80 Food Abominations So Wrong They Might Just Make You Stop Eating Today

Most of us have already heard of the wildly popular Dubai chocolate that took the internet by storm like it owned the place. One moment, it was just another dessert, and the next, it was everywhere—on reels, in cafés, and basically living rent-free in everyone’s cravings. It got so big that major chocolate brands like Lindt jumped in with their own versions. And of course, it didn’t stop there. Ice creams, coffees, pastries, and endless variations followed, all trying to ride the same wave of hype.

And the reason it worked? Simple. That combination of rich, creamy chocolate with crunchy kunafa and smooth pistachio filling was genuinely addictive. It hit texture, sweetness, and indulgence all at once. When it comes together, it’s basically a melt-in-your-mouth experience that makes you understand the hype instantly. But here’s the twist: just because one combo works beautifully doesn’t mean the kitchen is a free-for-all. Not every experimental pairing deserves applause. Case in point: peanut butter and mayonnaise. Some ideas don’t need a sequel. There’s a reason that one quietly faded into internet history.

To understand this whole world of food experiments better, the Bored Panda team spoke with Parth Kothari, co-founder of MunchyMumbai, a popular Instagram food-blogging page known for hunting down unique and sometimes questionable dishes. Between restaurant visits and street food adventures, Parth and his team have tried hundreds of dishes across different cities. Parth laughs, “You won’t believe some of the things we’ve tried. At some point you stop being surprised and just start preparing yourself mentally.”

Parth recalls one of his trips to Gujarat, a state in India known for its wide variety of vegetarian cuisine, from comforting snacks to elaborate traditional thalis. The food culture there is rich, diverse, and usually incredibly flavorful. But even in a place like that, experimentation sometimes goes a little too far. Parth says, “We had some of the best food there, no doubt. But we also came across something called Coca-Cola Maggi. A street vendor literally used Coca-Cola instead of water to cook instant noodles. The taste was… let’s just say it was an experience I don’t need again.”

Parth is clear about one thing: he loves chocolate, maybe a little too much. But even he draws the line at turning everything into a chocolate experiment. “I once saw chocolate biryani online,” he says. “And I had questions. Biryani is sacred in its own way; it already has layers of flavour, aroma, and texture built through slow cooking and carefully balanced spices. It’s a dish that relies on harmony between rice, meat or vegetables, and a blend of spices that are allowed to infuse over time rather than compete with each other. Adding chocolate to it feels like a crime against common sense.”

He adds that the same logic applies to Oreos. “Oreo works beautifully in desserts like ice cream or milkshakes. That’s its comfort zone,” Parth explains. “But I saw someone deep-fry it as pakoras and I just… no. Some things don’t need to be reinvented like that. You’re not improving it; you’re just confusing it.”

Parth wraps it up with a simple but honest thought: “Experimentation in food is important. That’s how new dishes are born and cultures evolve. But not every experiment needs to make it to the plate. Some combinations should stay as ideas, not reality.”