Rotten Potatoes to Red Ant Chutney: Weird Food in India to Check Out!

Does your mouth water with the aroma of Biryani and the relish of Rabri when you think about Indian cuisine? Even we would say yes because hardly anyone can resist scrumptious Indian delicacies and we don't think twice before having our favourite dish. Want to know what lies on the other side of the rich delicacies we normally eat? These dishes will make you think more than twice even before you taste them. Check out these bizarre and weird food dishes which are prepared in various parts of India. 

Red Biryani/Jadoh 

Jadoh is a popular pulav or biryani from the Jaintia tribe and the Khasi community of Meghalaya. But what’s strange about a pulav or a biryani? Well, this rice-based dish is cooked in the entrails and blood of either pigs or chickens. 

Baby Shark Curry/Moryechi Xacuti

Mori Mutton also known as Moryechi Xacuti is a spicy Goan shark fish curry. The baby shark is marinated in various spices such as chillis, cloves, tamarind and coriander leaves and then cooked for a while with coconut and oil to make a curry. 

Red Ant Chutney/Kai Chutney

What about making a chutney with ants? Well, the people of Odisha, Chattisgarh and Jharkhand have already made it. Kai Chutney, also known as Chaprah Chutney by the tribal people of Chhattisgarh is a very famous dish made with red ants and their eggs. This Chutney even has earned a Geographical Indication (GI) Tag for the state of Odisha. 

Rotten Potatoes/Phan Pyut

We all are fans of potato fries and aloo paratha but what do we do if the potato used to make these dishes gets rotten? We throw them, right? Next time you don't throw them, instead you can make Phan Pyut. Phan Pyut is a traditional dish from the Northeast that uses rotten potatoes as its base ingredient to make a food item along with various spices. 

Eri Polu/Silkworm Dish

Just like the famous Eri Silk saree from the Northeast, Eri Polu is a popular dish from Assam. This silkworm dish is a common traditional dish among the tribal and Assamese communities. After silk is taken out of the cocoon, the pupa is boiled in water and fried.

Nahkham 

Nahkham is another delicacy from Meghalaya that is prepared with dried fish. It is prepared by the Garo Tribe using dried, smelly fish with condiments like chillies, salt and distilled ash of young bamboo, locally known as kalchi, the ash is a form of potash and is used in the making of many other local dishes.

Doh Khlieh

The beginning of this dish may sound normal to you as its preparation starts with pork and onion salad but the garnish makes it an unusual food item made by the Khasi community of Meghalaya. Along with the above-mentioned ingredients, it is prepared by using pig brains and also contains other organs of the pig. 

Frog Legs 

Frog legs, also known as Jumping Chicken are a Goan delicacy. This version is either cooked as soup, chilly fry, thick curry (mostly xacuti) or simply shallow fried with turmeric, chilli powder and vinegar. This dish is even prepared by the Lepcha community of Sikkim. 

Sorpotel 

Sorpotel or Sarapatel is a Portuguese-influenced Goan dish that is made with anything that is not used to prepare main dishes. Basically, the waste parts such as meat, offal, entrails and blood of any animal are used in preparation of a curry.