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What do you do if you find an insect or a bug in your meal? You will report to the restaurant's manager or take it to social media platforms to rant about the service. While a bug in your food is a sign of contamination and unhygienic practices in the kitchen, there are dishes around the world that are solely made from edible insects.
Video Credit: Gordon Ramsay/ YouTube
From India and Singapore to South Africa and Mexico, insect-based delicacies are savoured as a part of culture. These one-of-a-kind dishes are considered rich in protein and different minerals. People not only enjoy the taste of these delights but find them nutritious. Here are a few insect dishes that are most popular worldwide.
Hachinoko In Japan
Hachinoko are larvae of bees and wasps. They look quite similar to the cocoon in which a butterfly develops its wings before flying. To prepare the dish of the same name as insects, hachinoko are boiled in a sugar and soy sauce mixture that makes them sweet and adds an umami flavour. It is a delicacy in many regions of Japan and is considered a rich source of healthy fats and protein.
Kai Chutney In India
One of the most celebrated dishes in Odisha, India, is kai chutney, prepared by roasting red ants. The spicy chutney is savoured with other regional delights, and it has also received the Geographical Tag (GI) in 2024. Red ants are collected and roasted over fire before grinding them into a coarse paste using a mortar pestle. A few local spices and herbs are added to elevate the flavour. Some people fry the red weaver ants until crispy and add spices after grinding them.
Silkworm Pupae In Korea
Korean food is not confined to barbecued meat, ramen, kimchi, and bibimbap. It is much more diverse and vibrant. In Korea, silkworm pupae or beondegi are either steamed or boiled before they are seasoned and served as a snack or side dish. One can find street vendors serving this delight on their stalls along with other snacks.
Crispy Crickets In Thailand
Crickets are consumed in many parts of the world, including India, Japan, Thailand, South Africa, and Singapore. Crispy crickets, as the name suggests, are prepared by deep-frying crickets until they are crispy. After draining excess oil, the insects are seasoned with chilli, soy sauce, and lime to infuse sweet, spicy, sour, and umami tastes. Locals relish it as a street food snack, rich in fibre, protein, and vitamins.
Eri Polu In India
If you have visited Assam or seven sisters (read: seven states) in the Northeast, you would know the crucial role of insects in regional cuisines. Eri polu is a popular dish prepared in Assam using pupae of the Eri silkworm. They are cooked with local herbs and spices along with bamboo shoots. Other must-try dishes across Northeastern states include silkworm pupa curry, bamboo worm fry, and grasshopper fry. The regional cuisines also use hornet larvae, beetle larvae, muga silkworm, and dragonfly nymphs to prepare delicacies.
Witchetty Grubs In Australia
Large white larvae of moths are referred to as witchetty grubs. Indigenous communities in Australia consume this insect-based dish in which larvaes are either cooked or served raw. The taste of the dish is similar to scrambled eggs or almonds. It is also a rich source of protein and healthy fats, making them a crucial part of the diet.
Chapulines In Mexico
Chapulines are a species of grasshoppers which are first toasted on a griddle and then seasoned with lime juice, garlic, salt, and chillies. It is a crunchy snack often served with guacamole or as a topping on tacos. Another popular insect dish consumed in the country is escamoles or Mexican caviar. These are edible larvae and pupae of ants which are sauteed in butter, seasoned with spices, and served with omelettes or tacos.
