Cuisine of India

Question: What is India’s national fruit?

Answer: The mango is India’s national fruit. It is rich in vitamins and a delicious, juicy treat.

Question: What is considered to be the favorite food of the Hindu god Ganesha?

Answer: The birth of Ganesha, the elephant-headed Hindu god of beginnings, is marked by Ganesh Chaturthi, a 10-day festival that begins on the fourth day (chaturthi) of the month of Bhadrapada (August–September), the sixth month of the Hindu calendar. During the festival, Ganesha is offered coconut, jaggery, and 21 modaks (sweet dumplings), considered to be Ganesha’s favorite food.

Question: Which traditional British dish may have been inspired by the classic Indian dish nargisi kofta?

Answer: Scotch egg is a traditional British dish consisting of a shelled hard-boiled egg that is wrapped in sausage, covered in breadcrumbs, and then deep-fried or baked until crispy. The Scotch egg has competing origin stories. One theory asserts that the dish evolved from northern India’s nargisi kofta (an egg covered in minced meat and served with curry), which returning soldiers and others introduced to England.

Question: What word is used in India for tea?

Answer: Chai is a word widely used in India to mean the drink called, in English, tea.

Question: Which of these is an umbrella term (translating to "to lick" or "to taste" in Hindi) for a wide range of roadside foods sold in India that usually feature some kind of fried dough with various ingredients?

Answer: Chaat is a traditional savory snack sold by street vendors in India that originated in the country’s northern region and is now popular throughout South Asia and at Indian restaurants worldwide. Chaat is an umbrella term for a wide range of roadside foods that usually feature some kind of fried dough with various ingredients that typically create a spicy, tangy, or salty flavor, though some types of chaat are sweet. Some examples are papri chaat, aloo tikki, and gol gappa.

Question: Which of these is a key ingredient in the Indian dish chana masala?

Answer: Chickpeas are an annual plant of the pea family, widely grown for their nutritious seeds. Chickpeas are the main ingredient in the Indian dish called chana masala.

Question: The sweet and sour pulp of which fruit is used extensively in foods and beverages and is especially popular in the Indian subcontinent and in Central America and Mexico?

Answer: Tamarind trees are widely cultivated in tropical and subtropical regions for its edible fruit, the sweet and sour pulp of which is extensively used in foods, beverages, and traditional medicines. The plant is especially popular in the Indian subcontinent and in Central America and Mexico and is a common ingredient in the cuisine of those regions.

Question: What oil is characteristically used in the cooking of South India?

Answer: Coconut oil is widely used in the cooking of South India. It is flavorful and nutritious.

Question: In India, which of these ingredients is also called "hing spice"?

Answer: Asafoetida, also called hing spice, is a gum resin prized as a spice in India and Iran, where it is used to flavor curries, meatballs, and pickles. It is commonly sold in powdered form and is said to enhance umami flavors in savory foods.

Question: What is the main ingredient of gaajar ka halwa?

Answer: Gaajar ka halwa is a kind of carrot pudding popular in many parts of India.

Question: The consumption of which type of meat is forbidden in the Hindu religion?

Answer: Beef is relatively scarce—and not particularly popular—in most of Southeast Asia, Africa, and the Indian subcontinent; the sanctity of the cow in the Hindu religion forbids the consumption of its meat by Hindu adherents.

Question: Which of these ingredients forms the base of the Indian food called raita?

Answer: Raita is a salad of yogurt, cucumbers, and spices that is served in India.

Question: In Hinduism, what is the term for the food and water offered to a deity during worship (puja)?

Answer: In Hinduism, prasada is the food and water offered to a deity during worship (puja). It is believed that the deity partakes of and then returns the offering, thereby consecrating it. The offering is then distributed and eaten by the worshippers. The efficacy of the prasada comes from its having been touched by the deity.

Question: Which of these is not an Indian type of relish?

Answer: Indian chutney, achar, and raita are relishes that accompany virtually every meal in their respective cuisines. Kimchi is a staple of Korean cuisine.

Question: In traditional Indian cookery, what is the term for the spice mixtures that are used to make curry?

Answer: The foundation of many Indian curries is a mixture of onion, ginger, and garlic. That base is flavoured with several spices, typically including cardamom, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mustard seed, black and red (cayenne) pepper, and turmeric (which imparts a characteristic yellow colour), all toasted and finely ground. In traditional Indian cooking, the spice mixtures are called masala and are prepared in the home. Some masala are blended with a liquid, such as water or vinegar, to make a curry paste.

Question: Which of these is a savory deep-fried cake that contains vegetables?

Answer: The Indian pakora is a type of fritter. Pakora is a savory deep-fried cake containing bits of cauliflower, eggplant, or other vegetables.

Question: What is the name for a popular Indian dessert dish?

Answer: Gulab jamun is an Indian dessert made of fried dough balls in sweet rosewater and saffron syrup.

Question: Which of the following is not a type of Indian bread?

Answer: Matzo is unleavened bread eaten by Jews during the holiday of Passover (Pesaḥ) in commemoration of their Exodus from Egypt.

Question: Which popular "Indian" dish may have been invented in Glasgow?

Answer: Chicken tikka masala consists of marinated boneless chicken pieces that are traditionally cooked in a tandoor and then served in a subtly spiced tomato-cream sauce. It is a popular takeout dish in Britain and is a staple menu item in the curry houses of London. The dish's origins are debated. Some believe it was invented in the 1970s by a Bangladeshi chef in Glasgow, Scotland, who, in order to please a customer, added a mild tomato-cream sauce to his chicken tikka, which is pieces of boneless chicken marinated in yogurt and curry spices and served on a skewer, kebab-style. More likely, it derived from butter chicken, a popular dish in northern India. Some observers have called chicken tikka masala the first widely accepted example of fusion cuisine.

Question: What cooking oil is the most widely used food in India, apart from wheat and rice?

Answer: Ghee is clarified butter, and it is a staple food on the Indian subcontinent. As a cooking oil, ghee is the most widely used food in India, apart from wheat and rice.

Question: The region surrounding which Indian city is especially known for its oranges?

Answer: Nagpur is a city in northeastern Maharashtra state in western India. the surrounding region is especially known for its oranges, which are shipped throughout India.

Question: In which Indian religion is "karahprasad," a sweet dish of wheat flour, sugar, and clarified butter, distributed as part of a worship service or of any special ceremony?

Answer: In Sikhism, the distribution of karahprasad, a sweet dish of wheat flour, sugar, and clarified butter, is customarily part of a worship service or of any special ceremony, such as an initiation, a wedding, or a funeral. Communal eating reinforces the ideals of social equality that are an integral part of Sikh belief.

Question: In India, grain is roughly ground in small crushing mills into a meal that is cooked into flat cakes to make chapatis. What is the meal called?

Answer: Cereals are used for both human and animal food and as an industrial raw material. Although milled white flour is largely used for bread production, especially in industrialized countries, the grain may be converted to food in other ways. In India the major part of the grain is not ground into flour in roller mills but is roughly ground in small crushing mills into a meal called atta. This meal is cooked into flat cakes known as chapatis.

Question: Which Indian dish, attributed to Kundan Lal Gujral, comprises roasted chicken marinated in yogurt and generously spiced, giving the meat its trademark red color?

Answer: Tandoori chicken is a dish of roasted chicken marinated in yogurt and generously spiced, giving the meat its trademark red color. It is named for the cylindrical clay oven in which it is cooked, a tandoor. The dish is attributed to Kundan Lal Gujral, a Hindu from Punjab state who fled newly formed Pakistan after the 1947 partition of India and opened a restaurant in Delhi.

Question: Which of these was called "food of the gods" in ancient India?

Answer: Once called the food of the gods in India, yogurt has been linked to much folklore. It has been regarded as a cure for insomnia, a wrinkle remover, a medicine, and even a fountain of youth.

Question: What is the name of a sweet candy of North India and Pakistan that is made from ash gourd?

Answer: Petha is a sweet candy of North India and Pakistan that is made from pieces of ash gourd (also called winter melon, wax gourd, or white gourd) that are typically soaked in lime water and then cooked in sugar syrup. Petha is sometimes served with syrup and is often soft and chewy.

Question: Which of these fruits is traditionally used as a remedy for dysentery and is native to India and Bangladesh?

Answer: The bel fruit (Aegle marmelos), also called Bengal quince, is native to India and Bangladesh and has naturalized throughout much of Southeast Asia. The unripe fruit, sliced and sun-dried, is traditionally used as a remedy for dysentery and other digestive ailments. The ripe fruit is sweet, aromatic, and cooling.

Question: Where in the Indian subcontinent is saffron produced?

Answer: Saffron is used as a spice to flavor foods and as a dye to color foods and other products. It has a strong, exotic aroma and a bitter taste and is used to colour and flavour many Mediterranean and Asian dishes. Jammu and Kashmir is the sole producer of saffron in the Indian subcontinent.

Question: What cereal grain plant, especially valued for its resistance to drought and heat, is known in India as jowar, cholam, or jonna?

Answer: Sorghum is a cereal grain plant of the grass family (Poaceae). It has numerous varieties, including grain sorghums, used for food; grass sorghums, grown for hay and fodder; and broomcorn, used in making brooms and brushes. In India sorghum is known as jowar, cholam, or jonna.

Question: Which of these herbs is part of the mint family and is likely native to India?

Answer: Basil is an annual herb of the mint family (Lamiaceae), grown for its aromatic leaves. Basil is likely native to India and is widely grown as a kitchen herb. The leaves are used fresh or dried to flavor meats, fish, salads, and sauces; basil tea is a stimulant.

Question: Which ingredient imparts a characteristic yellow color when added to curry?

Answer: The tuberous rhizomes of the turmeric plant have a strong staining orange-yellow color. It is the ingredient that colors and flavors prepared mustard and is used in curry powder, relishes, pickles, and spiced butter for vegetables, in fish and egg dishes, and with poultry, rice, and pork. When added to curry, it imparts a characteristic yellow color.

Question: Apart from sugarcanes, what plant is used to obtain sugar in India?

Answer: Sugarcane is widely cultivated in India, especially in areas near processing mills. Sugar is also obtained by tapping the trunks of toddy palms (Caryota urens), which are abundant in southern India, but much of this syrup is fermented, often illegally, to make an alcoholic beverage.

Question: Which fish, found in estuaries of northern India, is used as a food fish and, when dried, used as a condiment?

Answer: The Bombay duck is a fish of the family Synodontidae. It is found in estuaries of northern India, where it is widely used as a food fish and, when dried, as a condiment.

Question: Which of these foods does not originate in Mughal cuisine?

Answer: The Mughals introduced many Persian and Central Asian dishes to India, among them tandoor, kebabs, pilaf, and samosas.

Question: Which Indian state has a cuisine that is distinctive for its bitter (khar) and sour (tenga) dishes, which are often served at the beginning and end of meals?

Answer: The cuisine of Assam is based on rice, a variety of vegetables and fruits, and fish. Distinctive are its bitter (khar) and sour (tenga) dishes, which are often served at the beginning and end of meals, respectively. A popular tenga dish is a stew made with pieces of fried fish that are then simmered with fenugreek seeds, vegetables, and lemon or lime juice.

Question: If you were eating rajma in Delhi, what would you be eating?

Answer: Rajma is the Hindi word for kidney beans, which makes a delicious accompaniment to a meal.

Question: Which Indian dish inspired British settlers in India to adapt a spice mixture (meant to help re-create the dish's flavor) that was turned into a commercial condiment?

Answer: Curry is a dish composed with a sauce or gravy seasoned with a mixture of ground spices that is thought to have originated in India and has since spread to many regions of the world. The foundation of many Indian curries is a mixture of onion, ginger, and garlic. That base is flavored with several spices, typically including cardamom, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mustard seed, black and red (cayenne) pepper, and turmeric (which imparts a characteristic yellow color), all toasted and finely ground. Other ingredients may include curry leaves (Murraya koenigii), chilies, nutmeg, mace, poppy seed, star anise, and bay leaves. Each region of the country has its flavor profile. Although among Indian cooks the balance of flavors varies considerably depending on the region, the particular dish, and the preferences of the cook, a spice mixture called curry powder was adapted by British settlers in India. With commercial curry powder, British cooks could re-create the flavour of Indian cuisine.

Question: Which of these is a relish that accompanies an Indian meal?

Answer: Chutney is a relish that accompanies an Indian meal. Chutneys may be highly spiced or bland and may be prepared from fruits, vegetables, or herbs. Indian curry dishes are accompanied by one or more chutneys.

Question: Which of these is a pitalike unleavened flat bread of Indian origin?

Answer: In India the major part of the grain is not ground into flour in roller mills but is roughly ground in small crushing mills into a meal called atta; this meal is cooked into flat cakes known as chapatis (unleavened flat bread).

Question: In India, what is pearl millet also known as?

Answer: Millets are any of several species of cereal grasses in the family Poaceae, cultivated for their small edible seeds. Pearl millet, called bajra in India, is suited to soils of low fertility and limited moisture and is a popular food crop in India and Africa.

Question: What Indian method of cooking involves food being prepared over a cylindrical clay oven?

Answer: Tandoori cookery is an Indian method of cooking over a charcoal fire in a tandoor, a cylindrical clay oven. Shaped like a large urn, a tandoor is at least one meter in height and is often sunk up to its neck in the earth. Tandoori cooking is believed to have originated in Persia and is found in some form throughout Central Asia.

Question: In which Indian state did the frothy yogurt-based beverage called lassi originate?

Answer: Lassi is a creamy, frothy yogurt-based drink, blended with water and various fruits or seasonings (such as salt or sugar), that originated in Punjab, India. The drink has spread to the rest of the world, especially to Great Britain and countries tied to the former British Empire.

Question: Which of these herbs is sacred in Hinduism and is also used as a culinary herb?

Answer: Holy basil (Ocimum tenuiflorum) is a flowering plant of the mint family that is grown for its aromatic leaves. Holy basil is native to the Indian subcontinent and grows throughout Southeast Asia. The plant is widely used in Ayurvedic and folk medicine, often as an herbal tea for a variety of ailments, and is considered sacred in Hinduism. It is also used as a culinary herb with a pungent flavor that intensifies with cooking.

Question: Name the Indian food that is made from betel leaf filled with chopped betel nut and slaked lime.

Answer: Paan, also spelled "pan," is an Indian after-dinner treat that consists of a betel leaf (Piper betle) filled with chopped betel (areca) nut (Areca catechu) and slaked lime (chuna; calcium hydroxide), to which assorted other ingredients, including red katha paste (made from the khair tree [Acacia catechu]) may be added. Paan is served folded into a triangle or rolled, and it is spat out or swallowed after being chewed. It dates to ancient times and originated in India before becoming popular in other Asian countries.

Question: In the Hindu festival of Pongal, what is boiled with milk and offered to the gods?

Answer: Pongal is a three-day Hindu festival held throughout South India. The name of the festival comes from the Tamil word meaning “to boil”; rice is boiled in milk and offered first to the gods, then to the cows, and then to family members. During the exchange of visits that mark all Hindu festivals, the anticipated greeting, “Has the rice boiled?” is answered, “It has boiled.”

Question: Which of these desserts is commonly served at Muslim and Hindu festivals and special occasions and is sometimes called "payasam" in southern India?

Answer: Kheer is a chilled South Asian dessert made from slow-cooked rice, milk, and sugar, much like a rice pudding. It is typically flavored with saffron, cardamom, raisins, and/or various nuts, notably pistachios, cashews, and almonds. There are numerous regional names for kheer, and in southern India it is sometimes called payasam, which is from the Malayalam word peeyusham, meaning “ambrosia” or “nectar.”