Question : Comprehension:
India is a diverse nation with many different cultures. Although some eating habits are considered staples of Indian cuisine, these habits may not be practised by all the cultures of India. Cuisine differs across India's diverse regions as a result of variations in local culture, geographical location (proximity to sea, desert, or mountains), and economics. It also varies seasonally, depending on which fruits and vegetables are ripe. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.

Historical incidents such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. For instance, potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe, the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.

Indian food is rich in flavour. However, spices do more than flavour a dish; they are also used to cool and warm the body during hot or cold weather. Yoghurt is commonly used to flavour dishes or as a sauce to chill spicy dishes. Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma. In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Butter-based ghee, or deshi ghee, is used frequently, though less than in the past.

Based on the passage above choose the correct option for the following question.

Question

Indian food is rich in______.

Option 1: Chilly

Option 2: Flavour

Option 3: Desi ghee

Option 4: Sesame oil

Question : Comprehension:
India is a diverse nation with many different cultures. Although some eating habits are considered staples of Indian cuisine, these habits may not be practised by all the cultures of India. Cuisine differs across India's diverse regions as a result of variations in local culture, geographical location (proximity to the sea, desert, or mountains), and economics. It also varies seasonally, depending on which fruits and vegetables are ripe. Also, Middle Eastern and Central Asian influences have occurred in North Indian cuisine since the years of Mughal rule. Indian cuisine is still evolving as a result of the nation's cultural interactions with other societies.

Historical incidents such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. For instance, potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe, the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.

Indian food is rich in flavour. However, spices do more than flavour a dish; they are also used to cool and warm the body during hot or cold weather. Yoghurt is commonly used to flavour dishes or as a sauce to chill spicy dishes. Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma. In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Butter-based ghee, or deshi ghee, is used frequently, though less than in the past.

Based on the passage above, choose the correct option for the following question.

Question

According to the passage, what have Middle Eastern and Central Asian influences in India?

Option 1: Dresses

Option 2: North Indian cuisine

Option 3: Festivals

Option 4: Lifestyle

Question : Comprehension:
India is a diverse nation with many different cultures. Although some eating habits are considered staples of Indian cuisine, these habits may not be practised by all the cultures of India. Cuisine differs across India's diverse regions as a result of variations in local culture, geographical location (proximity to the sea, desert, or mountains), and economics. It also varies seasonally, depending on which fruits and vegetables are ripe. Also, Middle Eastern and Central Asian influences have occurred in North Indian cuisine since the years of Mughal rule. Indian cuisine is still evolving as a result of the nation's cultural interactions with other societies.

Historical incidents such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. For instance, potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe, the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.

Indian food is rich in flavour. However, spices do more than flavour a dish; they are also used to cool and warm the body during hot or cold weather. Yoghurt is commonly used to flavour dishes or as a sauce to chill spicy dishes. Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma. In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Butter-based ghee, or deshi ghee, is used frequently, though less than in the past.

Based on the passage above, choose the correct option for the following question.

Question

Which of the following statements is not true?

Option 1: Deshi ghee, is used frequently, though less than in the past

Option 2: Yogurt is commonly used to flavor dishes

Option 3: Potato was brought to India by the French

Option 4: Spices are also used to cool and warm the body during hot or cold weather

Question : Comprehension:
India is a diverse nation with many different cultures. Although some eating habits are considered staples of Indian cuisine, these habits may not be practiced by all the cultures of India. Cuisine differs across India's diverse regions as a result of variations in local culture, geographical location (proximity to the sea, desert, or mountains), and economics. It also varies seasonally, depending on which fruits and vegetables are ripe. Also, Middle Eastern and Central Asian influences have occurred in North Indian cuisine since the years of Mughal rule. Indian cuisine is still evolving as a result of the nation's cultural interactions with other societies.

Historical incidents such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. For instance, potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chilies and breadfruit. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe, the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.

Indian food is rich in flavor. However, spices do more than flavor a dish; they are also used to cool and warm the body during hot or cold weather. Yogurt is commonly used to flavor dishes or as a sauce to chill spicy dishes. Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma. In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Butter-based ghee, or deshi ghee, is used frequently, though less than in the past.

Based on the passage above, choose the correct option for the following question.

Question

According to the passage, choose the correct synonym of the word 'catalyst'.

Option 1: Micro

Option 2: Disregard

Option 3: Activator

Option 4: Animosity

Question : Given below are four sentences, three of which, are jumbled. Pick the option that gives the correct order.

A. Though they are low in nutrients, they are valued for their flavour and are used widely in cooking.
B. They add flavour to such dishes as stews, roasts, soups, and salads, and are also served as a cooked vegetable.
C. Initially native to southwestern Asia, onions are now grown throughout the world, chiefly in the temperate zones.
D. The onion, a herbaceous biennial plant of the amaryllis family, is grown for its edible bulb.

Option 1: DBCA

Option 2: DCBA

Option 3: DBAC

Option 4: DCAB