How Chef Gordon Ramsay Became A Fan Of the Red Ant Chutney Made In Chhatisgarh

Every state of India has its own unique taste and that’s one of the main reasons why our country is a paradise for food lovers. Indian food is not just restricted to a certain kind of flavor and our favorite chef, Gordon Ramsay decided to put one of the most unconventional Indian dishes on his menu.

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In the year 2010, during his visit to India, Ramsay decided to visit the Bastar region of Chhattisgarh to try their local cuisine. 

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Bastar happens to be a dense tribal dominated forest area in the state of Chhattisgarh where people have adapted their lifestyle according to the resources provided by the forest and their food reflects their living style. The people here relish ‘Chapda Chutney’ and ‘Dona Pudga’.

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Chapda Chutney is basically chutney made with red ants and their eggs and is not only delicious but also helps in keeping diseases away. Dona Pudga is another unique dish where chicken is wrapped in a leaf after being marinated in basic spices and cooked over the fire with absolutely no oil.

Upon his assistant Sarah’s suggestion, Ramsay traveled extensively in the Naxal-prone areas of Bastar and stayed there for 3 days. It was during his stay when he tasted the Chapda chutney along with a local form of alcohol called ‘Mahua’ and was completely floored by this dish.

He was shown around by Bastar’s famous guide, Rajnish Panikar who made sure his wife made Ramsay try the local dishes which were relished by not only Ramsay but his team of 16 people.

Ramsay has recently added these two dishes to his menu and we honestly couldn’t be more proud of the fact that they belong to our country.

Now that Ramsay approves, isn’t it about time we try this too?

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Sukriti Hora

Writer. Reader. Daughter. Lover. Best friend. Dog person.

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