Title: South Indian cuisine
Content:   Karnataka has a very diverse cuisine. Some of the most popular and traditional south Indian breakfast preparations like idli, vada and masala dose are believed to have originated in the temple streets of Udupi in Karnataka. Described as being the mildest in terms of spice content among the cuisines of the five south Indian states, the traditional cuisine of Karnataka is known for its generous use of jaggery, palm sugar and limited use of chili powder; however, Northern Karnataka cuisine, which can be extremely hot in taste, is an exception. Since the percentage of vegetarians in Karnataka is higher than that of other southern states, vegetarian food enjoys widespread popularity. Dating back to the Iron Age, Karnataka's cuisine is said to be one of the oldest surviving in the country. It combines a range of flavours, ingredients and cooking techniques from its neighbouring states of Kerala, Andhra Pradesh and Tamil Nadu to the south and Maharashtra to the north, along with its own rich gastronomic history.
Title: Karnataka cuisine
Content:   North Karnataka cuisine, encompassing the region of North Karnataka, has a diverse collection of dishes. However, for the most part, these dishes are vegetarian due to the dominance of the vegetarian Lingayat community in the area. The cuisine is based on jowar (sorghum/millet) and wheat, made into jolada rotis, made from jowar. A typical Lingayat meal consists of jolada rotti, along with several kinds of curries and palyas. Palyas are made of vegetables sauted and seasoned with various spices. These include jawari doddmensinkayi palya (capsicum curry), gulagayi yennegai (Brinjal fry), jawari mensinkayi  (fried chilli), as well as majjige saaru (buttermilk curry). The palyas can be from any vegetable currently in season. Another common item is jhunka, steamed cubes of gram flour garnished with sesame and coriander. During festival times, Lingayats make soute bija huggi, pellets of broken wheat 
Title: Karnataka
Content:  traditional headgear of southern Karnataka, while the pagadi or pataga (similar to the Rajasthani turban) is preferred in the northern areas of the state. Rice and Ragi form the staple food in South Karnataka, whereas Jolada rotti, Sorghum is staple to North Karnataka. Bisi bele bath, Jolada rotti, Ragi mudde, Uppittu, Benne Dose, Masala Dose and Maddur Vade are some of the popular food items in Karnataka. Among sweets, Mysore Pak, Karadantu of Gokak and Amingad, Belgaavi Kunda and Dharwad pedha are popular. Apart from this, coastal Karnataka and Kodagu have distinctive cuisines of their own. Udupi cuisine of coastal Karnataka is popular all over India.
Title: South Indian cuisine
Content:  In North Karnataka, the staple grains are sorghum and pearl millet, along with rice. Rotis made out of these two grains, along with side dishes made of eggplant, fresh spiced salads of vegetables sometimes with raw lentils, spiced and stewed lentils are popular and routinely eaten. North Karnataka people also consume a variety of spicy condiments including chutney powders — Shenga pudi (ಶೇಂಗಾ ಪುಡಿ), Gurella pudi (ಗುರೆಳ್ಳ ಪುಡಿ), agasi pudi (ಅಗಸಿ ಪುಡಿ), Ellu chatni pudi (ಎಳ್ಳು ಚಟ್ನಿ ಪುಡಿ)—, raw chutneys and pickles. Of all the other regional cuisines in Karnataka, this is known for its fiery spice level and heat. Eateries called Khanavali, often run by families, serve inexpensive but tasty home-style food. Most of them are run by Veerashaiva 
Title: Karnataka cuisine
Content:  Karnataka cuisine includes the cuisines of the different regions and communities of Karnataka, namely, North Karnataka cuisine, South Karnataka cuisine, Udupi cuisine, Saraswat cuisine, Coorg cuisine, Mangalorean Catholic cuisine and Navayath cuisine. Karnataka cuisine includes both vegetarian and non-vegetarian. Ragi, which is a staple in Kannadiga cuisine is mentioned in the works of the poet Adikavi Pampa and in the ancient Sanskrit medical text Sushruta Samhita. Being a large state with regions having distinct geography and demographics, Karnataka has many different  cuisines based on these features.These include cuisines of inland regions of Uttara Karnataka  Ballari or Raichur, Dakshina Kannada, and Mysuru or Mandya, of coastal regions of Karwar, Udupi, Mangaluru and of mountain region of Malnad.
Title: Kannada people
Content:   The cuisine of Karnataka includes many vegetarian and non-vegetarian dishes. The varieties reflect influences from the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Soopa Shastra is notable medieval Kannada literally work written in 1508 A.D on the subject of Kannada cuisine. Some typical everyday dishes in Kannadiga homes include Bisi Bele Bath, Jolada rotti, Ragi rotti, Akki rotti, Saaru, Huli, Davanagere Benne Dosa, Ragi mudde, Chitranna (lemon rice), Puliyogare (tamarind rice) and Uppittu. The famous masala dosa traces its origin to Udupi cuisine. Plain and rave Idli, Mysore Masala Dosa and Maddur Vade are very popular in South Karnataka. Kadabu, a kind of 
Title: Kannada people
Content:  dumplings, is a popular and ethnic food in South Malnad regions such as Sakaleshpura, Mudigere, Somwarapete, etc. and is consumed with huchellu (black sesame) chutney. Among sweets, Mysore Pak, Dharwad pedha, Chiroti, Jalebi, and Belagavi Kunda are well known. Hurnagadab, Hurnaholige, Karadantu of Gokak and Amingarh, Shenga Holige and Sajka have origins in the Malnad region. Indis (chutneys) of Karnataka have a very distinct taste and flavour. Some popular ones include Shenga indi (groundnut), Agashi indi, Karal indi, Inichi indi and Mavina indi (mango). Similarly, Karnataka uppinakai (pickles) too are very distinct from the rest like Mavina thokku (fine mango pickles), Nimbekai uppinakai (lemon pickles), Tenga Mavina uppinakai (entire mango pickle), gaajri uppinkai (carrot pickle) and menshinikai uppinakai (chili pickle).
Title: South Indian cuisine
Content:  are vegetarian, but Khanavalis serving non-vegetarian food are not uncommon. North Karnataka is one such geographical area in India with a lower per capita consumption of meat. The entire taste and flavours vary from one region to another depending on the availability of ingredients. You can take delight in Udupi, Malnadu, Mangaluru, Kodagu, North and South Karnataka dishes which are worth relishing. The north Karnataka cuisines include something like Jolada rotti (ಜೋಳದ ರೊಟ್ಟಿ), Thallipeet which is prepared tastily from Jowar flour. These rotties are enjoyed with spicy and mouthwatering curies namely; Enne kathirikai, Badane kaayi palaya, Jhunka etc. In addition to this you can also hunt for lip-smacking sweets such as Belgaum kunda, godi huggi, yellu and shenga holige, etc.
Title: Karnataka
Content:  Karnataka (ISO: Karnāṭaka, ) is a state in South India. The state lies in the south-western region of the Indian peninsula. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as the State of Mysore, it was renamed Karnataka in 1973. The state corresponds to the Carnatic region. Its capital and largest city is Bangalore. Karnataka is bordered by the Arabian Sea to the west, Goa to the northwest, Maharashtra to the north, Telangana to the northeast, Andhra Pradesh to the east, Tamil Nadu to the southeast, and Kerala to the south. It is the only southern state to have land borders with all of the other 4 southern Indian sister states. The state covers an area of 191976 km2, or 5.83 percent 
Title: North Karnataka
Content:  Uttara Karnataka, is a geographical region in Deccan plateau from 300 to 730 m elevation that constitutes the region of the Karnataka state in India and the region consists of 14 districts. It is drained by the Krishna River and its tributaries the Bhima, Ghataprabha, Malaprabha, and Tungabhadra. North Karnataka lies within the Deccan thorn scrub forests ecoregion, which extends north into eastern Maharashtra. Most parts of the region has black fertile soil ideal for agriculture. It includes the districts of Belagavi, Vijayapura, Bagalkot, Bidar, Bellary, Gulbarga, Yadgir, Raichur, Gadag, Dharwad, Haveri, Koppal and Vijayanagar District Major cities and towns in the region are Bagalkot, Belagavi, Bellary, Bidar, Vijayapura, Dharwad, Gadag, Gangavati, Gokak, Gulbarga, Haveri, Hospet, Siruguppa, Ilkal, Karwar, Koppal, Raichur, 

Question: Verify the following claims with "True" or "False": it is from the Karnataka region of India and include vegetables.
Answer: True