Title: British Pakistanis
Content:  northern Pakistani region of Baltistan in Kashmir. In 2009, the Birmingham City Council attempted to trademark the Balti dish to give the curry Protected Geographical Status alongside items such as luxury cheese and champagne. The area of Birmingham where the Balti dish was first served is known locally as the "Balti Triangle" or "Balti Belt". Chicken tikka masala has long been amongst the nation's favourite dishes and is claimed to have been invented by a Pakistani chef in Glasgow, though its origins remain disputed. There has been support for a campaign in Glasgow to obtain European Union Protected Designation of Origin status for it. Pakistanis are well 
Title: Kesar Da Dhaba
Content:  Kesar Da Dhaba is a vegetarian Punjabi dhaba in Amritsar, Punjab, India, that originated as a small restaurant selling dal and roti set up by Lala Kesar Mal, a Punjabi Hindu in Sheikhupura, near Lahore in 1916. It moved to Amritsar after the partition of India in 1947. Lala Lajpat Rai, Jawaharlal Nehru, Indira Gandhi, Padmini Kolhapuri, Yash Chopra and Rajesh Khanna are said to have eaten here. It is a small dhaba, in a narrow lane in Chowk Passian near Town Hall. Its signature dish is dal makhani (dal with butter). Dal Makhani is prepared in a large steel caldron where it simmers for nine hours before it is ready. They are also known for phirni served in earthen bowls. Anthony Bourdain in Anthony Bourdain: Parts Unknown said, "If this is what vegetarianism meant in most of the places that practice it in the West, I’d be at least half as much less of a dick about the subject". Some of the scenes of Saif Ali Khan’s 2017 movie Chef were shot here.
Title: Dal baati
Content:  of traders settling in Mewar, or the influence of the Gupta period cooking style where Panchmael Dal was considered a delicacy and was eventually adopted by a royal chef and became popular. The inclusion of Choorma, which is an integral part of the meal today, was yet another innovation that is credited to the House of Mewar. Folklore says that it was during one of the war days when a cook accidentally poured sugarcane juice into the Baati that the Choorma was found. Other tales tell of homemakers who would keep the Baatis in sugar/jaggery water in an attempt to keep the Baatis fresh for their husbands which eventually became Choorma. Perhaps this answers the association of Choorma with Dal Baati.
Title: Dal baati
Content:  This rustic sphere of baked deliciousness is revered as much for its simplicity as for its unforgettable taste. And yet when it comes to tracing the story behind this culinary masterpiece, there is not much available. People in the western region of India, i.e, Rajasthan, Haryana, and parts of Gujarat have been eating this for generations now. Baati made of unsalted wheat, ghee and camel milk was first mentioned during the time of Bappa Rawal—the founder of the kingdom of Mewar in Rajasthan. They were known as a nomadic warrior tribe before they settled into the tapestry of a kingdom and got Chittor in form of dowry from Maan Mori, Baati was the Guhilot’s official wartime meal. It is said that soldiers 
Title: Pathans in India
Content:  such as the Afghani burger, Afghani naan, mantu dumplings, and Kabuli pulao. Afghan and Pathan recipes rely less on spices, and tend to be flavoured with salt, garlic, pepper, raisins, pinenuts, walnuts, and various dried or fresh fruits. Lajpat Nagar in Delhi is a hub of Pathan cuisines due to its sizable Afghan population. Tandoori chicken was popularised in India by Kundan Lal Gujral, a Punjabi Hindu-"Pathan" chef from Peshawar who moved to Delhi in 1947 and founded the Moti Mahal Delux chain of restaurants. Due to the Peshawari influences on Gujral's cooking, it is often regarded as a Punjabi-Pathan dish. Kundal Lal also invented the iconic butter chicken and dal makhani.
Title: Saurashtra people
Content:  The Saurashtrian cuisine is famous for its mixed rice dishes that includes puliyotharai (tamarind rice), tomato rice with a hint of cinnamon, kalkandu (sugar candy) rice, sakkarai pongal (a dessert made of cotton seed milk) and lemon rice. Apart from these dishes Saurashtrians have special liking towards halva and poli. Other South Indian delicacies such as dosas, idli, sambar and rasam etc. are also favored by the Saurashtrians. Rasam believed to have originated in the 16th century in Madurai by Saurashtrians. They prefer calling it ‘Pulichaar’ which means tart or tamarind. Several historians believe that it was Saurashtrian textile merchants who introduced idly to South India during the 10th and 12th centuries. There are even claims that a mix of rice and urad dal ground together and later steamed to form cakes had its origins in Gujarat. This was called Iddada. Another dish that the Saurashtrian traders brought to Madurai in the 16th century is a vada made from deep-fried spinach, it became the keerai vadai and remains a specialty of Madurai.
Title: India
Content:  as the pilaf, developed in the Abbasid caliphate, and cooking techniques such as the marinating of meat in yogurt, spread into northern India from regions to its northwest. In the food served in Indian restaurants worldwide the diversity of Indian food has been partially concealed by the dominance of Punjabi cuisine. The popularity of tandoori chicken—cooked in the tandoor oven, which had traditionally been used for baking bread in the rural Punjab and the Delhi region, especially among Muslims, but which is originally from Central Asia—dates to the 1950s, and was caused in large part by an entrepreneurial response among people from the Punjab who had been displaced by the 1947 partition of India.
Title: Chicken tikka masala
Content:  The origin of the dish is not certain, but many sources attribute it to the South Asian community in Great Britain. Chicken tikka masala may derive from butter chicken, a popular dish in the northern Indian subcontinent. The Multicultural Handbook of Food, Nutrition and Dietetics credits its creation to Bangladeshi migrant chefs in the 1960s, after migrating to Britain from what was then East Pakistan (now Bangladesh). At the time, these migrant chefs developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala. Historians of ethnic food, Peter and Colleen Grove, discuss multiple origin-claims of chicken tikka 
Title: Dalcha
Content:  Dalcha, is an Indian lentil-based stew originating from Hyderabad, Telangana, India. Its origins may lie with a similar middle eastern dish Harees which is more of a gruel with cooked meats. Primary ingredients are lentils, can be Chana Dal or sometimes Tur dal. Vegetables or meats, both chicken or mutton may also be added to the stew, so if mutton is added it will be called a mutton dalcha. Bottle gouard is another key ingredient in a Dalcha. It is traditionally served with the rice dish called bagara khana.
Title: Curd rice
Content:  Curd rice, also called yogurt rice, is a dish originating from India. The word "curd" in Indian English refers to unsweetened probiotic yogurt. It is most popular in the South Indian states of Tamil Nadu, Kerala, Karnataka, Telangana and Andhra Pradesh; and also in Maharashtra. In the state of Maharashtra it is known as dahi bhat. In the state of Tamil Nadu it is called thayir saadam, in Kerala it is called tayire chōre and in Telangana and Andhra Pradesh it is called perugannam/daddojanam. In Karnataka, it is called mosaranna. The dish is a staple of traditional cuisine, with the untempered version present at the end of almost every South Indian meal. The tempered version is often served during formal occasions and also offered as prasadam (blessed food) to devotees in temples.

Question: Verify the following claims with "True" or "False": The dish originated in India, where T.S. Thakur and Dalem Baturenggong are leaders.
Answer: False