| GARAMMASALA | Blend of ground aromatic spices originating in India, used in curries, marinades, pickles etc |
| CHAI | Masala _, a blend of black tea, herbs and spices, originating in India (4) |
| SINDHI | Language of Pakistan and India used in head of state's greeting |
| DHANSAK | Indian dish of meat or vegetables cooked with lentils and spices, originating in the Parsi community (7) |
| SPICE | Mixed -; blend of ground cinnamon, cloves, nutmeg etc, used to flavour gingerbread, baked apples, barmbrack and some fruit crumbles (5) |
| GARAM | --- masala, an aromatic mixture of spices, used in curries (5) |
| CHILLI | Pod of a variety of capsicum, used in sauces, pickles, etc., dried and ground to create cayenne pepper (5) |
| CARDAMOM | Which spice of the ginger family is used in curries? (8) |
| PANEER | Cheese commonly used in curries from the Indian subcontinent (6) |
| GINGER | Spice derived from the rhizome of a plant related to turmeric, used powdered in cakes and biscuits, fresh in curries and stir-fries or preserved in syrup (6) |
| TURMERIC | Yellow powder used in curries (8) |
| CUMIN | Spice used in curries (5) |
| FENUGREEK | Seeds used in curries |
| POMANDER | Orange studded with cloves and other aromatic spices, carried in Elizabethan times to ward off disea |
| MANGO | Tropical, evergreen tree yielding a fleshy fruit eaten ripe or used green for pickles, etc. (5) |
| YOGURT | Food often served with honey or used in raita, Tandoori marinades etc (6) |
| INDIC | It is indicative of it originating in India (5) |
| SINGH | Name originating in India that derives from the Sanskrit word for lion (5) |
| SNOOKER | Cue sport originating in India whose current world champion is Mark Williams |
| MULLED | Description of red wine or cider infused with aromatic spices including cinnamon, cloves and star anise as a festive winter warmer (6) |
