| CURRY | Indian dish cooked in a sauce of strong spices (5) |
| TIKKA | Indian dish cooked in a clay oven (5) |
| TANDOORI | Indian dish cooked in a clay oven (8) |
| ROOTGINGER | Did Roger manage to get into good strong spice (4,6) |
| SPECIFIC | I see strong spice as peculiar (8) |
| CHASSEUR | Of a dish cooked in a sauce of white wine and mushrooms (8) |
| JORDAN | For which country is mansaf, a lamb dish cooked in a sauce of fermented dried yogurt, the national d |
| GRAVY | A spicy dressing of broth, milk of almonds and wine/ale in medieval cuisine, today a sauce of thickened meat juices from the roasting pan (5) |
| PESTO | From Italian for "pound, crush", a sauce of basil crushed in a mortar with a similarly named utensil (5) |
| MARINIERE | Of mussels (French, moules), cooked in a sauce of white wine flavoured with onions, herbs etc. (9) |
| SWEETANDSOUR | Describing an oriental flavour, typically cooked in a sauce of sugar and lemon (5-3-4) |
| ONIONS | Matelote is a dish of fish in a sauce of wine and what? (6) |
| PILAU | Rice, or occasionally wheat, dish cooked in stock and flavoured with spices (5) |
| BASIN | Big dish cooked in base endlessly (5) |
| LIWET | Nasi ___ an Indonesian rice dish cooked in coconut milk chicken broth and spices |
| GRENOBLOISE | In a sauce of browned butter, capers, parsley and lemon |
| FLAMBE | In a sauce of blazing liquor |
| MILANESE | In a sauce of tomatoes, mushrooms, shredded meat, truffles, and grated cheese |
| THERMIDOR | Lobster ____, seafood dish cooked in a wine sauce with a cheese crust (9) |
| PILAF | Rice dish cooked in broth |
