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{{Short description|Culinary traditions of Tripuri people}}
{{Use dmy dates|date=July 2018}}
{{Use dmy dates|date=July 2018}}
{{Use Indian English|date=July 2018}}
{{Use Indian English|date=July 2018}}
{{Indian cuisine}}
{{Indian cuisine}}
'''Tripuri cuisine''' is the type of food served in [[Tripura]] (situated in northeast India). The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as ''Mui Borok''. Tripuri food has a key ingredient called ''Berma'' which is a small, oil-pasted and dry fermented fish. The foods are considered to be healthy as they are usually prepared mostly without oil.
[[File:Tripuri cusine.jpg|thumb|Basic Tripuri thali]]
Tripuri food such as bangui rice and fish stews, ''Muya'' ([[Bamboo shoot]]), local fishes, vegetables, herbs, ''Batema'' (this jelly-like food is prepared by making a paste of  ''Batema plant's'' corm or tuber ([[Elephant foot yam]]) with sodium powder and water to remove its [[raphide]]. After making the paste into bun-shaped, they are boiled with water containing sodium powder. Since lack of sodium powder cause throat to itch, they are cut into pieces and preferred with fresh pasted garlic, and [[Mosdeng]]), ''wahan moso'' (prepared by adding boiled pork, onion pieces, salt, pasted ginger and roasted green chilli paste) and roasted meat are extremely popular within and outside the state of Tripura.


==Traditional food ==
[[File:A women serving Tripuri traditional dishes.jpg|thumb|Tripuri traditional dishes at a food festival in Aguli (Agartala)]]
{{see also|Traditional food}}
The Tripuris are in general [[non-vegetarian]], although some are [[vegetarians]].


The major food items among Tripuris are:
[[File: Tripuri Thali served in Agartala restaurant.jpg|thumb|Tripuri Mairang (Thali) at a restaurant]]
* Chakhwi
* Mwkhwi
* Mwitru


==Tripuri rice==
'''Tripuri cuisine''' is the type of traditional foods of the Tripuri people served in the northeastern region of [[India]] (mainly [[Tripura]]) and Bangladesh.<ref>{{Cite web |last=dev |date=2023-11-10 |title=Exploring the Culinary Delights of Tripura Food |url=https://specialplacesofindia.com/tripura-food-culinary-delights/ |access-date=2025-01-13 |website=Special Places Of India}}</ref> The Tripuri cuisine reflect the organic lifestyle and evolving cultural trend with times from its natural [[Shifting cultivation|Jhum (Huk)]] to now settled farming.<ref>{{Cite book |last=Debbarma |first=Narendra |title=Chahmung Borok (The Dishes of the Borok people) |publisher=Kokborok Tei Hukumu Mission}}</ref>
[[File:Awang Bangwi.jpg|thumb|Awang Bangwi prepared with Guriya rice]]
Rice is called ''Mai'' in [[Kokborok]]. The different varieties of rice used are
* Maisa
* Maimi
* Guriya


==Mui Borok==
==History==
The Tripuri people call their traditional cuisine ''Mui Borok''.


===Chakhwi===
{{Empty section|date=October 2024}}
[[File:Chakhwi.jpg|thumb|Chakhwi]]


* Chakhwi (contains pasted rice and sodium powder)
==Dishes==
* Chakhgwi bwtwi
* [[Chatang]]
* Champrai


===Muitru===
===Mui Borok===
[[File:Awandru.jpg|thumb|Muya Awandru]]
Awandru, Bwtwi, Hontali, Gudok, Khalok, Uhmai, Pehng, Napehng, Ik, Yokhpra, Sokrang, Maipolok, Yohk, Mur, Sok, Hang, Ser, Irimbak, [[Mosdeng]], Kelua, Mohsotok, Akhata, Aloni, Ruk, Neransi


===Gudok===
===Soups and stews===


[[Gudok dish|Gudok]] is prepared by smashing different king of vegetables.
Tripuri cuisine include a fermented fish called berma<ref>{{Cite web |last=dev |date=2022-06-08 |title=Of Shutki, Ngari and Karuvadu: The Ubiquity and Invisibility of ‘Poor Man’s Fish’ in India |url=https://www.goya.in/blog/the-ubiquity-and-invisibility-of-poor-mans-fish-in-india |access-date=2025-11-02 |website=Goya}}</ref> which combined with various vegetables forms the stew dish Berma Bwtwi.


===Mwkhwi (dessert)===
===Mosdeng===
[[Mosdeng]] is a popular side-dish of a Tripuri meal. It is prepared with chilli, herbs, onion, and any kind of seasonal vegetable.<ref>{{Cite web |title=Mosdeng Serma To Gudok: Tried These Dishes Of Tripura? |url=https://www.slurrp.com/article/mosdeng-serma-to-gudok-tried-these-dishes-of-tripura-1674472396010 |access-date=2024-03-06 |website=Slurrp |language=en}}</ref><ref>{{Cite book |last=Debbarma |first=Hamari |title=Food Journeys: Stories from the Heart |publisher=[[Zubaan]] |year=2023 |isbn=9789390514427 |editor-last=Kikon |editor-first=Dolly |edition=1st |location=New Delhi |pages=55-63 |language=en |chapter='Does the artist eat gourd, brother?' On Denouncing Pork and Discovering it |editor-last2=Rodrigues |editor-first2=Joel}}</ref>


* Thentrwi mwkhwi
== Beverages ==
* Thaiplo mwkhwi
[[Chuak]]: a traditional Tripuri rice-beer
* Belphui mwkhwi
* Dorompai mwkhwi
* Thaihchumu mwkhwi
* Thaihtwi mwkhwi
* Jambi mwkhwi
* Thaihchuk mwkhwi
* Thaihstem mwkhwi
* Daskuiya mwkhwi
* Yasrem mwkhwi
 
==Non-vegetarian ingredients==
The major food items of Tripuris include Wahan ([[pork]]), Tohhan ([[chicken]]), Puhan ([[mutton]]), Aah ([[fish]]), Aahthuk ([[prawns]] or [[shrimps]]), Khangrai ([[crabs]]), Shindai ([[mussels]]), Shikamuk ([[common periwinkle]] or [[turritella communis]]), Totobuck ([[pila (gastropod)]])
 
==Fruits==
Tripuri fruits are Komla ([[Orange (fruit)|Orange]]), Tháichug ([[Mango]]), Yóngphák Mükhüi ([[Tayberry]]), Boroi ([[Jujube]]), Kusúmai ([[Longan]]), Lechu ([[Lychee]]), Théntrüi ([[Tamarind]]), Tháichumu ([[Melon]]), Dórómpai, Mómphol ([[Watermelon]]), Mogüdam ([[Corn]]).
 
==Vegetables and seasonings==
Vegetables grown in Tripuri households are mainly Kháklu (green [[Wax gourd]]), Kháklu Borók (whitish [[Wax Gourd]]), Phúl Kopi ([[Cauliflower]]), Bándá Kopi ([[Cabbage]]), Mílog ([[Bottle gourd]]), jínga toroi([[Pointed gourd]]), Chakúmúra ([[Pumpkin]]), Phántok ([[Brinjal]]), Dérso ([[Okra]]), Lúbíya or Sóbai ([[Bean]]), Mulai ([[Radish]]), Phoro ([[Zucchini]]), Púitha ([[Snake gourd]]), Jíngga ([[Sponge gourd]]), Órai, Kósoi ([[Lima bean]]), Múi-maising, Khámá, Maising, Síping, Múiching, among many others.
 
Seasonings and herbs grown are mainly Móso ([[Chili pepper|Chilli]]), Dónia ([[Coriander]]), Kásing Mósla ([[Culantro]]), Háching ([[Ginger]]), Sütüí ([[Turmeric]]), Banta, Milokbanta, Khundrúpui, Üsündüi, Gúnthu, Khumjar, Khumdaga, Khumpui, Khumtüisa.
 
Food containing raphides are Bátima ([[Elephant foot yam]]), Múitul ([[Colocasia|Elephant ear]]), Mukkhi ([[Taro]]), Tháh or Tháh Dúk ([[Yam (vegetable)|Yam]]).
 
==Drinks==
Traditionally drinks are called ''chwak'' in Tripuri.
* [[Chwak bwtwi]]
* [[Chwarak]]


==See also==
==See also==
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==References==
==References==
* ''Chahmung Borok (The dishes of the Borok people)'', Narendra Debbarma, KOHM.
{{Reflist}}
 
==External links==
{{Commonscat|Cuisine of Tripura}}
*[http://tripurasociety.org/cuisines.htm Tripuri cuisines page]
 
{{Tripura}}


{{DEFAULTSORT:Tripuri Cuisine}}
{{DEFAULTSORT:Tripuri Cuisine}}
[[Category:Tripuri cuisine| ]]
[[Category:Tripuri cuisine| ]]
[[Category:Cuisine of Northeast India]]
[[Category:Indian cuisine by culture]]
[[Category:Indian cuisine by culture]]
[[Category:Indian cuisine by state or union territory]]

Latest revision as of 15:40, 22 November 2025


This article is part of the series on
Indian cuisine
Regional cuisines
North India
South India
East India
West India
Northeast India
Other
Ingredients, types of food
Preparation, cooking
See also
Related cuisines
Tripuri traditional dishes at a food festival in Aguli (Agartala)
Tripuri Mairang (Thali) at a restaurant

Tripuri cuisine is the type of traditional foods of the Tripuri people served in the northeastern region of India (mainly Tripura) and Bangladesh.[1] The Tripuri cuisine reflect the organic lifestyle and evolving cultural trend with times from its natural Jhum (Huk) to now settled farming.[2]

History[edit | edit source]

Dishes[edit | edit source]

Mui Borok[edit | edit source]

Soups and stews[edit | edit source]

Tripuri cuisine include a fermented fish called berma[3] which combined with various vegetables forms the stew dish Berma Bwtwi.

Mosdeng[edit | edit source]

Mosdeng is a popular side-dish of a Tripuri meal. It is prepared with chilli, herbs, onion, and any kind of seasonal vegetable.[4][5]

Beverages[edit | edit source]

Chuak: a traditional Tripuri rice-beer

See also[edit | edit source]

References[edit | edit source]

  1. ↑ dev (10 November 2023). "Exploring the Culinary Delights of Tripura Food". Special Places Of India. Retrieved 13 January 2025.
  2. ↑ Debbarma, Narendra. Chahmung Borok (The Dishes of the Borok people). Kokborok Tei Hukumu Mission.
  3. ↑ dev (8 June 2022). "Of Shutki, Ngari and Karuvadu: The Ubiquity and Invisibility of 'Poor Man's Fish' in India". Goya. Retrieved 2 November 2025.
  4. ↑ "Mosdeng Serma To Gudok: Tried These Dishes Of Tripura?". Slurrp. Retrieved 6 March 2024.
  5. ↑ Debbarma, Hamari (2023). "'Does the artist eat gourd, brother?' On Denouncing Pork and Discovering it". In Kikon, Dolly; Rodrigues, Joel (eds.). Food Journeys: Stories from the Heart (1st ed.). New Delhi: Zubaan. pp. 55–63. ISBN 9789390514427.
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