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