Non-VegMui Borok
Traditional Tripuri pork and vegetable stew flavored with Berma (fermented fish)—an everyday tribal preparation.
BENGALI MEETS TRIBAL NORTHEAST
Tripura: The Fourteen Tribes Kitchen
Tripura's 19 tribal communities each contribute distinct flavors—fermented bamboo, dried fish (Berma), and a fiery chilli paste define the indigenous tradition.
Mui BorokChakhwiBermaWahan Mosdeng
Palaces, Bamboo Crafts, and Fourteen Tribes
The Kingdom of Tripura hosted a sophisticated royal court whose cuisine blended with tribal traditions. The Ujjayanta Palace in Agartala stands as testament to this cultural layering.
Berma and Bamboo ShootTripuri and Bengali home cooks from Agartala
Berma and Bamboo Shoot
Berma—sun-dried fermented fish—is Tripura's master ingredient, used as a protein booster and flavor amplifier across tribal preparations.
Non-Veg
Non-VegChakhwi
Slow-cooked pork or goat with herbs and minimal spices—a rustic ceremonial dish from the tribal heartland of Tripura.
VegGudok
Tripuri boiled-vegetable dish with fermented fish paste.
Non-VegTripuri Thali
Platter of rice, bamboo shoot, fish and pork preparations.
Non-VegWahan Mosdeng
Pork cooked with mustard greens and bamboo.
Non-VegAwandru
Traditional Tripuri preparation of fermented rice and meat.
Non-VegAwang Bangwi
Traditional Tripuri dish served wrapped in banana-leaf cones.