Krillion Recorded answers
2,163 recorded answers
How to approach it
Fan out through the region's culinary map rather than chasing one famous export. Begin with the everyday staples cooked at home, then move along the coasts for seafood and coconut, inland for wheat breads and dairy, and up into the hills for fermented and smoked preparations. Festivals and religious calendars are another rich seam, since almost every community has sweets and savoury treats tied to specific celebrations. Write down whatever surfaces and check each candidate against the wording: it has to be a genuinely prepared dish with a name of its own, not a raw ingredient or a restaurant invention. Expect a very long list of correct entries, so breadth beats caution. Keeping to one narrow cuisine limits how many valid names you can produce.
Get a hint
Start with the subcontinent's home cooking: the everyday breads, lentil preparations, vegetable dishes and rice plates that families eat several times a week rather than festival showpieces.
A little more
Then widen to celebration and street food: sweets made for weddings and holidays, fried snacks sold at stalls, and the drinks that accompany them, since these often carry distinctive regional names.
One step further
Finally sweep the less obvious corners: coastal seafood preparations, hill-country fermented and smoked foods, and dishes named after the vessel or technique used to cook them.
Reveal answers 2,163
- Phhenak tikkiDeep Cut85points
- PhiingDeep Cut85points
- PhittiDeep Cut85points
- Phodnicha bhatDeep Cut85points
- PhuluriDeep Cut85points
- PidiDeep Cut85points
- Pika pilaDeep Cut85points
- PinagDeep Cut85points
- PinniDeep Cut85points
- PiralenDeep Cut85points
- PirattalDeep Cut85points
- Piro alooDeep Cut85points
- Pish pashDeep Cut85points
- Pistachio teaDeep Cut85points
- PithaDeep Cut85points
- PithlaDeep Cut85points
- PitikaDeep Cut85points
- PitlaiDeep Cut85points
- Pittod ki sabziDeep Cut85points
- PiyajuDeep Cut85points
- PiyushDeep Cut85points
- Poda pithaDeep Cut85points
- PodechoDeep Cut85points
- Podi omeletteDeep Cut85points
- Podi sadamDeep Cut85points
- PodimasDeep Cut85points
- Poha cutletDeep Cut85points
- PoiDeep Cut85points
- PokhemmaDeep Cut85points
- Pol rotiDeep Cut85points
- Pol sambolDeep Cut85points
- Pol toffeeDeep Cut85points
- Polos curryDeep Cut85points
- PonkDeep Cut85points
- PootharekuluDeep Cut85points
- PopatjiDeep Cut85points
- PopoDeep Cut85points
- Porbandar khajliDeep Cut85points
- PoriyalDeep Cut85points
- Pork badunDeep Cut85points
- Pork bafatDeep Cut85points
- Pork bhoonieDeep Cut85points
- Pork with axoneDeep Cut85points
- Pork with bamboo shootDeep Cut85points
- PostoDeep Cut85points
- Potoler dolmaDeep Cut85points
- PranohoraDeep Cut85points
- Prawn puriDeep Cut85points
- Pudachi vadiDeep Cut85points
- Pudina riceDeep Cut85points
Why these answers count
Scoring here rewards volume and specificity in roughly equal measure. Rarer regional preparations sit at the top of the band: Aab gosht earned 85 points, and so did dozens of entries drawn from household vegetable cooking and festival sweets such as Adadiya and Adhirasam. The single 100-point response indicates that one especially obscure name sat above the rest, but the bulk of accepted answers clustered at 85, which tells you the crowd recognized a very deep bench of genuine dishes. The 60-point tier is where more common or broadly known items landed; still correct, just far less surprising, so they earned a smaller reward. Almost nothing in the reveal looks like a modern restaurant invention or a packaged product, which fits the pattern that traditional, named home preparations survive the check. Practical conclusion: choose the culturally densest branch of the cuisine you know and keep listing named dishes, because the distance between an 85 and a 60 is usually just how local and how specific the name sounds. Guessing one famous dish and stopping is the main way to underperform.