Apart from delicacies imported from Thailand, there are delicacies which are invented by the Kelantanese themselves such as:
Nasi Dagang
This is a mix of white rice and brown glutinous rice (special glutinous rice) which is cooked with coconut milk (santan), blended onions and garlic and some spices (such as fenugreek). Fish or chicken curry comes as an add-on to complete the dishes, so it's recommended to take only a small portion as it is extremely filling. The Nasi Dagang is one of the tastiest dishes in Kelantan and goes well with fish curry, sour salad, hard boiled eggs and curried chicken.
Nasi Kerabu
Nasi Kerabu literally means "salad rice". Kelantan's Nasi Kerabu is a "white rice" and served with "tumis" gravy with local herbs, leaves and vegetables. This is considerably different from the version served in other parts of Malaysia, which is a dyed-blue rice without a "tumis" gravy. The colouring comes from a type of flower, although some sellers use artificial equivalents. Apart from that it is also served with fried fish, keropok, salted egg, "solok lada" (fish fillet and coconut-stuffed chillis), and pickled garlic.
Nasi Tumpang
Rice packed in a cone-shaped banana leaf. A pack of Nasi Tumpang consists of an omelette, meat floss, chicken curry and sweet gravy. It is traditionally meant for travellers.
Ayam Golek/Ayam Percik
Wood-fire broiled chicken dressed with sweet coconut gravy. Ayam Golek/Ayam Percik is eaten with white rice in major family dishes and can also be dipped into "cholek" (Thai chilli sauce).
Nasi Berlauk
Most Kelantanese have Nasi Berlauk as their breakfast. Nasi Berlauk is rice served with fish and vegetables cooked with tumeric and galangal infused yellow gravy.
Nasi Ulam
Ulam is the local term for raw vegetables - the meal consists of white rice served with a variety of raw vegetables, and is considered one of the healthiest dishes found in Malay cuisine.
Kau-Jam
Also termed as chlorophyll rice, the Kau-Jam is a green rice cooked using up to seven types of herbs, and served with raw vegetables (such as bean sprouts, cucumber, and long beans), fish flakes and local Keropok. The meal is often accompanied by Budu and sometimes served with deep-fried fish.
Keropok
These are Kelantanese fish crackers. Their texture and colour are noticeably rougher and darker than the usual variety found on the West Coast of Malaysia. Like the curries, the crackers are influenced by Thai cooking and produce a sharper, saltier taste.
Keropok Gote
These are Kelantanese fish sausages. Made by combining fish flesh and sago, keropok gote is rolled into long firm sticks and then steamed or boiled. To enjoy it, one has to cut it into desired bite sized and deep fried. Different from Terengganu's keropok lekor, the Kelantan variety is thicker and longer in size and has to be fried to be eaten. Keropok Gote is probably the one snack which all Kelantanese children grow up with. It is a must at all school canteens.
Kelantanese Laksa
The Laksa dish, white noodles served with curry and vegetables, is made differently in every state in Malaysia. The Kelantanese laksa employs the creamy white gravy which is richer and has full-bodied flavour. The main ingredients is fish flesh, although connoisseurs would certainly prefer the ones made of eels.
Resource from: http://wikipedia.org/