The soul of Tripuri cuisine, this is not a dish but a philosophy of cooking with no oil and the use of berma (fermented dried fish), fresh herbs, chilies, and vegetables. Most meals center around it. 1)
A strong-smelling but highly prized curry made with berma, cooked with green papaya, potatoes, and sometimes bamboo shoot. A delicacy for those with adventurous palates. 2)
A traditional rice beer, often served during festivals and tribal ceremonies. It’s made by fermenting boiled rice and kept in bamboo or earthen pots. 3)
A spicy pork salad made by grilling pork pieces and tossing them with red chilies, onions, coriander, and sometimes bamboo shoot. Fresh and fiery. 4)
A simple stew made with berma, boiled vegetables, bamboo shoots, and crushed green chilies. It’s cooked without oil and has a fermented tang. 5)
A side dish made from roasted red chilies, salt, and a dash of mustard oil — sometimes with fermented fish or smoked meat added. 6)
Aromatic sticky rice served with a typical Tripuri vegetable and fermented fish stew. This fragrant rice is often reserved for special meals. 7)
A dish made with boiled yams, often paired with vegetables, green chilies, and sometimes pieces of smoked pork — earthy and nourishing. 8)
A crisp, edible root vegetable, eaten raw or with salt and chili — crunchy and refreshing, almost like radish but with a twist. 9)
A vegetarian version of the traditional mosdeng, using tohan (local pulses or chickpeas) mixed with chili, onion, and lemon juice. 10)
A delicious fermented bamboo shoot curry, often prepared with meat or berma, offering a unique sour flavor. Very popular among elders. 11)
A subtle and dry preparation of yard-long beans (kosoi), cooked with fermented fish or roasted sesame — often seasoned only with salt and chilies. 12)
A curious roasted rice powder dish, mixed with salt and chili and sometimes consumed dry or with mashed vegetables or smoked meat. 13)
A sweet preparation made during local weddings or rituals, usually consisting of jaggery, puffed rice, and coconut, shaped into small round balls. 14)
A rich and fragrant curry of pork and bamboo shoots, a favorite during feasts — cooked slowly to blend the smokiness of bamboo with pork fat. 15)