Indian food quiz

Question 1

What golden-making spice shows up in many Indian curries, and which part of its plant is dried and ground?

Accepted Answer

Turmeric gives many curries a yellow or golden color. Turmeric comes from a rhizome, an underground plant stem. The rhizome is dried and ground into a spice.

Question 2

Which lentil gives dal makhani its signature base, and what other legume commonly joins it?

Accepted Answer

Whole black gram, also called urad dal Kidney beans, also called rajma

Question 3

What are pani puri’s crisp, hollow shells called in different regions, and what are they commonly made from?

Accepted Answer

Puri, golgappa, or puchka are regional names The shells are commonly made from semolina or wheat flour They are fried until crisp and hollow

Question 4

Dosa and idli share a batter: what are its two main ingredients, and what does fermentation do to it?

Accepted Answer

Rice Urad dal, also called black gram Fermentation makes the batter rise or become airy Fermentation gives it a mild tang

Question 5

Sadya arrives like a whole feast on a leaf: which Indian state is it associated with, and what is it traditionally served on?

Accepted Answer

Kerala A banana leaf

Question 6

Vindaloo has Portuguese-influenced roots: which Indian region is it especially linked to, and what Portuguese dish inspired it?

Accepted Answer

Goa Portuguese carne de vinha d'alhos The Portuguese dish was made with meat, wine, and garlic

Question 7

For Hyderabadi biryani, what seals the pot for dum cooking, and what does slow heat do to the ingredients?

Accepted Answer

The pot is sealed, often with dough around the lid It cooks over low heat Steam slowly cooks the rice and meat together

Question 8

Kashmiri rogan josh gets its famous red look from a regional touch: which spice or coloring ingredient helps, and which meat is commonly used?

Accepted Answer

Kashmiri chili or ratan jot (alkanet) Lamb or mutton

Indian food quiz

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