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
- Singhrian ji bhajiDeep Cut85points
- SingjuDeep Cut85points
- SingoriDeep Cut85points
- SinkiDeep Cut85points
- SitabhogDeep Cut85points
- SkyuDeep Cut85points
- Smoked ilishDeep Cut85points
- SmooreDeep Cut85points
- Soan papdiDeep Cut85points
- SodannuDeep Cut85points
- Sohan halwaDeep Cut85points
- SohanjnaDeep Cut85points
- SohariDeep Cut85points
- SohbatDeep Cut85points
- SohitaDeep Cut85points
- Sol kadhiDeep Cut85points
- SontiDeep Cut85points
- SoonvaliDeep Cut85points
- SorpotelDeep Cut85points
- SothiDeep Cut85points
- Soya chaapDeep Cut85points
- Soya chunks curryDeep Cut85points
- Soya sticksDeep Cut85points
- Sri Lankan fried riceDeep Cut85points
- String hopper pilauDeep Cut85points
- Sugandha milkDeep Cut85points
- Sugarcane juiceDeep Cut85points
- Sugee cakeDeep Cut85points
- SukhdiDeep Cut85points
- SukkeDeep Cut85points
- SukutiDeep Cut85points
- SulaiDeep Cut85points
- SulaimaniDeep Cut85points
- Sultani kebabDeep Cut85points
- Sumoh gorangDeep Cut85points
- Sunda kanjiDeep Cut85points
- SundalDeep Cut85points
- Sunga porkDeep Cut85points
- Sungtache dangarDeep Cut85points
- SupraDeep Cut85points
- Sura puttuDeep Cut85points
- Suran tikkiDeep Cut85points
- SurnoliDeep Cut85points
- Surul appamDeep Cut85points
- SutarfeniDeep Cut85points
- Suva bhaji batetaDeep Cut85points
- SuvariDeep Cut85points
- Swan pukaDeep Cut85points
- SwariDeep Cut85points
- Taala pithaDeep 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.