2. 1) It is a thin bread from the northern part of India and Pakistan and a traditional element in Mughlai cuisine. The first part of the food item literally means handkerchief in Urdu and Hindi. The extreme thinness of the bread and the fact that it is usually served folded like a handkerchief are the probable sources of the name. During the Mughal period, the roti was used like a cloth to wipe off the excess oil off the hands after the completion of an oil rich food laden with meat and fat.
4. 2) ________is a crepe-like bread unique to Telugu cuisine that is similar to dosa. It is made with batter of green gram (moong dal), but unlike a dosa, it does not contain rice. Identify the food item.
6. 3) _______ of Uttar Pradesh and Rajasthan are extremely well known and popular. It is supposed to have originated in one of these states. It is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or UradDal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices. In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste. In Delhi it is often served as a chaat. Delhi has another variant offered as Khasta _______ or Raj ________. Identify.
10. 5) ______ _______is an aromatic lamb dish hailing from Kashmir. First part of the food item means "oil" in Persian, while second part means "heat, hot, boiling, or passionate". ______ ______thus means cooked in oil at intense heat. Another interpretation of the name is derived from the word _____ meaning color and _____meaning passion, hot or red. So this is a meat dish which is red in color. Identify.
12. 6) It is a specialty of the state of Karnataka in India and the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore claims to have invented it.According to Mavalli Tiffin Rooms, during World War II, when rice which is the staple item used in _____ was in short supply, they experimented in making _____using semolina and created ______ ______. Identify.
14. 7) _______ ______ ______is a rice-based dish with its origins in the state of Karnataka, India. It translates to hot-lentil-rice in the Kannada language. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. Identify.
16. 8) Some say _______ ____was first created in the kitchens of the Mysore Palace by a palace cook named KakasuraMadappa out of the above ingredients. The cook at the Mysore Palace kitchen simply made a concoction of besan, ghee and sugar. The sweet that was formed delighted the royalties so much that it became a "Royal Sweet". When asked its name, Madappa obviously didn't have its name, so he simply called it the ‘______ ____’, a delicacy from the Mysore Palace. Identify.
18. 9)________ is a culinary specialty in Tamilnadu, Kerala and Coastal areas of Karnataka (Specially in Dakshina Kannada district and Udupi District). It is also popular in certain areas of Sri Lanka. It is also called noolputtu from the word for string, nool or noolu in the major four languages in Southern part of India, but is most commonly known as string hoppers. Identify.
21. All milk based sweet preparations from different parts of India. Rosagulla Chhenajalebi Kheer/ Payasam Rabri
22. 11) The International Agency for Research on Cancer (IARC) regards the chewing of these to be a known human carcinogen. It’s main uses are as a palate cleanser, a breath freshener, and for digestive purposes. It has a symbolic value at ceremonies and cultural events in India and southeast Asia. Identify.
