100+ Best Indian Cuisine Trivia Questions & Answers

Question: Which saucy red base gives Butter Chicken its signature hug in a bowl?

Answer: Tomato

Question: Which region in India whips up creamy curries like royalty—with whole spices and fruity surprises?

Answer: Kashmir

Question: From which lush southern state does the rainbow-in-a-bowl veggie dish Avial hail?

Answer: Kerala

Question: Which herb, loved by naan and Instagram foodies alike, often tops Kulcha and naan bread?

Answer: Coriander

Question: What fruity word completes this curious Indian snack name: “hog ___”?

Answer: Plum

Question: Which beloved drink goes full Bollywood when you add spices—masala style?

Answer: Tea

Question: What milky treat is slow-cooked into sweet, thick magic called Rabri?

Answer: Milk

Question: Which meat rules the Bombay curry scene like a true Bollywood superstar?

Answer: Chicken

Question: Aloo papri chat has a secret spicy filling—guess the veggie that rules the inside?

Answer: Potato

Question: Aloo tikki: these veg snacks are shaped like what you’d flip on a grill?

Answer: Patties

Question: Jalfrezi without these fiery little guys? Unthinkable. What’s always in the mix?

Answer: Fresh Chillies

Question: Kingfisher, India’s top brew, first took flight in which disco-dancing decade?

Answer: 1970s

Question: Which slithery creature shares its name with a bold Indian beer brand?

Answer: Cobra

Question: The snack Dhokla from Gujarat wears which sunny color like a badge of honor?

Answer: Yellow

Question: Roughly what percent of Indians say “no thanks” to meat and stick to plants?

Answer: 31%

Question: Channa—sounds cute, but it’s actually the Indian name for which humble pulse?

Answer: Chickpeas

Question: Rajma might be a Bollywood villain’s name, but in your bowl, it’s just a type of…?

Answer: Kidney Beans

Question: Which crunchy leaf leads the salad scene in the mountain state of Arunachal Pradesh?

Answer: Lettuce

Question: When curry sets your mouth on fire, which cool companion comes to the rescue?

Answer: Yoghurt

Question: What veggie goes undercover as the star of vegetarian tikka—crispy, spiced, and grilled?

Answer: Cauliflower

Question: Khaja is a dessert that takes the plunge into sizzling oil. What’s the cooking method?

Answer: Deep Fried

Question: Kheer is India’s answer to which creamy Western comfort dessert?

Answer: Rice Pudding

Question: In Goan kitchens, what sea-dwelling creature is called a pomfret?

Answer: Fish

Question: Aamras is pure, pulpy goodness squeezed straight from which golden fruit?

Answer: Mango

Question: Dhansak: a meaty marvel cooked with this lentil-loving ingredient. What is it?

Answer: Lentils

Question: Which triangular street food icon gets its crunch from a deep-fried life?

Answer: Deep Fried

Question: Chapati often subs in when rice is missing in action—what is it?

Answer: Bread

Question: Little Hearts may sound romantic, but in India, they’re actually crispy little…?

Answer: Biscuits

Question: Basmati and Ponni—these fragrant names belong to which grainy food staple?

Answer: Rice

Question: What kind of naan is basically dessert in disguise—stuffed with coconut and raisins?

Answer: Peshwari

Question: On average, how many kilos of rice does one hungry Indian munch through in a year?

Answer: 103kg

Question: Unlike most cheeses, paneer skips this controversial ingredient—making vegetarians everywhere cheer. What’s missing?

Answer: Rennet

Question: Nutmeg in Indian cooking doesn’t come from a wizard’s wand, but from which part of the tree?

Answer: Seeds

Question: Which veggie gets all dressed up, deep-fried, and turns into a bhaji party starter?

Answer: Onion

Question: Apong might sound like a video game character, but it’s actually a beer-like brew made by fermenting what?

Answer: Rice

Question: What golden triangle of flaky goodness hides meat or veg in its crispy belly?

Answer: Samosa

Question: Chicken tikka gets its final glam with a sprinkle of which green herb?

Answer: Coriander

Question: Khaja, the sweet treat with serious crunch, is India’s cousin to which Middle Eastern delight?

Answer: Baklava

Question: Saag gosht is all about leafy greens and tender bites of what meaty companion?

Answer: Lamb

Question: What humble pancake rolls up spicy potatoes and onions into a South Indian superstar?

Answer: Potato and Onion

Question: Butter chicken, or murgh makhani, first strutted onto the food scene in which fab decade?

Answer: 1950s

Question: Sarson da saag brings warmth to northern hearts—it's a staple dish from which Indian region?

Answer: Punjab

Question: Navratan Korma shines with how many veggie “gems” in its creamy crown?

Answer: 9

Question: Litti chokha—don’t let the name fool you—it’s a dough ball wonder from where?

Answer: Bihar

Question: Chicken 65—sounds like a secret agent, but what number comes after this fiery dish’s name?

Answer: 65

Question: Jungli Maas is a wild, spicy curry from which desert-loving region?

Answer: Rajasthan

Question: In keema, which green veggie sneaks in with the minced meat like a secret sidekick?

Answer: Peas

Question: Which hard, round bread from Rajasthan might double as a discus in a food fight?

Answer: Rajasthan

Question: Phirni, the creamy dessert, owes its sweetness to which royal nut?

Answer: Almond

Question: Gobi paratha—this breakfast flatbread hides which veggie inside its golden crust?

Answer: Cauliflower

Question: Aloo gobi = potatoes + which other veggie bestie?

Answer: Cauliflower

Question: How many aromatic spice warriors usually team up to create garam masala?

Answer: 7

Question: Bisi Bele Bath, the South Indian comfort dish with a spicy soul, hails from which state?

Answer: Karnataka

Question: Batata vada is a crunchy snack with a soft heart made from what mashed veggie?

Answer: Potato

Question: Mysore pak—a fudge with a legendary backstory—was born in which century?

Answer: 20th

Question: What rich ingredient smooths things out in a dish of shahi korma, like cream on top?

Answer: Cream

Question: Shrikhand: This silky dessert is made from what creamy base that’s been strained to perfection?

Answer: Yoghurt

Question: Naga—don’t worry, it won’t bite—is a fiery type of what veggie?

Answer: Pepper

Question: The cooling dip called raita entered the scene in which colonial-flavored century?

Answer: 19th

Question: Badam milk is sweet, soothing, and full of which luxurious nut?

Answer: Almond

Question: Tamatar chutney goes full tomato-mode. What’s the key ingredient?

Answer: Tomato

Question: Pesara dosa swaps the usual batter for a green twist. Made from which beans?

Answer: Mung

Question: The royal roots of creamy curry korma go way back to which empire-loving century?

Answer: 16th

Question: In states like Punjab and Delhi, you’ll need to hit what age before toasting with a legal drink?

Answer: 25

Question: Sabudana vada gets a nutty crunch from which ground-up snack hero?

Answer: Peanuts

Question: Panch poron doesn’t bluff—how many spices actually play in this mix?

Answer: 5

Question: Jackfruit Papadum adds a fruity punch to your crunch. It’s a fave in which southern state?

Answer: Karnataka

Question: Sandesh, the soft and sweet delight, melts hearts in which eastern Indian region?

Answer: Bengal

Question: Hindu food philosophies don’t mess around—how many categories do they sort your meal into?

Answer: 3

Question: Grab an Indian lager and check the label. What’s the usual ABV that makes it light and lively?

Answer: 4.80%

Question: The base of a raita dip is creamy, dreamy, and always there for your curry burns. What is it?

Answer: Yoghurt

Question: What color does paneer rock on the cheese runway—keeping it simple, classy, and fresh?

Answer: White

Question: A Keralan Sadhya feast can seriously feed a village—up to how many different dishes on the banana leaf?

Answer: 28

Question: Sambar is a tangy, veggie-packed lentil curry with soul—where does it originate?

Answer: Tamil Nadu

Question: Paneer soda isn’t cheese-flavoured (thank goodness)—what floral twist gives it fizz?

Answer: Rose

Question: What supergrain from Karnataka skips the gluten drama?

Answer: Millet

Question: In Bihar, what fruit is known as kadam—not a dance move?

Answer: Fruit

Question: What snack mix sounds like a city party in a bag?

Answer: Bombay

Question: Where does the dry 'n' spicy Chicken Sukka come from?

Answer: Karnataka

Question: What’s a jim jam in India—hint: not a boy band?

Answer: Biscuit

Question: Coconut chutney is a classic from which coastal zone?

Answer: North Malabar

Question: How does Amritsari fish get its crispy charm?

Answer: Battered and Fried

Question: How does Bhatura puff up like a golden balloon?

Answer: Deep Fried

Question: Who’s the birthday boy when Shrikhand is served?

Answer: Krishna

Question: Parippu simmers in what creamy tropical liquid?

Answer: Coconut Milk

Question: When are pakoras the crunchiest seasonal vibe?

Answer: Spring

Question: What color is Rooh Afza—vampire punch or cherry bomb?

Answer: Red

Question: Mattar Paneer = paneer + tomato + what green sidekick?

Answer: Peas

Question: Where does the royal lamb dish Kundan Kalia reign?

Answer: Uttar Pradesh

Question: What sticky fruit gives saunth chutney its sweet sass?

Answer: Dates

Question: Which city fused chow mein and curry into magic?

Answer: Kolkata

Question: Kozi Kari brings curry heat from which coast?

Answer: Cochin

Question: Maida flour comes from which everyday grain?

Answer: Wheat

Question: Little Hearts wear red and what shiny second color?

Answer: Gold

Question: Vindaloo originally partied with only one meat—what was it?

Answer: Pork

Question: Bisi Bele Bath = rice + what earthy partner-in-crime?

Answer: Lentils

Question: What grainy brew is Handia made from—not hops!?

Answer: Rice

Question: Which sweet treat claims to fight off the sniffles?

Answer: Panjiri

Question: Mattar Paneer reps which bold and buttery region?

Answer: Punjab

Question: Where in India can you eat dim sum with dal?

Answer: Kolkata