Tribal foods of Madhya Pradesh Part 2
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Question No. 1
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The Bharia tribe of the Patalkot valley has a unique diet due to their geographic isolation. What is a significant part of their traditional food system?
A.
Cultivated rice and wheat
B.
Exotic imported vegetables
C.
Wild tubers and medicinal plants from the valley
D.
Seafood and coastal grains
Question No. 2
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What is 'Kusli', a dish sometimes prepared by the Gond tribe?
A.
A type of sweet fried pastry, similar to Gujiya
B.
A spicy meat curry
C.
A fermented rice beer
D.
A soup made from bamboo shoots
Question No. 3
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'Gatka' is a simple porridge, often eaten by the Korku tribe. What is it typically made from?
A.
Finely ground wheat flour
B.
Broken rice and lentils
C.
Coarsely ground maize or jowar
D.
Fermented mahua flowers
Question No. 4
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The Sahariya tribe is known to consume 'Lapsi'. What is this dish?
A.
A savory pancake
B.
A spicy lentil soup
C.
A sweet porridge made from broken wheat or other grains and jaggery
D.
A type of sun-dried meat
Question No. 5
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What is the significance of 'Chironji' (Buchanania lanzan) in the tribal economy?
A.
It is used as a primary building material.
B.
It is a valuable non-timber forest product that is consumed and sold.
C.
It is a ceremonial plant used only in rituals.
D.
It is considered a weed and is actively removed.
Question No. 6
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Why is bamboo shoot a significant food source for many tribes in Madhya Pradesh?
A.
It is the main source of sugar.
B.
It is available year-round in a preserved form.
C.
It is a fast-growing, nutritious, and versatile vegetable available in the forests.
D.
It is primarily used to make utensils, not food.
Question No. 7
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The Baiga tribe often makes a simple 'roti' from the flour of which wild grass seed?
A.
Sikiya
B.
Bajra
C.
Jowar
D.
Ragi
Question No. 8
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What is the 'Dheki', an implement found in some tribal villages, used for?
A.
Weaving cloth
B.
Grinding spices
C.
De-husking grains like rice and millets
D.
Extracting oil from seeds
Question No. 9
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Which meal of the day is typically the most substantial for a tribal farmer, often consumed in the fields?
A.
Early morning breakfast
B.
The mid-day meal ('dopahar ka khana')
C.
A late evening snack
D.
A meal consumed after midnight
Question No. 10
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How is 'Aamat', a sour vegetable soup from the Bastar region (with cultural links to MP tribes), traditionally flavored?
A.
With vinegar
B.
With lime juice
C.
With dried mango slices (aamchur) or bamboo shoots
D.
With tamarind paste exclusively
Question No. 11
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The introduction of the Public Distribution System (PDS) in tribal areas has led to an increased consumption of what?
A.
Kodo and Kutki millets
B.
Rice and Wheat
C.
Local vegetables and fruits
D.
Mahua and Chironji
Question No. 12
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What kind of mushrooms are typically consumed by the tribal communities?
A.
Cultivated button mushrooms from the market
B.
Imported shiitake mushrooms
C.
Wild, seasonal mushrooms foraged from the forest floor and tree trunks
D.
Mushrooms are generally considered inedible.
Question No. 13
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What is a 'Bassi', referring to food in a tribal context?
A.
A grand feast
B.
Stale or leftover food from the previous night, often eaten for breakfast
C.
A ceremonial dish for weddings
D.
A type of sweet
Question No. 14
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The Korku tribe has a traditional community fishing practice in which they use a powder to stun the fish. What is this powder made from?
A.
Chemical pesticides
B.
The bark of specific forest trees
C.
Chili powder and turmeric
D.
Crushed limestone
Question No. 15
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What is 'Bhaaji' in the context of tribal food?
A.
A generic term for any leafy green vegetable, often foraged
B.
A type of bread
C.
A meat dish
D.
A sweet confection
Question No. 16
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Which of the following is a reason for the decline in the consumption of traditional millets like Kodo and Kutki?
A.
They are less nutritious than rice.
B.
They are difficult to cook.
C.
They take longer to process and are perceived as 'coarse' compared to PDS rice.
D.
They are banned by the government.
Question No. 17
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'Chakoda Bhaji' is a leafy green commonly eaten by tribes. What is it known for in traditional medicine?
A.
Increasing appetite
B.
Its supposed properties in treating skin ailments
C.
Inducing sleep
D.
As a source of sugar
Question No. 18
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What is the traditional container used by tribes to drink 'Pej' or Mahua liquor?
A.
Glass tumblers
B.
Steel cups
C.
Dried gourd shells or leaf cups ('dona')
D.
Ceramic mugs
Question No. 19
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The food of the Panika tribe, who are traditionally weavers, is largely similar to other forest-dwelling tribes but they are often noted to be what?
A.
Exclusively non-vegetarian
B.
Strictly vegetarian
C.
Exclusively fruitarian
D.
Dependent on market-bought foods
Question No. 20
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What is a 'Tendu' fruit?
A.
A type of large mango
B.
A citrus fruit similar to an orange
C.
A wild berry-like fruit used for its pulp and seeds
D.
A type of gourd
Question No. 21
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How does the forest act as a 'buffer' against food scarcity for tribal communities?
A.
By providing timber to sell for food
B.
By offering a wide range of edible products when agricultural crops fail
C.
By being a good location for large-scale farming
D.
By having markets within it
Question No. 22
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In the Bhil language, what does the word for food, 'Khavo', also imply?
A.
A sense of community and sharing
B.
A religious ritual
C.
A commercial transaction
D.
A medicinal dose
Question No. 23
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What is a key difference between tribal cooking and mainstream urban cooking in Madhya Pradesh?
A.
Tribal cooking uses more complex spice blends.
B.
Urban cooking relies more on local, foraged ingredients.
C.
Tribal cooking emphasizes minimal processing and direct heat, while urban cooking may involve more refined ingredients.
D.
Tribal cooking exclusively uses electric appliances.
Question No. 24
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Which animal, hunted by some tribes, is considered a delicacy and is often prepared during special feasts?
A.
Cow
B.
Wild boar
C.
Horse
D.
Domestic cat
Question No. 25
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The 'Madiya' is a structure seen in tribal agricultural fields. What is its purpose?
A.
Storing water
B.
A raised platform used as a watchtower to guard crops from animals
C.
A place for religious ceremonies
D.
A community kitchen
Question No. 26
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Why is salt a crucial commodity that tribes often need to procure from outside markets?
A.
Their traditional diet is naturally very high in salt.
B.
It is not available naturally in their forest and agricultural environment.
C.
They use salt for preserving wood.
D.
It is required for their livestock in large quantities.
Question No. 27
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What is the role of red weaver ants ('Chapda') in the diet of some tribes?
A.
They are considered a pest and are destroyed.
B.
They are mashed into a chutney, which is a rich source of formic acid and protein.
C.
Their nests are used as a fire starter.
D.
They are used to make a sweet dish.
Question No. 28
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Which of the following best describes the principle of 'eating locally and seasonally' in the tribal context?
A.
It is a new trend adopted from urban areas.
B.
It is an inherent, traditional practice born out of necessity and ecological knowledge.
C.
It is a government-mandated program.
D.
It is practiced only during festivals.
Question No. 29
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What is 'Tikhur'?
A.
A type of fish
B.
A wild, edible tuber used to make a cooling jelly or halwa
C.
A spice blend
D.
A variety of millet
Question No. 30
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*"'Bel' (Aegle marmelos) or wood apple is a common tree. How is its fruit used in the tribal food system?"
A.
The hard shell is used for cooking.
B.
The ripe pulp is consumed as a fruit or made into a sherbet (drink).
C.
The leaves are cooked as a vegetable.
D.
The unripe fruit is a primary staple.
Question No. 31
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The diet of the Gond tribe often includes oil from which seeds?
A.
Sunflower seeds
B.
Groundnut seeds
C.
Mahua and niger seeds
D.
Mustard seeds
Question No. 32
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When a Bhil family hosts a guest, what is a common gesture of hospitality related to food?
A.
Offering the guest a smaller portion.
B.
Asking the guest to pay for the meal.
C.
Sharing the best food available in the house, even if it's modest.
D.
Eating before the guest arrives.
Question No. 33
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What is the traditional method for making mahua liquor?
A.
Industrial distillation in steel vats
B.
Distillation using clay pots and a bamboo pipe
C.
Mixing mahua flowers with packaged yeast
D.
Simply soaking the flowers in water
Question No. 34
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Which of the following is NOT a traditional method of food preservation used by the tribes of MP?
A.
Sun-drying
B.
Smoking
C.
Pickling
D.
Freezing
Question No. 35
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The leaves of which tree are stitched together to make plates ('pattals') and cups ('donas') for community feasts?
A.
Teak
B.
Banyan
C.
Sal or Palas
D.
Neem
Question No. 36
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What does 'Jowar-Gath', eaten by the Korku tribe, primarily consist of?
A.
Jowar flour and buttermilk
B.
Jowar flour and jaggery
C.
Jowar grains boiled with vegetables
D.
Jowar flour deep-fried into a snack
Question No. 37
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Why are insects like the red weaver ant considered a 'superfood' from a nutritional standpoint?
A.
They are extremely high in carbohydrates.
B.
They are rich in protein, iron, and calcium.
C.
They contain high levels of sugar.
D.
They are a primary source of fiber.
Question No. 38
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In the Patalkot valley, the Bharia tribe uses the 'gadal' (a wooden plough). This signifies a shift from what earlier Baiga practice?
A.
Using iron ploughs
B.
Practicing settled agriculture
C.
Practicing 'Bewar' or shifting cultivation without ploughs
D.
Using tractors
Question No. 39
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Apart from being a food source, what other crucial role does maize play in the life of a Bhil farmer?
A.
It is a form of currency.
B.
The stalks and leaves are used as fodder for cattle.
C.
The silk is used to weave cloth.
D.
The cobs are used as a primary fuel source.
Question No. 40
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What is 'Bhilma', a term associated with the Bhil tribe?
A.
A type of bread
B.
A specific cooking technique
C.
The fruit of the marking nut tree, used for its oil
D.
A sacred ritual
Question No. 41
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What is a common feature of a traditional tribal kitchen?
A.
It is separate from the main house.
B.
It has a large refrigerator.
C.
It is built around an open hearth or 'chulha' on the floor.
D.
It has an extensive collection of steel utensils.
Question No. 42
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Which of the following best explains why the tribal diet is considered 'climate-resilient'?
A.
It depends on crops that are imported from different climates.
B.
It relies on a diverse range of local, hardy crops and foraged foods that can withstand climatic variations.
C.
It consists of foods that do not require cooking.
D.
It is based on a single, highly stable crop.
Question No. 43
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The Gondwana food festival, sometimes organized in cities, aims to do what?
A.
Introduce Italian cuisine to tribal communities.
B.
Promote and preserve the traditional culinary heritage of the Gond tribe.
C.
Showcase the latest advancements in food processing technology.
D.
Sell subsidized grains to urban populations.
Question No. 44
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'Ramtil' is the local name for a crop whose oil is extensively used by tribes like the Gonds. What is it known as in English?
A.
Sesame
B.
Niger seed
C.
Flax seed
D.
Mustard
Question No. 45
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How are disputes sometimes settled in a Korku tribal council ('panchayat'), in a way that involves the whole community?
A.
By levying a heavy monetary fine on the guilty party.
B.
By asking the guilty party to host a community feast.
C.
By exiling the guilty party from the village.
D.
By involving external legal authorities immediately.
Question No. 46
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What is the role of fermented foods and drinks in the tribal diet?
A.
They are avoided due to religious beliefs.
B.
They are a way to preserve food, enhance nutrient availability, and are part of social rituals.
C.
They are consumed only as medicine.
D.
They are a very recent introduction from other cultures.
Question No. 47
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The Sahariya tribe's diet has been impacted by their historical status as bonded laborers. How?
A.
It gave them access to a very rich and diverse diet.
B.
It led to a diet often based on minimal, coarse grains and whatever could be foraged quickly.
C.
It made them experts in international cuisine.
D.
It led to a complete dependence on dairy products.
Question No. 48
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Which of these is a common 'snack' for a tribal child, foraged directly from the wild?
A.
Packaged potato chips
B.
Wild berries like 'ber' or 'tendu'
C.
A bar of chocolate
D.
A slice of pizza
Question No. 49
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How is the 'Paniya' of the Bhil tribe different from a regular maize 'roti'?
A.
Paniya is deep-fried, while roti is baked.
B.
Paniya is made from wheat, while roti is made from maize.
C.
Paniya is cooked inside leaves on embers, while roti is cooked on a pan (tava).
D.
Paniya is a sweet dish, while roti is savory.
Question No. 50
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The term 'Dev Dhan' or 'God's grain' is sometimes used by tribes for which category of crops?
A.
Cash crops like cotton and soybean
B.
Genetically modified crops
C.
Traditional millets like Kodo and Kutki
D.
Imported grains like quinoa
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