Indian food is a lovely mix of our way of life and traditions. It gloats of strong flavors, a psyche assortment, flavors and shocks. This time around, I chose to take the street less voyaged and wander into the unexplored.
Welcome to the wild universe of the sustenance obscure. Give me a chance to caution you, shouldn’t something be said about’s to be served is somewhat more than abnormal. These are not your pure ordinary works of art, but rather those that are prized for being dangerous delicacies.Coming straight up, a definitive container rundown for a bold foodie.
1. Frog Legs in Sikkim & Goa
This French delicacy has been pleasing the Indian palate for long. In many parts of India, there is nothing more exotic than battered and fried frog legs. The Lepchas community in Sikkim swears by their medicinal quality to cure various stomach ailments. The Indian bullfrog is also a monsoon delicacy in Goa and is famously known as the ‘jumping chicken’. Although, it is recognized as a threatened species by the government of India yet you may find some restaurants serving it.
2.Snail Stew and Steamed Hornets, Kohima (Nagaland)
Here’s what you need to do when in Nagaland. Close your eyes, recite a short prayer and let the predator in you take charge. So what’s on the menu? Vampire blood. Just kidding, but chomping over curried creepy-crawlies is worth the dare. You’ll find snail stew, steamed hornet larvae and silkworm curry famously being sold on streets. The state is home to more than 15 tribes, each with its distinctive style of cooking.
3. Bhunni from Garhwal
This unique dish comes from the Garhwal region in Uttarakhand. It is made with goat’s liver, stomach, intestines and blood. You read it! All the ingredients are curried and coupled with few spices. While I’m a bit conservative about what’s put on my plate, those who’ve tasted blood (pun intended) find it quite appetizing.
4.Paya in Hyderabad and Lucknow
Paya means feet in Hindi or Urdu. It is a type of curry made with the hoof or trotters of animals like cow, goat, buffalo or lamb. These have relatively lesser meat but the fats and tissues are known to offer a unique flavour. Traditionally, it was slow cooked over coal for hours, usually kept overnight.
5. Red Ants Chutney in Chattisgarh
The great Indian chutneys can make any dish come alive but with this one right here, you’re guaranteed to gag. From the wilderness of Batsar in Chhattisgarh, comes a red hot chutney called chaprah. Here’s a dish with a considerable bite (pun intended), a dip made with red ants and their eggs. The ants are dried and then crushed with salt, sweeteners and spices. It is so sharp and spicy that it can set your tongue on fire. Ants contain formic acid which is believed to render medicinal qualities. The local Dhuruva tribe will tell you that it’s not just a dish, it’s an adventure.
If you’ve ever come across something unexpected, We’d love to hear about it.