Snake soup in cooking varies from place to place but water snake and python snake are popular choices. Chinese cobra, Banded krait, Indo-Chinese Rat Snake, Tri-rope beauty snake and Hundred-pace viper are commonly used in snake soups. At many restaurants that serve snake soups, customers are able to choose, according to their preference, live snakes to be prepared. Snake meat is light pink in color. On a par with fish, snake meat tastes much richer and is chewier than the former. Ramy Inocencio of CNN describes that "Minced dark mushrooms, finely julienned chicken, fragrant chopped ginger and other herbs and spices fill
Banded krait was long, but normally the length encountered is . The snake has an entire anal plate and single subcaudals. The tail is small, about one-tenth the length of the snake. The scientific name of the genus is derived from the Telugu word "bangarum" meaning "gold", referring to the yellow rings around its body. The banded krait occurs in the whole of the Indo-Chinese subregion, the Malay peninsula and Indonesian archipelago, and southern China. The species is common in Mizoram, Assam and Tripura of India and Bangladesh, but becomes progressively uncommon westwards in India. It has been recorded eastwards from central