Question about north indian recepie/cuisine?

What are the food items in which the following spices are very important. I know they can be used anywhere you want that kind of flavor, but traditionally where are they the most important or always added?? Please give list of Indian food items for as many of the following spices as possible. Thanks.

ajwain (bishop’s weed), methi (fenugreek seeds), kasoori methi (dried fenugreek leaves or seeds), bay leaves(tejpatta), fennel seeds (saunf), aniseed (looks like saunf but little smaller), heeng (asafoetida), ajinomoto namak (MSG), amchur (dried unripe mango powder), curry leaves, poppy seeds (are poppy seeds used in Indian cuisine??what are they called in Hindi?)