Krillion Recorded answers
2,182 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 2,182
- 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
- Potol chingriDeep Cut85points
- Potoler dolmaDeep Cut85points
- PranohoraDeep Cut85points
- Prawn puriDeep Cut85points
- Pudachi vadiDeep Cut85points
- Pudina riceDeep Cut85points
- PudingtonikDeep Cut85points
- PudohDeep Cut85points
- PuffDeep Cut85points
- PukalaDeep Cut85points
- PukhleinDeep Cut85points
- PukhtayDeep Cut85points
- Puli pithaDeep Cut85points
- PulisseryDeep Cut85points
- PulusuDeep Cut85points
- PumaloiDeep Cut85points
- Pumpkin curryDeep Cut85points
- PundiDeep Cut85points
- PunuguluDeep Cut85points
- Pura masDeep Cut85points
- Puri bhajiDeep Cut85points
- Puri choleDeep Cut85points
- Puri saguDeep Cut85points
- PushnambuDeep Cut85points
- Pushur tikkiDeep Cut85points
- PustakariDeep Cut85points
- PutaDeep Cut85points
- PutharoDeep Cut85points
- PuttamudhuDeep Cut85points
- PuwaDeep Cut85points
- PuzhukkuDeep Cut85points
- QabardaghDeep Cut85points
- QalaibatDeep Cut85points
- Qaymaq chaiDeep Cut85points
- QurootiDeep Cut85points
- Qurut sauceDeep Cut85points
- RaabodiDeep 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.