A cookie packed with protein, chocolate and crickets is creating a buzz in culinary circles. It has been developed by a team at the Ashoka Trust For Research In Ecology And The Environment (ATREE), an NGO based in Bengaluru. The idea, say team members, is to start a conversation around insect eating or entomophagy.
A French culinary expert, Chef Amiel Guerin, who grew excited by the idea, came up with a recipe and made the cookies in his bistro’s kitchen, in Bengaluru.
Chocolate dominates the taste of the cookie which contains 13.5 percent cricket powder in its. . .
