Food Festival held on occasion of Pushkarams
Rajahmundry, July 17 (INN): The Food Festival being organised on the occasion of Godavari Pushkrams at the Arts College grounds here is a thumping success in as much as an epicurean delight.
The visiting pilgrims are given an opportunity to taste Godavari cuisine, North Andhra cuisine, Andhra cuisine, and Rayalaseema cuisine, besides food varieties from South India, North India, ice-cream parlour, juice centres, soft drinks, outlets of Visakha Dairy and Vijaya Dairy, Domino's pizzas, tiffins and bakery counters. Godavari dishesare aplenty like Tapeswaram Kaja, Kakinada Kaja, putharekulu with sugar,or jaggery or dry fruits, sunni undalu, bellam jelebi, Palakollu mirapakaya bajji masala, Avidi plakova, Ambajipeta pottikkalu, Gollala Mamidada immirthi, Perumallapuram panakam gari, Mandapeta punugulu, Chebrollu idly, Ravulapalem Kunda biriyani, bobbatlu and arati movva.
Suruchi Foods, established in 1939 with headoffice at Tapeswaram, claim the `invention' of Tapeswaram Kaja which is now ISO certified. The TK is sold at Rs.100 for half-a-kg. and the dryfruit poothareku sold at Rs.100 for 250 gm. There is Amalapuram Sonpapdi also has made a mark for quality.
From north Andhra, the available dishes are Madugula halva, Garividi kaja, Ranasthalam appadalu, and Palasa cashew chikkees. Palasa cashew is also available at two stalls with price randing from Rs.600 to Rs.660 a kg.
In Andhra cuisine, garelu, avada, pulav, pulihora, kottimeera rice, vulavacharu, tomato rice, mamidikaya rie and dosa counter are found. Mallaiah Sweets of Eedepoalli in Machilipatnam have put up a couple of stalls for Bandaruladdu and Bandaru Halva.
There are also two stalls of Rayalaseema Ruchull serving jonna roti, ragi sangati, nooni vankaya, voligalu, uggani bajji and punukulu.
Food courts have always been a draw during any big festival and with very reasonably priced, the stalls are always found crowded every evening, from 4 p.m. to 9 p.m., contributing to the success of Godavari Pushkarams.
News Posted: 17 July, 2015
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