The Delight of Persian Illumination

Regarding vegetables śāka, the term is Sabzi sabajī original: "śāke tu sabajī", from Persian sabzī. For a root mūla, it is called Arvadi possibly referring to a specific root like taro or a corruption of a Persian term. In the matter of black pepper marica, it is called Mirch maridi likely mirch or pilpil. For cumin jīraka, it is known as Zira jira from Persian zīra. Salt is called Namak namakū from Persian namak. For cardamom truṭī, it is called Heil jejavī original "jejavī" may be a local corruption for hel or jawz.

Coriander dhānyaka is said to be Kishnish kilakila the transcription "kilakila" is likely a phonetic rendering of the Persian kishnīz. For fresh ginger ārdraka, it is Adrak adraka. Turmeric haridrā is known as Zard-choba jhāra cobaḥ literally "yellow wood" in Persian. Maize or corn is called Makka makkā.

Regarding dairy: for milk dugdha, the word is Shir śīraṃ from Persian shīr. For buttermilk takra, it is Dugh doga from Persian dūgh. For curd or yogurt dadhi, it is Loga possibly a local variant. For the cream or whey of curd dadhi-manda, it is Paneer panīraḥ though paneer usually refers to cheese, it shares the same root in this context. For rice pudding paramānna, the term is Shir-birinj śora bījaḥ literally "milk-rice" in Persian.

That which is very sweet ratimadhura is called Shirin śīrina from Persian shīrīn. A sweetmeat or dumpling modaka is called Shoni possibly a regional sweet. For fish matsya, the term is Mahi kānvān unclear transcription; usually māhī in Persian. For sugar śarkarā, it is Shakkar śakkara. For a sweetened drink or syrup pānaka, it is Sharbat śukara from Persian/Arabic sharbat.

In the context of a meal or food bhojana, it is called Salan sālana referring to a meat or vegetable curry. Meat māṃsa is called Kabab kabāba specifically referring to roasted or grilled meat. For the act of frying or roasting bharjita, it is Biryan vīrīyā related to the Persian biryān.

Regarding grains: rice vrihi is called Birinj vireṃjaḥ. Bread is called Nan nāna. Cooked rice bhakta is called Khorda khurda from Persian khurdan, to eat/food. For a spiced rice dish, it is Pulao pulāva. When eating is discussed, the term is Khordane khurdane.

A mouthful or morsel grāsa... indigestion ajīrṇa is called Jila possibly from Arabic-Persian ghila or zilla. Digestion or cooking paripāka...

A professional cook or chef is called a Bawarchi bāvarcī. A large cooking pot dega from Persian degh... A water jar or pot ghaṭa is called a Kuza kūjaḥ from Persian kūza.

For a perforator or borer vedhaka... An illusionist or juggler māyākāra is called a Bajigar bājīgaro from Persian bāzīgar. Magic or illusion māyā is called Bazi bājī.