Indian Food Quiz

Steamed cakes of fermented rice and lentil batter, a South Indian breakfast staple.

Idli batter relies on natural fermentation, not baking powder, for its rise.

A thin, crisp crepe made from fermented rice-and-lentil batter, griddled to order.

A well-seasoned cast-iron griddle is considered essential to a good dosa.

A doughnut-shaped fried lentil snack, crisp outside and fluffy within.

The center hole helps the vada cook evenly all the way through when frying.

A lentil-and-vegetable stew seasoned with tamarind, served with rice, idli, or dosa.

Sambar powder recipes vary noticeably from one South Indian household to the next.

A peppery, tangy tamarind soup, traditionally the final course of a South Indian meal.

Black pepper, not chili, gives traditional rasam most of its heat.

Basmati rice layered with marinated meat and slow-cooked under a sealed lid.

The 'dum' technique seals the pot with dough so the dish steams in its own aroma.

Mixed vegetables simmered in a thick coconut-and-yogurt gravy.

Avial is traditionally part of the Onam sadya, a large Kerala feast.

A spicy one-pot rice, lentil, and vegetable dish from Karnataka.

Its name translates roughly to 'hot lentil rice' in Kannada.

Roasted semolina simmered with vegetables into a soft, savory porridge.

Briefly dry-roasting the semolina before adding liquid prevents it from clumping.

A bowl-shaped fermented rice pancake with lacy, crisp edges and a soft center.

Appam is traditionally cooked in a small, curved pan called an 'appachatti'.

A rich, ghee-laden fudge made from gram flour, sugar, and clarified butter.

It originated in the kitchens of the Mysore Palace in the early 20th century.

A sweet milk-based pudding made with rice or vermicelli and jaggery or sugar.

Recipes vary widely by region and festival, with dozens of named variations.

Strong decoction coffee mixed with hot milk and served in a tumbler and davarah.

The metal tumbler-and-dish set helps cool the coffee quickly for drinking.

Cooked rice mixed with yogurt, often the cooling final dish of a South Indian meal.

It's commonly tempered with mustard seeds, curry leaves, and a pinch of asafoetida.

Cooked rice tossed with lemon juice, turmeric, and a crackling tempering of spices.

It's a popular travel and tiffin-box food because it keeps well without refrigeration.

Rice and moong dal cooked soft together with cracked pepper, cumin, and ghee.

Ven Pongal is the savory counterpart to sweet Sakkarai Pongal, made for festivals.

A fiery, deeply spiced chicken curry from the Chettinad region of Tamil Nadu.

Chettinad cuisine is known for heavy use of dried red chilies and black pepper.

A tangy, coconut-and-kokum fish curry typical of Kerala's coastal cooking.

Many versions use kudampuli (Malabar tamarind) for a distinct sour edge.

Steamed cylinders of rice flour layered with grated coconut.

Puttu is traditionally steamed in a tall, narrow cylindrical mold called a puttu kutti.

A spiced potato filling dipped in chickpea batter and deep-fried golden.

Bonda batter is typically thicker than the batter used for bajji.

Tandoori-style chicken simmered in a rich tomato, butter, and cream sauce.

Butter chicken is closely associated with Delhi's post-partition restaurant culture.

Spiced chickpea curry served with large, puffy fried breads.

It is especially popular as a hearty North Indian breakfast or brunch.

Paneer cubes simmered in a spiced spinach gravy.

The bright green color comes from spinach that is usually blanched before pureeing.

Kidney bean curry served over steamed rice, a North Indian comfort-food staple.

Many families consider rajma chawal a classic Sunday lunch.

A Kashmiri meat curry known for its deep red color and aromatic spices.

Traditional versions often get their color from Kashmiri chilies rather than tomatoes.

A buttery mashed vegetable curry served with griddled bread rolls.

It began as a quick meal for Mumbai textile mill workers.

A spiced fried potato fritter tucked into a bread roll with chutneys.

It is often called Mumbai's answer to the burger.

Hollow crisp puris filled with spiced water, tamarind chutney, potatoes, and chickpeas.

The same snack goes by names like golgappa and puchka in different regions.

A savory steamed cake made from fermented gram flour batter.

A tempering of mustard seeds and curry leaves is poured over it after steaming.

A spiced Gujarati flatbread often made with fenugreek leaves.

Thepla is popular for travel because it keeps well for several days.

A Rajasthani meal of lentils, baked wheat balls, and sweet crushed wheat.

Baati was historically suited to desert travel because it could be baked and stored.

A fiery Rajasthani meat curry flavored with red chilies and yogurt.

Its name means 'red meat,' referring to both the dish and its chili-rich color.

A light Bengali fish curry usually served with rice.

Mustard oil is commonly used in Bengali fish preparations for its sharp aroma.

Roasted wheat balls stuffed with spiced gram flour, served with mashed vegetables.

Traditional litti is cooked over coal or cow-dung cakes for a smoky flavor.

A Goan curry known for vinegar, garlic, chilies, and a sharp tangy heat.

Vindaloo traces influence to the Portuguese dish carne de vinha d'alhos.