Mughlai cuisine - Quiz
A) Eugene Schuyler B) Edward Terry C) Ármin Vámbéry D) Francisco Pelsaert
A) keema matar B) pasanda C) dupiyaza D) aeshelia
A) Stuffed Bengali flatbreads B) Spiced cakes of wheat C) Minced lamb curries D) Rice fritters in syrup
A) Excellent B) Terrible and overly spicy C) Exceedingly pleasing to all palates D) Pleasant but too greasy and insipid
A) Edward Terry B) Eugene Schuyler C) Ármin Vámbéry D) Francisco Pelsaert
A) Fifty B) Ten C) A hundred D) Twenty
A) Purple and green B) Gold and silver C) Red and yellow D) Blue and orange
A) Jahangir B) Akbar C) Babur D) Shah Jahan
A) Almonds and rose-water B) Cashews and curd C) Yoghurt and green ginger D) Tomato, cream, and spices
A) A distinctive aroma and the use of ground and whole spices B) Extremely sweet flavors and minimal seasoning C) Solely fruit-based sauces and raw vegetables D) Bland ingredients and fermented dairy
A) Exactly fifty B) Up to fifteen C) As many as a hundred D) Only five
A) Chicken black pepper curry B) Minced lamb and pea curry C) Sautéed potatoes in cashew curd curry D) Kashmiri red meat in aromatic sauce
A) Rice-based dessert B) Verimicelli with milk C) Soup with meatballs D) Minced lamb and pea curry
A) Marinated spiced chicken B) Chicken black pepper curry C) Minced lamb curry D) Kashmiri red meat curry
A) Kashmiri red meat in an aromatic sauce B) Chicken black pepper curry C) Minced lamb and pea curry D) A mild curry with a thick yoghurt sauce
A) Sautéed potatoes in a cashew and curd curry B) Rice-based dessert with dried fruits C) Fig halva with milk solids D) Bread pudding with cardamom
A) British Raj B) Maurya Empire C) Delhi Sultanate D) Gupta Empire
A) A mild curry with a thick sauce made by braising meat or vegetables in yoghurt and spices B) A soup containing small meatballs C) A rice dish garnished with meat and spices D) A spicy red meat curry from Kashmir
A) Minced lamb and pea curry B) A dish of marinated spiced chicken C) Bread pudding with dried fruits D) Chicken black pepper curry
A) Vermicelli in a thickened syrup B) Sautéed potatoes in a cashew and curd curry C) Cheese and rice fritters in scented syrup D) Marinated meat in a creamy sauce with yoghurt, nuts, and mild spices
A) A rich bread pudding with cardamom B) A tandoor-grilled yoghurt-marinated chicken C) A Bengali flatbread stuffed with minced meat or egg D) A spiced cake of wheat from Jahangir's reign
A) Fig halva B) Rice-based dessert C) Vermicelli with milk D) Milk solids cooked to a fudge
A) Milk solids cooked to a fudge with sugar B) Bread pudding with dried fruits C) Cheese and rice fritters in a scented syrup D) Figs cooked in clarified butter
A) Fig halva with cardamom B) A rice-based dessert C) Vermicelli with milk, clarified butter, rose-water and almonds D) Vermicelli in a thickened syrup
A) Milk solids cooked to a fudge with sugar B) Vermicelli with milk, clarified butter, rose-water and almonds C) Bread pudding with dried fruits and cardamom D) Cheese and rice fritters in a scented syrup
A) A rice-based dessert B) A milk solid fudge C) Vermicelli in thickened syrup D) A fig-based halva
A) Milk solids cooked to a fudge with sugar B) Cheese and rice fritters in syrup C) Vermicelli with milk and rose-water D) Rich bread pudding with dried fruits
A) A rich bread pudding with dried fruits and cardamom B) Cheese fritters in a scented syrup C) Fig halva with clarified butter D) A rice-based dessert with milk and almonds
A) Oranges B) Bananas C) Apples D) Mangoes
A) Lassi B) Sherbet C) Chai D) Thandai
A) Persian cuisine B) Latin American cuisine C) Mediterranean cuisine D) Chinese cuisine
A) Deep frying in wok pans B) Smoking meat over pine wood C) The tandoor clay oven D) Baking bread in stone hearths
A) Nuskha-i-Shahjahani B) Colours of the Table C) Ḵẖulāṣat-i Mākūlāt u Mashrūbāt D) Alwān-E-Niʿmat
A) Ḵẖulāṣat-i Mākūlāt u Mashrūbāt B) Nuskha-i-Shahjahani C) Alwān-E-Niʿmat D) Compendium of Things Eaten and Drunk
A) Ten chapters B) Forty chapters C) Five chapters D) Twelve chapters
A) Shah Jahan B) Aurangzeb C) Jahangir D) Akbar
A) Humayun B) Shah Jahan C) Aurangzeb D) Jahangir
A) 40 chapters B) 12 chapters C) 10 chapters D) 25 chapters
A) Jahangir B) Aurangzeb C) Shah Jahan D) Babur
A) Firni B) Falooda C) Nan ḵẖata'i D) Gulgula
A) Savoury porridge B) Meat with onions C) Stuffed poultry D) Cold vermicelli dessert
A) Rice desserts B) Pickles and jams C) Omelette D) Leavened breads
A) Bharta B) Dopiyāza C) Sālanhā-i hindī D) Qalīya
A) Halva B) Phirni C) Panbhatta D) Falooda |
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