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If you are in Vizag for the IPL 2025 match between Delhi Capital and Lucknow Super Veterans, then there are five-tri-cuisine that you have to include.
A mixture of fresh fish, tamarind, and spices, was stunned with boiled rice with Cheepala Pulusu pairs.
After an exciting opening ceremony, where Shreya Ghoshal, Disha Patani, and Karan Aujla gave an electrification demonstration, the Indian Premier League 2025 (IPL) kickstarted with full gusto. The match between Delhi Capital and Lucknow Super Giants in Visakhapatnam. YS Rajashekhara Reddy is set to start at 7:30 pm at ACA-VDCA Cricket Stadium. If you are visiting the coastal city for the match, there are some dishes here that you try.
Located on the east coast of India, Vizag is known for its rich coastal tastes. Here are the top five-tri-cuisine that you should join the capital of Andhra Pradesh.
Bommalu (Bombil Fry)
Bommalu, or bombil fry, should attempt the fragility of seafood in Vizag. The dish is in the Bombay Duck, a type of fish found in the Arabian Sea, marinated with a mixture of spices and fried to a crisp perfection. It is often served with a side of rice and tangi chutney.
Fish Curry (Chepla Pulusu)
Chepla Pulusu is a tangi and spicy fish curry which is a head in Vizag. Made with a mixture of fresh fish, tamarind and spices, this curry has a specific taste that is stunning with boiled rice. The richness of the curry comes from a slow cooking process, which allows all spices to melt simultaneously, which leads to mouth watering.
Kondkadalai (Chhola Curry)
Kondkadalai, or Chole Curry, is a popular vegetarian dish in Vizag, often enjoyed as a street food snack or part of traditional food. The curry is made from boiled chickpeas, cooked with spices, and sometimes served with rice or bread. It is usually spicy with mustard seeds, cumin and turmeric, giving it a unique, comfortable taste.
Gongura mamsamsam
Gongura Mamsam is a traditional Andhra dish made of Gongura leaves, which has a unique spicy and spicy taste. This dish combines Gongura’s tangi taste to the softness of the mutton. It is cooked slowly with spices, onions and tomatoes to create a rich taste. It is best eaten with boiled rice.
Putharekulu
Made of delicate rich starch sheets, this sweet is full of ghee, nuts and goodness of jaggery. The rice around the pootharekulu mixture is made by wrapping thin layers of starch sheet. The layers are so thin that they look almost like paper, and it is often served in rolled or folded forms. This is the right balance of sweet and crisp.
- Place :
Delhi, India, India
