Indian Food Quiz — 7 Free Questions

Question 1

Which dish of soaked tapioca pearls stir-fried with potato, crushed roasted peanuts, green chilli and cumin is eaten specifically on Hindu fasting days, when ordinary grains are avoided?

Question 2

Which hybrid style of restaurant cooking, developed by the Chinese community of Kolkata and now sold from carts and eateries nationwide, produced dishes such as gobi manchurian, chilli chicken and hakka noodles, and a fiery red sauce marketed as Schezwan?

Question 3

Which dish of grilled chicken chunks in a spiced tomato-and-cream sauce is widely regarded as a British invention, a Glasgow chef's improvised sauce being the best-known origin story, and was called 'a true British national dish' by a UK politician in 2001?

Question 4

Which sweet flatbread, made across western and southern India under names including holige and obbattu, is stuffed with a paste of jaggery and cooked split chickpeas and served with ghee or milk at festivals?

Question 5

Which cooling side dish is made by stirring chopped raw vegetables, boondi, or fruit into seasoned, whisked yoghurt, and is served to offset the heat and richness of a meal?

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.