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