Sugi Venky

Watched the episode where the chefs cooked Indian food. I was shocked at the famous food critic Ms Rashmi Udhay singh's comment on the flavours of Murgh Makhani. She translated Kasoori Methi as dried coriander leaves. Kassori methi and coriander leaves are two completely different things. Kasoori Methi is dried fenugreek leaves which gives the bitter earthy flavor to murgh makhani and coriander leaves or cilantro are aromatic and mostly used fresh as garnish. How can such an experienced cook, food critic miss this?