Title: Make in India
Content:  India is among the largest producers of fruits, vegetables, rice and milk globally with trade surplus in food items export. Pitha of Odisha, Gushtaba of Kashmir, Chicken Curry of Punjab, Khakhra and Khandvi of Gujarat, Bamboo Steam Fish, Vada and Medhu Vada of Karnataka, Khaja and Inarsa of Bihar, Kebab of Uttar Pradesh and Puran poli of Maharashtra have been selected as traditional regional food to be promoted in the ongoing campaign. Marine Products Export Development Authority announced the deal to supply shrimp eggs to farmer in India for eventual exports of shrimp from India to other countries. In Odisha Investor Summit, Poseidon Aquatech announced plans to undertake shrimp farming and processing in the state at the cost of ₹100 crore ($14.7 million). Noodles manufacturer Indo Nissin Foods Ltd also announced that it intended to invest additional ₹50 crore ($7.3 million) to expand the existing facility in Odisha by 2017.
Title: Cuisine of Odisha
Content:  Odia Cuisine is the cuisine of the state of Odisha. It has developed over time with local culture and agriculture and hence has its distinct items and practices. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice and Wheat is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. In old times food was traditionally served on copper plates or disposable plates made of sal leaves. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. Yoghurt is used in dishes. Many sweets of the region are based on chhena (cheese).
Title: Indian cuisine
Content:   The cuisine of Odisha relies heavily on local ingredients. Flavours are usually subtle and delicately spiced. Fish and other seafood, such as crab and shrimp, are very popular, and chicken and mutton are also consumed. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella), is widely used for flavouring vegetables and dals, while garam masala and turmeric are commonly used for meat-based curries. Pakhala, a dish made of rice, water, and dahi (yogurt), that is fermented overnight, is very popular in summer in rural areas. Oriyas are very fond of sweets, so dessert follows most meals. Popular Oriya dishes include anna, kanika, dalma, khata (tamato and oou), dali (different types of lentils, i.e. harada red gram, muga  green gram , kolatha  horsegram , etc.), spinach and other green leaves, and alu-bharta (mashed potato) along with pakhala. Odisha and neighboring West Bengal both claim to be the origin of rasgulla, each state having a geographical indication for their regional variety of the dessert. Odisha is also known for its chhena-based sweets, including chhena poda, chhena gaja, chhena jhili, and rasabali.
Title: Cuisine of Odisha
Content:  The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in the region bordering Bengal and curries tend to be sweeter. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. The Brahmapur region has influences of South Indian cuisine and the Telugu people living there have invented new Odia dishes.
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.
Title: Bhubaneswar
Content:   Key elements of the city's cuisine include rice and a fish curry known as Machha Jhola, which can be accompanied by desserts such as Rasagola, Rasabali, Chhena Gaja, Chhena Jhilli and Chhena Poda. Odisha's large repertoire of seafood dishes includes various preparations of lobsters and crabs brought in from Chilika Lake. Street foods such as gupchup (a deep-fried crêpe, stuffed with a mix of mashed potatoes and boiled yellow peas, and dipped in tamarind-infused water), cuttack-chaat, dahi bara-aloo dum (a deep-fried doughnut-shaped lentil dumpling marinated in yogurt-infused water and served alongside potato curry) and bara-ghuguni are sold all over the city. Traditional Oriya food such as dahi-pakhala (rice soaked in water with yogurt and seasonings) which is considered as a body coolant, accompanied by badi chura or saga are consumed during the months of April–June. The abadha of Lingaraja Temple and Ananta Vasudeva Temple served for devotees is considered a vegetarian culinary delight. Other vegetarian dishes are Dalma (made of lentils and vegetables boiled together and then fried with other spices) and Santula (lightly spiced steamed vegetables).
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 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: Rasgulla
Content:  In 2015, West Bengal applied for a Geographical Indication (GI) status for "Banglar Rasogolla" (Bengali Rasgulla). The Government clarified that there was no conflict with Odisha, and its application was only for a specific variant which was different in "both in colour, texture, taste, juice content and method of manufacturing" from the variant produced in Odisha. And the same goes for the Odisha Rasgulla, which can be claimed as a variant of the Bengali Rasagulla. On 14 November 2017, the GI Registry of India granted West Bengal the GI status for Banglar Rasogolla. The GI Registrar office at Chennai later specifically clarified that West Bengal was given GI status only for the Bengali version of Rasgulla ("Banglar Rasogolla"), not for the sweet's origin. The office also stated that Odisha had not by then applied for any GI tag, but it could also get Odisha Rasgulla's GI tag by presenting the necessary evidence. In 2018 Odisha had applied for GI status in Chennai GI Registry. On 29 July 2019 the GI Registry of India granted Odisha the GI status for Odisha Rasagola.
Title: East India
Content:  in curries. One can find restaurants serving food without onion and garlic in major places like Puri and other coastal area, which is run by Brahmin owners. Odisha has a culinary tradition spanning centuries if not millennia. The kitchen of the Jagannath temple in Puri is reputed to be the largest in the world, with a thousand cooks, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people everyday. Bihar Bihari cuisine is eaten mainly in Bihar, as well as regions where Bihari people have settled namely, Jharkhand, eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.

Question: Verify the following claims with "True" or "False": It's an ingredient in food which comes from the Bruce—Grey—Owen Sound region in India.
Answer: False