| DOPIAZA | Indian dish of meat or seafood cooked and garnished with onions (7) |
| SATAY | Indonesian dish of strips of marinated meat or seafood cooked on skewers over coals and served with |
| BONNEFEMME | Cooked simply and garnished with fresh vegetables and herbs (5,5) |
| MANHATTAN | Cocktail made from whiskey, vermouth and bitters and garnished with a maraschino cherry (9) |
| LYONNAISE | Cooked or garnished with onions, usually fried (9) |
| DHANSAK | Indian dish of meat or vegetables cooked with lentils and spices, originating in the Parsi community (7) |
| PLATTER | A large flat ashet, dish or salver; a meal or selection of fruit, meat or seafood, served on said charger; or, something shaped like this, such as a disc, turntable or a vinyl record (7) |
| RISOTTO | An Italian dish of rice cooked in stock with ingredients such as meat or seafood (7) |
| RUNDOWN | A summary; a reduction in activity, number, size etc; or, a Jamaican stew of seafood cooked in coconut milk (7) |
| CURRY | An Indian dish of meat or vegetables cooked in a sauce of spices and usually served with rice (5) |
| TEMPURA | Japanese dish of vegetables or seafood deep-fried in batter. (7) |
| CEVICHE | South American dish of raw fish or seafood marinated in citrus juice (7) |
| JALFREZI | Hot Indian dish of meat or vegetables with chillies and spices (8) |
| SASHIMI | Japanese dish of sliced raw fish or seafood |
| TIKKA | Indian dish of meat or vegetables marinated in yogurt and spices and dry-roasted, usually in a clay oven (5) |
| CHOWMEIN | Chinese dish of fried noodles with meat or seafood and vegetables (4,4) |
| LAING | Filipino dish of taro leaves cooked with meat or seafood in coconut milk |
| PASANDA | Indian dish of arsenic that bamboo-lover ingests |
| STEW | "Red red" is a Ghanaian bean ___ made with tomato paste, red palm oil, seasonings (and often meat or seafood), served with a side of fried plantains |
| TERIYAKI | Japanese dish of cooked meat or seafood, marinated in soy sauce (8) |
