A) American chop suey B) Hakka or Schezwan noodles C) Singaporean mee goreng D) Manchurian noodles
A) Gulab jamun B) Ice cream on honey-fried noodles C) Rice pudding D) Mango pudding
A) Date pancakes B) Spring rolls C) Fish head curry D) Schezwan dosas
A) Supermarket frozen aisles only B) Mobile kitchen carts C) Exclusive hotels D) Only in home kitchens
A) Bengali B) South Indian C) North Indian D) Punjabi
A) The owner's origins B) The city of origin of the food C) The type of sauce used D) The specific style of cooking
A) South Indian cuisine B) Continental food C) Italian food D) Local food
A) Chili chicken B) Fish head curry C) Schezwan dosas D) Date pancakes
A) Wok over a portable gas burner B) Tandoor oven C) Pressure cooker D) Electric induction cooktop
A) To cater to overseas Indians' nostalgic taste B) Because it is the only food available C) Because it is requested by local tourists D) Because it is cheaper to produce
A) Beijing B) Sichuan C) Cantonese D) Shanghai
A) North Indian cuisine B) Chinese cuisine C) South Indian cuisine D) Continental cuisine
A) Spices, gold, and cattle B) Spices, salt, and silk C) Tea, textiles, and iron D) Silks, rice, and crockery
A) Buddhism B) Islam C) Taoism D) Hinduism
A) Theravada Buddhism B) Vajrayana Buddhism C) Zen Buddhism D) Mahayana Buddhism
A) Turmeric, cumin, and cardamom B) Ginger, cinnamon, and black pepper C) Saffron, nutmeg, and coriander D) Chili, garlic, and cloves
A) Han and Tamil B) Han and Bengali C) Mandarin and Punjabi D) Cantonese and Gujarati
A) Tenth century BC B) Fifth century BC C) Twentieth century BC D) Thirtieth century BC
A) Spoons, chopsticks, and woks B) Bowls, ladles, and steamers C) Knives, forks, and pots D) Pans, spatulas, and trays
A) Turmeric B) Cumin C) Brown mustard D) Coriander
A) Indonesian, Malaysian, Thai, Filipino, and Cambodian B) India, Pakistan, and Bangladesh C) China, Taiwan, and Japan D) Japan, Korea, and Vietnam
A) They are on opposite sides of the globe B) They share a maritime border only C) They are neighbours D) They have no shared borders
A) Long before B) Shortly after C) Simultaneously D) Hundreds of years after
A) Delhi B) Kolkata C) Guangdong D) Mumbai
A) Hakka the Elder B) Tong Atchew C) Yang Tai D) Pushpesh Pant
A) 1858 B) 1878 C) 1778 D) 1757
A) Beijing B) Hubei C) Guangdong D) Shanghai
A) Cobbler B) Dentist C) Sugar mill worker D) Restaurateur
A) Tiretti Bazaar B) Silk Road Eatery C) Eau Chew D) Guangdong Kitchen
A) Atchew Town B) Kolkata Corner C) Tiretti Bazaar D) Cantonese Quarter
A) Pushpesh Pant B) The East India Trading Company C) The Mayor of Kolkata D) Tong Atchew
A) Japan B) Jamaica C) Australia D) United States
A) Xinjiang B) Tibet C) Inner Mongolia D) Guangxi
A) Bhutan B) Pakistan C) None D) Bangladesh
A) Wok B) Kadai-pan C) Tawa D) Karahi
A) Brown mustard B) Coriander C) Cumin D) Turmeric
A) Dim sum B) Wonton C) Momo D) Samosa
A) Middle East B) Europe C) Southeast Asia D) Central Asia
A) A sweet and salty brown sauce B) Yoghurt-based gravy C) Batter-fried items with ginger D) A spicy red sauce
A) Dry B) Steamed C) With extra spice D) With generous helpings of gravy
A) Bhutan B) Sri Lanka C) Myanmar D) Thailand
A) Chicken lollipop B) Hakka Noodles C) Chilli chicken D) Manchow soup
A) Cauliflower B) Baby corn C) Mushroom D) Chicken
A) General Tso B) Nelson Wang C) Hakka Wang D) Schezwan Singh
A) Chopped garlic B) Garam masala C) Soy sauce D) Cornstarch
A) Hot and sour soup B) Chilli soup C) Schezwan soup D) Manchow soup
A) Chilli chicken B) Hakka Noodles C) Hot and sour soup D) Chow mein
A) Soft B) Crispy C) Pan-fried D) Boiled
A) Mushroom B) Lamb C) Pork D) Beef
A) Region of origin followed by dish name B) Entree style followed by main ingredient C) Flavor profile followed by cooking method D) Main ingredient followed by entree style
A) Boiled B) Deep-fried C) Grilled D) Steamed
A) Baby corn B) Scrambled egg C) Cauliflower D) Paneer |