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
- Sambhariyu shaakDeep Cut85points
- SambolDeep Cut85points
- Samosa pavDeep Cut85points
- Sana thongbaDeep Cut85points
- SandgeDeep Cut85points
- SandigeDeep Cut85points
- SannaDeep Cut85points
- Sanna pakoraDeep Cut85points
- SanpiauDeep Cut85points
- SantulaDeep Cut85points
- SanyakhunaDeep Cut85points
- Saoji chickenDeep Cut85points
- Sapu mhichaDeep Cut85points
- SarbhajaDeep Cut85points
- SargembaDeep Cut85points
- SarpuriaDeep Cut85points
- SarsatiaDeep Cut85points
- Sarson bainganDeep Cut85points
- Sarson ka saagDeep Cut85points
- SaruwaDeep Cut85points
- Sarva pindiDeep Cut85points
- Satkara beefDeep Cut85points
- Sattu sharbatDeep Cut85points
- SawhchiarDeep Cut85points
- Schezwan chickenDeep Cut85points
- Schezwan chutneyDeep Cut85points
- Schezwan fried riceDeep Cut85points
- Schezwan noodlesDeep Cut85points
- Seabuckthorn juiceDeep Cut85points
- SeedaiDeep Cut85points
- SeemniDeep Cut85points
- SeenakkuDeep Cut85points
- Seeni banisDeep Cut85points
- Seeni sambolDeep Cut85points
- Seeni sambol bunDeep Cut85points
- SekanjabinDeep Cut85points
- SekmaiDeep Cut85points
- SekuwaDeep Cut85points
- Sel rotiDeep Cut85points
- Senai roastDeep Cut85points
- Senla muDeep Cut85points
- Sepu vadiDeep Cut85points
- SerraduraDeep Cut85points
- SevDeep Cut85points
- Sev bhajiDeep Cut85points
- Sev khamaniDeep Cut85points
- Sev mamraDeep Cut85points
- Sev tamatarDeep Cut85points
- Sev usalDeep Cut85points
- Seven-colour teaDeep 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.