A journey through India cannot be considered complete without its food. Although the most novel of these cuisines stem from tribal cultures, there are some dishes from other regions of the country that will definitely get you interested, even if they don't get you hungry! Think you've got the stomach for these?



1. Red ant chutney

Red aunt chutney is the flavour for the Bastar tribes in the Chattisgarh region. As different as it may sound for our common sensibilities, this form of food has been relished, and also has health benefits. It is commonly ground to a thick paste called chapura. You may notice a tribal woman collecting red ants in a leaf cup, and crushing them together when dried up. A pinch of salt, sugar and chilli is added to it, to give it a complete edible flavor. It won’t be an exaggeration to say that it is a pickled flavor to relish anytime with a full meal. The red ant seller in the local village market will sell it for Rs 10 per leaf

4. Eri Polu

After the silk is taken from the cocoon of the eri silk, a dish is born from the pupa left. It is called the Eri Polu, famous in Assam. This is a popular food ingredient in the state and is basically eri silkworm pupa. It is a colourful dish, which is pulpy and melts in your mouth. It is considered an exotic food of Assam and has spread to other states as well.




5. Amloi Parua

Another insect dish doing the rounds in Assam is Amloi Parua. Made from an ant found commonly on tree tops, it is a delicacy in the North-east. Crunchy, sour, and healthy is how we define the dish. It is essentially stir-fried ant eggs, garnished with spices.

8. Pig Brain

Doh Khleh is the dish that uses fat from a pig's head to garnish a pork dish. It is usually prepared by steaming the pig head with onions and chilies, and is served with rice. It has a pungent smell and taste, although it’s not dry. You can also have isturumbai, a chutney made of soyabean, with it.

9. Yak Butter Tea

Usually served as a part of household customs for guests in the Ladakh region, yak butter tea is salty, bitter and creamy. It has been traditionally prepared in Tibet, and is high in nutritional value. It is usually a dependable drink for people living in cold, rugged climates, and is preferred by the natives of Sikkim and Ladakh.

10. Sorpotel

Offal means the waste organs of any animal, and the waste organs of the pork find their form in Goan cuisine as Sorpotel. It is a delicacy prepared in every Goan home during Christmas. Special ingredients are used to spice up the pork meat. It has been traditionally cooked over wood fire in clay pots. The best place to try it is at someone's home.



11. Tongba

It is a millet-based drink called millet-beer in Sikkim. The peculiar way of drinking it is through a bamboo straw from a container of wood. It is prepared with hot water and whole grain millet to keep the cold at bay. It is made using whole grain millet, which is cooked and then fermented. Popularly called the Hot Beer, the alcohol content in it is below 10%.

12. Pandi Curry

Pandi means Pork, and pandi curry is made using fresh masala. The common ingredients are vinegar and green chilies. It is a dish from Coorg, and flavoured with common spices found in the green area.