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: Gram flour
Content:  In the form of a paste with water or dahi (yogurt), it is also popular as a facial exfoliant in the Indian Subcontinent. When mixed with an equal volume of water, it can be used as an egg replacement in vegan cooking.
Title: Gram flour
Content:  Along the coast of the Ligurian Sea, flour made from garbanzo beans, which are a different variety of chickpea closely related to Bengal gram, is used to make a thin pancake that is baked in the oven. This popular street food is called farinata in Italian cuisine, fainâ in Genoa, and is known as socca or cade in French cuisine. It is used to make panelle, a fritter in Sicilian cuisine. In Spanish cuisine, gram flour is an ingredient for tortillitas de camarones. Also in Cyprus and Greece, it is used as a garnishing ingredient for the funeral ritual food Koliva, blessed and eaten during Orthodox Memorial services. In the cuisine of Antakya in Turkey, it is used in the preparation of hummus.
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: Graham flour
Content:  Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely and is not sifted during milling (i.e. unbolted). A report from 1913 claimed that bread made from graham flour had a protein content of 12.1% – only slightly less than white wheat flour and essentially the same as whole wheat flour. Other sources dispute this, and claim that whole wheat and Graham flours contain more protein than white flour.
Title: Gram flour
Content:  Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours.
Title: Gram flour
Content:  Gram flour, which is called pe hmont (ပဲမှုန့်, lit. 'bean flour') in Burmese, is commonly used in Burmese cuisine. Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
Title: Montina
Content:  Montina is a brand name of a type of flour created from milled Indian ricegrass (Achnatherum hymenoides), a type of grass native to the western United States. Indian rice grass was grown and used by Native Americans as much as 7,000 years ago. The grass is not related to rice, and the flour is gluten-free. Indian ricegrass is grown by local farmers and processed at individually owned and dedicated gluten-free plants. The majority of farms producing Montina in the United States use non GMOs in the growing of the ricegrass or in the processing of Montina.
Title: Bangla (drink)
Content:  Bangla is made from grains such as sorghum, bajra and wheat.
Title: Wheat flour
Content:  The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside of the United States (but see atta flour, a similar product, below). Graham flour is the basis of true graham crackers. ; Instant flour is pregelatinized (precooked) for easier incorporation in gravies and sauces. ; Pastry flour or cookie flour or cracker flour has slightly higher protein content than cake flour but lower than all-purpose flour. Its protein content ranges between 9% and 10%. It is available as a white flour, a whole-wheat flour, or a white flour with the germ retained but not 

Question: Verify the following claims with "True" or "False": it is made from gram flour and originates from India.
Answer: True