| BADAM | Vegetable appetiser in Indian cookery (5) |
| BHAJI | Vegetable appetiser in Indian cookery (5) |
| TAPAS | Light savoury snacks or appetisers in Spain (5) |
| TIKKA | In Indian cookery, marinated meat dry-roasted in a clay oven (5) |
| GARAM | Aromatic mixture of spices used in Indian cookery (5,6) |
| KEEMA | Minced meat in Indian cookery, sometimes used for naan (5) |
| BALTI | Dish used in Indian cookery (5) |
| CUMIN | Seeds used in Indian cookery (5) |
| CHANA | Chickpea in Indian cookery; some turmeric Han adds? (5) |
| THALI | In Indian cookery, a meal of several small dishes accompanied by rice and bread (5) |
| GOSHT | Transliteration for the Urdu and Persian word for meat, used in Indian cookery |
| CANAPE | Appetiser in tin found by primate |
| ANTIPASTO | Appetiser in Italian meal (9) |
| SPRINGROLL | A filled appetiser in East and South East Asian cuisine (6,4) |
| SPRING | / 7 Moving water, bread and appetiser in Chinese restaurant (6,4) |
| LAUNCH | Start afternoon meal eating appetisers in the beginning (6) |
| NAANBREAD | In Indian cookery, a slightly leavened bread in a large, flat, leaf shape (4,5) |
| GARAMMASALA | Spice mixture used in Indian cookery (5,6) |
| NAN | Slightly leavened bread in a large flat leaf shape in Indian cookery (3) |
| NAAN | In Indian cookery, a slightly leavened bread in a large flat leaf shape (4) |
