| LADIESFINGERS | Vegetables known as bhindi in Indian cookery (6,7) |
| OKRA | Vegetable known as 'bhindi' in Indian cuisine (4) |
| COURGETTES | Vegetables known as zucchini in America |
| SWEDE | Vegetable known as a rutabaga in N America |
| PEA | Vegetable known as un petit pois in French |
| SPINACH | Vegetable known as saag in Hindi |
| BHINDI | Indian term for vegetable known as ladies' fingers (6) |
| AUBERGINE | Vegetable known as an eggplant in the US |
| COURGETTE | Vegetable known as zucchini in the US (9) |
| BHAJI | In Indian cookery, an appetiser of vegetables deep-fried in batter (5) |
| TANDOORI | In Indian cookery, a method of cooking meat or vegetables in a clay oven (8) |
| SAG | Spinach as used in Indian cookery |
| DHAL | Split pulses, as in Indian cookery (4) |
| PAKORA | In Indian cookery, deep-fried ball of vegetables or meat (6) |
| SAMOSA | Small fried triangular pastry case in Indian cookery containing spiced vegetables |
| TIKKA | In Indian cookery, marinated meat dry-roasted in a clay oven (5) |
| LEEKS | Scallion-like vegetables, known in Welsh as "cennin", nicknamed "poor man's asparagus" in France (5) |
| SAMOSAS | In Indian cookery, small triangular pastry cases containing spiced vegetables or meat, served fried (7) |
| NAANBREAD | In Indian cookery, a slightly leavened bread in a large, flat, leaf shape (4,5) |
| NAN | Slightly leavened bread in a large flat leaf shape in Indian cookery (3) |
