Title: Tamarind
Content:  many snacks and often served with samosa. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, in rasam, and in certain varieties of masala chai tea. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notably meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang. In the Philippines, the whole fruit is used as an ingredient in the traditional dish called sinigang to add a unique sour taste, unlike that of dishes that use vinegar instead. Indonesia also has a similarly sour, tamarind-based soup dish called sayur asem. In Mexico and the Caribbean, the pulp is diluted with water and sugared to make an agua fresca drink.
Title: Tamarind
Content:  Tamarind (Tamarindus indica) is a leguminous tree bearing edible fruit that is indigenous to tropical Africa. The genus Tamarindus is monotypic, meaning that it contains only this species. It belongs to family of Fabaceae. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones.
Title: Tamarind
Content:   The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption. As the fruit matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. The sourness varies between cultivars and some sweet tamarind ones have almost no acidity when ripe. In Western cuisine, tamarind pulp is found in Worcestershire Sauce and HP Sauce. Tamarind paste has many culinary uses including a flavoring for chutneys, curries, and the traditional sharbat syrup drink. Tamarind sweet chutney is popular in India and Pakistan as a dressing 
Title: Tamarindo (drink)
Content:  The primary ingredient of tamarindo, tamarind (also known as Tamarindus indica L), is a legume, part of the family Fabaceae. Tamarind grows on tamarind trees which are typically found in tropical regions and grow to 24 meters high on average. The trees produce fruit in abundance, on average, for 50 to 60 years but can live for over 200 years. Tamarind trees produce brown fruit pods that enclose one to twelve reddish-brown seeds as well as pulp. High levels of tartaric acid makes tamarind fruit highly acidic, this acid is also a common component of other sour fruits such as raspberries and grapes. Depending on the ripeness of the tamarind fruit the taste of the pulp can range from sour to sweet, the more ripe the tamarind fruit, the sweeter it tastes due to increased sugar levels that balance out the proportion of 
Title: Tamarindo (drink)
Content:  Tamarind pulp is the most common part of the tamarind plant utilised for culinary purposes, being used in a range of chutneys, curries, sauces (such as Worcestershire sauce and barbecue sauce) and beverages (such as tamarindo). In Sri Lanka tamarind pulp has been used as a lime alternative and in Sengel the pulp is mixed with sugar to produce sweet meats known as ‘bengal’. In India tamarind pulp is made into a juice used in the preservation of fish and in many countries of East Africa the pulp is used in the making of a dish called ‘ugali’ (a type of maize flour porridge). Tamarind fruits have been utilised in the production of tamarind 
Title: Pakora
Content:  Pakora is a spiced fritter originating from the Indian subcontinent,  sold by street vendors and served in restaurants in South Asia and worldwide. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. The pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako  and chop.
Title: Tandoor
Content:  any shape with a filling, usually beef). Various spices can be added to the Turkmen bread: cumin, cinnamon, olives, mustard, sunflower seeds and other flavoring ingredients. To prepare tamdyr for baking, first, fire is made directly inside the tamdyr, usually using dried cotton stalks. The bread-maker then watches the color of the tamdyr’s inner walls. When they turn white, the ashes are shoveled into the center of the tamdyr and the lower ash-pit is closed. The bread must be thrown into the oven very carefully, but deftly, so that it does not lose its shape and neatly stick to the wall.
Title: Tamarind
Content:  Tamarind seed oil is the oil made from the kernel of tamarind seeds. Isolation of the kernel without the thin but tough shell (or testa) is difficult. Tamarind kernel powder is used as sizing material for textile and jute processing, and in the manufacture of industrial gums and adhesives. It is de-oiled to stabilize its colour and odor on storage.
Title: Bread pakora
Content:   Bread pakora is an Indian and Pakistani fried snack (pakora or fritter). It is also known as bread bhaji (or bajji). A common street food, it is made from bread slices, gram flour, and spices among other ingredients. The snack is prepared by dipping triangular bread slices in spicy gram flour batter and frying them. Stuffing such as mashed potatoes is common. It can be deep-fried or pan-fried, and is served with chutneys or ketchup.
Title: Tamarindo (drink)
Content:  in Puerto Rico which is used by street vendors to flavour shaved ice. The seeds of the tamarind plant are also used for culinary purposes but the whole seed cannot be directly consumed and need to be soaked and boiled in water before they are edible. The seeds are commonly used in jellies, marmalades and jams because they contain pectin which gives them ‘jelly forming properties’ and have also been used as a stabiliser in the production of cheese, ice cream and mayonnaise. In Indonesia, after the seeds have been roasted, they are consumed as a snack accompanied with salt and grated coconut and in Thailand tamarind seeds are used as a coffee alternative.

Question: Verify the following claims with "True" or "False": Tamarind is an ingredient of a a food, which is a similar dish to pakora and other fritters made from wheat or corn flour.
Answer: False