Art & Culture Mixed Quiz: Set 55

The Ajanta paintings show yakshas, gandharvas and apsaras among their figures, and their painters used multiple perspectives to show crowded scenes.

The Wazwan is the ceremonial banquet of the Kashmir valley, a meal of many courses that tradition puts at thirty six, cooked by a hereditary chef called the Waza under a head cook known as the Vasta Waza.

A parivrajaka is a wandering renunciant and an upasaka is a lay follower, but a shramana is an ascetic, not a high-status priest.

The Bauls are wandering mystic minstrels of Bengal, on both sides of the border, whose songs blend Vaishnava Sahajiya and Sufi ideas and reject caste and ritual.

Ellora has Buddhist, Hindu and Jain caves, and the Kailasa temple was carved out of a single rock, not built of stone blocks and bricks.

Ochre Coloured Pottery, usually abbreviated to OCP, is a worn, ill fired, orange to ochre pottery whose colour rubs off on the fingers because the surface has been damaged by water.

The Sadya is the grand vegetarian meal of Kerala, laid out on a fresh banana leaf in a fixed order of pickles, thorans, avial, sambar, rice and finally payasam, and it is eaten above all at the Onam harvest festival.

A pookalam is laid in concentric rings of petals, leaves and whole flowers, and a fresh one is made on each of the ten days of the festival, growing larger as the days pass, with competitions for the best design in schools, offices and neighbourhoods.

Sautrantika and Sammitiya were schools of Buddhism, not Jainism, while the Sarvastivada view is correctly stated. After the Buddha's death the Buddhist order split into several early schools, traditionally counted as eighteen.

Humayun's Tomb was begun in 1565 by his widow Bega Begum, also called Haji Begum, with the Persian architect Mirak Mirza Ghiyas, and it is the first tomb in the subcontinent set at the centre of a charbagh crossed by water channels.

The Guntupalle Buddhist caves lie in the Eluru region of Andhra Pradesh, in the old West Godavari district. Guntupalle is one of the oldest Buddhist sites of the Andhra country, dating back to around the 2nd century BCE.

The correct answer is B, Ramanuja, who taught Vishishtadvaita or qualified non-dualism, in which the individual soul and the world are real and dependent on God rather than illusory, and who organised Sri Vaishnavism around Srirangam, giving the Tamil hymns of the Alvars a place beside Sanskrit scripture.

Dal baati churma is the signature meal of Rajasthan: hard wheat balls baked in embers, served with a spiced lentil preparation and with churma, the same baati crushed with ghee and sugar.

Dekho Apna Desh was launched by the Ministry of Tourism in January 2020 to persuade Indian travellers to see their own country first, and it became better known through a long series of webinars on Indian destinations, crafts and cuisines that were held when travel was restricted.

Litti is a wheat ball stuffed with roasted gram flour, that is sattu, flavoured with ajwain, mustard oil, lemon and pickle, roasted over coals and eaten with chokha, a mash of roasted brinjal, potato and tomato.

Both lie in the Mehrauli area of Delhi; Gandhak ki Baoli, from the time of Iltutmish, takes its name from the sulphurous smell of its water, and Rajon ki Baoli belongs to the Lodi period and is named after the masons who once used it.

The Mahaprasad of Puri is cooked in the temple's Rosaghara in unglazed earthen pots stacked one above the other over wood fires, so that the pot on top is said to cook first, and it is then offered to the deities and sold to pilgrims in the Ananda Bazaar within…

Bebinca is the best known Goan sweet, baked layer upon layer from coconut milk, flour, egg yolk, sugar and ghee, one layer set before the next is poured, and it belongs to the Portuguese inheritance of Goan cooking along with vindaloo, sorpotel and xacuti.

Undhiyu is a winter dish of Surat and south Gujarat in which surti papdi, yam, raw banana, brinjal, potato and muthia dumplings are cooked slowly with a green paste of coriander, coconut and green chilli.

Darjeeling tea of West Bengal was the first Indian product to be registered under the Geographical Indications of Goods, Registration and Protection, Act of 1999, and its logo of a woman holding a tea leaf is the mark of the Tea Board of India.