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
- ThattaiDeep Cut85points
- Thavala vadaiDeep Cut85points
- ThechaDeep Cut85points
- ThechwaniDeep Cut85points
- TheeyalDeep Cut85points
- ThekuaDeep Cut85points
- Theluli banbukeyoDeep Cut85points
- Theluli masDeep Cut85points
- Then mittaiDeep Cut85points
- ThenthukDeep Cut85points
- ThethriDeep Cut85points
- Theti paanDeep Cut85points
- ThirattipalDeep Cut85points
- ThokkuDeep Cut85points
- ThongbaDeep Cut85points
- ThoranDeep Cut85points
- Thumis nasiDeep Cut85points
- ThutseDeep Cut85points
- ThuvaiyalDeep Cut85points
- ThwonDeep Cut85points
- Tidali dalDeep Cut85points
- TikkadDeep Cut85points
- Tikki breadDeep Cut85points
- Til ko alooDeep Cut85points
- TilauriDeep Cut85points
- Tiler khajaDeep Cut85points
- TilgulDeep Cut85points
- TilkutDeep Cut85points
- Tinda goshtDeep Cut85points
- Tinda masalaDeep Cut85points
- TindalooDeep Cut85points
- TingmoDeep Cut85points
- Tisreo sukheDeep Cut85points
- TitauraDeep Cut85points
- TizanDeep Cut85points
- ToddyDeep Cut85points
- Tomato khattaDeep Cut85points
- Tomato omeletteDeep Cut85points
- Tomato riceDeep Cut85points
- TondakDeep Cut85points
- TongbaDeep Cut85points
- Topse fryDeep Cut85points
- TorshiDeep Cut85points
- Triple schezwan riceDeep Cut85points
- Troq chaiDeep Cut85points
- TsampaDeep Cut85points
- TsochvoruDeep Cut85points
- Tsok wangunDeep Cut85points
- Tudkiya bhathDeep Cut85points
- TujjiDeep 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.