Indian chefs serve ant‑infused dishes, from tribal chutney to haute cuisine

Recent culinary experiments in India have brought edible ants onto restaurant plates, using them as garnish, seasoning or central component in innovative dishes. The practice builds on a long‑standing tradition in several tribal communities, where ants are ground into chutneys and sauces for their tangy, citrus‑like flavor. Urban chefs are now reinterpreting this heritage, featuring ant‑based preparations in tasting menus that aim to surprise diners with texture and umami notes. The trend is being hailed for its novelty and for promoting sustainable, protein‑rich ingredients, while diners respond with curiosity and cautious enthusiasm.