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