Title: Bihari cuisine
Content: Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people of Bihar and Eastern Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference. The food is tailor-made for Bhojpuri lifestyle in which the rural folk expend many calories in the fields. ; Maithil cuisine also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of India and Nepal. Maithil cuisine comprises a broad repertoire of rice, wheat, fish and meat dishes and the use of various spices, herbs and natural edibles. The cuisine is categorized by types of food for various events, from banquets, to weddings and parties, festival foods, and travel foods. ; Magahi cuisine. (मगही खाना) is a style of food preparation common amongst the Magahis living in Magadh region of Bihar, India. The food is tailor-made for Magadhi lifestyle. Magahi people take pride in celebrating various festivals and religious rites with food; as a result, their food resembles the delicacies offered to deities. 
Title: Pav bhaji
Content:  Pav bhaji is a fast food dish from India consisting of a thick vegetable curry (bhaji) served with a soft bread roll (pav). Its origins are in the state of Maharashtra.
Title: Indian cuisine
Content:   The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the north and west of the state, while the wetter south and east are dominated by rice and fish. Milk is a common ingredient in Gwalior and Indore. The street food of Indore is well known, with shops that have been active for generations. Bhopal is known for meat and fish dishes such as rogan josh, korma, qeema, biryani, pilaf, and kebabs. On a street named Chatori Gali in old Bhopal, one can find traditional Muslim nonvegetarian fare such as paya soup, bun kabab, and nalli-nihari as some of the specialties. Dal bafla is a 
Title: Magahi language
Content:  The Magahi language, also known as Magadhi , is a language spoken in Bihar, Jharkhand and West Bengal states of eastern India, and in the Terai of Nepal. Magadhi Prakrit was the ancestor of Magahi, from which the latter's name derives. It has a very rich and old tradition of folk songs and stories. It is spoken in nine districts of Bihar (Gaya, Patna, Jehanabad, Aurangabad, Nalanda, Sheikhpura, Nawada, Lakhisarai, Arwal), eight districts of Jharkhand (Hazaribag, Palamu, Chatra, Koderma, Jamtara, Bokaro, Dhanbad, Giridih) and in West Bengal's Malda district. There are around 20,700,000 speakers of Magahi, including speakers of Khortha which is considered a dialect of Magahi. Magahi derived from the ancient Magadhi Prakrit, which was created in the ancient kingdom of Magadha, the core of which was the area south of the Ganges and east of Son River. Though the number of speakers in Magahi is large about 12.6 million, it has not been constitutionally recognised in India. In Bihar, Hindi is the language used for educational and official matters. Magahi was legally absorbed under Hindi in the 1961 Census.
Title: Bhaji
Content:  A bhaji, also known as Onion Bhaji (British English), is an Indian appetiser that is made from spicy hot vegetable, sometimes fried similar to a fritter, originating from the Indian subcontinent, with several variants. It is a popular snack food in Kerala, Tamil Nadu, Goa, Maharashtra, Gujarat, Andhra Pradesh, Telangana, Karnataka, Assam, West Bengal and Odisha in India, it is also very popular in Pakistan and Trinidad and Tobago and can be found for sale in street-side stalls, especially in tapris (Marathi: टपरी) (on streets) and dhabas (Punjabi: ਢਾਬਾ) (on highways). The Guinness World Record for the largest onion bhaji is held by one weighing 175.48 kg made by Oli Khan and Team of Surma Takeaway Stevenage on the 4th of February 2020.
Title: Regional street food
Content:  Each region of India has street food specialties. In areas of Maharashtra, such as Mumbai, street food culture includes vada paav, panipuri, Kheema pav, kacchi daabeli, sevpuri, dahipuri, pav bhaji, egg bhurji, chanachur, buddhi ke baal, and gola. Mumbai, Maharashtra, is where vada pav originated. In Punjab, gol-gappy, kulcha, pathurey cholley, naan, and lachhey are common. New Delhi's cuisine is highly influenced by its neighbours Uttar Pradesh, Haryana, and Punjab, as well as Mughalai cuisine. Vegetarian dishes include sabzi kachauri (sabzi is usually spicy potato curry; kachauri can be plain as well as stuffed), dahil bhalla, and various other varieties of chaat. Certain parts of Old Delhi which include Chandani Chowk and Chawri Bazar have numerous street food vendors who have been selling street food for three or more generations.
Title: Bihari cuisine
Content:  Bihari cuisine (बिहारी खाना, ) is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: 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. The cuisine of Bihar is largely similar to North indian cuisine and East Indian cuisines. It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed 
Title: Khaja
Content:  Khajjaka, plain or sweet mentioned in Manasollasa, was a wheat flour preparation fried in ghee. Khaja is believed to have originated from the eastern parts of the former state of Oudh and the former United Provinces of Agra and Oudh. This area presently corresponds to eastern districts of Uttar Pradesh and Western districts of Bihar. and is also native to state of Odisha as well as regions like Kutch and Andhra Pradesh. Refined wheat flour with sugar is made into layered dough, with or without dry fruit or other stuffing, and lightly fried in oil to make khaja. It is one of the famous sweets of Odisha and is related to emotions of all Odia people. It is also 
Title: Bihari culture
Content:  Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: 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. The cuisine of Bihar is largely similar to North indian cuisine and East Indian cuisines (for example Bengali cuisine). It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as 
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 

Question: Verify the following claims with "True" or "False": The food bhajis originate from India and specifically in the Magadan region where a leader is Vajubhai Vala.
Answer: False