Krillion Recorded answers
2,154 recorded answers
How to approach it
Treat the question as a memory-sweep rather than a brainstorm. Build a mental map of the region by kitchen style, then walk through each zone in turn: staples and daily plates, festival and ceremonial food, roadside snacks, preserved and fermented preparations, sweets and chilled desserts, and the drinks that accompany them. For every zone, force yourself to name things in local terms rather than translating them into English, because the scoring list is dominated by entries recorded under their own names. Write continuously and do not stop to judge obscurity; the instinct to censor a half-remembered dish is what caps most attempts. Once a zone runs dry, move to the next, and only afterwards prune duplicates and vague descriptions.
Get a hint
Start with the widest frame: everyday eating in this part of the world runs on staples, snacks, sweets, preserves and street food, so pick one lane and exhaust it before moving on.
A little more
Then narrow by kitchen: home-style, festive, roadside, preserved and fermented, and restaurant-derived traditions each carry their own vocabulary worth mining for names.
One step further
Finally, push toward small regional specialities with proper names, the kind tied to a single household, festival or market stall, because those are the entries that lifted the leaderboard highest.
Reveal answers 2,154
- Bombay duckOne in a Krillion100points
- Aab goshtDeep Cut85points
- AadasiDeep Cut85points
- AadupakDeep Cut85points
- AamatDeep Cut85points
- AasmiDeep Cut85points
- Ab-e-dandonDeep Cut85points
- AbgooshtDeep Cut85points
- Abrayshum kebabDeep Cut85points
- AchappamDeep Cut85points
- Ada pradhamanDeep Cut85points
- AdadiyaDeep Cut85points
- AdaiDeep Cut85points
- AdhirasamDeep Cut85points
- Afghan burgerDeep Cut85points
- Afghan cream rollDeep Cut85points
- AggalaDeep Cut85points
- Ainthe mariDeep Cut85points
- AjethnaDeep Cut85points
- Ajwain waterDeep Cut85points
- Akhuni chutneyDeep Cut85points
- AkibiyeDeep Cut85points
- AkkaravadisalDeep Cut85points
- Akki rottiDeep Cut85points
- AktoriDeep Cut85points
- AkuriDeep Cut85points
- Ala hodiDeep Cut85points
- Ala thel dalaDeep Cut85points
- Albaloo palauDeep Cut85points
- AleesaDeep Cut85points
- Alloo piajiDeep Cut85points
- Aloo bhajaDeep Cut85points
- Aloo bukhara chutneyDeep Cut85points
- Aloo chhena jholDeep Cut85points
- Aloo chopDeep Cut85points
- Aloo kabliDeep Cut85points
- Aloo ke gutkeDeep Cut85points
- Aloo ki qatliyanDeep Cut85points
- Aloo ki thechwaniDeep Cut85points
- Aloo lachhaDeep Cut85points
- Aloo mangodiDeep Cut85points
- Aloo masauraDeep Cut85points
- Aloo parwalDeep Cut85points
- Aloo phingDeep Cut85points
- Aloo saaguDeep Cut85points
- Aloo sadekoDeep Cut85points
- Aloo soyabeanDeep Cut85points
- Aloo tamaDeep Cut85points
- Aloo tukDeep Cut85points
- Aloo wadiyanDeep Cut85points
Why these answers count
The reveal is oddly flat at the summit: a single entry reached 100 points, 1,723 land on 85, and 382 stop at 60, so the real contest is between the long tail and the obvious. The 85-point tier is where regional vocabulary pays off — Achappam, Adhirasam, Akki rotti, Ada pradhaman, Aluwa and Aab gosht all sit there, each a proper name that a player from outside its home kitchen would struggle to produce. The 60-point tier, by contrast, reads as what most people write first: broad, well-travelled choices that everyone can reach, which is precisely why they are worth less. Rarity is the whole mechanism. The scoring seems to reward answers specific enough to be verifiable but uncommon enough that few other players find them, and the single 100-point outlier, Bombay duck, sits at the far end of that curve, a name so counter-intuitive that almost nobody else offered it.