Mughlai cuisine - Quiz
A) Eugene Schuyler B) Francisco Pelsaert C) Ármin Vámbéry D) Edward Terry
A) pasanda B) keema matar C) aeshelia D) dupiyaza
A) Rice fritters in syrup B) Stuffed Bengali flatbreads C) Spiced cakes of wheat D) Minced lamb curries
A) Terrible and overly spicy B) Excellent C) Pleasant but too greasy and insipid D) Exceedingly pleasing to all palates
A) Eugene Schuyler B) Edward Terry C) Ármin Vámbéry D) Francisco Pelsaert
A) A hundred B) Twenty C) Ten D) Fifty
A) Gold and silver B) Red and yellow C) Blue and orange D) Purple and green
A) Akbar B) Shah Jahan C) Babur D) Jahangir
A) Tomato, cream, and spices B) Almonds and rose-water C) Cashews and curd D) Yoghurt and green ginger
A) Bland ingredients and fermented dairy B) A distinctive aroma and the use of ground and whole spices C) Extremely sweet flavors and minimal seasoning D) Solely fruit-based sauces and raw vegetables
A) As many as a hundred B) Only five C) Up to fifteen D) Exactly fifty
A) Minced lamb and pea curry B) Sautéed potatoes in cashew curd curry C) Chicken black pepper curry D) Kashmiri red meat in aromatic sauce
A) Minced lamb and pea curry B) Verimicelli with milk C) Rice-based dessert D) Soup with meatballs
A) Chicken black pepper curry B) Minced lamb curry C) Kashmiri red meat curry D) Marinated spiced chicken
A) Kashmiri red meat in an aromatic sauce B) A mild curry with a thick yoghurt sauce C) Chicken black pepper curry D) Minced lamb and pea curry
A) Fig halva with milk solids B) Rice-based dessert with dried fruits C) Bread pudding with cardamom D) Sautéed potatoes in a cashew and curd curry
A) Gupta Empire B) British Raj C) Maurya Empire D) Delhi Sultanate
A) A mild curry with a thick sauce made by braising meat or vegetables in yoghurt and spices B) A soup containing small meatballs C) A rice dish garnished with meat and spices D) A spicy red meat curry from Kashmir
A) A dish of marinated spiced chicken B) Minced lamb and pea curry C) Bread pudding with dried fruits D) Chicken black pepper curry
A) Vermicelli in a thickened syrup B) Cheese and rice fritters in scented syrup C) Marinated meat in a creamy sauce with yoghurt, nuts, and mild spices D) Sautéed potatoes in a cashew and curd curry
A) A spiced cake of wheat from Jahangir's reign B) A Bengali flatbread stuffed with minced meat or egg C) A rich bread pudding with cardamom D) A tandoor-grilled yoghurt-marinated chicken
A) Milk solids cooked to a fudge B) Fig halva C) Vermicelli with milk D) Rice-based dessert
A) Milk solids cooked to a fudge with sugar B) Bread pudding with dried fruits C) Figs cooked in clarified butter D) Cheese and rice fritters in a scented syrup
A) Vermicelli with milk, clarified butter, rose-water and almonds B) Fig halva with cardamom C) A rice-based dessert D) Vermicelli in a thickened syrup
A) Bread pudding with dried fruits and cardamom B) Cheese and rice fritters in a scented syrup C) Vermicelli with milk, clarified butter, rose-water and almonds D) Milk solids cooked to a fudge with sugar
A) A milk solid fudge B) Vermicelli in thickened syrup C) A rice-based dessert D) A fig-based halva
A) Vermicelli with milk and rose-water B) Cheese and rice fritters in syrup C) Milk solids cooked to a fudge with sugar D) Rich bread pudding with dried fruits
A) Cheese fritters in a scented syrup B) Fig halva with clarified butter C) A rich bread pudding with dried fruits and cardamom D) A rice-based dessert with milk and almonds
A) Mangoes B) Apples C) Bananas D) Oranges
A) Thandai B) Chai C) Sherbet D) Lassi
A) Chinese cuisine B) Mediterranean cuisine C) Persian cuisine D) Latin American cuisine
A) The tandoor clay oven B) Smoking meat over pine wood C) Baking bread in stone hearths D) Deep frying in wok pans
A) Nuskha-i-Shahjahani B) Alwān-E-Niʿmat C) Colours of the Table D) Ḵẖulāṣat-i Mākūlāt u Mashrūbāt
A) Alwān-E-Niʿmat B) Ḵẖulāṣat-i Mākūlāt u Mashrūbāt C) Nuskha-i-Shahjahani D) Compendium of Things Eaten and Drunk
A) Twelve chapters B) Ten chapters C) Forty chapters D) Five chapters
A) Akbar B) Jahangir C) Aurangzeb D) Shah Jahan
A) Shah Jahan B) Aurangzeb C) Humayun D) Jahangir
A) 40 chapters B) 25 chapters C) 12 chapters D) 10 chapters
A) Shah Jahan B) Babur C) Jahangir D) Aurangzeb
A) Gulgula B) Falooda C) Firni D) Nan ḵẖata'i
A) Stuffed poultry B) Meat with onions C) Cold vermicelli dessert D) Savoury porridge
A) Leavened breads B) Pickles and jams C) Rice desserts D) Omelette
A) Sālanhā-i hindī B) Dopiyāza C) Qalīya D) Bharta
A) Falooda B) Halva C) Panbhatta D) Phirni |
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