East Godavari is famous for traditional Andhra cuisine and Kakinada is no different - mouth watering pickles (Aavakaaya) made from mango, vegetables (e.g. Caulifower Aavakaaya), chicken, shrimp, mutton and even fish. Interestingly, a few people here swear by the pungent taste of dried fish (Endu Chepa) and shrimp (Endu Royya).
One of the well known restaurants include that serve local style Andhra Cuisine is Sri Krishna Vilas popularly known as Subbiah Hotel.
This city is also famous for its unique Kakinada Kaaja which later was very popular not only in Andhra but also in far away places like Bihar and U.P. Kotiah Sweets (founded in the year 1900) is locally the most famous and possibly the earliest known maker of Kakinada Kaaja, a sweet made from maida and dipped in sugar syrup.
The locals frequent the innumerable carts strategically located at populous street corners to get their share of bhajis and a delightfully tasty mixture of onions, toasted rice, and sev (Pidatha Kindha Pappu).
Kakinada is also one of the few regions in the entire Andhra Pradesh where Chekkarakeli aratipandu (banana) and Kothapalli kobbari maamidipandu (mango) are available.Kakinada is also famous for its delicious pesarattu, a breakfast or brunch item formed into crepes from moong daal (pesara pappu), green chillies, ginger and cumin. These are sold in restaurants as well as street stalls.
