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