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: 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: 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:  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: 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: Uttarakhand
Content:   The primary food of Uttarakhand is vegetables with wheat being a staple, although non-vegetarian food is also served. A distinctive characteristic of Uttarakhand cuisine is the sparing use of tomatoes, milk, and milk-based products. Coarse grain with high fibre content is very common in Uttarakhand due to the harsh terrain. Crops most commonly associated with Uttarakhand are Buckwheat (locally called Kotu or Kuttu) and the regional crops, Maduwa and Jhangora, particularly in the interior regions of Kumaon and Garhwal. Generally, either Desi Ghee or Mustard oil is used for the purpose of cooking food. Simple recipes are made interesting with the use of hash seeds Jakhya as spice, chutney made of Bhang is also a regional cuisine. Bal Mithai is a popular fudge-like sweet. Other popular dishes include Dubuk, Chains, Kap, Bhatiya, Jaula, Phana, Paliyo, Chutkani and Sei. In sweets; Swal, Ghughut/Khajur, Arsa, Mishri, Gatta and Gulgulas are popular. A regional variation of Kadhi called Jhoi or Jholi is also popular.
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: Indian cuisine
Content: Barley —(known as Yava in both Vedic and Classical Sanskrit) is mentioned many times in Rigveda and other Indian scriptures as one of the principal grains in ancient India ; Betel leaf —primary use is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavour; may also be used in cooking, usually raw, for its peppery taste ; Breadfruit—fritters called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam are a local delicacy in coastal Karnataka and Kerala ; Chickpeas —popular dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji ; Curd—a traditional yogurt or fermented 

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