Random Facts 1
What drink (or beverage) is commonly enjoyed with a dash of condensed milk in Bangladesh, but is often preferred plain with milk and sugar in West Bengal?
Chai (Tea)
Which sweet, popular across both cultures, originated in West Bengal and Bangladesh but became famous throughout India as a dessert that pairs well with syrup?
Rasgulla (or Roshogolla)
This refreshing drink, which is a go-to during the summer seasons in both regions, is made of green mangoes. What is it?
Aam Pora Shorbot (or Aam Panna)
While India is known for its variety of teas, including chai and masala chai, Bangladesh’s Sylhet region is famous for a unique version of tea served in multiple colorful layers.
True (called “Layered Tea” or “Seven Color Tea”)
Which of these regional drinks is a spiced buttermilk from Gujarat, often served as a refreshing digestive?
Chaas
________ is a spice blend used in both Indian and Bangladeshi cooking, particularly in meat dishes, consisting of many spices like cumin, coriander, turmeric, and chili powder.
Garam Masala
What is the key ingredient in the Indian dessert kulfi?
Milk and sugar
The ancient Indian fermented drink, ________, is made from rice and sometimes mixed with flowers or herbs, and it’s still consumed in parts of Northeast India.
Handia
________ is a blend of five whole spices — nigella seeds, cumin, fennel, fenugreek, and mustard seeds — often used in Bengali and Oriya cooking.
Panch Phoron
Which of these Indian foods is made from fermented rice and lentil batter and is served with chutney and sambar?
Dosa
Which of these statements is a lie?
South Indian dishes like Idli and Dosa are made from fermented rice and lentil batter, often served with coconut chutney and sambar, a spiced lentil soup.
Bangladeshi cuisine features a variety of seafood dishes like Shorshe Ilish (Hilsa fish in mustard sauce), and is known for having rice as a staple in most meals.
South Indian food frequently uses mustard oil and raw fish in its stews and curries, much like Bangladeshi cuisine.
South Indian food typically does not use mustard oil or raw fish as common ingredients. Mustard oil is more prevalent in Bangladeshi cooking, especially in dishes like Shorshe Ilish. South Indian cuisine is more focused on coconut, tamarind, and rice-based dishes.
Which of these statements is a lie?
Fuchka is a popular Bangladeshi street food made of hollow, crispy shells filled with spiced tamarind water.
Bhuna Khichuri in Bangladesh is a one-pot rice/lentil dish served with fried fish.
Chomchom is a savory Bangladeshi dish often paired with green chutney.
Chomchom is actually a sweet dish, not a savory one.
Which drink is more commonly enjoyed in Bangladesh as a refreshing summertime beverage but is not as common in India?
Borhani
In both Indian and Bangladeshi cuisine, ________ is a staple spice in dishes, but in Bangladesh, it’s often mixed into a paste for fish preparations, especially with hilsa.
Mustard (Shorshe)
________ is a blend of five whole spices — nigella seeds, cumin, fennel, fenugreek, and mustard seeds — often used in Bengali and Oriya cooking.
Panch Phoron