India is a land blessed with culinary diversity, and this abundance often leaves other countries in awe. From refined street eats to grand banquet dishes, the flavors are a living map of culture and history. Yet alongside these delights, India also serves up some dishes that are utterly bizarre and wonderfully unexpected, thanks to bold ingredient pairings and regional quirks. For the adventurous foodie, these experiences promise excitement, curiosity, and a dash of danger. Here’s a list of such surprising dishes you can try if you crave the truly unusual.
Unexpected Food Experiences In India
Sorpotel
Sorpotel is a pork curry that originates from Goa. The quirky part about this dish is that it blends pork with its offal, like liver and others. It is cooked in a spiced, tangy gravy and is prepared during festive occasions. The dish features a tinge of acidic flavor from vinegar and gains its depth from a slow simmer that brings in flavors from aromatics like ginger and garlic. The dish is generally served with rice, and the texture is slightly thick with pieces of pork’s organ parts covered in glossy sauce.
Eri Polu
A North-eastern delicacy made from the silkworm larvae or also known as Eri silkworms is known as Eri Polu. It is a part of the regional insect cuisine and is known for its protein content and unique texture. In preparation, the worms are cooked with spices which include mustard oil, coconut or even bamboo shoots. It is served with local breads or rice. The flavor profile of this dish can range from boldly spicy to subtly nutty depending on the recipe and ingredients used. In general it is earthy, savory with a lot of gentle sweetness from coconut.
Chaprah
Chaprah is also known as red ant chutney and is a traditional tribal delicacy from the Bastar region of Chhattisgarh, India. It is made from red weaver ants and their eggs. It is known for its spicy and tangy flavor as well as its nutritional and medicinal benefits. The chutney is prepared by collecting red ants and their eggs from nests usually found in sal or mango trees. These are then crushed and dried, often ground into a fine paste with ingredients like garlic, ginger, chili, salt, and sometimes tamarind, to produce a highly flavorful and spicy condiment.
Bheja Fry
Bheja Fry is a very popular dish from the north side of India that features a curry made out of mutton or goat brain. It is sauteed with spices, onions and herbs with the recipe bringing in a delicate texture, creamy with a spice-forward finish, thanks to garam masala, cumin, and green chillies. The dish is the perfect choice both for a hearty main or party starter, which is served with parathas or crusty bread to scoop up the rich masala. Some recipes also add yogurt to make it more creamy with a smooth texture.
Phan Pyut
Phan Pyut is a lesser-known dish name that appears in regional menus which often refers to a recipe that involves spiced ingredients or fermented ingredients like rotten potatoes hailing from border regions or hills. Every bite of this dish offers a bold and lingering flavor profile with earthy elements because of the potatoes that are kept to rot underground and then used in the dish.. The recipe involves slow cooking and pounding spices depending on the traditional local people and their preference. It is generally served with flatbreads or rice to balance the acidity and heat. The dish showcases the agrarian flavors and local staples.
Goan Frog Legs
Another Goan recipe on the list is Goan frog legs which are prepared in various styles. While many fry it lightly, some make rich curries or soups out of it. The legs of the frogs are generally marinated with chilli, turmeric and vinegar before cooking in a tangy and aromatic gravy. Some recipes also show the legs are shallow-fried until crisp and then served in a spicy coconut gravy. Goan frog legs offer a distinctive, delicate meat texture with a noticeable contrast between herbaceous spices and tangy notes. They’re typically enjoyed with rice to soak up the flavorful sauce.
Summing Up
The country’s vast palate offers everything from pork offal to red ants, each with its own story. But these dishes also push the envelope ingredients and preparations that feel delightfully strange yet surprisingly tasty.
