| DHANSAK | Indian dish of meat or vegetables cooked with lentils and spices, originating in the Parsi community (7) |
| CHAI | Masala _, a blend of black tea, herbs and spices, originating in India (4) |
| GARAMMASALA | Blend of ground aromatic spices originating in India, used in curries, marinades, pickles etc |
| DHAL | Sauce used in East Indian cooking, comprising lentils and spices (made from a mixed up dahlia without artificial intelligence)! (4) |
| CABBAGEWHITE | Vegetable cooked with English insect (7,5) |
| CURRY | An Indian dish of meat or vegetables cooked in a sauce of spices and usually served with rice (5) |
| TIKKA | Indian dish of meat or vegetables marinated in yogurt and spices and dry-roasted, usually in a clay oven (5) |
| STIRFRY | A dish of small pieces of meat or vegetables cooked rapidly in a wok or frying pan over a high heat (4-3) |
| JALFREZI | Hot Indian dish of meat or vegetables with chillies and spices (8) |
| SOUP | Meat or vegetables cooked in liquid and eaten with a spoon in winter (4) |
| DOPIAZA | Indian dish of meat or seafood cooked and garnished with onions (7) |
| STEW | A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan (4) |
| KORMA | Indian dish consisting of meat or vegetables braised with water, stock, yogurt or cream (5) |
| TERIYAKI | In Japanese cookery, a dish of meat or fish marinated in soy sauce and grilled (8) |
| FRITTERS | Pieces of meat, fruit or vegetables cooked in batter (8) |
| ENCHILADAS | Mexican dish consisting of corn tortillas rolled around a filling of meat or vegetables and served with a chilli sauce (10) |
| GALANTINE | Cold dish of meat or poultry which is boned, cooked, stuffed then pressed into shape and glazed (9) |
| CARPACCIO | Dish of meat or fish finely sliced or pounded thin and sliced raw (9) |
| KEBAB | Meat and/or vegetables cooked on skewer (5) |
| TIAN | Provencal gratin of layered ratatouille vegetables cooked in a dish of the same name (4) |
