Bugs are the future. Insect-based delicacies are often met with judgment, presumed to be dirty or written off as ‘gross,’ and yet, they stand at the helm of a quickly evolving culinary landscape. It is becoming glaringly obvious that the cultivation of animal-based protein sources is not sustainable in the long run; the pre-industrial world’s more ethical farming practices simply cannot keep up with the mass production of meat necessary for today’s demand. Companies have adopted horrifying, abusive practices that consume exorbitant amounts of water and energy. Frankly put, our planet can’t keep up with this anymore.
Insects, on the other hand, require less resources to farm, produce less greenhouse gases, and are dense in proteins, vitamins, and minerals. While many of us are biased against insect-based foods, Indigenous communities in North East India have long been embracing them for the superfood that they are. There’s nothing daring or dangerous about foods that have long been staples not just across India, but the world. The sooner we learn to accept insects into our diets, the better off we’ll be.
Here are some Indian insect-based dishes that can act as your introduction to a sustainable, protein-rich diet:
Red weaver ants are generally known for their painful, often blistering, sting. In the forests of the Mayurbhanj district of Odisha, however, tribal communities use these ants as the main ingredient of their chutney. The dish tastes similar to a chilli chutney, though the ants add acidity to the chutney’s flavour profile. Indigenous communities have long loved this chutney for its many healing properties, as the ants are brimming with protein, iron, calcium, zinc, and more valuable minerals.
Indigenous communities in Assam use silkworms for more than just silk production. Silkworms can be used as a protein source in various ways, such as in curries or stews, however, they are typically stir-fried with salt, turmeric, garlic, and chillies, and sometimes with bamboo shoots. The result is a crunchy, spicy snack that can be eaten on its own or enjoyed with a glass of rice beer.
In Nagaland, grasshoppers are fried with chillis and spices, giving them a satisfying crunch. Their crispy exterior makes them a perfect snack to enjoy with a cup of tea or a glass of wine at the end of a long day. Similar snacks can be found across the world, with Indonesian and Nigerian tribal communities frying their grasshoppers in their regional spices too!
When bee eggs hatch, they don’t immediately take the buzzing form we know them as. They emerge like thick, white worms, taking nutrition from the hive before they emerge from their cell as fully formed bees. During this stage, bee larvae can be harvested and grilled, added to curries, or even eaten raw. They have a sweet, nutty flavour due to their consumption of honey in the hive, making them a nutritious and delicious addition to your plate.
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