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Indian food glossary index

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Indian food glossary terms

  • achar

    A curry dish flavoured with Indian spicy pickles.

  • achari

    A curry dish flavoured with Indian spicy pickles.

  • aloo

    The Indian word for potato.

  • aloo chaat

    A dish made from spiced potatoes cooked in a coconut sauce with cucumber spices. In Hindi chaat means to lick, in India chaat dishes are usually served on a banana leaf and are known to be so tasty you would lick the leaf when finished.

  • aloo gobi

    Potatoes and cauliflower cooked together.

  • aloo methi

    Potatoes made with fresh fenugreek leaves.

  • aloo peas

    Potato and peas cooked together.

  • badhonia

    A curry based on butter beans and fresh coriander in a spicy, thick sauce.

  • balti

    An aromatic curry dish, taking its name from the two-handled, heavy, round or flat-bottomed steel or iron pot or karahi in which it is both cooked and served. It is made usually with either lamb or chicken with a combination of spices and herbs.

  • basmati rice

    A long grained rice with a unique fragrance. When cooked basmati rice is free flowing, not sticky.

  • begum bahar

    A dish from the town of Lucknow, a creamy curry with coconut milk and added saffron.

  • bhajee

    A spicy Indian snack consisting of the main ingredient made into a sort of dough with rice, gram flour, herbs and spices, then fried until golden. It is usually used as a topping on various Indian meals but has now become popular to eat alone as a snack.

  • bhaji

    A spicy Indian snack consisting of the main ingredient made into a sort of dough with rice, gram flour, herbs and spices, then fried until golden. It is usually used as a topping on various Indian meals but has now become popular to eat alone as a snack.

  • bhindi

    Also known as okra or ladyfinger.

  • bhindi gosht

    A saucy dish cooked with chunks of lamb, okra and herbs and spices.

  • bhoona

    An Indian curry dish where the ingredients are cooked 'dry' in hot oil without sauce. Cooking this way allows the meat to marinate in their own juices giving strong flavours to a usually dry dish.

  • bhuna

    An Indian curry dish where the ingredients are cooked 'dry' in hot oil without sauce. Cooking this way allows the meat to marinate in their own juices giving strong flavours to a usually dry dish.

  • biriani

    The name is derived from the Persian word beryā which means "fried" or "roasted". The spices and condiments used in biryani may include but are not limited to: cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron.

  • biryani

    The name is derived from the Persian word beryā which means "fried" or "roasted". The spices and condiments used in biryani may include but are not limited to: cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron.

  • bombay aloo

    A Indian potato dish, usually spiced with mustard seeds, cumin, fenugreek and garam masala.

  • bombay potatoes

    Boiled or mashed spiced potatoes.

  • boti kebab

    Whole muscle lamb meat is marinated in spiced yoghurt and cooked over hot charcoal embers.

  • brinjal

    A sweet edible nightshade. Also know as eggplant or aubergine.

  • butter chicken

    Chicken marinated overnight in a yoghurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chilli. The chicken is then grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, various spices and fresh cream.

  • ceylon

    A curry dish with coconut, lemon, and a specific Ceylon curry powder, which classifies it as hot.

  • ceylon

    A curry sauce made from coconut, lemon, and Ceylon curry powder, which is a very hot curry powder derived from chilli.

  • chaat

    Fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crispy fried bread, gram bean and spices.

  • chaat masala

    A masala or spice mix that has a pungent smell and tastes sweet, sour and pungent. Typically consists of amchoor, dried mango powder, cumin, kala namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum.

  • chana

    Chickpeas.

  • chana daal

    Split chickpeas without seed coat, produced by removing the outer layer of black chickpeas and then splitting the kernel.

  • chana masala

    A Indian dish whose main ingredient is chickpeas, it is usually fairly dry with a sour citrus note.

  • chana massala

    A Indian dish whose main ingredient is chickpeas, it is usually fairly dry with a sour citrus note.

  • chapathi

    An unleavened bread from India, usually made from a simple mixture of whole grain flour, water and salt. The dough is rolled into thin discs, lightly heated on both sides, then finally steamed using an open flame to puff the bread up.

  • chapati

    An unleavened bread from India, usually made from a simple mixture of whole grain flour, water and salt. The dough is rolled into thin discs, lightly heated on both sides, then finally steamed using an open flame to puff the bread up.

  • chapatti

    An unleavened bread from India, usually made from a simple mixture of whole grain flour, water and salt. The dough is rolled into thin discs, lightly heated on both sides, then finally steamed using an open flame to puff the bread up.

  • chasni

    A mild and creamy dish with a sweet and sour flavour. It is made with mango chutney, tomato ketchup, lemon juice and mint.

  • chat

    Fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crispy fried bread, gram bean and spices.

  • chilli masala

    Curry cooked with fresh green chillies, onions and fresh coriander.

  • chop

    A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork or lamb.

  • chot poti

    A tangy blend of chickpeas, onions, curry paste, fresh coriander and little lemon juice.

  • chutney

    Made with chopped fruits or vegetables cooked in vinegar and sugar and spices. Mango chutney is very popular.

  • coconut rice

    In Indian cuisine this dish is prepared by boiling the rice seperately then adding a coconut paste derived from dissected or dry coconut along with oil and often paprika, nuts or spices. In other cuisines the rice can be prepared with a coconut milk sugar and water base.

  • curry

    A mixture of spices, it may include turmeric, coriander, cumin, cayenne or other chillies, cardamom, cinnamon and clove.

  • daal

    The Indian word for lentils, usually stewed or steamed.

  • dahi

    An Indian yoghurt, prepared with whole milk.

  • dal

    The Indian word for lentils, usually stewed or steamed.

  • dall

    The Indian word for lentils, usually stewed or steamed.

  • dansak

    A saucy dish made of lentils, vegetables, spices, cumin seeds, ginger, garlic etc. Some variants of dansak use pineapple.

  • dhansak

    A saucy dish made of lentils, vegetables, spices, cumin seeds, ginger, garlic etc. Some variants of dhansak use pineapple.

  • donner

    A Turkish dish usually made of lamb meat cooked on a vertical spit and sliced off to order. Can also be made using chicken or fish.

  • donner meat

    A Turkish dish usually made of lamb meat cooked on a vertical spit and sliced off to order. Can also be made using chicken or fish.

  • dopiaza

    An Indian curry dish, usually of a medium strength, prepared with a generous amount of onions and various types of meat, or vegetables.

  • dosa

    South Indian, made from rice and lentils. Dosa is a typical South Indian food, taken as breakfast or dinner, and is rich in carbohydrates and protein.

  • dupiaza

    An Indian curry dish, usually of a medium strength, prepared with a generous amount of onions and various types of meat, or vegetables.

  • falafel

    A fried ball or patty made from spiced chickpeas and/or fava beans. Originally from Egypt, falafel is a popular form of fast food in the middle east, where it is also served as a mezze.

  • gajar halwa

    A sweet side dish made of carrots, milk, sugar, ghee, nuts, raisins and cardomom.

  • gobi

    Indian word for cauliflower.

  • gobi bhaji

    A spicy Indian snack consisting of fried cauliflower, similar to potato fritters, for which there are many different recipes. It is usually used as a topping on various Indian meals but has now become popular to eat alone as a snack.

  • gosht

    Westernised Indian term for lamb.

  • green masala

    This mild but tangy masala is a rich jewel-green in colour from the fresh mint and coriander leaves it is made with .

  • gulab jaman

    A dessert which is made of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavoured with cardamom seeds and rosewater or saffron.

  • haleem

    Made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours which results in a paste-like consistency, with the taste of spices and meat blending with wheat.

  • handi

    A deep narrow mouthed pot used in Indian cuisine.

  • hariyali

    An Indian term meaning greenery, usually signifying the use of green vegetables or herbs in a dish.

  • haryali

    An Indian term meaning greenery, usually signifying the use of green vegetables or herbs in a dish.

  • hasina

    A kebab made of pieces of chicken breast, lamb or beef that are marinated in spices and then skewered and barbecued together with onion, capsicum and tomato.

  • hummus

    Dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.

  • indian pickle

    Various fruits and vegetables, preserved with oil and an acid such as lime juice. Commonly served as a condiment with Indian dishes.

  • jalfrezi

    An Indian curry cooked with green chillies which provide a medium to hot flavour. Most jalfrezi dishes are prepared with onions, tomatoes, capsicum and either meat or vegetables.

  • jeera

    An Indian word for a spice know as cumin. It is very popular in Indian cuisine.

  • jeera rice

    Made with rice and cumin seeds.

  • jhinga

    An Indian term for prawns.

  • kachumber

    A relish served with curries, prepared with citrus juice, tomatoes, onion and cucumber.

  • karahi

    A type of thick, circular, and deep vessel similar in shape to a wok, used in Indian and Pakistani cooking. Traditionally made from cast iron it can be used to simmer stew, or to deep and shallow fry meat, potatoes, sweets or snacks such as samosas.

  • karai

    A type of thick, circular, and deep vessel similar in shape to a wok, used in Indian and Pakistani cooking. Traditionally made from cast iron it can be used to simmer stew, or to deep and shallow fry meat, potatoes, sweets or snacks such as samosa's.

  • kashari

    A curry based on the use of lentils, vinegar, coriander and chillies, usually very spicy.

  • kashmir

    Named after the region of India from which it hails, this dish is usually cooked with fresh cream, spices and mixed fruit giving a very sweet and mild taste.

  • kashmiri

    Named after the region of India from which it hails, this dish is usually cooked with fresh cream, spices and mixed fruit giving a very sweet and mild taste.

  • katlama

    Katlama are leavened wheat dough, deep fried, flat round bread, usually stuffed with meat.

  • kebab

    A skewer with chunks of meat and/or vegetables.

  • keema

    A mixture of minced meat, usually lamb.

  • kheer

    A dish made from boiling grains such as rice or wheat, then flavoured with cardamoms, raisins, saffron, pistachios or almonds.

  • kofta

    In the simplest form, koftas consist of balls of minced or ground meat, usually beef or lamb, mixed with spices and/or onions. The vegetarian varieties like lauki kofta, shahi aloo kofta, and malai kofta are popular in India, as is kofta made of minced goat meat.

  • kofte

    Meatballs made of minced lamb and herbs, barbecued on a skewer.

  • korai

    A curry dish similar to balti, consisting of stir fried meat and vegetables, cooked in a korai wok.

  • korma

    A mild and creamy curry usually made with yoghurt, cream or coconut milk and mild spices

  • kulcha

    Flour dough, mashed potatoes, spices and sometimes onion are combined and baked in a flat shape until golden brown.

  • kulfi

    A popular Indian frozen dessert made from evaporated milk, sweetened condensed milk and double cream. Unlike Western ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert that takes a comparatively long time to melt.

  • kurma

    A mild and creamy curry usually made with yoghurt, cream or coconut milk and mild spices

  • lassi

    A traditional Indian drink derived from yoghurt. Plain lassi is prepared by blending the yoghurt with water, salt, pepper, ice and spices, sweet lassi is prepared by interchanging spices for sugar, fruit juice or saffron.

  • lemon rice

    Rice cooked with lemon juice and sometimes lemon zest.

  • lime pickle

    Indian pickles are prepared by setting a jar of lime and chillies along with various spices and herbs, in direct sun for 2 to 3 weeks. Eventually the mixture of juices thickens and takes on the flavours of the herbs and spices. A favourite condiment for Indian food.

  • machli

    Indian word for fish.

  • madras

    A Southern Indian curry sauce, prepared with chilli powder or fresh chillies giving it a fairly hot taste.

  • makhan

    A rich sauce containing butter, tomatoes and cream.

  • makhani

    A rich sauce containing butter, tomatoes and cream.

  • malai

    An Indian term for cream.

  • malaya

    A curry dish that is usually mild with fruity flavours. They are made from a wide range of ingredients, commonly with pineapple, cream and coconut milk.

  • malayan

    An aromatic curry usually made with pineapple or lychees.

  • masala

    A mixture of spices in dry or paste form, usually containing garlic, ginger, cardamom, ginger, coriander and onions.

  • masala dosa

    Made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around an onion and potato curry or sabji.

  • masala dosai

    Made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around an onion and potato curry or sabji.

  • massala

    A mixture of spices in dry or paste form, usually containing garlic, ginger, cardamom, ginger, coriander and onions.

  • mattar paneer

    Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti.

  • methi

    A curry made from either the dried leaves or ground seeds of the plant fenugreek. The fenugreek adds a smoky, caramel like flavour.

  • mixed pickle

    Various fruits and vegetables, preserved with oil and an acid such as lime juice. Commonly served as a condiment with Indian dishes.

  • motor paneer

    Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti.

  • motor ponir

    Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti.

  • mughlai

    A generic term used to describe food influenced by the imperial kitchens of the Muglai Empire.

  • muglai

    A generic term used to describe food influenced by the imperial kitchens of the Muglai Empire.

  • mulligatawny soup

    A soup that is flavoured with curry, usually a thicker spicy soup which may include chicken, lamb, noodles or rice.

  • murgh

    A common Indian term for chicken.

  • murghi

    A common Indian term for chicken.

  • mutter paneer

    Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti.

  • naan

    A leavened, oven-baked flat bread. It is one of the most popular varieties of Indian breads.

  • naga

    A saucy dish made from one of the hottest peppers in the world, the naga pepper.

  • nan

    A leavened, oven-baked flat bread. It is one of the most popular varieties of Indian breads.

  • nargis

    A hard boiled egg wrapped with spiced lamb, usually fried or grilled in a tandoori oven.

  • nihari

    A curry made from beef or lamb with spices, usually garnished with coriander leaves, fried onions, green chillies or strips of ginger.

  • niramish

    A very dry mixed vegetable dish, lightly spiced and sprinkled with fresh lemon juice to give it a slight sour taste.

  • onion salad

    A condiment usually made from chopped onions, cucumber, carrots, tomato and coriander leaves.

  • pakora

    A snack food made by dipping the main ingredient in a batter of gram flour and then deep-frying them.

  • palak

    The Hindi and Urdu word for spinach.

  • paneer

    A salty, semi hard, unaged and non melting cheese, similar to greek feta.

  • papadam

    A thin crispy Indian wafer made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste.

  • papadom

    A thin crispy Indian wafer made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste.

  • papadum

    A thin crispy Indian wafer typically made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste.

  • paratha

    Traditional Indian flat bread made with whole-wheat flour, pan fried in ghee or cooking oil, and sometimes stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or cheese. The significantly higher expenditure and effort in preparing the paratha when compared with the daily roti means that the paratha is traditionally prepared as a special item, or for important guests.

  • pardesi

    A Hindu word for foreign or foreigner.

  • pasanda

    Meat flattened and marinated in yoghurt and spices, then fried with other ingredients such as onion, coriander and chillies. Sometimes it is in the form of a mild saucy curry, cooked with cream, coconut milk and almonds.

  • passanda

    Meat flattened and marinated in yoghurt and spices, then fried with other ingredients such as onion, coriander and chillies. Sometimes it is in the form of a mild saucy curry, cooked with cream, coconut milk and almonds.

  • pathia

    A hot, sweet and sour dish in a thick gravy.

  • patia

    A hot, sweet and sour dish in a thick gravy.

  • paya

    A spicy Indian curry, prepared with trotters which is called Paya in Hindi.

  • peshwari naan

    A leavened, oven-baked flat bread which is usually stuffed with a mixture of nuts and fruits.

  • peshwari nan

    A leavened, oven-baked flat bread which is usually stuffed with a mixture of nuts and fruits.

  • phal

    One of the hottest curry dishes, even hotter than the Vindaloo, using a large number of ground regular chilli peppers.

  • phall

    One of the hottest curry dishes, even hotter than the Vindaloo, using a large number of ground regular chilli peppers.

  • pilau rice

    A favourite accompaniment to most Indian curries, an aromatic rice, prepared with spices such as cardamom, cloves, saffron or cinnamon. Pilau rice can be prepared plain, with meat or vegetables.

  • pita

    A round, brown, wheat flat bread made with yeast. Cooked at a extremely high temperature so it puffs up, creating a pocket.

  • pitta

    A round, brown, wheat flat bread made with yeast. Cooked at a extremely high temperature so it puffs up, creating a pocket.

  • poori

    Poori is prepared from dough, by spreading it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up. After they become golden-brown in colour, they are removed and served hot along with some accompaniment

  • popadom

    A thin crispy Indian wafer typically made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste.

  • poppadom

    A thin crispy Indian wafer made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste.

  • puri

    Puri is prepared from dough, by spreading it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up. After they become golden-brown in colour, they are removed and served hot along with some accompaniment

  • raita

    A South Asian and Indian condiment based on yoghurt which is used to help cool the palate when eating spicy dishes. A plain raita is traditionally made by seasoning the yoghurt with coriander, cumin and other such spices then adding a curd of fried red mustard and caraway. Vegetables can then be added to this the most common of which being onion and cucumber.

  • raitha

    A South Asian and Indian condiment based on yoghurt which is used to help cool the palate when eating spicy dishes. A plain raitha is traditionally made by seasoning the yoghurt with coriander, cumin and other such spices then adding a curd of fried red mustard and caraway. Vegetables can then be added to this the most common of which being onion and cucumber.

  • rasam soup

    It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables.

     

  • rasmalai

    Made of sugary, cream to yellow-coloured balls of paneer soaked in clotted cream.

  • relish

    A cooked pickled, chopped vegetable or fruit food item which is typically used as a condiment.

  • reshmi

    Marinated in ground almonds, peppers, garlic, ginger, and cilantro, then grilled on skewers.

  • rezala

    A hot, slightly tangy curry with fresh green chillies, peppers, onions and tomatoes. A fairly dry dish.

  • rezalla

    A hot, slightly tangy curry with fresh green chillies, peppers, onions and tomatoes. A fairly dry dish.

  • rogan

    A mogul dish which can be translated as cooked in oil at intense heat. Usually made with lamb or goat cooked in clarified butter or oil and spices, and with paprika or tomatoes added to give the dish its characteristic red colour.

  • rogan josh

    A mogul dish which can be translated as cooked in oil at intense heat. Usually made with lamb or goat cooked in clarified butter or oil and spices, and with paprika or tomatoes added to give the dish its characteristic red colour.

  • roti

    A unleavened flat bread made from flour, much like a chapati but a little thicker.

  • saag

    A saucy Indian dish consisting of spinach, sometimes spinach is replaced by mustard leaf.

  • saag gosht

    Spinach mixed with lamb, sometimes spinach is replaced by mustard leaf. The lamb is usually cooked in a tandoori before being added to the spinach and spice sauce.

  • saag paneer

    A saucy dish consisting of spinach mixed with home made Indian cheese. Sometimes spinach is replaced with mustard leaf and the home made Indian cheese is replaced with tofu.

  • saagwala

    A saucy Indian dish consisting of spinach, sometimes spinach is replaced by mustard leaf.

  • sabzi

    An Indian term for vegetables.

  • sag

    A saucy Indian dish consisting of spinach, sometimes spinach is replaced by mustard leaf.

  • sag panir

    A saucy dish consisting of spinach mixed with home made Indian cheese. Sometimes spinach is replaced with mustard leaf and the home made Indian cheese is replaced with tofu.

  • sag ponir

    A saucy dish consisting of spinach mixed with home made Indian cheese. Sometimes spinach is replaced with mustard leaf and the home made Indian cheese is replaced with tofu.

  • sagwala

    A saucy Indian dish consisting of spinach.

  • samba

    A Indian lentil based vegetable stew. It usually has a slight sour flavour to it, due to the use of lemon juice.

  • samber

    A Indian lentil based vegetable stew. It usually has a slight sour flavour to it, due to the use of lemon juice.

  • samosa

    A triangular shaped pastry that is fried and stuffed.

  • seekh kebab

    Meat and spices mixed and wrapped on a skewer and grilled.

  • shahi

    A thick, creamy and spicy tomato based curry sauce.

  • shamee kebab

    A popular Pakistani and Indian kebab that is composed of small patty minced mutton or beef with ground chickpeas and spices.

  • shami kebab

    A popular Pakistani and Indian kebab that is composed of small patty minced mutton or beef with ground chickpeas and spices.

  • shashlik

    Chunks of marinated meat skewered with pieces of onion, pepper and tomato and cooked either in the tandoor or over a char-grill.

  • shatkora

    A semi-wild citrus fruit from Bangladesh that when ripe changes hue from green to yellow. Rarely eaten raw or used for juice due to its sour and bitter taste it is instead often sliced and used in cooking.

  • shawarma

    Slices of skewered meat which are usually served in a pitta with salad and sauce.

  • sheek kebab

    Meat and spices mixed and wrapped on a skewer and grilled.

  • shish kebab

    Cubes of meat, vegetables or fruit threaded on a skewer and grilled.

  • suka

    A tamarind based curry sauce.

  • tandoori

    Usually prepared by marinating meat, poultry or seafood in yoghurt and tandoori masala, then adding chilli powder or spices to give the characteristic red or orange hue. It is then cooked at high temperatures in a traditional clay oven, the tandoor.

  • tarka

    Melted butter spiced with cumin, garlic and chilli powder.

  • tawa

    A semi dry Indian dish cooked with herbs and spices in a shallow frying pan, known as tawa.

  • tennesse toffee pie

    A pie with a biscuit base topped with layers of toffee flavoured mousse. Usually sprinkled with chocolate flakes.

  • thali

    A thali is a tray, containing small portions of different dishes such as a starter, a main dish and sundries which altogether make a complete meal.

  • tikka

    A traditional Indian way of preparing meat, poultry or seafood. It is marinated in spices and yoghurt then cooked in a tandoori oven, usually brushed with ghee, to give it its flavour.

  • tikki

    A cutlet or croquette.

  • vindaloo

    A saucy dish made with a combination of herbs, spices and chillies, vindaloos are one of the hottest curry dishes.

  • xacuti

    A curry sauce made from white poppy seeds and dried red chillies.

Disclaimer: Our food glossary provides generic reference information only. The actual product may vary.

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