A truck built on karam, late nights, and memory.
Dallaspuram isn't a name we invented. It's what our friends back in Telugu states started calling our little corner of Georgia — a piece of Dallas-meets-Andhra, with a food truck at its center.
We grew up around midnight tiffin centers in Nellore, Hyderabadi Irani chai shops, and Telangana kitchens where the spice levels weren't negotiable. When we couldn't find that food here, we decided to bring it.
No menu translations. No softened curries. Real karam, real ghee, real chai. The kind your babai made.
From Andhra to Atlanta.
- Roots
Andhra street kitchens
Recipes inherited from Nellore karam stalls, Hyderabad chai trolleys, and Telangana spice grinders.
- Move
Crossing oceans
Our family carried recipes, jars of homemade karam, and a stubborn belief that flavor shouldn't be compromised.
- Truck
Dallaspuram is born
A late-night truck in Cumming, Georgia — built for cravings the suburbs forgot.
- Today
Karam loaded
Six nights a week, until 1 AM. Hand-pressed dosas, slow-dum biryanis, and chai pours that don't quit.
Spice Tradition
Karam, ginger, curry leaves — ground in-house, never substituted.
Halal Preparation
All meats sourced halal and handled with care.
Late Night Culture
We open when the cravings start. Closing time is 1 AM.
No Compromises
Real recipes. Real heat. Real Andhra street food.