Statistics for Indian Foods

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General Stats

This quiz has been taken 23 times
The average score is 20 of 30

Answer Stats

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%