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