Indian Food Quiz — 7 Free Questions

Question 1

Which after-meal preparation wraps areca nut, slaked lime and other flavourings in a fresh betel leaf, folded into a triangle and eaten in one or two bites as a digestive and mouth-freshener?

Question 2

Which Andhra Pradesh dosa is made not from rice-and-urad batter but from ground whole green gram, giving it a green colour, and is often topped with chopped ginger and served with a ginger chutney and upma?

Question 3

Which large, thin, crisp South Indian crepe is made from a batter of rice and split black gram, or urad dal, that has been ground and left to ferment overnight?

Question 4

Which Gujarati mixed-vegetable dish, made in winter around the kite festival of Uttarayan with beans, small aubergines, purple yam, sweet potato, plantain and fenugreek dumplings, takes its name from a word meaning upside down?

Question 5

Which spicy Maharashtrian dish tops a curry of sprouted beans with crunchy fried snack mix, chopped onion, coriander and lemon, served with bread rolls, and is especially fiery in its Kolhapuri form?

Question 6

Which thin, brittle wafer, most often made from a seasoned lentil-flour dough that is rolled out and dried in the sun, is roasted over a flame or deep-fried and served as a crunchy accompaniment to a meal?

Question 7

Which flour, made from dry-roasted split gram or a mix of pulses and grains, is mixed with cold water, salt and spices as a summer drink in Bihar, or with jaggery as a sweet, or used to stuff litti?

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About Indian Food

How well do you know Indian food -- the breads and rice and dals, the tandoor and Mughlai kitchen, the dosa-and-idli south, the fish-and-mustard east, the vada-pav west, and the sweets, drinks and pickles of the whole subcontinent? This quiz has one hundred and thirty questions in five packs of twenty-six, written the way people search: what is a dosa, what is butter chicken, why is it called vindaloo, what is a sadya, what is masala chai.

The answer is always one of four choices of the same kind, and the question never gives it away. A short note after each answer adds the origin, the region and the background.

The first pack covers the everyday foundations: roti, naan, paratha and puri; dosa, idli, appam and bhatura; basmati rice, biryani, pulao and khichdi; dal, dal makhani, rajma, chana, sambar and rasam; garam masala, panch phoron, turmeric, asafoetida, ghee, paneer, the tadka and the tandoor. The second pack is the north: butter chicken, tandoori chicken and chicken tikka masala; rogan josh and the Wazwan; seekh and galouti and kakori kebabs; nihari, korma, kofta and shahi paneer; chole bhature, sarson da saag, kadhi, dum pukht, paya, keema and lassi. The third pack is the south and east: masala dosa, medu vada and filter coffee; Chettinad, Hyderabadi biryani and haleem; the Kerala sadya, kudampuli and neer dosa; machher jhol, the Bengali meal, rasgulla, mishti doi and chhena poda; pakhala, litti chokha, sattu, axone and the bhut jolokia.

The fourth pack is the west and the street: vada pav, pav bhaji and misal pav; puran poli, modak, poha and fasting food; the Gujarati thali, dhokla, khandvi and undhiyu; dal baati churma, laal maas and ker sangri; vindaloo, sorpotel and bebinca; samosa, kachori, pani puri, bhel puri, aloo tikki, chaat masala and Indian Chinese. The fifth pack is sweets and drinks: gulab jamun, jalebi, kaju katli, ladoo, gajar ka halwa, kulfi and Mysore pak; masala chai, thandai, aam panna, sattu sharbat and chaas; achaar, papad and shrikhand; paan, gujiya, ghevar and tilgul; and the Parsi, Irani-cafe, Anglo-Indian and gurdwara kitchens.

Some of the questions carry a photograph of a place or object tied to the question, chosen so it does not give the answer away. Every fact has been checked.