1
Seat No.: Enrolment
GUJARAT TECHNOLOGICAL UNIVERSITY
BMMCT SEMESTER-IV-EXAMINATION-WINTER 2017
Subject Code:143301 Date: 06/11/2017
Subject Name: Cuisine of India
Time: 02.30PM to 05.00PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1

Give brief introduction about Maharastrian cuisine. Write any 2 Maharastrian recipes.
07

Give brief introduction about Bengali cuisine and write any 2 bengali recipes.
07
Q.2

Write a note on history and seasoning of tandoor.
07

Write a note on Gujarati snacks.
07
OR

Write a note on eating habit of western Gujarat and central Gujarat.
07
Q.3

Write down the 7 famous kebab of Uttar Pradesh cuisine with explanation.
07

Describe the Mughlai cuisine. Explain any 3 dishes of Mughlai cuisine.
07
OR
Q.3

Write a note on Kashmiri 'WAZWAN' and explain any 3 dishes of 'WAZWAN'
07

Explain any 7 rice used in Indian Cuisine in detail.
07
Q.4

Explain following culinary terms-
Khoa, Keema,Rabri,Sandesh,Zarda, Do Peaza, Bhuno
07

Write seven special equipments used in Tamil cuisine
07
OR
Q.4

Explain seven special dishes of Rajasthan.
07

Explain Seven Special dishes of Andhra Pradesh.
07
Q.5

Write a note on basic Indian bread made in tandoor.
07

Explain 7 rice dishes cooked in goan cuisine.
07
OR
Q.5

Explain 7 tenderizing agents used in making kebabs.
07

Explain 10 festival desserts made in India on the occasions of Holi, New Year, Ganesh Chaturthi and Onam.
07