Indian Cuisine 1

Published: Thursday 18th July 2013
  1. In Indian cuisine what are Paratha, Naan and Chapatti?
  2. What is the name of the cylindrical clay oven often used for cooking and baking in India?
  3. What is the main ingredient of the Indian dish Chole Bhature?
  4. What is the name given to the clarified butter extensively used in Indian cooking?
  5. If a dish contains "DAL" in its name, which ingredient is it likely to contain?
  6. Originating in Northern India, what is the principal ingredient of RAJMA?
  7. What is the name of the popular snack consisting of a fried pastry with a savoury filling usually of a triangular shape?
  8. Popular in Kashmiri cooking, what is Dum Aloo?
  9. Many Indian dishes contain GOBI, what vegetable would that be?
  10. An essential dish in many Hindu feasts, at what stage of a meal would KHEER be eaten?
  11. How do we know the Indian ingredient brinjal?
  12. What does the word curry literally mean in the original Tamil?
  13. Which British Asian curry dish containing hot chillies such as Scotch Bonnet and Habanero is reckoned to be the hottest available?
  14. What is a DOPIAZA named after?
  15. Where was Balti cooking developed?
  16. What does KEEMA mean in Indian cooking?
  17. Served in the Goan area of India what type of curry is HUMANN?
  18. What type of seeds are RADHUNI?
  19. Literally meaning "Pepper Water" in its native Tamil, by what name do we know this tasty soup?
  20. Introduced into Victorian England as a breakfast dish, what is the name of the dish consisting of flaked fish, hard boiled eggs in boiled curried rice?
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