The number of eateries in this small town are less, owing to extremely limited tourism. However, all of them offer a great insight into traditional Odiya food. However, make sure you carry some candies with you because the food in this part of the country is extremely spicy and can test even the biggest of brave-hearts. Switch on your experimental mode and head to these joints and take your taste buds on a rollercoaster ride!

mushroom Masala  Its the most prized indigenous mushroom, called locally the king of mushrooms. It looks a lot like Pala chhattu but is different in that it is more firm and has a meaty taste and quality. Its a rainy season delicacy ( as its name says).
The most popular dishes are Masala Tarkari and Pithau Bhaja .
Of course Koraput is host a variety of other indigenous varieties of mushroom, namely, Boda chhatu, Khuda Chhatu, Balisiriya Chhatu , Kendumuni Chhatu which are also very tasty when prepared as curry.

Paalua Khiri Its a must item in many Puja. Its basically araroot powder kheer. Generally taken with Seasoned Sweetened Lia ie puffed rice or puri- pitha.

Karada Baby bamboo shroots are available in the rainy season. They can be shredded in long or chipped or sliced. Popular preparations are Khudkhuda, Chana Karada Tiana, Pithau Bhaja, Masala Bhaja.

Kadali khanja: generally performed during the Chaitra Parab festival in the month of Chaitra. It is a dance with a stronBanana stem, cut into small nibbles and fried with pithau (besan batter ) or made Raai ( sweet curry made with spices and milk) .

Muniga saaga :  Drumstick green leaves saaga bhaja , Muniga phula pithau bhajaa.

Bhaalia Paandu:  Fruit of Cashewnut tree. Its a little tangy, the taste grows on you. Don’t have too many though. Season: Summer.

Padma Naada : Lotus stems are very popular in Koraput as fried or in curries.

Panasa Manji Bhaja:  Jackfruit seeds are fried and seasoned in jaggery (Guda).

Simba Manji alu TianaAlso known as Jhata Manji alu Tiana, Lima beans curry with potatoes. Lima beans are also fried .

Mandia: Ragi powder is an important part of koraput culture.
Mandia Jaau/peja: Just like Basi pakhala, Mandia peja is a Bliss to drink in summer. Its a soup made of Stale boiled rice water and Mandia powder.
Mandia Chakuli is also a popular traditional snack.

Aunla jui:
Amla or Rajamla pickled in Haladi Water, spiced with green or red chilies and left in the sun for a couple of days. Usually a summer treat for children.
Can also pickle lemon or jamun fruit.

Taadi/Salpa rasa:
Palm(Taala) and salpa tree sap are a local delicacy. You can catch a fresh sap if you get into villages. But the fermented juice that looks like butter milk is a delicacy that beats even beer.
If you are drinker, its a must try.
Mahulo is another desi but a stronger pungent drink.