Bizarre Yet Delicious-II, Exploring the spicy world of Red Ant Chutney

George Bernard Shaw once famously said, "There is no love sincerer than the love of food.", placing food at the apex of human emotions. And as love unfolds in myriad forms, so does the world of culinary delights, ranging from sublime to absurd, sophisticated to crude, refined to raw, each dish a unique work of art or an outright plunge into the weird and shocking. And nestled within this spectrum lies the enigmatic Red Ant Chutney, a culinary creation that startles and captivates in equal measure.
A Symphony of Flavours
The allure of Red Ant Chutney lies not just in its fiery appearance but in its extraordinary flavour profile. A spicy punch, intermittently kissed by hints of sourness, dances on the taste buds. The raw larvae bring forth a delightful medley of sweet and sour notes, while the fiery kick owes its intensity to the formic acid coursing through the ants—ten times more potent than the traditional tamarind. Blended with red chilies, this concoction transforms into an unusually hot and spicy delicacy, embodying the spirited essence of simple yet energetic tribal communities. The larvae and ants, like culinary alchemists, unveil the true symphony of flavours in this captivating chutney—spicy, with a middle note of sourness and an overall compelling fiery taste, making it a unique and idiosyncratic dish.
Gordon Ramsay and Red Ant Chutney
The fame of Red Ant Chutney has transcended local boundaries, catching the discerning eye of none other than renowned chef Gordon Ramsay. Gordon James Ramsay OBE is a British(Scottish) celebrity chef, restaurateur, television presenter, and writer. His restaurant group, Gordon Ramsay Restaurants, was founded in 1997 and has been awarded seventeen Michelin stars overall and currently holds seven, a feat few can match.
Acknowledging its culinary allure, Ramsay has boldly incorporated this daring dish into his menu, catapulting it into the international culinary spotlight. The global recognition of Red Ant Chutney reached new heights when he chose to visit Chhattisgarh for his documentary on Indian food. 
Ramsay travelled in the Naxal-prone village of Manjhipal on a bullet motorcycle and spent three days and two nights there. During his stay, he learned about the red ant. He got completely floored by Chapda chutney when he had it with the local Mahua alcoholic beverage. Ramsay's 16-member team thoroughly enjoyed this food too.
Known for his discerning palate, he was captivated by Chapda chutney's unique flavours and deemed it the world's best chutney. The other dish that captivated his creativity was Dona Pudga -a dish that has chicken seasoned with basic spices, wrapped in a leaf and roasted over fire. No oil is used in the cooking. But Chapda fired his imagination far more.

                                             A Modern Presentation

In this famous documentary, he dedicated 12 minutes to these dishes, terming Chapda chutney the world's best chutney and said both the dishes that he had chosen were extremely healthy.
This recognition has not only elevated the status of Red Ant Chutney but has also contributed to the preservation of its cultural value. Gordon Ramsay's appreciation for the unique flavours of this spicy delicacy has turned it into an international sensation, showcasing the diversity and boldness of Indian cuisine. 
A Culinary Marvel with Hidden Benefits
Beyond its tantalizing taste, Red Ant Chutney unveils surprising health benefits. Packed with protein, it offers a nutritious twist to the culinary adventure. The formic acid in the ants brings effective antibacterial properties, adding an unexpected layer of medicinal value to this spicy delicacy. Tribal communities in Bastar use this chutney to cure ailments ranging from flu to common cold, cough, fatigue, and more. Rich in formic acid, calcium, protein, iron, zinc, and Vitamin B12, this chutney becomes an excellent immunity booster, with an engineer-turned-researcher even proposing its use as a remedy for COVID.
GI Tag
Red Ants Chutney, or Chapda, is set to join the prestigious list of Geographical Indication (GI) tagged food items in India. This recognition will not only promote the chutney but also serve to preserve the cultural value associated with this traditional delicacy.
A Tradition, A Treasure
Chapda or Demta, intertwined with the tribal universe of eastern and central India, stands as a symbol of culinary culture—a testament to talent and innovation finding eloquent expression in a product that is both nutritional and close to nature. It’s a tradition and a treasure. As Gordon Ramsay discovered to his delight and thrill, the seemingly primitive styles of native cooking harbour the roots of delicacies and gourmet offerings that modernity so ceremoniously celebrates.
Celestial spices, dance and twirl,
In Red Ant Chutney, an exotic swirl.
Bastar's pride, a fiery art,
A spicy symphony, from nature's heart.
 (Uday Kumar Varma is an IAS officer. Retired as Secretary, Ministry of Information & Broadcasting)