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