EMRS Catering Assistant Mock Test

• Dhooska or Dhuska is a popular deep-fried snack eaten all over Jharkhand and Bihar, India. The dish is one of the delicacies of Jharkhandi cuisine.
• The main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal. The bread is then deep fried.
• It is often served with any sauce or chutney. Dhooska is mostly made in market-area stalls where people enjoy it as a snack and is rarely found in larger restaurants.

Wazwan is primarily known as a traditional Kashmiri wedding feast, characterized by a grand spread of dishes.

• A grand banquet with over 36 courses.
• Cooked all night by 'wazas' (chefs) under the 'Vasta waza' (master chef).
• Characterized by thick gravies, yoghurt, spices, and dried fruits.
• Prepared in ghee or mustard oil.
• Saffron, a local spice, extensively used in rice dishes and sweets.
• Notable dishes: yakni, tabaq naat (made of fried ribs), dum aloo (steam-cooked potato curry), rogan josh, gushtaba (a meatball curry), haleem (made from meat and pounded wheat).
• Dining is done sitting on the floor, with a white cloth called "dastarkhwan" spread out.
• Guests are grouped into fours for serving.

• The meal starts with a ceremonial hand wash.
• A Tamri dish (A large serving dish) includes rice, seekh kababs, meth maaz, tabak maaz (barbecued ribs), and various other dishes.
• Yoghurt with Kashmiri saffron, salads, pickles, and dips accompany the meal.
• Kashmiri Wazwan is often served at weddings and special occasions.

• Seven dishes typically form an inseparable part of the feast :
• 'Rishta': Lamb dumplings in a rich saffron-infused gravy with various spices.

• 'Gushtaba': Minced lamb cubes pounded to a paste, cooked in yoghurt-based gravy.
• 'Dhaniwal korma': Rich lamb preparation in a yoghurt-based gravy.
• 'Tabak Maaz': Lamb ribs boiled, pan-fried in ghee with spices.
• 'Aab gosht': Lamb cooked in water, fried onion paste, black pepper, and reduced milk.
• 'Roganjosh': Lamb simmered in mustard oil, yoghurt, and various spices.
• Marchwagan Korma: A spicy red chilli lamb dish.
• 'Rwangan tsaman': Cottage cheese stewed in tomato gravy.
• 'Kashmiri aloo dum': Medium-sized potatoes boiled, then fried in mustard oil, served in yoghurt-based gravy.
• 'Tsaman pulao / Kashmiri pulao': Rice cooked in milk, garnished with nuts and saffron.
• 'Kabargah': Ribs of young lamb or goat, cooked in milk and spices then fried in ghee.
• 'Yakhni': Boneless lamb pieces stewed in yoghurt-based gravy.

Bebinca is a traditional Goan dessert made by layering coconut milk, sugar, and eggs. It's baked until it forms multiple layers with a caramelized top.

"Ker" and "Sangri" are indigenous ingredients in Rajasthani cuisine. Ker refers to a wild desert berry, and Sangri is a type of desert bean.

Together, they are used to make a popular Rajasthani dish called "Ker Sangri," typically cooked with spices and enjoyed as a side dish.

• KER SANGRI: KER ( unripe fruits of small, tangy, and dried wild berries from “Capparis decidua” tree), SANGRI ( Sangri refers to the long, thin bean obtained from the Khejri tree “Prosopis cineraria”,). which has very deep roots, enabling it to store water for up to 7 months. This is a preparation that is almost similar to a pickle and can be eaten cold or warm. They are soaked in turmeric water and then mixed with mustard oil and pickling spices.

• What makes the Laal Maas unique is its red color obtained through the use of mathania chilli. This chilli gets its name from the place it is grown in – Mathania village of Jodhpur district in Rajasthan.

LAAL MAAS/ Ratto Maans: These red meat are made using lamb, yoghurt, onions, and garlic. This dish uses a typical chilli called manthania chilli that is indigenous to Rajasthan. This dish is uniquely smoked with cloves to give an enriched flavour to the meat.

Farsan: is a collective term used for a type of snacks Gujarati cuisine, from the Indian state of Gujarat. Some are fried items which are then dried and can be stored, others fresh, fried or steamed.

1. Dhokla: A steamed, spongy cake made from fermented rice and chickpea flour, often garnished with mustard seeds and coriander leaves.
2. Khandvi: Thin rolls made from gram flour and yogurt, typically seasoned with mustard seeds and grated coconut.
3. Fafda: Crispy, deep-fried strips made from gram flour and spices, usually served with chutney.
4. Thepla: Thin, spiced flatbreads made from whole wheat flour, often flavored with fenugreek leaves and spices.
5. Patra: Taro leaves smeared with a spiced gram flour paste, rolled up, steamed, sliced, and then shallow-fried.
6. Muthia: Steamed or fried dumplings made from gram flour, spices, and grated vegetables.
7. Kachori: Deep-fried pastries filled with a mixture of spiced lentils or peas.
8. Gathiya: Crispy, deep-fried strands made from chickpea flour and spices, available in various flavors.
9. Sev: Crunchy, thin noodles made from chickpea flour and flavored with spices, often used as a topping for various dishes.
10. Chakri: Spiral-shaped, crispy snacks made from rice flour and spices, perfect for munching.
11. Lilva Kachori: Kachoris filled with fresh pigeon peas (lilva) and aromatic spices.
12. Khakhra: Thin, crispy crackers made from whole wheat flour and spices, available in different flavors.
13. Khaman: Soft, spongy cakes made from gram flour and yogurt, often topped with a tempering of mustard seeds and curry leaves.
14. Handvo: A savory cake made from a mixture of rice, lentils, and vegetables, typically baked or steamed.

Puran Poli is made by stuffing chana, desiccated coconut, jaggery or cane sugar, and nutmeg powder into the flatbread which is made from wheat flour.

Varan is made from Toor dal, also known as split pigeon peas in English, and toovar dal, Tuvar dal, Arhar dal in Hindi.

• Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked.
• The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. Akuri is traditionally eaten with pav or double roti.

Introduction to Haleem

• Haleem is a widely consumed stew in South Asia, the Middle East, and Central Asia.
• Ingredients and variations vary by region.
• Typically includes grain, meat, lentils, and spices.

Components of Haleem

1. Grain:

1. • Wheat or barley usually present.
   • Use of pulses (lentils) and rice varies by region.

2. Meat:

1. • Typically beef, lamb, mutton, goat, or chicken.

3. Spices:

1. • Varied spices, including cassia and fennel.

4. Cooking Liquid:

1. • Options include water, milk, or broth.

Preparation

• Slow-cooked for 7-8 hours.
• Vigorously stirred or beaten to achieve a paste-like consistency.
• Blends flavors of spices, meat, barley, and wheat.

Garnishing

• Garnished with fried onions, ginger, green chilies, coriander leaves, lemon wedges, and chaat masala.
• Variations exist across different regions.

Geographical Indication (GI) Status

• In 2010, Hyderabadi haleem received GI status from the Indian GI registry office.
• First meat product in India to achieve GI certification.
• Ensures adherence to specific standards for Hyderabadi haleem.

Hyderabad is known for its rich and flavorful cuisine, influenced by Mughlai, Persian, and South Indian culinary traditions.

1. Hyderabadi Biryani: A fragrant and aromatic rice dish cooked with marinated meat (usually chicken or mutton) and spices, known for its Dum Pukht cooking method using a dough seal to trap flavors.
2. Haleem: A slow-cooked stew made from wheat, barley, and mutton, often enjoyed during Ramadan. It has a creamy texture and is garnished with fried onions and herbs.
3. Mirchi ka Salan: A spicy curry made from green chilies cooked in a rich peanut and sesame gravy, often served as an accompaniment to biryani.
4. Bagara Baingan: Baby eggplants cooked in a flavorful peanut and tamarind gravy, offering a sweet and tangy taste.
5. Dum Ka Murgh: A slow-cooked chicken curry with a rich, creamy sauce made from yogurt, cream, and aromatic spices.
6. Kacchi Biryani: A variant of Hyderabadi Biryani where marinated meat is layered with partially cooked rice and slow-cooked to perfection.
7. Keema Samosa (Lukhmi): Deep-fried pastries stuffed with a spicy minced meat (keema) mixture, often served as a popular street food.
8. Gosht Pasinde: Tender mutton chunks marinated in yogurt and cooked in a rich and creamy gravy, often enjoyed during special occasions.
9. Khubani Ka Meetha: A dessert made from dried apricots soaked in sugar syrup and garnished with almonds and cream, offering a sweet and fruity taste.
10. Double ka Meetha: A bread pudding dessert made from deep-fried bread slices soaked in sugar syrup and flavored with cardamom and saffron.
11. Hyderabadi Dum Pukht Chicken: Chicken marinated in yogurt and cooked slowly over low heat with spices, creating a tender and flavorful dish.
12. Pesarattu: A popular South Indian crepe made from green gram (moong dal) batter, often served with coconut chutney.

• Kudampuli/ Garcinia cambogia/ brindle berry/ Malabar tamarind is used in the preparation of curries to add a sour flavor in Kerala.
• Garcinia gummi-gutta is a tropical species of Garcinia native to South Asia and Southeast Asia.
• Common names include Garcinia cambogia (a former scientific name), as well as brindle berry, and Malabar tamarind. The fruit looks like a small pumpkin and is green to pale yellow in color.

• Thoran is a dry dish traditionally made of finely chopped vegetables such as cabbage, yardlong bean and other bean varieties, unripe jackfruit, bittergourd or elephant foot yam, of leaves such as green or red spinach, Moringa oleifera or Ipomoea aquatica, as well as of flowers such as Moringa oleifera or Sesbania grandiflora.
• The chopped vegetable is mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly sauted on a pan over a high heat.
• Thoran can be also made with carrots, green beans, cabbage, green tomatoes or spinach, vegetables that were traditionally not available in Kerala. The traditional recipes made in southern Kerala do not use garlic, but in the present day, garlic and onion are also added.

Dalma is a famous Odisha dish prepared with lentils and vegetables, seasoned with asafoetida and mustard seeds, and often enjoyed with rice.

Pulihora is a famous Andhra rice dish known for its tangy and spicy flavor, prepared with tamarind and spices.

• Gongura Pachadi is a popular Andhra chutney made from sorrel leaves, giving it a distinct tart and tangy taste.
• Andhra style side dish made with sorrel leaves, red chilies, garlic and other basic spices. Red sorrel leaves are called as gongura or puntikura in Telugu, pulicha keerai in Tamil, punde pale in Kannada and Ambaadi in Marathi, pitwaa in Hindi.

• Bisi bele bath/ or bisi bele huliyanna – rice cooked with dal, vegetables and spices; like Huli with rice, but often richer.
• The traditional preparation of this dish is quite elaborate and involves the use of spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and vegetables. Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. Some versions of the dish are prepared with up to thirty ingredients.

• Nihari is an Awadhi dish consisting of slow-cooked, tender meat, often shank cut, simmered in a rich and aromatic gravy.
• Nihari is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent.
• It is flavoured with long pepper (pippali), a relative of black pepper. In Pakistan and Bangladesh, nihari is often served and consumed with naan.

Uttarakhand cuisine boasts an array of delectable dishes showcasing the region's diversity and rich heritage:

1. Kafuli: A nutritious dish made with spinach or other greens, cooked with gram flour and spices, offering a flavorful and wholesome meal.
2. Phaanu: A lentil-based dish prepared with a mix of lentils, soaked, ground, and cooked with spices to create a thick, flavorful curry often served with rice or bread.
3. Bhatt ki Dal: A hearty dal made with black soybeans, soaked, cooked, and tempered with local spices, commonly served with rice or rotis.
4. Arsa: Crispy, sweet discs made by deep-frying a batter of rice and jaggery, often dipped in sugar syrup, enjoyed during festivals.
5. Gulgula: Small fritters made from wheat flour, jaggery, mashed bananas, and spices, fried to golden perfection, offering a sweet snack.
6. Singori: A sweet delicacy from the Kumaon region made with khoya and coconut wrapped in malu leaves and steamed or roasted, providing a unique dessert experience.
7. Mandua ki Roti: Finger millet flatbread, gluten-free and nutritious, commonly served with ghee, curries, or lentil dishes.
8. Bhang ki Chutney: A spicy chutney made from hemp seeds and spices, offering a unique nutty flavor, often served as a side dish.

Odisha (formerly known as Orissa) boasts a rich culinary heritage with a variety of flavorful and unique dishes. Some famous dishes from Odia cuisine include:

1. Pakhala Bhata: Cooked rice fermented in water, often served with accompaniments like fried or mashed vegetables, fish fry, or badi (lentil-based fritters). It's a traditional summer dish.
2. Chhena Poda: A delicious dessert made with cottage cheese (chhena), sugar, and cardamom, baked until caramelized, resulting in a caramel-flavored cheese cake.
3. Dalma: A nutritious dish made with lentils, assorted vegetables, and spices. It's a staple in Odia households, offering a blend of flavors.
4. Macha Ghanta: A fish curry made with various vegetables, lentils, and fish, cooked together to create a flavorful and wholesome dish.
5. Rasgulla: Soft, spongy cheese balls made from chhena (cottage cheese), cooked in sugar syrup. Odisha is known for its unique version of this sweet delicacy.
6. Santula: A simple and healthy vegetable medley dish made with mixed vegetables, typically cooked with mustard oil, panch phoron (five spice blend), and other spices.
7. Chhena Puri: Fried bread made with chhena (cottage cheese) and semolina, often enjoyed as a dessert or snack.
8. Mudhi Mansa: A popular street food dish consisting of puffed rice (mudhi) served with spicy mutton curry (mansa), offering a delightful blend of textures and flavors.

Assamese cuisine showcases a diverse range of flavorful dishes, often prepared with indigenous ingredients and traditional cooking methods. Some famous dishes in Assamese cuisine include:

1. Masor Tenga: A tangy fish curry made with tomatoes, elephant apple, or other souring agents, a signature dish enjoyed with rice.
2. Pitha: Assamese-style rice cakes or dumplings, prepared in various forms such as Til Pitha (sesame rice cake), Sunga Pitha (rice cake cooked in bamboo tubes), and Ghila Pitha (pan-fried rice cake).
3. Aloo Pitika: Mashed potatoes mixed with mustard oil, onions, green chilies, and sometimes roasted tomatoes, offering a simple yet flavorful side dish.
4. Khar: A traditional alkaline dish prepared with raw papaya, pulses, and flavored with alkali obtained from sun-dried ashes, giving a unique taste.
5. Poita Bhaat: Fermented rice soaked overnight in water, sometimes seasoned with mustard oil, onion, and green chilies, commonly eaten as a cooling dish during summers.
6. Bilahi Maas: Assamese-style tomato fish curry made with local river fish, tomatoes, and minimal spices.
7. Haah Mankho: Duck curry cooked with ash gourd (winter melon) and flavored with traditional spices, a popular delicacy.
8. Xoru Xaak Aru Bhaji: Assorted greens cooked with lentils or sometimes fish, offering a nutritious and flavorful dish.
9. Pork with Bamboo Shoots: Pork curry cooked with fermented bamboo shoots, a dish appreciated for its robust flavors.

Sindhi cuisine is renowned for its rich and diverse flavors, blending influences from Central Asian, Persian, and Indian culinary traditions. Here are some famous dishes from Sindhi cuisine:

1. Sindhi Kadhi: A tangy, savory curry made with gram flour (besan), vegetables, tamarind, and spices. It's known for its distinctive flavor and is often served with rice.
2. Sai Bhaji: A nutritious stew prepared with spinach (sai) and assorted vegetables like potatoes, tomatoes, and lentils. It's flavored with various spices and enjoyed with bread or rice.
3. Koki: A type of flatbread made with whole wheat flour, onions, green chilies, and spices. It's pan-fried and served as a breakfast item or snack.
4. Sindhi Biryani: A fragrant and aromatic rice dish cooked with marinated meat (often goat or chicken), rice, saffron, and a blend of spices. It's a popular dish for special occasions.
5. Dal Pakwan: Crisp, deep-fried bread (pakwan) served with a spicy chana dal (split chickpea) curry. It's a traditional breakfast dish in Sindhi cuisine.
6. Sindhi Saibhaji: A combination of spinach, green garlic, and other vegetables cooked together with spices, creating a flavorsome and hearty dish.
7. Kheer: A classic rice pudding prepared with milk, sugar, cardamom, and nuts, often served as a dessert on festive occasions.
8. Sindhi Curry: A flavorful gravy made with tomatoes, tamarind, and a blend of spices, often paired with rice or bread.

Himachal Pradesh boasts a rich culinary heritage with a variety of dishes that reflect its cultural diversity. Some famous dishes include:

1. Dham: This is a traditional festive meal comprising several dishes served on special occasions like weddings or festivals. It typically includes rice, dal (lentils), rajma (kidney beans), madra (chickpea or lentil curry), kadi (yogurt-based curry), and various sweets.
2. Sidu: A steamed bread made from wheat flour, often stuffed with ingredients like ghee, dry fruits, or even meat in some variations.
3. Babru: It's a deep-fried bread made from soaked and ground black lentils, usually served with tamarind or mint chutney.
4. Chana Madra: A dish made with chickpeas cooked in a yogurt-based gravy, flavored with spices like cardamom and cloves.
5. Aktori: A pancake-like dish made with buckwheat and seasoned with local spices, often served with ghee.
6. Kullu Trout: Trout fish, locally sourced from rivers, prepared in various ways - fried, grilled, or cooked in a tangy curry.
7. Kaddu Ka Khatta: A sweet and sour dish made with pumpkin, tamarind, jaggery, and spices, offering a unique flavor profile.
8. Bhey: Lotus stems are sliced and cooked with yogurt or sometimes in a spicy gravy, offering a crunchy texture.
9. Siddu: A bread made from wheat flour and yeast, typically served with ghee, dal, or mutton curry.
10. Thupka: A noodle soup dish with vegetables or meat, influenced by Tibetan cuisine, particularly popular in regions near the Tibetan border.
11. Mittha: A sweet dish made with rice, sugar, nuts, and saffron, often served during festivals and special occasions.

Manipur, with its rich cultural heritage, offers a variety of delicious dishes that reflect the unique flavors and culinary traditions of the region. Some of the famous dishes of Manipur include:

1. Eromba: A traditional Manipuri dish made with a combination of boiled vegetables, mashed with ngari (fermented fish), chili, and other local herbs, often served with rice.
2. Singju: A popular salad made with finely sliced cabbage, lotus stem, banana flower, and other vegetables, mixed with roasted gram powder and flavored with ngari or chili paste.
3. Chamthong: A simple yet flavorful vegetable stew prepared with seasonal vegetables, herbs, and sometimes with the addition of fish or meat.
4. Chak-hao Kheer: A dessert made from black rice (chak-hao), milk, sugar, and sometimes flavored with cardamom or other spices, giving it a distinct purple hue.
5. Ngari: Fermented fish, a quintessential ingredient in Manipuri cuisine, used in various dishes to impart a unique and intense flavor.
6. Morok Metpa: A fiery chili paste made from roasted chili peppers, garlic, and sometimes incorporating fermented fish, adding a punch to the dishes it accompanies.
7. Paaknam: A traditional dessert made from glutinous rice balls cooked in sweetened coconut milk, often flavored with cardamom or other spices.

• Chettinad cuisine is associated with the Nattukotai Chettiars, also known as Nagarathars, a community from the Chettinad region in Tamil Nadu, India.
• It is considered one of the most famous and distinctive cuisines in Tamil Nadu.
• Dishes in Chettinad cuisine are known for their rich and complex flavors, often achieved through the use of freshly ground masalas (spice blends).
• Chettinad cuisine offers a diverse range of both vegetarian and non-vegetarian dishes.
• Some popular vegetarian dishes in Chettinad cuisine include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhukatta, masala paniyaram, aadikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi, maavurundai, and athirasam.

The cuisine is renowned for its use of various spices, including anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam (cloves), punnai ilai (bay leaf), karu milagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).