Dog meat: Although considered taboo in India, the Tibeto-Burmese speaking tribal communities in the Northeast Indian border state of Nagaland, Mizoram and Manipur consider dog meat a delicacy and consume dishes made out of it.
Phan Pyut: This may be hard to believe. People in North East actually eat rotten potatoes! Instead of harvesting them ripe, the potatoes are left untouched until they rot, which are then picked and consumed either in their natural form or cooked with spices.
Frog legs: Delicacies made out of frog legs is popular in many parts of Kerala, Goa, and Sikkim. They are mostly consumed in fried and stewed form. Fried frog legs are usually eaten with liqour and hence are a popular side dish in toddy shops. Frog legs are termed 'Jumping Chicken' is Goa and is a favourite food in Sikkim due to it's apparent abilities to cure stomach ailments.
Eri Polu: It's a dish prepared from Eri silkworm pupas in Assam. The prime ingredient, the eri silkworm is used after it has left it's cocoon. The silk obtained from the worm is called 'fabric of peace' since the insect isn't killed while processing it.
Chutney made of red ant eggs: Called Chaprah in Bihar, a type of chutney made and consumed by the local tribal population, it is prepared with red ants and their eggs, which are dried and marinated with sweeteners and spices before consumption.
Sorpotel: This dish of Portuguese origin, which is commonly eaten in Goa, is made of meat and offal, which varies depending on region from pork to lamb and even beef. The offal is refers to the internal organs and entrails of a butchered animal.
Black rice: Known as 'Magic Rice' due to its tendency to change colour from black to purple when cooked, it grows in India and China. It's a staple food in Manipur and is eaten with coconut milk. Black rice is called Chakhao angouba in Manipur, which means 'delicious rice'. It is rich in essential amino acids like lysine and tryptophan; vitamins such as thiamine (B1), riboflavin (B2), and folic acid (B9); and dietary minerals including iron, zinc, calcium, and phosphorus and thus has many health benefits.
Doh Khleh: Doh Khleh dish is made by steamed pig brain. It is a pork dish which is garnished with onions and steamed pig’s brain. It is consumed as a main ingredient by Khasis, Garos and Jaintia tribes of the state of Meghalaya
Patal Bageri: Patal Bageri is rat meat that is consumed by Musharars - a rat eating tribe in Bihar and adjoining states of Uttar Pradesh and Jharkhand. It is said to be rich in protein. Patal Bageri is served as roasted rat or rat curry. In Baksa, a district in Assam rat meat is exclusively cooked as a spicy gravy dish. It is considered a Sunday delicacy.
Bhunni: Bhunni is aspecialityof the Garhwal region in Uttarakhand. It involves cooking goat's liver, stomach, intestines, and blood into a spicy curry. Other ingredients like dhania powder, red chili powder, turmeric, coriander leaves are added to give it a well, an acquired taste. Pic/YouTube
Khorisa: Khorisa is an Assamese fish dish prepared with grated bamboo shoot in fermented, raw or pickled form. Khorisa is a widely enjoyed food ingredient among the natives of this North Eastern state.
Nahkham: Nahkham is relished by Garop tribe in the northeastern region of India. It is a dried fish curry blended with burnt powdered ash of wood or simply put ashes and vegetables. The taste of Nahkham is extremely pungent to the extent that it actually stinks
Dog meat is just as common as chicken in Nagaland's butcher shops! Rotten potatoes are consumed in some parts of the North East. We look at some of the bizarre and weird foods that are consumed around the country
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