Kelantan cuisine heavily influence by Thai cuisine. Sugar always become vital ingredient in Kelatan cuisine thus most Kelantanese dishes are sweet. Kelantanese food makes more use of coconut milk than anywhere else in the country. Curries are richer, creamier, and more influenced by the tastes of nearby Thailand.

Apart from delicacies influence by Thailand, there are delicacies, which are invented by the Kelantanese such as:

Nasi Kerabu or Nasi Ulam literally means "salad rice". Kelantan's Nasi Kerabu is a "white rice" or "dyed blue rice" and served with gravy with local herbs, leaves and vegetables. There are several varieties of local herbs; Daun Kentut, Daun Kudu, Cekur, seven types of Daun Larak and Kucing Seduduk, which is used to tint the rice in different colors; red, black or blue. Apart from that it is also served with strong flavored ingredients such as salted fish, dried prawns, fish crackers, Kerisik (fried grated coconut) and other savory garnishing.

Nasi berlauk is a staple Kelantan breakfast that is basically white rice served with various dishes. Nasi Berlauk always served with fish or prawn and vegetables cooked with turmeric and galangal infused yellow gravy.

Nasi Ulam is rice that served with a variety of raw vegetables. Ulam literally mean raw vegetables. Nasi Ulam consider as the healthiest dishes among Malay cuisines.

Keropok Gote is a fish sausages made by combining fish flesh and sago. Keropok Gote is rolled into long firm sticks and then steamed or boiled. Usually it is being cut into desired bite sized and cooks in deep-fried. It is different with Terengganu's Keropok Lekor, the Kelantan Keropok Gote is thicker and longer in size and has to be fried to be eaten. Keropok Gote has become a popular snack for Kelantanese.