Mumbai Food: Fancy having red ants for lunch?

Host and chef Karan Thakker learns to make Red Ant Chutney with the Siddis in Yellapur, Karnataka

Several members of the Siddi community, who migrated to India from East Africa between 15th and 19th century, reside in Yellapur, a small town in Karnataka, dotted with lush foliage and beautiful waterfalls. Back in the day, a local delicacy they enjoyed were Monitor Lizards. "The practice of killing and eating them is illegal now. So, we didn't have chipkali stew. Instead, I developed a taste for Murdi bhaji, made using a plant that only grows along the river near their homes," reveals host and chef Karan Thakker, who recently ventured on an expedition to unlock the culinary secrets of India's wild, indigenous tribes and communities. His journey has been documented for 101 Wild Wild Chef, a web series produced by 101 India, which launches today.

Thakker finds fresh catch at a market in Bardem village, Goa

Featuring 10-minute episodes, the first part of the series offers a glimpse into the rustic kitchens of the Velips, a tribal community living in Bardem, and Ramponkars of Hollant. Located in Goa, both villages showcase a different side of the sunshine state. "I stayed in their homes. The accommodation was basic but the locals were hospitable. They were eager to share their lifestyle and recipes with strangers. There is a commonality in many of these rural communities because they live off the land and their food comes from their immediate environment," says Thakker, who has grown up in Mumbai and Bengaluru, and currently, works out of London. "The idea was to show a young city chef reaching out to fellow Indians in rural communities, learning about their lives and food, and collecting unique recipes along the way. I will re-create the dishes or use their core ingredients, but at a later stage."

Making a traditional sweet dish with locals from the Velip community

In this edition, you will see Thakker heading out on a fishing expedition with Ramponkars, the oldest coastal community in Goa, and learning to make traditional Goan recipes like Crab Xec Xec, where the crustaceans are cooked in a spiced coconut gravy. Thakker also learns to make Red Ant Chutney with the Siddis. "They pulled off a Red Ant nest from a tree in the backyard. Trying to make the chutney while being bitten by the ants was bizarre. It was one of my favourite dishes," he recalls. The next part of the series will focus on the Northeast.