1. Malabar matthi curry :
Malabar matthi curry, also known as fish curry, is an Indian dish with Chinese roots. It consists of sardines semistewed in a Keralastyle curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca. The dish is most popular in Kerala, Bangladesh, and West Bengal, where rice and fish are staple foods. Other variations may include adding tamarind juice or coconut milk. Malabar matthi curry is a dish of relative popularity amongst Malaysians, Singaporeans, and their tourists, although it is generally not categorized as hawker fare.
2. Mushroom :
A mushroom (or toadstool) is the fleshy, sporebearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name mushroom is the cultivated white button mushroom, Agaricus bisporus; hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) or pores on the underside of the cap. These pores or gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. Mushroom describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.
3. Ragi mudde :
Ragi Mudde also Ragi Sangati is a wholesome meal in Karnataka and Rayalaseema region in India. It is mainly popular with the rural folk of Karnataka. In Tamil Nadu, especially in Western Tamil Nadu it is called Ragi Kali. It is grown in Odisha as well, and its called Mandia, but these days people prefer rice over it.
4. Mysore pak :
Mysore pak is a sweet dish of Karnataka, India, usually served as dessert. It originated in Karnataka. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. Pak or Paka in Kannada means the sugar syrup or generally paka is also referred as a dish resembling to nalapaka and bhimapaka.
5. Patrode :
Patrode (or pathrodo, pathrode, pathrado) is a Malvani dish of the Konkan region of India. It is made from colocasia leaves (taro, kesuve or arbi) stuffed with rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar).
6. Bisi Bele Bath :
Bisi bele bhath is a ricebased dish with its origins in the state of Karnataka, India. Bisibelebhaath translates to hot lentil rice in the Kannada language. It is also known as Bisi bele huliyanna , which means hot lentil sour rice. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala used for the dish is available off the shelf.
7. Buttermilk :
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, India, Sri Lanka and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Finland, Netherlands, Germany, Poland, Slovakia and Czech Republic. This fermented dairy product known as cultured buttermilk is produced from cows milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria