Food :

1. One of the signature dish of Assamese cuisine is the

Tenga fish curry. What describes its taste? – Sour
The masoor tenga is a light and sour fish curry. Local river fish are used
in the preparation. Tomatoes and lemon are key ingredients resulting in
the sour, tangy flavour.

2. To celebrate your move to Gujarat, your co-workers

invite you for a typical Gujarati thali meal. If you are
served undhiyu, a mixed vegetable dish, during which
season have you made the shift? – Winter
Undhiyu is traditionally cooked in earthen pots called 'matkis' or
'matlus'. The pot is buried upside down underground and heated from
above. The dish consists of seasonal vegetables that are grown during
winter. Some of the ingredients used in this preparation are broad
beans, yams, unripe bananas, potatoes and plantains.

3. This South Indian curry is prepared mainly with the

juices of tamarind or tomato along with a few spices. -
Rasam
Rasam is commonly consumed with rice. It is extremely popular with all
states of South India.
4. Fish is a key part of Bengali cuisine. While fish is eaten in
many parts of India, what type of fish is mainly
associated with Bengal? – Hilsa
Hilsa or ilish is related to the herring fish. It is highly regarded in Bengali
cuisine, so much so that it has been designated as the state symbol of
West Bengal and the national fish of neighbouring Bangladesh.

5. In neighbouring Nagaland, one of the delicacies is

smoked pork. What fiery ingredient is used in its
preparation? – Raja Chilli 0r King Chilli.
Raja mirchi translates to king chilli. It is better known as bhut jolokia, a
name used in Assam. Bhut jolokia is one of the world's hottest chillies.
 6. Kheer is a popular sweet dish in North India, what is its
equivalent in South India?- Payasam.
7. Black rice (which turns purple on cooking) is a
widespread preparation of which Indian state?
8. Rajasthan
9. Telangana
10. Himachal Pradesh
11. Manipur

8.How many items are known to be served as a single

course in the Onam Sadhya, the quintessential Kerala
feast?
15-24 items!
24-34 items!!
24-64 items!!!
5-14 items

9.Major Grey’s, a popular British food item, consists of

which famous Indian dish?
Chicken
Chutney
Chillies
Cardamom
10.Khorisa is a dish that’s eaten usually with fish in
Assam. What is its main ingredient?
Boiled banana stems
Grated bamboo shoots
Roasted dog meat
Green chillies

Dress

1.Shaphee Lanphee, a traditional textile fabric, is a GI product from which of the following
states?
Assam
Manipur
Jammu & Kashmir
Andhra Pradesh
 2. Which of the following is a traditional footwear worn by both men and women in India? a)
Clogs b) Espadrilles c) Juttis d) Brogues - Juttis
3. In which Indian state would you commonly find women wearing "Pattu Sarees"? a)
Maharashtra b) Kerala c) Tamil Nadu d) Gujarat tamil Nadu

4. Which Indian state is famous for its traditional "Pancha" attire for men, which is a dhoti
worn with a matching upper garment? a) Assam b) Kerala c) Andhra Pradesh d) Punjab
Andhra Pradesh.
5. Which of the following is a traditional attire for women in Maharashtra? a) Kanjeevaram
saree b) Paithani saree c) Bandhani saree d) Baluchari saree
Paithani Saree
6. Which Indian state is famous for its Pashmina shawls? a) Himachal Pradesh b) Jammu and
Kashmir c) Uttar Pradesh d) Bihar
Jammu

7.  The "Pheran" is a traditional dress worn in which Indian region? a) Himachal Pradesh
b) Kashmir c) Sikkim d) Uttarakhand

 Kashmir

8. The Unique art of Varanasi is called –

Zardosi Katha phoolkari Toda

Zardosi

9.Pochampalli is the name of

Folk art painting made with special color

Saree with traditional geometric patterns of dying (yes)

Type of goats whose fine wool is used for making shawls

Range of Indian ancient temples.

10.