Click on the first letter of the word you are looking for.
Asafoetida (hing) is a stony resin originally from Afghanistan used powdered. It is used as a hindu alternative to garlic as apparently it does no inflame the senses!
Bhaji: A vegetable starter
Biryani: A rice casserole, often containing meat, poultry, seafood or vegetables and usually served with a seperate sauce
Bhunao is a combination of light stewing, sauteeing and stir frying. It is the process of cooking over medium to high heat, adding small quantities of liquid - water or yoghurt - to prevent the ingredients from sticking, which also makes it necessary to stir constantly.
Chapati: Thin disks of bread cooked on a griddle
Coriander seeds
(dhaniya) is used with restraint, sometimes ground, with zeera, to impart its own special flavour.
Cumin 
(zeera), both the white one, used commonly in the north flavouring dals and vegetables, and its tinier, darker, reddish, more expensive cousin, shahzeera, grown and favoured in Kashmiri cooking.
Dal (Dhal): Any kind of pulse--beans, peas, or lentils
Dhal Rasam: lentil based soup
Dhaniya see Coriander
Dosa: Crispy, crepe-like southern Indian specialty filled with potatoes or vegetables
Dum or Dhumming: Dum literally means 'steam' and, is the forerunner of the modern braising. In traditional handi cooking the utensil was sealed with atta (whole - wheat flour) dough, so the moisture stayed in and put onto hot coals, further coal was placed on the lid to provide even heat - from above and below. Nowadays this is usually done in the oven, the main ingredient is partially cooked with additional ingredients and then covered with a lid (sometimes sealed with atta dough) and then placed in the oven so that the food continues to cook in its own steam. The advantage of dumming is that since the steam cannot escape, the delicacy retains all the flavour and aroma.
Fenugreek (methi) is deliciously bitter and is usually introduced, along with rai and sometimes zeera, in the first step to flavour the oil in which they splutter.
Ghee: Clarified butter used for cooking
Haldi: see Tumeric
Handi: Traditional indian cookery pot, original heated over coals and used with a lid.
Hing see Asafoetida
Kari in the Tamil language means 'sauce'.
Korma: Meats or vegetables usually stewed or braised in a thick, mild creamy sauce, usually with cocunut milk.
Kulcha: A, pitta-like bread cooked in the tandoor
Kheer: Indian rice pudding made with basmati rice
Lassi: A yogurt drink that can be sweet or salty
Masala: A blend of spices
Mustard seeds (rai) are piquant and add pep to any meal. They are very popular in South India and in Gujarati food.
Meethi see 
Fenugreek
Naan: A flat, oval bread cooked in the tandoor, often spiced or flavoured
Pakora: A type of fritter dipped in a spicy chickpea batter; can be made with vegetables, cheese, chicken or seafood
Paneer: A type of cheese
Pappadum: Lentil basedwafers
Paratha: Flaky bread fried on the griddle
Poori: Light, deep-fried bread, rather like flaky fritters
Pullao: Rice pilaf, usually flavoured with spices
Raita: A yogurt-based condiment usually containing vegetables
Rai see Mustard seed
Rasam: A thin, spicy broth
Saag: Spinach, but can also refer to other greens
Sambar: An extremely spicy broth popular in southern India
Samosa: Flaky, pyramid-shaped pastry stuffed with potatoes or ground meat; a traditional Indian snack
Tandoor: A deep, clay oven
Tandoori: Any dish cooked in a tandoor
Tikka: small pieces usually of meat or poultry
Vindaloo: An extremely spicy curry dish that's a regional specialty of Goa
Zeera: see Cumin