The creepiest thing I’ve ever eaten...

Top chefs reveal unusual foods that could gross you out (or not!)
(From left) Vikramjit Roy, Kelvin Cheung, Sarah Todd, Rishim Sachdeva and Rohan D’Souza
(From left) Vikramjit Roy, Kelvin Cheung, Sarah Todd, Rishim Sachdeva and Rohan D’Souza
Updated on May 19, 2018 10:14 PM IST
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Hindustan Times | ByFarhad J. Dadyburjor

The male effect
Chef Vikramjit Roy

Shirako
Shirako

A lot of Izakaya restaurants in Shibuya, Tokyo, serve ‘Shirako’ or sperm sacs of male cod. It’s served in both raw and cooked form and many Japanese consider it an acquired taste.
If I were to ever serve it, I’d spice it up with: Shisho leaf, scallions, soy sauce and a drizzle of wasabi oil.

Not-so-silky
Chef Kelvin Cheung

A silk worm dish
A silk worm dish

My creepiest meal was at a dinner in China where they don’t tell you what you’ve eaten until afterwards. It turned out to be a silk worm dish.
If I were to serve it, I’d blend it with: A soft scramble or Benedict for brunch.

A raw deal
Chef Sarah Todd

Raw squid guts
Raw squid guts

The creepiest dish I have ever eaten was slimy, raw and had a strong flavour. They were raw squid guts!
If I were to serve it, I’d cook it with: Cracked wheat and something sweet like sultanas to subtle the flavour.

A different dip
Chef Rishim Sachdeva

Tarantulas
Tarantulas

I came across this cute little café Romdeng in Phnom Penh serving tarantulas. They were served crispy, with a little seasoning, no batter and a sweet chilli dip. They take hot oil very well and the chilli dip adds to the flavour.
If I were to serve it, I’d make it: Without the chilli dip.

Sticky situation
Chef Rohan D’Souza

Scorpions
Scorpions

On a recent trip to China, I ate scorpions pinned to a stick.
If I were to serve it, I’d stir it up with: A light marinade of chilli, salt, pepper and seasoning. I would deep fry it and serve hot.

From HT Brunch, May 20, 2018

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