Tandoori chicken - Quiz
A) Chicken B) Beef C) Lamb D) Pork
A) Yogurt and spices B) Vinegar and garlic C) Milk and herbs D) Lemon juice and pepper
A) A cylindrical clay oven B) A stone baking hearth C) A cast iron skillet D) A metal wood-burning stove
A) Worldwide B) Popular only in the UK C) Only in India D) Limited to South Asia
A) Iron Age B) Industrial Age C) Bronze Age D) Stone Age
A) Gupta Empire B) Maurya Empire C) Mughal Empire D) Harappan civilisation
A) 3000 BC B) AD 1200 C) AD 500 D) 1000 BC
A) Sushruta Samhita B) Mahabharata C) Rigveda D) Arthashastra
A) Fenugreek B) Cumin C) Black mustard D) Coriander
A) Goa B) Punjab C) Bengal D) Kerala
A) In the 1960s B) In the 1900s C) In the early 1920s D) In the late 1940s
A) Chandni Chowk B) Connaught Place C) Karol Bagh D) Daryaganj
A) Jawaharlal Nehru and friends B) British chefs in Delhi C) Mokha Singh Lamba and his sons D) Kundan Lal Jaggi, Kundan Lal Gujral, and Thakur Das Magu
A) British expatriates from London B) Punjabi Hindu migrants from Peshawar C) Mughal royal court cooks D) Southern spice merchants
A) Kandu House B) Peshawar Grill C) Moti Mahal D) Punjab Tandoor
A) Kundan Lal Jaggi B) Thakur Das Magu C) Mokha Singh Lamba D) Jawaharlal Nehru
A) From the 1920s to 1947 B) From 1947 to 1960 C) From 1950 to 1980 D) From 1900 to 1920
A) Jawaharlal Nehru B) Mahatma Gandhi C) Jacqueline Kennedy D) Lord Mountbatten
A) It was banned B) It became a standard offering C) It was served only to foreign guests D) It was replaced by vegetarian dishes
A) By the 1940s B) By the 1960s C) By the 1980s D) By the 1990s
A) Queen Elizabeth II B) Jawaharlal Nehru C) Jacqueline Kennedy D) Mokha Singh Lamba
A) 1947 B) 1962 C) 1964 D) 1960
A) Washington Post B) Los Angeles Times C) New York Times D) Chicago Tribune
A) For hospital patients needing protein B) For the hostess in search of a fresh idea for a party dinner C) For army rations during wartime D) For quick street food preparation
A) They are smoked cold B) They are skinned C) They are deep fried D) They are boiled
A) Paneer B) Lassi C) Ghee D) Dahi
A) Garam masala B) Tandoori masala C) Curry powder D) Chaat masala
A) Black pepper and white vinegar B) Cayenne pepper, red chilli powder, Kashmiri red chilli powder, turmeric, or food colouring C) Saffron and yellow mustard D) Green chilli, mint, and cilantro
A) In a clay pot B) Wrapped in foil C) On skewers D) On a wire rack
A) Gas or electricity B) Charcoal or wood C) Propane or kerosene D) Dried cow dung
A) High temperatures B) Room temperature C) Low temperatures D) Medium temperatures
A) A microwave oven B) A steam steamer C) A standard oven using a spit or rotisserie, or over hot charcoal D) A pressure cooker
A) Murgh Kabab Seekhi B) Kookarh Tandoori C) Chirga D) Tandoori Murgh
A) Tandoori Murgh B) Chirga C) Kookarh Tandoori D) Murghi Bhogar
A) Chicken in the Bhogar style B) Whole stuffed chicken on the spit C) Whole spiced chicken on spit D) Steamed chicken on spit
A) Murghi Bhogar B) Tandoori Murgh Massaledarh C) Chirga D) Kookarh Tandoori
A) Whole stuffed chicken on the spit B) Whole spiced chicken on spit C) Chicken in the Bhogar style D) Roast whole chicken with almonds
A) Chicken in the Bhogar style B) Whole spiced chicken on spit C) Steamed chicken on spit D) Roast whole chicken
A) Only as a breakfast side B) Solely as a soup ingredient C) Only as a dessert D) As a starter, appetiser, or main course
A) Tortilla B) Pita bread C) Roti flatbread D) Naan flatbread
A) Chicken korma B) Butter chicken C) Chicken vindaloo D) Chicken tikka masala
A) Chicken 65 B) Chicken soup C) Chicken tikka D) Chicken biryani
A) Jalfrezi B) Butter chicken C) Chicken tikka masala D) Vindaloo
A) An oil and soy sauce marinade B) A wine and herb marinade C) A milk and vinegar marinade D) A yogurt and citrus-based marinade |
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