1. Jackfruit :
The jackfruit (Artocarpus heterophyllus, also known as jack tree, jakfruit, or sometimes simply jack or jak) is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in presentday Kerala, coastal Karnataka and Maharashtra. The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest treeborne fruit, reaching as much as 80 pounds (36 kg) in weight, 36 inches (90 cm) in length, and 20 inches (50 cm) in diameter.
2. Balushahi :
Balushahi is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as Badushah. Balushahis are made of maida flour, and are deepfried in clarified butter and then dipped in sugar syrup.
3. Vegetable :
In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. In biological terms, vegetable designates members of the plant kingdom[according to whom?. The nonbiological definition of a vegetable is largely based on culinary and cultural tradition. Apart from vegetables, other main types of plant food are fruits, grains and nuts. Vegetables are most often consumed as salads or cooked in savory or salty dishes, while culinary fruits are usually sweet and used for desserts, but it is not the universal rule. Therefore, the division is somewhat arbitrary, based on cultural views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants, while others consider them a separate food category; some cultures group potatoes with cereal products such as noodles or rice, while most English speakers would consider them vegetables.
4. Vangibath :
Vangi Bath is a South Indian dish originated in Karnataka, popular among the Brahmin community. Literal translation could be thought of, as fried brinjal rice. Typically found in Karnataka, spicier variety is often found in neighboring states Andhra Pradesh and Tamil Nadu. It is equally famous in Maharashtra. Specialty Indian chefs having an art of cooking vegetables often indulge in this delicacy. Mostly viewed as a dry dish, it is accompanied with Mosaru Bajji or Raitha.
5. Dosa :
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
6. Rwatti :
Thin flatbread usually made from Jowar flour, baked on fire or iron skillet. Bajra and Wheat flour is also used as an alternative.
7. Jhunka :
Junka is a dish prepared in North Karnataka and Maharashtra. It is also known by the name of Pitla. Its chief ingredient, gram flour (besan), is mixed with water to form a stiff paste. It is then sauteed in oil with other ingredients and served with roti or more traditionally with Jolada rotti Bhakri. The dish is also referred to as Junka bhakar.