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
- SeviyanDeep Cut85points
- Seyal goshtDeep Cut85points
- Seyal maaniDeep Cut85points
- Shab degDeep Cut85points
- ShabaleyDeep Cut85points
- Shahi sheeraDeep Cut85points
- Shahi tukdaDeep Cut85points
- Shakam ezayDeep Cut85points
- Shakam paaDeep Cut85points
- Shakarkandi chaatDeep Cut85points
- ShakarparaDeep Cut85points
- Shalgam goshtDeep Cut85points
- Shami kebabDeep Cut85points
- Shamuk pithaDeep Cut85points
- SharbatDeep Cut85points
- Sharjah shakeDeep Cut85points
- Sharkara varattiDeep Cut85points
- Sheer khurmaDeep Cut85points
- Sheer piraDeep Cut85points
- Sheer yakhDeep Cut85points
- SheermalDeep Cut85points
- Shengdana chutneyDeep Cut85points
- ShengoleDeep Cut85points
- Shikampuri kebabDeep Cut85points
- ShikranDeep Cut85points
- ShinniDeep Cut85points
- Shinwari kebabDeep Cut85points
- Shir roghoDeep Cut85points
- Shogo khatsaDeep Cut85points
- SholaDeep Cut85points
- Shola holbaDeep Cut85points
- Shola-e-shireenDeep Cut85points
- Sholeh zardDeep Cut85points
- SholkaDeep Cut85points
- Shor nakhodDeep Cut85points
- ShorbaDeep Cut85points
- Shorshe ilishDeep Cut85points
- ShoshpDeep Cut85points
- ShuftaDeep Cut85points
- ShuktoDeep Cut85points
- Shuti kebabDeep Cut85points
- Shutki bhunaDeep Cut85points
- SidduDeep Cut85points
- SidharaDeep Cut85points
- Sidhraak chutneyDeep Cut85points
- Sikam paaDeep Cut85points
- Sindhi bhoriDeep Cut85points
- Sindhi kadhiDeep Cut85points
- SingalDeep Cut85points
- SingchangDeep 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.