Ongoles Culinary Delights
Savor Ongole’s Rich Cultural Tapestry and Culinary Delights.
Pesarattu
Pesarattu in Ongole is a traditional South Indian pancake made from green gram (moong dal). The soaked green gram is ground into a smooth batter and seasoned with green chilies, ginger, and onions. Cooked on a hot griddle until crisp and golden, Pesarattu is typically served with coconut chutney or ginger chutney.
Royyala Iguru
Royyala Iguru in Ongole is a flavorful Andhra-style prawn curry. This dish features prawns cooked in a rich, spicy gravy made from onions, tomatoes, garlic, and a blend of traditional spices such as turmeric, red chili powder, and garam masala. The curry is thick and aromatic, offering a perfect balance of heat and tanginess.
Pulihora
Sattriya Nritya is a classical dance form from Assam, with deep roots in Guwahati’s cultural heritage. Originating from the Vaishnavite monasteries (Sattras), it combines expressive storytelling with intricate footwork and graceful movements. Performed by male and female dancers, Sattriya Nritya showcases devotional themes, often depicting scenes.
Andhra Chicken Curry
Andhra Chicken Curry in Ongole is a robust and spicy chicken dish known for its rich flavors and aromatic spices. The curry features tender chicken pieces cooked in a gravy made from onions, tomatoes, garlic, ginger, and a blend of spices including turmeric, red chili powder, and coriander. Often garnished with fresh coriander leaves and served with steamed rice or chapati.
