A) The social scientist Binod Baral B) The historian of food Lizzie Collingham C) The scholar of human geography Peter Jackson D) The British Foreign Secretary Robin Cook
A) It is a true British national dish illustrating Britain's absorption and adaptation of external influences. B) It is the most authentic Indian dish served in Britain. C) It is a dish that should be considered purely Indian. D) It is a dish that has remained unchanged since its Indian origins.
A) The rejection of British culinary influences. B) A dish that has no cultural significance. C) The fusion of British and Indian culinary traditions. D) A purely Indian dish with no British influence.
A) As an elaborate process of cultural assimilation and rejection resulting in its indigenisation. B) As a simple process of cultural appropriation. C) As a process that maintained its purely Indian characteristics. D) As a process that rejected British culinary influences.
A) They agreed that it was a true British national dish. B) They praised it for highlighting the dish's Indian origins. C) They had no criticism of the speech. D) They considered it disrespectful to Indian cuisine, viewing the dish as appropriated by White British colonialists.
A) Cook's speech was universally accepted without criticism. B) Cook's speech was entirely incorrect and misleading. C) Cook's central point that immigration influenced British food was correct. D) Cook's speech had no impact on the perception of British cuisine.
A) They are universally accepted as authentic Indian dishes. B) They are only celebrated and never mocked. C) They are mocked as the antithesis of 'real' Indian food and celebrated as a 'British national dish.' D) They are only mocked and never celebrated.
A) The dish should not be considered authentic in any form. B) The British version is more authentic than the original. C) The authentic version had no sauce, but the British version with sauce took on a personality of its own. D) The authentic version always included a sauce.
A) A national cuisine, as cooking and eating habits do not respect national borders. B) A multicultural society. C) A national dish. D) A fusion cuisine.
A) A dish that has no cultural significance. B) A purely Indian dish with no external influences. C) Chicken tikka masala, created across borders with ingredients and procedures used in other dishes. D) A dish that respects national borders.
A) Indian food in Britain is uniform and consistent. B) What Indians eat is highly variable, influenced by caste, regional origin, religion, and wealth. C) Indian food in Britain is always inauthentic. D) Indian food in Britain is always authentic.
A) The removal of all Indian dishes. B) The installation of Punjabi-style tandoor ovens. C) The exclusive use of British ingredients. D) The closure of Indian restaurants.
A) As the least popular dish. B) As a dish with no popularity. C) As a dish that is unpopular among British people. D) As the most popular dish.
A) They have sought to be more authentic, serving individual, original recipes. B) They have adopted the chicken tikka masala recipe. C) They have stopped serving Indian dishes. D) They have focused on standardizing their recipes.
A) It serves standard chicken tikka masala. B) It has no distinct culinary style. C) It is a million miles from standard chicken tikka masala fare. D) It focuses on British cuisine.
A) Peter Grove B) Gulam Noon C) Colleen Grove D) Mrs Balbir Singh
A) Bangladeshi migrant chefs B) Indian migrant chefs C) British chefs D) Punjabi chefs
A) 1980s B) 1960s C) 1970s D) 1990s
A) Tamil Nadu B) Gujarat C) Kerala D) Punjab
A) 1990 B) 1983 C) 2005 D) 2000
A) Canada B) United States C) India D) United Kingdom
A) Naan flatbreads B) Roti C) Pita bread D) Regular pizza dough
A) Punjabi B) Hindi-Urdu C) Sanskrit D) Arabic
A) Sultan Ahmed Ansari B) Ali Ahmed Aslam C) Mughal Emperor Babur D) Peter Grove
A) Iqbal Wahhab B) Lizzie Collingham C) Robin Cook D) Peter Grove
A) Iqbal Wahhab B) Sultan Ahmed Ansari C) Ali Ahmed Aslam D) Peter Grove |