucent pulp and a thin, rough, red skin. It is primarily consumed fresh during the summer months in India and is known for its juicy texture.

A pear is a sweet, bell-shaped fruit with juicy white flesh and a thin green, yellow, or brown skin. It is widely consumed raw as a healthy snack or used in various culinary preparations like salads and desserts.

A walnut is a type of edible nut characterized by a hard, wrinkled shell and a brain-shaped kernel. In Hindi, it refers to both the tree and the fruit, which is highly valued for its health benefits and nutritional content.

A peanut or groundnut, which is a legume that grows underground. In India, it is a very popular snack, often eaten roasted or used to make oil and chutneys.

Small, oval oilseeds used extensively in Indian cuisine for their nutty flavor and oil content. They are a primary ingredient in winter sweets and are also used to refer to a mole or beauty mark on the skin.

Paan refers to a preparation combining betel leaf with areca nut and various other ingredients like lime paste and spices, which is chewed as a palate cleanser or stimulant. It also refers to the betel leaf itself, which holds significant cultural and religious importance in South Asia.

Pe-ya refers to any liquid intended for drinking, commonly translated as 'beverage'. It is used in formal contexts such as menus, advertisements, and academic settings to categorize drinks like water, juice, or tea.

Barley is a hardy cereal grain that is a member of the grass family. In Hindi, 'जौ' refers to this grain which is commonly used in traditional diets, health drinks like barley water, and religious rituals.

Flour, usually referring to whole wheat flour, which is a powdery substance made by grinding grains. It is a fundamental ingredient in South Asian cooking used primarily to make flatbreads like roti and paratha.