India

What is ghee, an ingredient used frequently in Indian cooking?

Clarified butter

Which of the following foods could you easily associate with southern Indian cooking?

Coconuts and bananas

What was the last foreign country to have control over much of India, finally vanquished in 1947 when India became an independent nation once again?

England

Which European country invaded India in 300 BC, bringing their food customs with them and returning home with some food customs from India?

Greece

Which religion listed below, held by over 80% of India's population, laid down strict dietary laws that have influenced Indian cuisine since 500 AD?

Hindu

Which type of legume listed here is a common ingredient by itself or in stews and soups found everywhere in India?

Lentils

Which of the following food preparations was introduced to India by Moghuls from Persia when they invaded India in 500 BC?

Marinating meat in yogurt to tenderize and add flavor

In which region can you find both the Ganges and Indus Rivers which provided fertile lands and abundant seafood for thousands of years?

North

Which European nation was the first to introduce chili peppers to Indian cooks which they had recently discovered while exploring Brazil?

Portugal

Which of the following describes Indian chutney?

Spicy relish

What name is given to the cone-shaped clay oven that Indians use to cook skewered meats and flatbreads?

Tandoor

What natural feature of the Asian continent created a natural barrier between India and China, thus accounting for many differences in their respective cuisine?

The Himalayan Mountains

The Indian Karachi and the Oriental wok are both used to stir-fry fish, meats and vegetables quickly in hot flavorful oil. In what way are they different?

The Karachi has two handles.

Which type of nut grows profusely at the foothills of the Himalayan Mountains in northern India?

Walnut

What are raita in Indian cuisine, usually served as cool accompaniments to otherwise spicy foods?

Yogurt based salads