Lifestyle, Customs, Food Habits and Traditions of Himachal Pradesh (Part 2)

Question 1

In high Himalayan regions like Kinnaur and Lahaul, fraternal polyandry was traditionally practiced primarily to:

Accepted Answer

Prevent fragmentation of land holdings

Answer

Religious sanction

Answer

Scarcity of cattle

Answer

Climatic adaptation

Question 2

In Rampur Bushahr, the forced porterage service where subjects had to carry loads for the state was known as:

Accepted Answer

Batarwaal Begar

Answer

Athwara

Answer

Gaar

Answer

Hel

Question 3

“Dham” is a traditional festive community feast served on leaf plates (Pattals) across HP prepared strictly without using:

Accepted Answer

Onion and garlic

Answer

Ghee

Answer

Curd

Answer

Lentils

Question 4

The hereditary master chef belonging to the Brahmin caste who prepares the traditional Himachali Dham is called:

Accepted Answer

Boti

Answer

Kardar

Answer

Wazir

Answer

Mehtar

Question 5

“Siddu” is a famous traditional steamed fermented wheat dough delicacy stuffed with poppy seeds or walnuts, popular in:

Accepted Answer

Kullu, Shimla and Mandi

Answer

Una

Answer

Bilaspur

Answer

Hamirpur

Question 6

“Madra” (chana madra / rajma madra cooked in rich curd gravy and spices) is the signature dish of:

Accepted Answer

Chamba

Answer

Kangra

Answer

Kinnaur

Answer

Lahaul

Question 7

“Thukpa” (steamed noodle soup) and “Momos” are staple winter comfort foods in which districts of Himachal Pradesh?

Accepted Answer

Lahaul-Spiti and Kinnaur

Answer

Bilaspur

Answer

Una

Answer

Hamirpur

Question 8

“Chhang” and “Lugri” are traditional fermented beverages prepared from barley, rice, or millets in:

Accepted Answer

Lahaul-Spiti and Kullu

Answer

Sirmaur

Answer

Solan

Answer

Kangra

Question 9

“Babru” (deep-fried savory/sweet stuffed kachori made from kneaded wheat flour) is a traditional delicacy of:

Accepted Answer

Shimla & Kangra

Answer

Spiti

Answer

Pangi

Answer

Kinnaur

Question 10

“Aktori” (festive pancake/cake made of buckwheat and wheat flour) is specially prepared during festivals in:

Accepted Answer

Lahaul and Spiti

Answer

Una

Answer

Bilaspur

Answer

Hamirpur

Question 11

“Sepu Vadi” (urad dal dumplings cooked in spinach and yogurt gravy), a core course of Mandiyali Dham, originated in:

Accepted Answer

Mandi

Answer

Kullu

Answer

Chamba

Answer

Sirmaur

Question 12

“Pattoo” and “Dohru” are traditional woolen handwoven blankets and attires worn by women in:

Accepted Answer

Kullu and Kinnaur

Answer

Kangra and Una

Answer

Bilaspur and Hamirpur

Answer

Sirmaur and Solan

Question 13

“Bissu” or “Bishu” festival in the Mahasu and Sirmaur hills is traditionally celebrated with the preparation of which savory fried pancake?

Accepted Answer

Poltu (Pode)

Answer

Siddu

Answer

Madra

Answer

Bedvin

Question 14

In Kangra and lower hills, the sweet fried dumpling made of wheat flour, jaggery, and fennel seeds is known as:

Accepted Answer

Gulgule (Mithe Pude)

Answer

Aktori

Answer

Luchi

Answer

Chilra

Question 15

The famous traditional caps of Himachal Pradesh (Himachali Topi) with velvet bands are distinctively known as Bushehri Topi and Kullvi Topi, characterized by velvet flaps of which typical colors?

Accepted Answer

Green / Maroon in Bushahr and multi-color woven patterns in Kullu

Answer

White in Bushahr and Black in Kullu

Answer

Yellow in Bushahr and Blue in Kullu

Answer

Grey in Bushahr and Red in Kullu