Situated in northeastern Andhra Pradesh, Srikakulam is a cultural behemoth, teeming with resplendent temples and scenic nature parks. The city also has historical significance as it was governed by a host of noble dynasties, which have undoubtedly influenced its cuisine. Simple South Indian specialties, namely idli sambar and uttapam are relished in Srikakulam. Drop by the local joint Geetha Tiffins to sample not only fluffy idlis with sambar but also various types of crispy dosas.
Overall, ingredients like rice and lentils feature prominently in the dishes of Srikakulam. The local delicacies are also characterised by an extensive use of flavourful spices, including tamarind, which give the specialties a rich and a smoky taste profile. Owing to the city’s coastal location, it also offers a range of mouthwatering seafood dishes, such as the tangy fish curry known as chepala pulusu, which will be explored in detail below.
Check out the top 7 local delicacies of Srikakulam.
Idli Sambar
A popular breakfast item not only in South India but also throughout the country, idli sambar is widely relished as a comfort food. As the name clearly indicates, this delicacy comprises two elements: steamed savoury cakes crafted from a black lentils and fermented rice batter called “idlis” and a soupy concoction made from a host of vegetables, including drumsticks and tomatoes, called “sambar.” Pigeon pea lentils, sambar masala, and tamarind also go into the preparation of sambar.
Recommendations: Geetha Tiffins
Type: Vegetarian
Cost For Two: ₹100, approx.
Uttapam
Image Credits: Freepik
Uttapam is a cherished South Indian breakfast food. A type of savoury pancake, uttapam differs from regular dosas as it tends to be thicker and fluffier than usual dosas. Made from fermented lentil rice batter, uttapam is typically topped off with a series of vegetables, such as onions, capsicum, carrots, sweet corn, and more. Spices, including green chillies and red chilli powder are also used to make uttapam. The dish is frequently eaten with coconut chutney or sambar.
Recommendations: Wakeup Tiffins
Type: Vegetarian
Cost For Two: ₹150–₹200, approx.
Upma
Image Credits: Freepik
Upma is porridge-like South Indian delicacy made from semolina. The dish is infused with lentils as well as vegetables, including capsicum, onions, carrots, and tomatoes, plus spices like curry leaves and ginger. These ingredients are seasoned with mustard seeds and cooked in oil or ghee to produce a deeply aromatic and a satisfying dish. Upma is usually consumed with coconut chutney or pickles; some people also prefer having the dish in accompaniment with peanut podi.
Recommendations: The Best Tiffins
Type: Vegetarian
Cost For Two: ₹150–₹200, approx.
Pulihora
Also known as “tamarind rice,” pulihora is a nourishing fixture of Andhra cuisine. The dish is steeped into the cultural makeup of the state as it’s traditionally offered as “prasad” at Andhra temples. Owing to its cultural relevance, pulihora is also commonly served during special events like birthdays. In addition to tamarind, the dish incorporates ingredients, such as lentils, peanuts, jaggery, curry leaves, and turmeric. These ingredients help imbue the delicacy with an inviting tangy flavour.
Recommendations: Sivajyothi Mess (Main Branch)
Type: Vegetarian
Cost For Two: ₹200, approx.
Kodi Kura
An Andhra specialty, kodi kura is a mouthwatering chicken gravy dish, with “kodi” referring to chicken and “kura” standing for gravy. To craft the dish, pieces of boiled chicken are marinated in ginger garlic paste, turmeric powder, chilli powder, and lemon. Subsequently, the marinated pieces are soaked in a curry made from a host of ingredients, including cloves, cinnamon, fennel, pepper, garam masala, poppy seeds, and coriander leaves. This dish is typically savoured with rice or rotis.
Recommendations: Relax Family Restaurant
Type: Non-Vegetarian
Cost For Two: ₹350, approx.
Chepala Pulusu
Image Credits: By MonishaPerli - Own work, CC BY-SA 4.0/Wikimedia Commons
Although chepala pulusu is believed to have originated in the Nellore district of Andhra Pradesh, the dish is beloved across the state, especially in coastal regions like Srikakulam. The flavour-packed fish curry is typically made from tamarind juice and tamarind extract mixed with a fusion of spices, such as curry leaves, cumin seeds, coriander seeds, mustard seeds, ginger, and cinnamon. Comprising a tangy flavour, this dish is popularly relished with steamed rice or rotis.
Recommendations: Maa Mess
Type: Non-Vegetarian
Cost For Two: ₹200, approx.
Ariselu
Image Credits: By Anilphotojournalist - Own work, CC BY-SA 4.0/Wikimedia Commons
Ariselu is a traditional sweet dish of Andhra Pradesh. Crafted from rice flour batter, the bite-sized treats are usually soaked in a succulent jaggery syrup, and subsequently deep-fried till they take on a striking golden-brown colour. These soft, melt-in-the-mouth specialties are usually served during festivals, such as Sankranti and Diwali as well as during special occasions, including weddings. The dessert is also enjoyed in the neighbouring state of Tamil Nadu, where it’s called “adhirasam.”
Recommendations: Local sweet shops
Type: Vegetarian
Cost For Two: ₹200, approx.
