An Indian Banquet

4. a dish of meat, vegetables, etc., cooked in an Indian-style sauce of strong spices and typically served with rice
7. bread, especially a flat round bread cooked on a griddle.
8. the aromatic seeds of a plant of the parsley family, used as a spice, especially ground and used in curry powder
9. an indian soups prepared from lentils and pulses
10. a starchy plant tuber which is one of the most important food crops, cooked and eaten as a vegetable.
12. an aromatic Mediterranean plant of the parsley family, the leaves and seeds of which are used as culinary herbs.
14. a high-protein pulse which is dried and then soaked and cooked prior to eating
15. a type of leavened bread, typically of teardrop shape and traditionally cooked in a clay oven.

1. a strong-smelling pungent-tasting bulb, used as a flavouring in cooking and in herbal medicine
2. a pale yellow edible fatty substance made by churning cream and used as a spread or in cooking.
3. a triangular savoury pastry fried in ghee or oil, containing spiced vegetables or mea
4. a spicy condiment of Indian origin, made of fruits or vegetables with vinegar, spices, and sugar
5. a swamp grass which is widely cultivated as a source of food, especially in Asia
6. A state of west-central India on the Malabar Coast
11. clarified butter made from the milk of a buffalo or cow, used in South Asian cooking
13. a swollen edible bulb used as a vegetable, having a pungent taste and smell and composed of several concentric layers.