To Feast & To Fast

boule - a round loaf of bread

baton - an enlongated football-shaped loaf of bread

dal - "the generic name for all members of the dried pea and bean family, and the dishes made from them" (from Lord Krishna's Cuisine, page 40)

ghee - clarified unsalted butter (Indian ghee is further clarified than French clarified butter, lending it a distinct flavor and a higher smoking point, 170 Farenheit)

levain - sourdough starter

shallot - a small member of the onion family, sweeter and milder than a standard yellow onion, shallots have a delicate purple tint throughout and (to my knowledge) are used frequently in French and Thai cooking; good fresh or cooked

umami - a Japanese term for a fifth flavor component (in addition to sweet, salty, sour, and bitter) often translated as "savory"