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Quiz about Eye on My Plate
Quiz about Eye on My Plate

Eye on My Plate Trivia Quiz


The cuisine of the North eastern part of India is not very well known outside of the region. A taste of some of these dishes may have you asking for more.

A multiple-choice quiz by zorba_scank. Estimated time: 4 mins.
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Author
zorba_scank
Time
4 mins
Type
Multiple Choice
Quiz #
387,697
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
373
Awards
Top 35% Quiz
Last 3 plays: Guest 103 (6/10), Guest 49 (5/10), Guest 100 (3/10).
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Question 1 of 10
1. Unlike the food from other parts of the country, the cuisine of the North eastern region is low on garam masala (mixture of ground spices) and oil. A traditional Assamese meal generally includes a dish named khar. The mixture of ingredients is filtered through which of these giving it a distinct taste? Hint


Question 2 of 10
2. Another signature dish of Assamese cuisine is the Tenga fish curry. What describes its taste? Hint


Question 3 of 10
3. In neighbouring Nagaland, one of the delicacies is smoked pork. What fiery ingredient is used in its preparation? Hint


Question 4 of 10
4. What rare meat would you have if you ate some akini chokibo? Hint


Question 5 of 10
5. Eromba originated in the ethnic cuisine of the Meitei community. Predominant in the state of Manipur, they also live in other parts of the northeast region as well as the countries of Myanmar and Bangladesh. Which of these does the non vegetarian version of eromba contain? Hint


Question 6 of 10
6. The food of Sikkim is influenced by the nearby regions of Nepal and Tibet. What would thukpa be classified as? Hint


Question 7 of 10
7. Prepared by the Mizo people after whom the state of Mizoram is named, what is poora haah? Hint


Question 8 of 10
8. Jadoh is a traditional delicacy of the khasi people of Meghalaya. Which of these more popular dishes does it resemble? Hint


Question 9 of 10
9. The north eastern region also has its own distinct alcoholic drinks made from locally available ingredients. One of these is the home distilled alcohol called marua which is popular in Arunachal Pradesh. What is it made of? Hint


Question 10 of 10
10. Berma or fermented fish features prominently in the food of Tripura. What is it paired with in the dish called Kasoi Bwtwi? Hint



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Most Recent Scores
May 23 2024 : Guest 103: 6/10
May 09 2024 : Guest 49: 5/10
Mar 30 2024 : Guest 100: 3/10

Score Distribution

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Quiz Answer Key and Fun Facts
1. Unlike the food from other parts of the country, the cuisine of the North eastern region is low on garam masala (mixture of ground spices) and oil. A traditional Assamese meal generally includes a dish named khar. The mixture of ingredients is filtered through which of these giving it a distinct taste?

Answer: Dried banana leaves

Khar is a light broth made with raw papaya, taro, pulses and meat or fish. The ingredients are mixed well together and the mixture is then filtered through dried banana leaves. This gives it a distinct flavour and aroma. The broth is then eaten with rice.
2. Another signature dish of Assamese cuisine is the Tenga fish curry. What describes its taste?

Answer: 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.
3. In neighbouring Nagaland, one of the delicacies is smoked pork. What fiery ingredient is used in its preparation?

Answer: Raja mirchi

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.

Pork is widely eaten in Nagaland. Other ingredients used to prepare smoked pork are bamboo shoots, akhuni (fermented soy beans) and anishi (fermented yam leaves).
4. What rare meat would you have if you ate some akini chokibo?

Answer: Paddy field snails

Snail meat is popular in Nagaland. Once the rice has been harvested, farmers scour the paddy fields for small snails. These can be included in regular pork or beef dishes. Akini chokibo is a delicacy which uses snail meat exclusively. The akini refers to perilla seeds and chokibo means snails. Perilla seeds are oil seeds similar to sesame seeds.

The snails and perilla seeds are cooked together with pork lard.
5. Eromba originated in the ethnic cuisine of the Meitei community. Predominant in the state of Manipur, they also live in other parts of the northeast region as well as the countries of Myanmar and Bangladesh. Which of these does the non vegetarian version of eromba contain?

Answer: Fish

Eromba primarily comprises of vegetables. Those commonly used are fermented bamboo shoots, stink beans, okra and potatoes. Vegetables are chosen based on their availability during different seasons. They are then boiled or steamed with chillies and then mixed with fermented fish known as ngari locally. No other meat is generally used in this preparation.
6. The food of Sikkim is influenced by the nearby regions of Nepal and Tibet. What would thukpa be classified as?

Answer: Soup

Thukpa is a soup consisting of noodles and a variety of vegetables. It may also contain meat. The dish originated in Tibet and then became popular in various surrounding regions.
7. Prepared by the Mizo people after whom the state of Mizoram is named, what is poora haah?

Answer: Roasted duck

Poora haah literally means roasted duck and as the name indicates the full bird is roasted. It may be eaten whole as is or made into a curry with other herbs.
8. Jadoh is a traditional delicacy of the khasi people of Meghalaya. Which of these more popular dishes does it resemble?

Answer: Pilaf

Jadoh is a meat and rice based dish similar to the pilaf or pulav found in the cuisines of many parts of Asia. Considered a signature dish of Meghalaya, the food is cooked in pork fat. Pork or chicken blood is added while cooking to give a metallic flavour to the dish.
9. The north eastern region also has its own distinct alcoholic drinks made from locally available ingredients. One of these is the home distilled alcohol called marua which is popular in Arunachal Pradesh. What is it made of?

Answer: Millets

Traditional alcoholic drinks prepared by the tribes of Arunachal Pradesh are apong and marua. Apong is made out of fermented rice. It is just one of many rice beers that form part of the northeastern cuisine. Marua is made using millets. Both rice and millets are grown in plenty in these states.
10. Berma or fermented fish features prominently in the food of Tripura. What is it paired with in the dish called Kasoi Bwtwi?

Answer: Beans

Berma is dried and fermented fish and is used in various preparations in Tripura. In Kasoi Bwtwi, berma and beans are the main ingredients. The bitter taste of berma is offset by the flavour of the vegetables. Other ingredients used to prepare this are turmeric, chillies, garlic and a traditional blend of spices used by the tribes of Tripura.
Source: Author zorba_scank

This quiz was reviewed by FunTrivia editor Bruyere before going online.
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