Tripuri cuisine

Indian cuisine
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Tripuri cuisine (Borok Chamung) is the type of traditional foods of the Tripuri/Tiprasa 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 Huk (shifting cultivation) to now settled farming.^[2]

History

Dishes

Mui Borok

Soups and stews

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

Mosdeng

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

Chuak: a traditional Tripuri rice-beer

References

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.