Title: South Indian cuisine
Content:  every meal in all the regions of Karnataka and is probably the most popular dairy product. Generally, yogurt with rice constitute the final course of a meal. Buttermilk laced with spices and curry leaves is also served with meals, especially during the summer. Ghee and butter are popular cooking mediums for those who can afford them, and are mostly reserved for festivals and special occasions. The South Karnataka cuisine is dominated by steamed rice, and ragi (finger millet) and the traditional dish is the Ragi ball (Ragi mudde). Other must-try dishes include Benne Dose (Butter dose), Akki Roti and Ragi Roti. Also, there is a vast variety of rice dishes, like Bisi bele bhath, Kesari Bath and Vangi Bath.
Title: Pancake
Content:  in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. When potato is used as a major portion of the batter, the result is a potato pancake. Commercially prepared pancake mixes are available in some countries. Like waffles, commercially prepared frozen pancakes are available from companies like Eggo. When buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk 
Title: Pancake
Content:  are a common breakfast food item in the Punjab. Most of the pitha in Assam are types of pancakes served on occasions such as Bihu festivals. The Bengali semi-sweet pancake pati-shapta is stuffed with grated coconut or thickened milk. In Western India, the multi-grain thalipeeth is popular. In Goa, a traditional crêpe-like pancake known as alebele or alle belle is eaten at tea-time. It is usually filled with jaggery and coconut. In Eastern India, malpuas are sometimes prepared in the form of pancakes. In some regions of Middle India, thin green Cheelas are made with ginger or garlic leaves' paste, and rice flour batter. Other ingredients included are salt, cummin seeds, green chili, oil, curry leaves and coriander leaves.
Title: North Karnataka
Content:  beNNe or tuppa. ; Raw salads - made with spring onion, onion, green chilli or methi leaves, sometimes with oggaraNe of sasive and/or jeerige ; Dharwad pedha – Hubli-Dharwad is known for its dharwad pedha (a milk-based sweet). ; Mirchi Bhaji ; Girmit - a snack made with murmura/Puffed rice. ; Belagavi Kunda – Belagavi is known for sweet cuisine Kunda (a milk-based sweet) ; Dosa  Northern Karnataka cuisine may be primarily found in the districts of Bidar, Gulbarga, Bijapur, Bagalkot, Belgaum, Raichur, Dharwad, Gadag, Haveri, Koppal and parts of Bellary. Wheat and jowar rottis (unleavened bread made with millet) are common. The following are typical items in a vegetarian Northern Karnataka meal: 
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: Pachadi
Content:  Thambuli is a type of fresh pickle eaten in the Indian state of Karnataka. Thambuli, being a curd based cuisine, is consumed with hot rice along with hot sambar usually. Tambuli is derived from Kannada word thampu (ತಂಪು+ಹುಳಿ >ತಂಬುಳಿ), meaning cool/cold. So thambuli is a cooling food. It is made mostly from many greens and carrot, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw (as they are) without any cooking. Thambuli/Tambli/Tambuli is a form of fresh pickle. There are many varieties of Thumbuli: Menthe Thumbuli, shunti 
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: Pancake
Content:  India has many styles of pancake. Variations range from their taste to the main ingredient used. All are made without the use of added raising agents. Pancakes prepared using a north Indian cooking style are known as cheela. Sweet cheela are made using sugar or jaggery with a wheat flour-based batter. North Indian salty pancakes are made using batter prepared from gram flour or green gram paste (moong daal) and are sometimes garnished with paneer, a cottage-style cheese. Dosa, appam, neer dosa and uttapam are pancakes made in a south Indian cooking style. They are prepared by fermenting rice batter and split-skinned urad bean (black lentil) blended with water. Meetha pooda – sweet pancakes often eaten with pickles and chutney 
Title: Kutch district
Content:   Because most of the population of the Kutch district is Hindu or Jain, the food of the region is largely vegetarian. Jains also refrain from eating root vegetables (kandmool in Hindi) such as potatoes, garlic, onions, and yams. The district also features a sizeable population of Muslims, who eat vegetables, chicken, mutton and occasionally camel meat. In the villages of the district, staple foods include kadi-khichdi, milk, and bajra (pearl millet). The latter of these was introduced to the region by a king named Lakho Fulani, who was himself introduced to the grain during his period of exile. Bajara na rotla with curd and buttermilk is also a staple among the Gujarati people. In the region, milk is considered to be a sacred food; an offering of milk is considered a gesture of friendship and welcoming, and dispute settlements invariably involve the parties offering milk to each other. Similarly, in Kutchi engagement ceremonies, the bride's family offers milk to the groom's family as a symbol of accepting their relationship. They also extensively drink buttermilk during lunch. Tea is the most popular drink in this region.
Title: Indian bread
Content:  Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, breads are also made from grains like jowar (Sorghum bicolor), ragi (Eleusine coracana) and bajra (pearl millet), and is called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, and uttapam. Popular flatbreads include rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation.

Question: Verify the following claims with "True" or "False": Buttermilk pie has vegetables as ingredients and comes from Karnataka region.
Answer: False