many different types of savoury fritter-type snacks originated from South India with a set of common ingredients. The most common ingredients are lentils, chillis, onions and curry leaves. Sabahan food The food of Sabah reflects the ethnic diversity of its population and is very eclectic. Traditional Kadazandusun cuisine involves mostly boiling or grilling and employs little use of oil. From simple appetizers of seasoned unripe mango to a variety of pickled foods collectively known as noonsom, tangy and pungent flavours derived from souring agents or fermentation techniques is a key characteristic of traditional Kadazandusun cooking. Rice wine accompanies all Kadazandusun celebrations and rites, and at a Murut event there will be rows upon rows of jars with fermented tapioca tapai. Presently few eateries in Sabah serve traditional indigenous dishes, although it will always be found during festive occasions like weddings and funerals, as well as the Kaamatan and Kalimaran cultural festivals. Chinese-influenced dishes like northern Chinese potstickers and Hakka stuffed tofu, along with many original creations developed in Sabah's interior settlements by immigrants from both northern and southern China throughout the 20th century, feature prominently on the menus of many kopitiam establishments and upscale restaurants. Sabah is notable for its excellent seafood, temperate produce and tea (Sabah tea has GI status) grown in the highlands of Mt. Kinabalu, and a small coffee plantation industry with Tenom coffee considered the best produce in the region. Local ingredients like freshwater fish, wild boar (bakas in native dialects), bamboo shoots, wild ferns, and various jungle produce still figure prominently in the daily diet of the local population. As a significant portion of rural communities still subsist on agriculture as their primary source of income, small scale festivals are even held each year at certain towns to celebrate produce vital to the livelihoods of the local people: the Pesta Jagung of Kota Marudu, the Pesta Rumbia (sago) of Kuala Penyu, and Pesta Kelapa from the town of Kudat. Sabah vegetable, also known as cekuk manis or sayur manis (Chinese : 树仔菜), can be found on the menus of many eateries and restaurants throughout the state of Sabah. It is one of the local terms used for a variety of Sauropus albicans developed in Lahad Datu, which yields crunchy edible shoots in addition to its leaves. The flavour is reminiscent of spinach but more complex, "as though it had been fortified with broccoli and infused