Glossary A

The food glossary +++ 'Aboyeur', 'Aduppu', 'Aratilis /Arateles'
Aselila refers to Georgia's Egg Salad which is made from hard -boiled eggs mixed with butter, shelled chopped walnuts, minced fresh dill , salt and Adzhika . Minced cilantro or scallions can also be used to flavor the salad in place of dill.

Aam Papad is refers to the traditional Indian snack that is made of mango pulp mixed with concentrated sugar solution and sun dried.

Aviyal also known as Avial is an Indian vegetable curry which is mostly popular in the southern part of the country. Aviyal is one of the dishes served for Sadya, a Keralan feast. Please see Avial

Aloo Chhole also spelled Aloo Chole refers to an Indian vegetarian dish made from potatoes, chickpeas and tamarind paste

Au refers to any species of Marlin mostly Pacific Blue in Hawaii, which is a lean and extremely tender fish.

Al Sadiyah/Sadiyah refers to Arabic golden fish and rice dish, with fragrant spices such as cardamom, cinnamon, cloves and coriander . Coastal areas in Saudi Arabia are famous for seafood and rice dishes. Al-Sayadiah is an example of such a dish which consists of fish cooked with rice, onions and spices. Sadiyah is also one of Yemen's popular dishes.