Eye on My Plate Trivia Quiz

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.

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.

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).

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.

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.

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.

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.

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.

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.

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.