Typical Dish

Bhilmavaram, Andhra Pradesh, India

Bhilmavaram is a small town located in the West Godavari district of Andhra Pradesh, India. The town has a population of around 60,000 people, and is known for its rich cultural heritage, traditional crafts, and agricultural produce.

The people of Bhilmavaram lead a relatively relaxed lifestyle, with a strong focus on family and community. They tend to have a laid-back attitude towards life and often enjoy socializing with friends and family over a good meal. Nightlife in the town is not very active, and people usually retire early after a long day's work.

The cuisine of Bhilmavaram is deeply rooted in the local agricultural produce, with rice being a staple food. The cuisine is known for its bold flavors, tangy spices, and rich aromas. Let's take a closer look at some of the typical food and drinks available in Bhilmavaram:

1. Pesarattu: Pesarattu is a popular breakfast dish in Andhra Pradesh, and Bhilmavaram is no exception. Pesarattu is made by grinding soaked green gram and rice into a batter, which is then spread thin on a hot griddle and cooked until crisp. It is served with a spicy chutney made from onions, coriander leaves, and green chilies.

2. Gongura Pachadi: Gongura is a leafy green vegetable that is commonly used in Andhra cuisine. Gongura pachadi is a tangy chutney made from gongura leaves, onions, red chilies, and spices. It is typically served with rice and ghee.

3. Royyala Vepudu: Royyala vepudu is a spicy prawn fry that is a popular seafood dish in Andhra Pradesh. The prawns are marinated with a mixture of spices and then fried until crisp. It is typically served with lemon wedges and sliced onions.

4. Kandi Podi: Kandi podi is a spicy powder made from roasted lentils, red chilies, and other spices. It is typically mixed with rice and ghee and eaten as a quick meal or snack.

5. Bobbatlu: Bobbatlu is a sweet flatbread that is made with a filling of jaggery and gram flour. The dough is made from a mixture of flour and water, which is then stuffed with the sweet filling and cooked on a griddle. It is typically served with a dollop of ghee.

6. Avakaya: Avakaya is a spicy mango pickle that is a staple in Andhra cuisine. The pickle is made by marinating chopped raw mangoes with a mixture of red chili powder, mustard powder, fenugreek powder, and salt. It is typically served with rice and ghee.

7. Panakam: Panakam is a traditional drink that is made during the summer months in Andhra Pradesh. It is made by mixing jaggery, lemon juice, and water, and flavored with ginger and cardamom.

8. Badam Milk: Badam milk is a popular drink that is made by blending almonds with milk, sugar, and cardamom. It is typically served chilled and garnished with sliced almonds and pistachios.