Jammu And Kashmir And Ladakh GK MCQ Question and Answer | State Gk MCQ

The correct match is :
Aab Gosht - Kashmiri Cuisine
Thukpa - Ladakhi Cuisine
Khatta Meat - Dogri Cuisine

The correct match is :
Kaahwa - Kashmir
Gurgur Cha - Ladakh
Kheer - Jammu

The correct match is :
Khambir - Whole Wheat Brown Bread
Chhang - Local Beer
Chhurpe - Yak Cheese

Rogan Josh is certainly a treat for the taste buds. This popular Kashmiri cuisine looks and tastes equally royal. It is made with lamb cooked with onions, garlic, cardamom and Kashmiri red chilli powder with lots of ghee.
Goshtaba is a kind of meat ball, made with minced meat and cooked in a gravy of yogurt and choice of Kashmiri spices.
Tabak Maaz is considered as the Indian version of British or American mutton chops. This delicious dish is deep fried with chunks of mutton that are flavoured with salt and Kashmiri red chilli powder.
Yakhni is a famous Kashmiri mutton curry cooked with yogurt and many spices in mustard oil. This dish is also cooked as a vegetarian dish when cooked with kofta of bottle gourd or lauki.
Aab Gosht mutton is one of the major items used in the everyday food of the Kashmiri people. There are almost 30 varieties of mutton dishes in Kashmiri food. Aab gosht is one of the most popular mutton dishes which is made using milk, cardamom, black pepper, etc.

Kalari is a dense cheese and it is also called the Mozzarella of Kashmir. Like Mozzarella, it melts on heating and hardens on cooling. It is one of the favourite snacks of the people of Jammu and Kashmir.

Ghyoor is made as a gesture to welcome someone to the family, especially brides and grooms during wedding. It is made with maida, salt and water. However, salt can also be replaced with sugar to make sweet ghyoor.

Pickles of kasrod, girgle, zimikand, tyaoo, seyoo and potatoes are very popular in Dogra community.

Chhang is Ladakh's local beer and is produced from fermented barley. It is consumed during festivals, weddings and other important functions.

Chhutagi is a heavy meal, served during harvest season to workers to give them energy. The dough in shape of a bow-tie is cooked in a thick soup made of either vegetables or meat. It is a very special dish of Ladakh.

Lyodur Tschaman is a cottage cheese dish cooked in creamy turmeric based gravy. This is cooked almost everyday in the Kashmiri households.