Title: Gram flour
Content:  Gram flour or besan is a pulse flour made from a type of ground chickpea called the gram chickpea. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines.
Title: India
Content:  The foundation of a typical Indian meal is a cereal cooked in a plain fashion and complemented with flavourful savoury dishes. The cooked cereal could be steamed rice; chapati, a thin unleavened bread made from wheat flour, or occasionally cornmeal, and griddle-cooked dry; the idli, a steamed breakfast cake, or dosa, a griddled pancake, both leavened and made from a batter of rice- and gram meal. The savoury dishes might include lentils, pulses and vegetables commonly spiced with ginger and garlic, but also with a combination of spices that may include coriander, cumin, turmeric, cinnamon, cardamon and others as informed by culinary conventions. They might also include poultry, fish, or meat dishes. In some instances, 
Title: Gram flour
Content:  Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: • A variety of snacks • Sev • Bhajjis • Bikaneri Bhujia • Bonda • Boondi • Chakli • Chila//Dhirda (besan dosa) • Dhokla/Khaman • Kadhi • Zunka/Pithala/Pithla • Laddu • Soan papdi • Mysore pak • Pakoras • Papadums • Patra In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura (శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India.
Title: Indian people
Content:  Indian food varies from region to region. Staple foods of Indian cuisine include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice and pearl millet (bājra), which has been cultivated in Indian subcontinent since 6200 BCE. Over time, segments of the population embraced vegetarianism during Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorised any item as saatvic, raajsic or taamsic developed in Yoga tradition. The Bhagavad Gita prescribed certain dietary practices. During this period, consumption of various types of meat became taboo, due to being considered sacred or impure. Indian cuisines use numerous ingredients, deploy a wide range of food preparation styles, cooking techniques and culinary presentation depending on geographical location.
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.
Title: Indian cuisine
Content:   Sindhi cuisine refers to the native cuisine of the Sindhi people from the Sindh region, now in Pakistan. While Sindh is not geographically a part of modern India, its culinary traditions persist, due to the sizeable number of Hindu Sindhis who migrated to India following the independence of Pakistan in 1947, especially in Sindhi enclaves such as Ulhasnagar and Gandhidam. A typical meal in many Sindhi households includes wheat-based flatbread (phulka) and rice accompanied by two dishes, one with gravy and one dry. Lotus stem (known as kamal kakri) is also used in Sindhi dishes. Cooking vegetables by deep frying is common. Some regular Sindhi dishes are sindhi kadhi, sai bhaji, koki and besan bhaji. Ingredients frequently used are mango powder, tamarind, kokum flowers, and dried pomegranate seeds.
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 
Title: Indian cuisine
Content:  Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey. Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been cultivated in the Indian subcontinent since 6200 BCE. Over time, segments of the population embraced vegetarianism during the Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition. The Bhagavad Gita proscribes certain dietary practices (chapter 17, verses 8–10). Consumption of beef is taboo, due to cows being considered sacred in Hinduism. Beef is generally not eaten by Hindus in India except for Kerala, parts of southern Tamil Nadu and the north-east.
Title: Indian cuisine
Content:  Staple foods of Indian cuisine include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively. Some pulses, such as channa or cholae (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan). Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu. Gingelly 
Title: Indian bread
Content:  and mixed with a little water to make a smooth dough. This dough is patted into a circle by hand, either by holding it between the two hands or by placing it on an upturned plate or other flat surface. In Maharashtra, a multi-grain flat-bread called "thalipeeth" is also prepared. It contains many grains and cereals like wheat, rice, bajra, jowar, ragi, horsegram, green gram, black gram, chickpeas and so on. Each grain or cereal is roasted separately and then milled together into a fine powder. Spices and chopped onions are added along with water to make the dough, and it is patted into circles, after which it is roasted on a griddle with some ghee or oil. It is often served with homemade butter. Indian breads of Central Asian origin, such as naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.

Question: Verify the following claims with "True" or "False": India is also the origin of a dish that includes gram flour and vegetables!
Answer: True