Strange Indian Foods: Unusual Dishes You Didn't Know Existed

When you think of Indian food, you probably picture butter chicken, biryani, or dosa. But strange Indian foods, unusual regional dishes that defy mainstream expectations. Also known as exotic Indian meals, these foods are eaten daily by millions across villages and tribal areas where tradition runs deeper than trends. These aren’t gimmicks or tourist traps—they’re real, living culinary practices passed down for generations.

Take fermented bamboo shoots, a sour, pungent staple in Northeast India. In Manipur and Nagaland, it’s not just a side dish—it’s the base of curries, chutneys, and even fermented fish stews. Or consider insect snacks, crunchy fried ants and grasshoppers sold in markets in Odisha and West Bengal. They’re packed with protein and eaten like popcorn, often during monsoon season when insects are abundant. Then there’s jaggery-infused rice cakes, a sweet, dense treat from rural Tamil Nadu made with wild honey and black rice, eaten during temple festivals and never found in city supermarkets.

These foods aren’t strange because they’re gross—they’re strange because they’re unfamiliar to outsiders. What seems odd to you might be comfort food to someone else. In parts of Assam, people eat fermented soybean, called "akhuni"—a dark, smoky paste that smells like strong cheese and tastes like umami heaven. In Rajasthan, you’ll find camel meat curry, a lean, flavorful dish reserved for special occasions. And in Kerala, some families still make jackfruit seed curry, boiled and spiced like potatoes, with a texture that surprises even seasoned cooks.

These dishes connect to deeper cultural patterns—how climate shapes diet, how scarcity turns waste into nourishment, how religion and season guide what’s eaten. You won’t find them on restaurant menus in Delhi or Mumbai, but if you travel to rural India, you’ll see them on every family’s plate. The same people who eat fermented bamboo shoots also make idli and dosa. The same villages that serve jackfruit seed curry also grow turmeric and chili. This isn’t about shock value—it’s about the quiet, resilient diversity of Indian eating habits.

What you’ll find below isn’t a list of weird foods for clicks. It’s a curated collection of real, documented meals from across India—some surprising, some simple, all deeply rooted. You’ll learn why certain foods are avoided in one region but celebrated in another, how fermentation preserves food in hot climates, and which dishes are tied to ancient rituals. These aren’t just recipes. They’re stories on a plate.