Indian Food Quiz — 7 Free Questions

Question 1

Which deep-fried triangular pastry, with a crisp flour shell around a filling most often of spiced potato and peas, arrived in India from Central Asia and the Middle East centuries ago and is now a near-universal snack?

Question 2

Which Punjabi bread, crisp and blistered on the outside and layered within, is stuffed with spiced mashed potato or paneer, baked stuck to the wall of a tandoor and served brushed with butter alongside a chickpea curry?

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 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 5

In the traditional order of a Bengali meal, which slightly bitter mixed-vegetable dish, often made with bitter gourd, is eaten first, before the dal, the vegetables, the fish and the meat?

Question 6

Which biryani, made by the kacchi method in which raw marinated meat and partly cooked rice are layered and sealed in a pot to cook together on a low fire, is the best-known dish of the Deccan city that gives it its name?

Question 7

Which street snack of hollow fried crisp spheres, each cracked open and filled with spiced potato or chickpea, then dipped in a tangy, spicy, minty flavoured water and eaten whole in one bite, is known as golgappa, puchka or gup chup in different regions?

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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.