Search
LoginSearchLoginSearchLogin
28/04/2026
The food of Tripura sits at a crossroads: part tribal, part Bengali, and entirely its own. A common Tripuri platter includes rice, pulses, vegetables, fish, meat, and chutney. The most noteworthy aspect of any Tripuri meal is the absence of oil and its use of herbs. At the heart of almost every dish is Berma, a fermented, dried fish made from the puti fish variety. Then there’s bamboo shoots, pork and chuak, the state’s traditional rice beer.
Like every Northeastern state, Tripura's food centres around rice and fish, with deep influences from the state’s agrarian and fishing culture. Rice is central to every meal, along with fish, meat, and vegetables seasoned with local produce. The flavour is also mild and relies more on aromatics like ginger, garlic and green chillies to flavour most of their savoury dishes.
Bangui rice, fish stews, meat roasts, local herbs, bamboo shoots, and fermented fish are all widely popular. The tribal side of the food of Tripura is called Mui Borok cuisine, which is defined by oil-free cooking, and the food is steamed, boiled, or slow-cooked in bamboo pipes. There’s also the use of fermented products, like Burma, in many of their dishes, which makes Tripuri cuisine unique in terms of flavour.
Mui Borok is considered the soul food of Tripura and is often referred to as the state's traditional and national food. It features dried and smoked fish or Berma, combined with vegetables, bamboo shoots, and spices. There is no oil in this preparation, and it has a sour and salty flavour.
Ingredients:
Berma (fermented dried fish)
Seasonal vegetables (potato, pumpkin, leafy greens)
Bamboo shoots
Turmeric, onion, garlic, ginger leaves, green chillies
Salt and water
Method:
First, the vegetables are chopped into even-sized pieces, then the aromatics like onion, garlic, and ginger leaves are chopped down. Then the Berma or smoked fish are cleaned and set aside. To a pot, the ingredients are added in sequence, with the vegetables first, then the bamboo shoots, then the fish and the aromatics going last. The dry fish is salty already, so season with that in mind and add water, only a little, as the vegetables will release water as they cook. Cover the pot with a tight-fitting lid and let it cook.
Mosdeng refers to any spicy dish or condiment in any Tripura food. Mosdeng serma is a spicy tomato chutney with red and green chillies, plus garlic, added to the mix, elevating the authentic taste of Tripura cuisine. While it might not always be the case, Berma usually features in traditional preparations. It is a great side dish to rice and pork dishes.
Ingredients:
Ripe tomatoes (roasted)
Berma (fermented fish)
Red and green chillies
Garlic
Salt and mustard oil
Method:
The fermented fish and garlic are pounded into a coarse paste with red chilli paste, turmeric, and mustard oil, then seasoned with salt. The result is robust, spicy, and deeply aromatic. Mosdeng Serma is the most common condiment on the Tripuri table, and is eaten daily with rice, functioning as a flavour anchor for the entire meal.
Another zero-oil dish like mui borok, wahan mosdeng is a spicy side dish–more like a salad–called pork bhorta locally. It features boiled tender pork with roasted green chillies, onion, and coriander. ‘Wahan’ in the Kokborok language means pork, and ‘mosdeng’ refers to a pounded chutney.
Ingredients:
Pork (tender cuts)
Green chillies
Onion and ginger
Fresh coriander
Salt
Method:
Wash and cook the pork in a pressure cooker with a little water until tender. The water should be absorbed into the pork for flavourful meat. Once done, chop into small pieces and set aside. Dry roast green chillies and grind them down, and add to the pork bowl. Also, add the sliced onions, ginger and coriander, plus salt and give it a mix.
An indigenous Tripura food, gudok is reserved for ceremonies and for community meals, featuring the fermented dry fish, Berma. Gudok is a mashed dish of vegetables, bamboo shoots, fermented fish, and a mix of spices, which is very similar to the Manipuri eromba, with no oil used.
Ingredients:
Fermented fish (Berma)
Seasonal vegetables (snake beans, potatoes)
Green chillies, garlic
Salt
Coriander leaves and onions
Method:
The vegetables are first washed and chopped, and then added to a pot with salt and water. Once it starts boiling, the green chillies and garlic are added, along with roasted Berma. The pot is then covered and simmered for a while to tenderise the ingredients. The dish is then allowed to cool and coarsely hand-mashed, and topped with fresh coriander and sliced onions. Serve gudok with rice.
Muya awandru, also a no-oil Tripura food recipe made with the state’s abundant variety of bamboos, bamboo shoots in particular, is a special Tripuri dish that features bamboo shoots with fermented fish, parsley, and green chillies. It is unique for its use of minimal oil and a rice flour-based sauce.
Ingredients:
Fresh or fermented bamboo shoots (Muya)
Smoked fish
Berma (fermented fish)
Green chillies, ginger
Rice flour
Citrus
Salt and water
Method:
First, the bamboo shoots are washed and cleaned, then pressure-cooked or boiled to tenderise them. Then the green chillies, Berma, ginger and salt are added and cooked while stirring occasionally. Make a paste with a little water and the rice flour, and add to the bubbling curry. Mix and then cover and cook for a while. It is served with hot steamed rice and often garnished with local basil leaves.
This Tripura food is a delicious steamed and savoury rice cake wrapped in banana leaves and prepared by the Tiprasa indigenous community. The rice cake is made with a local sticky rice called Binni rice, which is mixed with ghee, onion and ginger. The rice is washed and sun-dried before using. A close substitute would be gobondabhog rice.
Ingredients:
Binni rice
Onions
Ginger pieces
Ghee
Bhangui or banana leaves
Salt
Method:
The raw, washed, and sun-dried sticky rice is mixed with the ghee, with salt, onions and ginger pieces added. The bhnagui is shaped into a cone, and this mixture is stuffed inside it. Then the banana parcel is tied tightly and boiled for an hour. It is served hot.
Chuak stands as the quintessential traditional rice beer of Tripura, crafted through age-old methods by the Tripuri community. It is meticulously made from boiled rice mixed with medicinal herbs and stuffed into earthen pots with crushed banana leaves. It is tangy and mildly flavoured, served during festivals, community ceremonies, and as a standard gesture of hospitality to guests.
Hundreds of tribal women are engaged in its production, and the beverage is brewed for three to five days. Chuak is also known by the name Langi, referring to the earthen pots in which it is traditionally served. Like all Northeast rice beers, Chuak is believed to have digestive and energising properties.
Tripura cuisine is a quiet standout and less about richness, more about resourcefulness. Built on rice, fermented fish, bamboo shoots, and seasonal produce, it reflects a way of life that is deeply connected to their land and climate. There’s little reliance on oil or heavy spices, yet the flavours are bold, courtesy of fermentation, smoking, and clever use of local ingredients.
Popular sweets include Poda Pitha (rice, jaggery, coconut cake) and dairy-based desserts like rasmalai and kheer.
