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Curry: Quiz

  
  
  
  
  

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More interesting facts on Curry

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Question 1: Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots, ginger, ________ (shrimp paste), chilis, and garlic.
Shrimp pasteFish sauceLive food fish tradeFishing industry

Question 2: The Raj at Table (________: Faber & Faber) 1993
StockholmLondonBerlinMoscow

Question 3: Most were run by migrants from East Pakistan, which became ________ in 1971.
MaldivesSri LankaBangladeshMalaysia

Question 4: [citation needed] British-style curry restaurants are also popular in Canada, ________ and New Zealand.
JamaicaAustraliaUnited KingdomBarbados

Question 5: The ________ traditionally have curry every Friday for lunch and many ships have their own unique recipes.
Takanami class destroyerImperial Japanese NavyJapan Maritime Self-Defense ForceKongō class destroyer

Question 6: Newa cuisine is a type of cuisine developed over centuries by the ________ of Nepal.
KathmanduNepal BhasaNewa peopleClassical Nepal Bhasa

Question 7: Malayali curries of ________ typically contain shredded coconut paste or coconut milk, curry leaves, and various spices.
KeralaKollam districtThiruvananthapuramKochi, India

Question 8: Traditionally vegetarian foods dominate the menu with a range of non-vegetarian dishes including freshwater ________ and seafood cooked with traditional Tamil spices and seasoning.
Fish anatomyFishPelagic fishForage fish

Question 9: Dahl baht, rice and lentil soup, is a staple dish of ________.
NepalIndiaBhutanKathmandu

Question 10: Curry was introduced to Japan by the British in the Meiji era (1869–1913) after Japan ended its policy of national self-isolation (Sakoku), and curry in ________ is categorized as a Western dish.
JapanCanadaUnited KingdomCambodia
















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