The document provides a list of terms, dishes, ingredients, and concepts from Indian cuisine and culture. It includes questions to test knowledge in matching items, filling in blanks, explaining terms, listing ingredients in spices, differentiating between dishes, and describing various dishes, snacks, and gravies from different regions of India. The questions cover a wide range of topics relating to food and culture from states like Gujarat, Maharashtra, Goa, Kerala, Tamil Nadu, Andhra Pradesh, Hyderabad, Punjab, Rajasthan, Bengal and Kashmir.

1. Important questions
Explain the following terms
(a)
(e)
(i)
Farsan
Goda
Masala
Gojju
(b)
(f)
(j)
Pulusu
Ker sangria
Ghee durust
Karna
(c) Shukto
(g) Toddy
(h) Kachri
(d) Avial
Give two examples of following:
(a)
(b)
(c)
(d)
(e)
Muslim breakfast dish from Hyderabad
Vegetable dish from Kashmir
Fish dish from West Bengal
Kebab from Lucknow
Vegetable dish from Kashmir
Match the following:
(a) Guddi Padwa
(b) Onam
(c) Kalpasi
(d)
(e)
Bori samosa
Gobindobhog
(f) Farzan
(g) Chitranna
(h) Dodol
(i) Laal Maas
(j) Gonghura
Fill in the blanks:
(a)
(b)
(c)
(d)
(e)
(f)
(g)
(h)
(i)
(j)
__________ is called spice region.
Iguru is a __________ preparation.
Saboodana is made from __________.
Khagina is __________ preparation.
Indian term for dry mango powder is
__________.
Sandesh is made of __________.
Kewra is obtained from __________.
Sol kadi is a starter from __________.
Samosa are called as __________ in Bengal.
Vada curry is famous side dish for _________.
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Write short notes
(a) Gujarati snacks
(b) Goda masala
(c) Gravies used in Indian cooking
(i) Kerala
(ii) Hyderabad
(iii) Bengali
(iv) Maharashtra
(v) Tamil Nadu
(vi) Rajasthan
(vii) Andhra Pradesh
(viii) Goa
(ix) Karnataka
(x) Kashmir

2. Differentiate between:
(a) Foogath and poriyal
(b) Haleem and lapsi
(c) Dhokla and idli
(d) Shikampuri kebab and shami kebab
(e) Bisi bele bath and tamarind rice
Describe the following dishes
Match the following:
(a) Makke ki roti
(b) Khakhra
(c) Dadol
(d) Amthi
(e) Sandesh
(f) Chettinad
(g) Kacchi biryani
(h) Safed mass
(i) Erussery
(j) Javitri
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Explain the following
(i) Sheermal
(ii) Potli masala
(iii) Vindalo
(iv) Zameen Doz
(v) Wazwan
(vi) Goda masala
(vii) Panch phoron
(viii) Lazzat e Taam
(ix) Dum Pukth
(x) Pradhamam
(a) Basundi (b) Dhansak (c) Avial
(d) Gustaba (e) Shukto (f) Bebinca
(g) Lal Maas
(i) Maharashtra
(ii) Bengal
(iii) Mace
(iv) Chicken
(v) Gujarat
(vi) Punjab
(vii) Goa
(viii) Hyderabad
(ix) Rajasthan
(x) Pumpkin

3. Match the following:
(a)Badin Jaan
(b)Makki ki roti
(c) Shikampuri
(d)Arroz
(e) Amti
(f) Sukto
(g)Moilee
(h)Gatte
(i) Undhiyu
(j) Tabakmaaz
(i) Tamil Nadu
(ii) Kerala
(iii) Gujarat
(iv) Hyderabad
(v) Bengal
(vi) Goa
(vii) Rajasthan
(viii) Awadh
(ix) Maharashtra
(x) Punjab
(xi) Kashmir
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List the ingredients used in preparation of the following spices.
1. Sambar masala
2. Panch Phoren Masala
3. Lazzat-e-Taam
4. Potli ka masala
5. Chettinad masala
6. Pav bhaji masala
7. Chaat masala
Explain the following terms?
(a)Gongura
(b)Gucchi
(c) Ker sangri
(d)Kubhani ka meetha
(e) Sheermal
(f) Avial
(g)Pulihara
(h)Haleem
(i) Dhunar
(j) Pongal
(k)Vindaloo
(l) Ghee durusth karna
(m) Farsan
(n) Puran poli
(o)Galavat

4. Explain in two or three lines
(a)Rabdi
(b)Marathi mogu
(c) Dhungar
(d)Akori
(e) Pulusu
(f) Mawal
(g)Dum dena
Give examples of:
(a)
(b)
(c)
(d)
(e)
Two meat based dish from Andhra Pradesh.
Two names of Patchadi from South India.
Two main ingredients in Potli ka masala.
Two sweet dish from Goa.
Two Indian Shorba
Fill in the blanks:
(a)Sarson ka saag is made with __________ and _________.
(b)Parsis are called as_________, who fled from _________ in the
8th century.
(c) Kokum is a __________ used for __________.
(d)Lapsi is made with _________ and ________.
(e) _________ and _________ can be called as welfare catering
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