Across
- 3. french term for vegetables
- 8. A small earthen or brick stove over which cooking is done
- 11. Famous dish from Awadhi cuisine
- 12. A large perforated bowl used to stain rice
- 14. It is the fourteen course in the french classical menu
- 15. dish topped with farsan, sprouts, onion, lemon and coriander
Down
- 1. large equipment used for bulk cooking
- 2. is the most popular indian dish
- 4. National soup of India
- 5. french term for soup
- 6. bread which means slipper in Italian language
- 7. is one of the most eaten snacks in Gujarat
- 9. It is a sauce made with emulsion using egg yolk
- 10. is a multi-course meal in Kashmiri cuisine
- 13. most preferred method of cooking meats in western cookery