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Tripura cuisine is the type of food served in the northeast Indian state of Tripura. 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 dried and fermented fish. The food is considered to be healthy as it is prepared without oil. Flavor wise, Berma is more on the sour side. Tripuri food such as bangui rice and fish stews, bamboo shoots, fermented fish, local herbs, and meat roasts are extremely popular within and outside the state.
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Traditional food
The Tripuris are in general non-vegetarian, although some followers of Vaishnavism tend toward vegetarianism.
The major food items among Tripuris are:
Tripuri rice
Rice is called Mai in Kokborok. The different varieties of rice used are
Mui Borok
The Tripuri people call their traditional cuisine Mui Borok.
Chakhwi
Muitru
Auandru, Bwtwi, Hontali, Gudok, Khalok, Uhmai, Pehng, Napehng, Ik, Yokhpra, Sokrang, Maipolok, Yohk, Mur, Sok, Hang, Ser, Irimbak, Mosdeng, Kelua, Mohsotok, Akhata, Aloni, Ruk, Neransi
Mwkhwi
Food items
The major food items of Tripuris include pork, chicken, mutton, beef, turtle, fish, prawns, crabs and frogs.
Tripuri vegetables
Vegetables grown in Tripuri households are Thaihchumu, Dorompai, Momphol, Khaklu, Chakumura, pumpkin, Siping, Moso peppers, Phantok, Belso, Lubiya, Sobai, Orai, Khokleng, Khama, Thah, Mogwdam, corn, Maising, Banta, Khundrupui, Milokbanta, Muiching, Haiching, Swtwih, Wswndwi, Gunthu, Khumchak, Khumjar, Khumdaga, Khumpui, Khumtwisa among many others.