Ant and Prawn Curry: Add roasted ants to a spicy prawn curry for a tangy, crunchy twist.

Red Ant Pickle: A spicy and tangy pickle made with red ants, mustard oil, and spices. It is often served with paratha or rice.

Ant Chutney: Blend ants with tamarind, garlic, and green chilies for a tangy chutney, perfect with dosa or idli.

Red Ant Soup: In tribal cuisine, a soup made with red ants, herbs, and spices is believed to have medicinal properties and is often enjoyed as a flavorful, tangy broth.

Red Ant Curry: In some tribal areas, red ants are cooked in a spicy curry with vegetables or meat, giving it a distinctive, tangy flavor.

Northeast Now

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Ant and Prawn Curry: Add roasted ants to a spicy prawn curry for a tangy, crunchy twist.

Ant and Prawn Curry: Add roasted ants to a spicy prawn curry for a tangy, crunchy twist.

Red Ant Pickle: A spicy and tangy pickle made with red ants, mustard oil, and spices. It is often served with paratha or rice.

Red Ant Pickle: A spicy and tangy pickle made with red ants, mustard oil, and spices. It is often served with paratha or rice.

Ant Chutney: Blend ants with tamarind, garlic, and green chilies for a tangy chutney, perfect with dosa or idli.

Ant Chutney: Blend ants with tamarind, garlic, and green chilies for a tangy chutney, perfect with dosa or idli.

Red Ant Soup: In tribal cuisine, a soup made with red ants, herbs, and spices is believed to have medicinal properties and is often enjoyed as a flavorful, tangy broth.

Red Ant Soup: In tribal cuisine, a soup made with red ants, herbs, and spices is believed to have medicinal properties and is often enjoyed as a flavorful, tangy broth.

Red Ant Curry: In some tribal areas, red ants are cooked in a spicy curry with vegetables or meat, giving it a distinctive, tangy flavor.

Red Ant Curry: In some tribal areas, red ants are cooked in a spicy curry with vegetables or meat, giving it a distinctive, tangy flavor.

Northeast Now

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