Tripuri 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
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Dishes
[edit]Mui Borok
[edit]Soups and stews
[edit]Tripuri cuisine include a fermented fish called berma[3] which combined with various vegetables forms the stew dish Berma Bwtwi.
Mosdeng
[edit]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]Chuak: a traditional Tripuri rice-beer
See also
[edit]References
[edit]- ↑ 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.