Lepchas Frog Dish

While some could never imagine a frog on an Indian plate, the Lepchas, a tribe that lives in the mountain valleys of Sikkim can certainly do. Marinated, battered and fried legs of a frog are an exotic delicacy for the tribe who believes it possesses a medicinal value that can cure stomach-related illness. As per some studies, the tribe used to engage in hunting practices to survive in the not so fertile regions of Sikkim. Later they had turned to cultivation but the practice of harvesting the amphibians is still much prevalent among them. The Indian Bullfrog is also a monsoon delicacy in Goa where it is popularly called the &lsquojumping chicken&rsquo.

Khorisa

While bamboo is often associated with bags and baskets, it also renders itself easily to the Indian palate. Bambusa Balcooa is an edible variation of bamboo that is indigenous to Northeast India. Prepared from young bamboo shoots, the dish is quite popular in some areas of the North East. Known under different names, the shoot is associated with many health benefits such as preventing heart disease and cancer. The dish is prepared by cutting a tender shoot of bamboo, slicing the outer layers, grinding or chopping it and then allowing it to ferment for a while. The shoot can be made into a pickle or can go well with fish curry and pulses.

Chaprah

While red ants are often dreaded for their stinging bites, it is so hard to imagine them making a delectable paste. In parts of Chattisgarh, Odisha and Jharkhand, red ants and their eggs form a sought after chutney that is palatable. The harvesters bring in the female ants and their eggs which are crushed and dried thereafter. This is followed by the addition of tomatoes and spices like coriander, garlic, ginger, chilli et al to make it into a thick paste. The chutney is served in markets in sal leaves.

Eri Polu

This unique dish hails from tribal areas of Assam. While the silkworm larvae are often associated with silk, few know that they serve as a delectable dish in the area. Once the silk is extracted out of the cocoon, the leftover pupa, which is already soft, is flavoured with spices and cooked with bamboo shoots. The dish has a crunchy covering and a soft inside. The dish is a popular delicacy among the tribes.

Nankham

The dish is popular among the Garo tribe of Meghalaya. Though fish is widely enjoyed in the area, this unique delicacy needs a mention for its unusual ingredients. The dried fish is mixed with rice and served with onions, coriander, garlic and burnt powdered and distilled wood ash. The dish has the aroma of a dried fish but tastes exotic to those who consume it.