Experience the unusual side of a country, through its culinary offerings

Compiled by Sujata Reddy

The city is no stranger to the fantasy of meat lovers. Chicken, fish, fried squid, duck rolls — chefs are open to catering to experimental taste buds. But if you long to challenge the bon vivant in you, sample some local dishes while travelling outside the country. And wish yourself all the luck in the world before stepping out to achieve your target. Here are some dishes you can start with.

Puffer Fish:

It is one of the deadliest fish around, so have one only if it’s cooked by a reputed chef in a licensed restaurant. It contains tetrodotoxin, a poisonous toxin that is 1,250 times more powerful than cyanide. If not prepared properly it can cause paralysis and lead to asphyxiation, even leaving you dead.

Sannakji (Live Octopus):

A specialty in Korea, the octopus is cut while alive and seasoned with oil and sesame seeds. Consuming it is a task because you have to fight with your food before you gulp it down. Since the octopus is alive, it resists being swallowed by sticking to your jaw or teeth. One has to be careful that the suction cups don’t pose a choking hazard while swallowing.

Bouillabaisse:

A traditional Bouillabaisse contains at least three kinds of fish, namely scorpion fish, sea robin and European conger. It can also include monk fish, sea urchins, velvet crabs or octopus. It is served with vegetable broth. What distinguishes a Bouillabaisse from a regular fish soup is the heady mix of spices and herbs that go into the broth. In some traditions, the broth is served separately with the fish lined up in a platter alongside.

Baby squid:

They are most popular in Japan and Singapore and are served as Sushi or deep fried. Puntillitas is a popular tapas dish made of battered and deep fried baby squid in Spain.

Akutaq:

The natives of Alaska love ice-cream for dessert! But theirs is a special concoction made from reindeer fat, seal oil, fresh snow, berries and ground fish. Pronounced as Ah-gooduck , Alaskans have relished this treat for thousands of years.