n
(India, cooking) Alternative form of adraki (“ginger”) [(India, cooking) ginger]
n
Alternative form of amchur [Dried and powdered unripe mango, used in Indian preserves etc.]
n
Alternative form of bhaigan [(India, Trinidad and Tobago, cooking) brinjal, eggplant, aubergine]
n
(India) Alternative form of bajri (“pearl millet”) [(India) pearl millet]
n
Alternative form of bammy (“Jamaican cassava flatbread”) [(Jamaica) Jamaican cassava flatbread.]
n
(India) Alternative form of bendekai (“okra”) [(India) Okra.]
n
(India, Trinidad and Tobago, cooking) brinjal, eggplant, aubergine
n
(South Africa) Afrikaner cuisine
n
The Brazilian kite (Polyborus brasiliensis).
n
Alternative spelling of chana dal [An Indian dish of chickpeas cooked with onion, garlic, tomatoes and spices.]
n
Alternative spelling of dal tarka [An Indian dish of lentils cooked with tarka.]
n
Alternative spelling of dal [Any of many dried husked pulses (legume), including peas, beans and lentils.]
n
snow pea shoots in Chinese cuisine
n
Alternative form of dhania [(India, cooking) Coriander.]
n
Obsolete form of dal (“pigeon pea”). [Any of many dried husked pulses (legume), including peas, beans and lentils.]
n
Alternative form of durra [A kind of millet, a variety of sorghum; Indian millet (Sorghum bicolor).]
n
Alternative form of durra [A kind of millet, a variety of sorghum; Indian millet (Sorghum bicolor).]
n
Alternative form of dhaincha [The legume Sesbania bispinosa, native to Asia and North Africa.]
n
Alternative form of durra [A kind of millet, a variety of sorghum; Indian millet (Sorghum bicolor).]
n
Alternative form of durra [A kind of millet, a variety of sorghum; Indian millet (Sorghum bicolor).]
n
Alternative form of durra. [A kind of millet, a variety of sorghum; Indian millet (Sorghum bicolor).]
n
Alternative form of doob (“type of grass”) [Doob grass.]
n
Alternative form of garri [A West African food made from fried mashed cassava tubers.]
n
(India) A type of squash (gourd) used in Indian cooking.
n
Alternative form of ghugni [(India) A curry made from boiled peas or chickpeas in a gravy made with coconut, ginger and garlic pastes, etc.]
n
Alternative form of gochugaru [A red pepper powder used in Korean cuisine.]
n
(India) Alternative form of gold mohur (“the plant Caesalpinia pulcherrima”) [(India) The fabaceous flowering plant Caesalpinia pulcherrima.]
n
(India) Asafoetida, especially when used as a seasoning.
n
Alternative form of hijiki [Sargassum fusiforme, a brown seaweed used in Japanese cuisine.]
n
Alternative form of jawar [sorghum]
n
A variety of sorghum that is a hybrid of kaffir corn and feterita.
n
Alternative form of cajuput [cajuput oil]
n
A kind of rock salt with a pungent flavour used in Indian cuisine.
n
(South Asia, cooking) Saffron.
n
Alternative form of khichdi [A South Asian dish of rice and lentils.]
n
(Ghana) cocoyam leaves usually used for stew and soups
n
Alternative form of kumkum [A red powder, made from saffron or turmeric, used ceremonially by Hindu women to make various markings on the body, especially the tilak.]
n
Alternative form of kuai (yuan, Chinese currency) [A historical Chinese dish consisting of finely cut strips of raw fish or meat.]
n
(India, cooking) Alternative form of lasoon [(India, cooking) garlic]
n
Alternative form of lulav [(in Jewish ritual) A festive bouquet of willow, palm and myrtle]
n
A Middle Eastern spice derived from the pit of the mahaleb cherry (Prunus mahaleb)
n
Alternative form of mulukhiyah [Corchorus species, particularly Corchorus olitorius, used as a vegetable in Middle Eastern and North African cuisine, which can be boiled into a mucilaginous broth.]
n
Alternative form of mamaliga [A maize porridge originating in Romania.]
n
(India, cooking) Small orange-red lentils.
n
Alternative spelling of masoor dal [Split red or orange lentils.]
n
Alternative spelling of masoor dal [Split red or orange lentils.]
n
Alternative spelling of masoor dal [Split red or orange lentils.]
n
Alternative form of moimoi [(Nigeria) A Yoruba steamed or boiled pudding made from black-eyed beans.]
n
Alternative form of moimoi [(Nigeria) A Yoruba steamed or boiled pudding made from black-eyed beans.]
n
(obsolete) Alternative form of mooli [(chiefly UK and India, Indian cuisine) Synonym of daikon, particularly its Indian varieties.]
n
Alternative form of mooli [(chiefly UK and India, Indian cuisine) Synonym of daikon, particularly its Indian varieties.]
n
(Japan) Alternative form of mulukhiyah [Corchorus species, particularly Corchorus olitorius, used as a vegetable in Middle Eastern and North African cuisine, which can be boiled into a mucilaginous broth.]
n
Alternative form of mashua (“fishing vessel”) [A root vegetable grown in the Andes, Tropaeolum tuberosum.]
n
Alternative form of mooli [(chiefly UK and India, Indian cuisine) Synonym of daikon, particularly its Indian varieties.]
n
Alternative form of mulukhiyah [Corchorus species, particularly Corchorus olitorius, used as a vegetable in Middle Eastern and North African cuisine, which can be boiled into a mucilaginous broth.]
n
Alternative form of mulukhiyah [Corchorus species, particularly Corchorus olitorius, used as a vegetable in Middle Eastern and North African cuisine, which can be boiled into a mucilaginous broth.]
n
Alternative form of nebek [Paliurus spina-christi, a deciduous shrub or small tree native to the Mediterranean region and southwest and central Asia.]
n
Alternative form of nol-kole [(India, obsolete) kohlrabi]
n
Alternative form of padek [A traditional thick Lao condiment made from pickled or fermented fish.]
n
Alternative form of pachak [The fragrant roots of Saussurea costus, used as incense.]
n
Alternative spelling of rajgira [(India) Any of the cereal plants called amaranth, and its seed used for food.]
adv
(Pastafarianism, humorous) amen
n
Alternative form of ras malai [A sweet dish found in the Indian subcontinent consisting of sugary cream-colored balls of dough and a creamy sweet liquid.]
n
A rich, black, loamy soil found in India.
n
Alternative form of singkamas [(Philippines) Synonym of jicama]
n
Alternative form of takuwan [Pickled daikon radish.]
n
Alternative spelling of urad [(botany, India cooking) Vigna mungo, a South Asian bean used to make dal.]
n
Alternative spelling of urad dal [(India, cooking) A bean (Vigna mungo) or a dish made from it.]
n
Alternative spelling of urad dal [(India, cooking) A bean (Vigna mungo) or a dish made from it.]
n
Alternative spelling of urad dal [(India, cooking) A bean (Vigna mungo) or a dish made from it.]
n
(India, cooking) A bean (Vigna mungo) or a dish made from it.
n
Alternative spelling of urad dal [(India, cooking) A bean (Vigna mungo) or a dish made from it.]
n
Alternative spelling of urad [(botany, India cooking) Vigna mungo, a South Asian bean used to make dal.]
n
Alternative spelling of urad dal [(India, cooking) A bean (Vigna mungo) or a dish made from it.]
n
Alternative form of yakayaka [(Ghana) steamed cassava]
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