Description | Answer | % Correct |
---|---|---|
Sweetened black tea with milk that is infused with various aromatic herbs; this word translates from Hindi to 'tea' | {Chai} tea | 100%
|
Oven-baked flatbread enjoyed with curries | Naan | 95%
|
India is the top exporter of this fragrant, long-grain rice | Basmati | 90%
|
Chicken curry whose name refers to the creaminess of its sauce | {Butter} chicken | 90%
|
Term for a spice mix | Masala | 90%
|
Wheat flour flatbread typically cooked on a tawa or pan that is enjoyed with vegetable dishes or curries | Roti | 90%
|
Dish comprising rice mixed with meat and spices; one of India's most popular dishes globally | Biryani | 86%
|
Non-melting cheese that can be used as a substitute for meat in curries and other dishes | Paneer | 86%
|
Deep-fried, typically triangular pastries with various savoury fillings | Samosas | 86%
|
Staple lentil soup | Dal | 81%
|
Clarified butter | Ghee | 81%
|
Yoghurt-based drink of Punjab origin | Lassi | 81%
|
Chicken pieces that have been marinated in a spiced yoghurt sauce and baked on a skewer | Chicken {tikka} | 71%
|
Dessert of fried dough balls steeped in a rose and saffron syrup | Gulab jamun | 71%
|
Frozen milk dessert similar to ice cream | Kulfi | 71%
|
Name for an Indian clay oven used to cook several dishes, such as no. 1 | Tandoor | 71%
|
Thin and crispy savoury crepe | Dosa | 67%
|
Meaning of the word 'aloo', a feature in the names of many Indian dishes | Potato | 67%
|
General term for a vegetable and/or meat fritter | Bhaji/pakora | 62%
|
Sweet snack of crispy, fried swirls coated in a sugar syrup | Jalebi | 62%
|
Hollow, deep fried sphere with a vegetable filling that is served with flavoured water | Panipuri | 57%
|
One such example of a dip eaten with the above. It is a fruit/vegetable dip preserved with vinegar and spices | Chutney | 52%
|
Sweet South Asian rice pudding sometimes served with dried fruits and/or nuts | Kheer | 52%
|
Orange spice responsible for the staining effect of curries | Turmeric | 52%
|
Steamed savoury dumplings of Tibetan/Nepali origin that are typically served with a pickle sauce | Momos | 43%
|
Tamil vegetable stew cooked in a tamarind broth | Sambar | 43%
|
Spice native to India that is used to flavour both sweet and savoury dishes. It comes in green seed pods | Cardamom | 38%
|
Goan curry renowned for its spiciness | Vindaloo | 38%
|
Crunchy, circular appetisers that are often complemented with various dips | Papadams | 33%
|
Spiced drink with a carbonated citrus drink base that translates from Hindi to 'cumin water' | Jal-jeera | 5%
|
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