| TIKKA | A method of Indian cookery, in which meat is marinated in spices then dry-roasted, usually in a clay oven (5) |
| INSIPID | ... may be tasteless: dunk one's naan first, add third spice, then serve up (7) |
| TERIYAKI | Style of Japanese cookery in which foods are basted with soy sauce and rice wine and broiled or roasted (8) |
| MARINADE | Mixture of oil, wine, vinegar and herbs in which meat is soaked before cooking (8) |
| TANDOORI | Type of Indian cooking in which meat, vegetables, etc. are baked over charcoal in a clay oven (8) |
| CUMIN | Dry-roasted, ground seeds of a Mediterranean plant used as one of the spices in garam masala or to f |
| PAPILLOTE | Greased paper in which meat is cooked and served (9) |
| BHUNA | Medium-hot Indian curry cooked in a paste made from dry-roasted spices; from Urdu, 'to be fried' (5) |
| TANDOOR | What is a clay oven in which meats are baked in Indian cuisine? (7) |
| SPIT | A pointed rod on which meat is skewered and roasted before or over an open fire (4) |
| NUTMEG | Aromatic kernel much used as a seasoning in cookery, in Mallorca it gives colour and flavour to the local dish arroz brut (6) |
| LARDER | A room in which meat and other food is stored (6) |
| BARBECUEPIT | Restaurant area in which meats are slowly prepared whose first word is formed by an anagram of "bear cub" + E: 2 wds. |
| BALTIC | This sea is mainly composed of Indian cookery (6) |
| MARTINI | Cocktail whose "Churchill" type is so dry that it involves merely glancing at a bottle of vermouth |
| BROCHETTE | Skewer or small spit on which meat is roasted or grilled |
| SKATER | Curry was a good one - odd bits of tikka cooked in spice, extremely rich, served for starters |
| PEANUTS | Legumes or kernels often salted or dry-roasted as snacks; or, a comic strip by Charles M. Schulz (7) |
| MADRAS | Style of Indian cookery (6) |
| BALTI | Kind of Indian cookery (5) |
