Tripuri cuisine explained

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]

Dishes

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

See also

• Tripuri culture
• Tripuri people

Notes and References

1. Web site: dev . 2023-11-10 . Exploring the Culinary Delights of Tripura Food . 2025-01-13 . Special Places Of India.
2. Book: Debbarma, Narendra . Chahmung Borok (The Dishes of the Borok people) . Kokborok Tei Hukumu Mission.
3. Web site: dev . 2022-06-08 . Of Shutki, Ngari and Karuvadu: The Ubiquity and Invisibility of ‘Poor Man’s Fish’ in India . 2025-11-02 . Goya.
4. Web site: Mosdeng Serma To Gudok: Tried These Dishes Of Tripura? . 2024-03-06 . Slurrp . en.
5. Book: Debbarma, Hamari . Food Journeys: Stories from the Heart . . 2023 . 9789390514427 . Kikon . Dolly . 1st . New Delhi . 55-63 . en . 'Does the artist eat gourd, brother?' On Denouncing Pork and Discovering it . Rodrigues . Joel.