Dal baati churma is the best known traditional dish of which state?
- A.Gujarat
- B.Rajasthan
- C.Haryana
- D.Madhya Pradesh
Correct answer
Explanation
The correct answer is B, Rajasthan. 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. The dish suits a dry region because it keeps for long without spoiling, and the same kitchen gives gatte ki sabzi, ker sangri, laal maas, mawa kachori and ghevar.
Option A is wrong because Gujarat's own dishes are dhokla, khandvi, thepla and undhiyu. Option C is wrong because Haryana's traditional food is built on millet and dairy, with bajra khichdi, kadhi pakora and bathua raita. Option D is wrong because Madhya Pradesh has a close cousin of the dish in dal bafla, where the ball is boiled before baking, but the baati form belongs to Rajasthan.
Read the full article: Traditional Cuisine of Indian States: Famous Dishes and GI Foods
Practice Questions
View allThe Wazwan, a ceremonial banquet of many courses served on a copper platter called the trami, belongs to which state or union territory?
- A.Punjab
- B.Jammu and Kashmir
- C.Himachal Pradesh
- D.Ladakh
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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.
Read the full explanation →The Sadya, a vegetarian feast served on a banana leaf and eaten at Onam, is the traditional meal of which state?
- A.Tamil Nadu
- B.Karnataka
- C.Kerala
- D.Andhra Pradesh
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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.
Read the full explanation →Litti chokha, eaten with sattu, is the signature dish of which state?
- A.Odisha
- B.Assam
- C.Bihar
- D.Chhattisgarh
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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.
Read the full explanation →The Mahaprasad, cooked in stacked earthen pots and sold in the Ananda Bazaar, is the food offering of which temple?
- A.Venkateswara temple, Tirupati
- B.Jagannath temple, Puri
- C.Somnath temple, Veraval
- D.Kashi Vishwanath temple, Varanasi
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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…
Read the full explanation →Bebinca, a dessert of many thin baked layers, belongs to the cuisine of which state?
- A.Goa
- B.Odisha
- C.Kerala
- D.West Bengal
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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.
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