Pulasa పులస
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.
Where to try it
Rajahmundry and Dowleswaram in July–September only; ask at the fish market first thing in the morning.
What's in it
Restaurants in East Godavari's HQ
Penna Family Restaurant
Restaurant · Danavaipeta, Rajahmundry
Kalinga Ruchulu
Restaurant · Diwancheruvu, Rajahmundry
Rayalaseema Seafood Grill
Restaurant · Bommuru, Rajahmundry
Indrakeela Dhaba
Restaurant · Bommuru, Rajahmundry
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.
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.
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.