| Indian ingredient or dish | Eastern equivalent | Notes |
|---|---|---|
| Rice kanji, peya, vilepi | Congee, jook, okayu, juk, cháo, bubur | Same food — see the ladder in Chapter 6 |
| Moong dal / whole mung | Mung beans (lü dou) | Used sweet in Chinese desserts, savoury in congee |
| Rajma, lobia | Adzuki beans | Adzuki are lighter and sweeter |
| Paneer | Firm tofu (texture), Bhutanese datshi cheese | Tofu is cooler and lighter |
| Dahi | Soy yoghurt (rare); fermented foods instead | Asian cuisines use little dairy — calcium comes from tofu, sesame and greens |
| Ghee | Ghee, toasted sesame oil (finishing), light sesame or peanut oil | Ghee remains the Annapurna Kitchen's prime fat |
| Tamarind | Tamarind (Thai, Indonesian) | Identical |
| Jaggery | Palm sugar, rice syrup, Korean jocheong, rock sugar | Rice syrup is gentler than rock sugar |
| Kokum, amla | Yuzu, calamansi, lime, umeboshi (very salty) | Sour taste |
| Curry leaves | Kaffir lime leaves (aroma), Thai basil | Different but similarly aromatic |
| Dry ginger (saunth) | Dried ginger, ginger powder | Identical |
| Hing | (none — omitted in temple style) | Use ginger and kombu |
| Lauki, petha | Bottle gourd (hulu), winter melon (dong gua) | Identical families |
| Mooli | Daikon | Identical |
| Arbi | Taro (yu tou, satoimo) | Identical |
| Idli, dhokla | Steamed rice cakes, mantou, Vietnamese bánh bò | Steamed, soft, fermented or raised |
| Dosa, neer dosa | Rice-flour crêpes, bánh xèo (without egg), cheung fun | Rice-batter pancakes and rolls |
| Thoran, poriyal | Namul, gomaae, mallum | Lightly cooked, dressed vegetables |
| Rasam | Clear soups (tang), tom yum (mild) | Thin, spiced, sour broth |
| Avial, olan | Sayur lodeh, Thai curries | Vegetables in coconut |
| Payasam, kheer | Tong sui, mango sticky rice, bubur | Sweet milk- or coconut-based desserts |
| Kadha | Ginger–jujube tea, ginger syrup | Warming decoctions |
Volume V
The Indian–Eastern Ingredient Translator
1 minute read
Sources and further reading
- The Ayurvedic Institute — Food guidelines for basic constitutional types
- Yoga International — Ayurveda's guide to health in every season
- Wikipedia — Buddhist cuisine (five pungent vegetables; temple cooking in China, Korea, Vietnam and Japan)
- Japanese Taste — What is shōjin ryōri? A guide to traditional Buddhist vegan cuisine
- Wikipedia — Congee
- Just One Cookbook — Japanese rice porridge (okayu): water ratios
- Satyori — Soy sauce: Ayurvedic properties
- Satyori — Sowa Rigpa vs Ayurveda
- ThaiJO journal article — A comparative study of therapeutic methods of Jivaka Komarabhacca and Thai traditional medicine
- Liebherr FreshMAG — Cooling food: the teachings of TCM and Ayurveda
- Wikipedia — Okinawa diet
- World Health Organization Europe — Five recommendations to reduce salt intake (2022)
- Singapore Food Agency — Inorganic arsenic in hijiki seaweed
- HealthLinkBC — Healthy eating guidelines for people taking warfarin
- Bauer J. et al. — Evidence-based recommendations for optimal dietary protein intake in older people (PROT-AGE), JAMDA 2013
- American Heart Association — The changing nutritional needs of older adults (2024)