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