| JALFREZI | Hot Indian dish of meat or vegetables with chillies and spices (8) |
| LASAGNE | Italian dish of pasta sheets of the same name baked in layers with ragu or vegetables with passata and bechamel (7) |
| CHILICON | Stew consisting mainly of beef, beans, chillies and spices (5,3,5) |
| SAMBAL | Malaysian or Indonesian condiment of chillies and spices (6) |
| CARNE | Stew consisting mainly of beef, beans, chillies and spices (5,3,5) |
| CHILLI | Stew of minced beef and beans flavoured with chillies (6,3,5) |
| ROGANJOSH | Kashmiri curry flavoured with chillies, tomatoes, paprika and yogurt (5,4) |
| ATCHAR | Pickled mango with chillies (6) |
| TERIYAKI | In Japanese cookery, a dish of meat or fish marinated in soy sauce and grilled (8) |
| VINDALOO | Hot Indian dish (8) |
| CURRY | An Indian dish of meat or vegetables cooked in a sauce of spices and usually served with rice (5) |
| DHANSAK | Indian dish of meat or vegetables cooked with lentils and spices, originating in the Parsi community (7) |
| TIKKA | Indian dish of meat or vegetables marinated in yogurt and spices and dry-roasted, usually in a clay oven (5) |
| BHELPURI | Crunchy Indian snack of puffed rice and vegetables with a tangy tamarind sauce, typically eaten as street food (8) |
| CABBAGES | Vegetables with thick green or purple leaves (8) |
| SCOVILLE | Pharmacist who devised a scale based on the measurement of the pungency or spiciness of chillies (8) |
| SPECIMEN | Mike tucked into vegetables with haggis brought up for example (8) |
| DOPIAZA | Indian dish of meat or seafood cooked and garnished with onions (7) |
| PARSNIPS | Vegetables with average cuts (8) |
| KORMA | Indian dish consisting of meat or vegetables braised with water, stock, yogurt or cream (5) |
