India, a tapestry of vibrant culture and diverse traditions, showcases culinary uniqueness—a fusion of flavors, aromas, and textures. Beyond familiar curries and kebabs, discover the lesser-explored, bizarre dishes challenging the conventional palate.

'Sorpotel,' a Goan dish infused with Portuguese influences. Made from pork offal and a pig's internal organs.

Goa, known for its beaches and vibrant culture, presents 'Baby Shark Curry' as a seafood specialty.

Frog legs are a delicacy in Goan and Sikkim cuisines. Fried and considered of medicinal value.

'Doh Khlieh,' a pork and onion salad with a staggering twist – steamed pig brain garnishes.

The Jaintia tribe of Meghalaya concocts 'Jadoh,' a dish where rice meets pig or chicken blood and entrails.

In the Northeast, 'Phan Pyut' probably tops the list of weird food in India which people actually eat as the main ingredient itself is rotten!

In Nagaland, a land of culinary surprises, strangely their traditional dishes extend to include dog meat.

This may shock you! Chhattisgarh's 'Chaprah,' a spicy chutney made from red ants, their eggs, and spices. While also garnished with red ants.

Here in Assam, 'Eri Polu,' where silkworm pupae, is a much-loved delicacy. Usually which is known for silk production for sarees and etc.

Members of Meghalaya's Garo tribe relish 'Nahkham,' a dish made from dried fish, vegetables, and distilled ashes. Despite its bad smell, it's a local favourite.