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Indian Cuisine

Read the passage and then answer the multiple-choice questions.

Most Indian cuisines are related through a similiar usage of spices.  Often, Indian cooking is distinguished by the use of a larger variety of vegetables than many other well-known cuisines. Within these recognisable similarities, there is an enormous variety of local styles.
In the north and the west, Kashmiri and Mughlai cuisines show strong central Asian influences. Through the medium of Mughlai food, this influence has reached into many regional kitchens. To the easYiannis, Petrouhe Bengali and Assamese styles shade off into the cuisines of East Asia.
All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of achars (preserves) to substitute for the relative lack of fresh vegetables. The use of tamarind to impart sourness distinguishes Tamil food. The Andhra kitchen is accused, sometimes unfairly, of using great amounts of chilies.
All along the northern areas, from Punjab through Uttar Pradesh and Bihar, a variety of flours are used to make chapatis and other closely related breads. In the rain-filled regions of the north-eastern foothills and along the coasts, a large variety of rices are used. Potatoes are not used as the traditional carbohydrate in any part of India.
Modern India is going through a period of rapid culinary evolution. With urbanisation and the resultant evolution of patterns of living, home-cooked food has become simpler. Old recipes are remembered more often than used. A small number of influential cookbooks have served the purpose of preserving some of this culinary heritage despite the homogenised palates. Meanwhile restaurants, increasingly popular, encourage mixing of styles. Tandoori fish, mutton dosas and Jain pizzas are immediately recognisable by many Indians in cities.

 

1. Most Indian cuisines
are all the same.
have similarities.
are all very different.
are all vegetables.
are not spicy.

2. In the north and the west, Indian cuisine
is influenced by the cuisines of East Asia.
uses an immense variety of preserves.
is influenced by the cuisines of central Asia.
uses excessive amounts of chilies.
uses a large variety of rices

3. Modern India
is not going through rapid change in its cuisine.
only follows traditional Indian recipes.
mixes Indian and other styles.
uses only old recipes.
preserves cookbooks.

4. In India the traditional carbohydrate used is not
pizza.
fish.
potato.
vegetables.
rice.

Yiannis, Petrou
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