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