Q 01/05

Which Delhi restaurant, run by Punjabi refugees from Peshawar, is credited with inventing butter chicken?

A) Karim's

B) Moti Mahal

C) Bukhara

D) Paranthe Wali Gali

Answer · why

B) Moti Mahal

Kundan Lal Gujral and Kundan Lal Jaggi mixed leftover tandoori chicken into a buttery tomato sauce. The same kitchen popularised tandoori chicken.

Q 02/05

According to the story, how was butter chicken created 'by chance'?

A) Dropping butter into a lamb curry

B) Mixing leftover tandoori into a buttery tomato sauce

C) Marinating the meat in yoghurt overnight

D) Adding cream to a spicy soup

Answer · why

B) Mixing leftover tandoori into a buttery tomato sauce

Makhan means butter, which is why the dish is also called murgh makhani.

Q 03/05

How hot can a tandoor oven get?

A) About 200°C

B) About 300°C

C) About 480°C

D) About 700°C

Answer · why

C) About 480°C

That is around 900°F. The vase-shaped clay oven is heated by charcoal or wood and kept lit for long stretches.

Q 04/05

Tandoori chicken is marinated in spices and what before it goes into the oven?

A) Coconut milk

B) Yogurt

C) Vinegar

D) Buttermilk

Answer · why

B) Yogurt

Moti Mahal in Delhi popularised it in the late 1940s. The red colour traditionally comes from Kashmiri chilli or food colouring.

Q 05/05

Biryani is thought to descend from a rice dish from which cuisine?

A) Chinese

B) Persian

C) Turkish

D) Arab

Answer · why

B) Persian

Either pilau or birinj biryan. It was likely perfected in the Mughal court kitchens, though some say it reached South India earlier.