Art & Culture Quiz: Traditional Cuisine and Famous Dishes of Indian States

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.

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.

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.

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.

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.

Dum pukht belongs to the Awadhi kitchen of Lucknow, where meat, rice and spices are sealed inside a heavy pot with dough and left on a low fire so that the food cooks in its own steam.

Chak hao is the scented black rice of Manipur, used for a dark kheer at feasts and registered as a Geographical Indication, as is the kachai lemon of the same state.