Guacamole with chapuline

It's a sultry afternoon and chef Jason Hudanish is in the midst of preparing guacamole, a dip with ripe avocados at Lower Parel's Mexican restaurant Xico. As he scoops out the flesh from the pear-shaped fruit and mashes it with chopped cilantro, diced onions and tomatoes, the only ingredient that sits on the table is a bowl of, what appears to be, dried shrimp. Except, it holds roasted grasshoppers. "We add them at the end like seasoning which is why the taste is a lot more defined," he says, munching on the crunchy treat.