Making a mountain out of an Anthill?

A Michelin-starred chef in Seoul is facing prosecution for - wait for it - sprinkling ants over a sorbet. The issue, to be fair, is not that diners were invited to crunch insects. South Korean law permits only certain edible insects. Unfortunately, ants are not among them. While food safety must remain non-negotiable, why does the idea of eating ants provoke such outrage? After all, Michelin-starred restaurants have built their reputations on elevating ingredients once dismissed as 'peasant food', weeds or kitchen scraps into culinary masterpieces. South Korea's loss, however, could well be India's gain. Across tribal India, red weaver ants have long been the star ingredient in kai chutney - a fiery blend of ants, chillies, garlic and salt that communities have relished for generations. Now, imagine a Michelin chef 'discovering' it and taking it to the world. Overnight, kai chutney would be reinvented as hyperlocal forest cuisine. The humble sal leaf would become sustainable plating.

Just as kolhapuri footwear, hamari humble chappal, has found global admirers after being 'repackaged' for international audiences, kai chutney, too, could become the next unlikely protein-based sensation. In the hands of a Michelin chef, cheenti chutney might well command a top-notch price tag. Proof that sometimes it's worth making a mountain out of an anthill.