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Breads of India - A Quiz by Dr Anmol Dhawan (BCQC InFest 2022)

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Breads of India - A Quiz by Dr Anmol Dhawan (BCQC InFest 2022)

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A small ten-question quiz on 'Breads of India' by that I had set for the 2022 edition of the annual quiz festival InFest organised by the Boat Club Quiz Club, Pune. Hope you enjoy it!

A small ten-question quiz on 'Breads of India' by that I had set for the 2022 edition of the annual quiz festival InFest organised by the Boat Club Quiz Club, Pune. Hope you enjoy it!

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Breads of India - A Quiz by Dr Anmol Dhawan (BCQC InFest 2022)

  1. 1. BREADS OF INDIA Set by Dr Anmol Dhawan For Sania Narulkar BCQC InFestYouUs 2022
  2. 2. Rules ◦ 10 questions across a spectrum of difficulty level. ◦ Each question carries one point, so a maximum of 10 points are up for grabs. ◦ In case of a passed or wrong answer, the question will go to the ‘mob’. If the mob correctly answers the question, half a point will be deducted. ◦ No part points. ◦ Bon Appetit!
  3. 3. Q1. ◦ Designed by Princess Jahanara Begum and established in 1650 AD, this street in the royal capital was mostly famed for its silverware shops – before shops of a different variety moved here in the 1870s – many of which survive today and continue to attract patrons. ◦ How is this street, now famous for its culinary delights of a particular kind, better known?
  4. 4. Ans: Paranthe Wali Gali
  5. 5. Q2. ◦ X is a traditional Persian flatbread made out of maida and sweet milk, baked in a tandoor or oven and flavoured with saffron and cardamom. ◦ It was introduced to Northern India by the Mughals and is particularly popular today in Lucknow, Hyderabad, Aurangabad and Bhopal, especially when served alongside nihari. ◦ It literally means “Milk-rubbed” as the warm water used to make naan is replaced by warm milk sweetened with sugar. ◦ Identify X.
  6. 6. Ans: Sheermal
  7. 7. Q3. ◦ Possibly reminding you of a doughnut or bagel because of its shape, what is the name of this traditional Goan bread – named after the local word for a type of ornament?
  8. 8. Ans: Kankon Pao ◦ ‘Kankon’ being the Konkani word for a ‘bangle’ (similar to Hindi kangan)
  9. 9. Q4. ◦ This bread, believed to have originated in the Magadha kingdom, is made of whole wheat flour, stuffed with sattu (powder made out of black chana), herbs and spices and baked over coal or cow dung cakes and then finally drizzled with desi ghee. ◦ It rose to prominence during the times of Tatya Tope and Rani Lakshmi Bai and became an important meal during war times, majorly because it needed very less water and could be baked without using any utensils, thereby making it an easy dish to prepare. ◦ What bread?
  10. 10. Ans: Litti ◦ Litti is a dough ball baked over coal or wood and is a popular bread in Bihar, Jharkhand and Eastern Uttar Pradesh, typically served with chokha – a mashed relish that can be made with a variety of roasted vegetables, such as eggplant, potatoes and tomatoes.
  11. 11. Q5. ◦ The pesarattu is a crepe-like bread, similar to the dosa, originating in Andhra Pradesh. ◦ It is made with moong dal batter but, unlike dosa, it does not contain urad dal. ◦ Chopped onions and chilies are sometimes added to the pesarattu by spreading them over the batter before it becomes a crepe. ◦ In another variation, it is filled with upma – a version known as the “___ pesarattu”. Legend has it that this was invented at a particular canteen in Hyderabad – where it an off-the-menu secret order, frequently requested by certain ___s – and the name just stuck. ◦ Fill in the blanks with a certain three-letter term to give the name of a delicious variety of pesarattu filled with upma.
  12. 12. Ans: MLA Pesarattu ◦ Believed to have been invented and first served in the canteen of the State Legislative Assembly in Hyderabad
  13. 13. Q6. ◦ X is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry that originated among Indian South Africans of Durban. ◦ The traditional Indian meal of roti-and-subzi was only moderately popular as a take-away item as the roti tended to fall part. To solve this, Indian restauranteurs in Durban hollowed the centre of a loaf of white bread and filled it with curry. ◦ There are multiple theories for the etymology of X – the most likely of which is that it gets its name from a particular caste whose members first created this dish. ◦ Identify X.
  14. 14. Ans: Bunny Chow ◦ The ‘bunny’ in Bunny Chow is believed to come from the baniya (or merchant) caste – members of which were the first to open restaurants selling these items.
  15. 15. Q7. ◦ __________ is a thick, spiced flat-bread popular in Bengal that is prepared on certain Muslim religious festivals and is now popular as sweet bread. ◦ Its name is a portmanteau of the names of two people involved in a tragic love story – the first being an adopted son of the Nawab of Bengal, Murshid Quli Khan; and the second being the courtesan he fell in love with. ◦ The grieving prince was particularly fond of cooking and is said to have developed his own kind of flatbread that today bears his name, along with that of his lover. ◦ Name the bread.
  16. 16. Ans: Bakarkhani ◦ ‘Aga Bakar’ was the adopted son of the Nawab of Bengal who was struck with grief at the death of his beloved Khani Begum at the hands of his contemporary Zainul Khan. ◦ He took to baking bread after the incident and popularised a kind of bread that bears his name and that of his lover till today – the Bakarkhani.
  17. 17. Q8. ◦ Chef Sabysachai Gorai was inspired by the centuries-old relationship between the Bengali and ________ communities in his hometown Asansol, and the menu for his New Delhi restaurant X (named after a kind of bread prepared by members of the community) pays a tribute to this symbiotic relationship. ◦ Which community? ◦ Identify X to give the name of the restaurant / bread.
  18. 18. Ans: Armenian; Lavaash ◦ Lavaash is a thin flatbread originating from the South Caucasus. ◦ In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. ◦ Chef Sabyasachi Gorai had fond memories of lavaash and other breads made by members of the Armenian community in Asansol where he grew up, inspiring him to set up a restaurant serving Armenian-Bengali cuisine.
  19. 19. Q9. ◦ Married off at the age of 17, this Ludhiana-based entrepreneur enrolled for a bakery course at the Punjab Agricultural University, and started a small bakery business in 1978. ◦ With economic liberalisation in the early 90s, her brand went through a meteoric rise when leading brands – McDonald’s, Indian Railways, Taj Group, ITC, Domino’s & Pizza Hut – became her direct customers buying buns, burgers, breads, biscuits, ketchups, dips, spreads etc from her company. ◦ Her company went public in 2020 with one of the most successful IPOs in recent history. ◦ Identify this businesswoman, who was awarded the Padma Shri in 2021.
  20. 20. Ans: Rajni Bector (founder of Mrs Bector’s Foods – which includes brands like Cremica & English Oven)
  21. 21. Q10. ◦ An indariappam, better known as Pesaha appam, is a type of unleavened bread made from rice batter by some communities in Kerala to commemorate a particular holiday (ie Pesaha). ◦ How does the indariappam get its name?
  22. 22. Ans: INRI (Jesus of Nazareth, King of Jews) ◦ From INRI, inscribed on many crucifixes – which stands for “Jesus of Nazareth, King of the Jews” in Latin, we got “Inri-appam” ◦ Eventually, in many circles, the name got corrupted to “indariappam”. ◦ The “Pesaha” in Pesaha appam comes from the original Hebrew word for “Passover” – the Jewish holiday this bread commemorates – which is also celebrated by the Saint Thomas Christians of Kerala.
  23. 23. And… That’s a wrap! Hope you enjoyed the quiz!

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