Godavari Prawn Fry
Large farmed prawns marinated in chilli, turmeric and lime and shallow-fried — the delta's most exported taste and the standard starter at any Godavari wedding.
Where to try it
Bhimavaram and Tanuku restaurants; the fish markets of Bhimavaram sell the catch by the kilo.
What's in it
Related dishes
Nellore Chepala Pulusu
Nellore's fish curry — river fish in a tamarind-and-chilli gravy cooked in a clay pot and left to rest so the flavours deepen. It is best the next day, and the town's restaurants argue over whose is best.
Pulasa
Hilsa that swims up the Godavari during the monsoon floods (July–September) is called pulasa, and Godavari people pay extraordinary prices for it. Cooked as a pulusu with tamarind and left overnight, it is the most celebrated seasonal dish in the state.
Royyala Iguru
Prawns from the Godavari and Kolleru aquaculture belt dry-fried with onion, ginger-garlic and plenty of chilli — the West Godavari dish that made Bhimavaram famous.