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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]
![[icon]](/wiki/File:Wiki_letter_w_cropped.svg){kind=small} | This section is empty. You can help by adding to it. (October 2024) |
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]
- ↑ dev (10 November 2023). "Exploring the Culinary Delights of Tripura Food". Special Places Of India. Retrieved 13 January 2025.
- ↑ Debbarma, Narendra. Chahmung Borok (The Dishes of the Borok people). Kokborok Tei Hukumu Mission.
- ↑ 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.
- ↑ "Mosdeng Serma To Gudok: Tried These Dishes Of Tripura?". Slurrp. Retrieved 6 March 2024.
- ↑ 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.