Curry leaves: These small shiny leaves pack the flavor and fragrance of curry. Fresh and dried are used, but fresh is best.

Chapati: Unleavened, thin, flat, round bread.

Dal: A dish of lentils flavored to add contrast to the main dish and an essential protein supplement to meatless diets.

Ghee: Butter that is clarified by heating it until the solids separate from the golden liquid. Indian cooks take the clarification a step further by simmering the butter until all the moisture evaporates, giving it a nutlike flavor. Ghee is used for cooking vegetables and meats.

Kofta: Balls, dumplings or rolls made of ground or mashed meat or vegetables.

Korma: Mild curries, usually with a creamy sauce.

Samosa: Deep-fried triangular pastries filled with spiced potatoes or meat.

Chuck Martin