Tripuri cuisine


Tripuri cuisine is the type of food served in 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 a small, oil-pasted and dry fermented fish. The foods are sometimes considered to be healthy as they are usually prepared without oil. Tripuri food such as bangui rice and fish stews, Muya, local fishes, vegetables, herbs, Batema, wahan moso and roasted meat are extremely popular within and outside the state.

Traditional food

The Tripuris are in general non-vegetarian, although some are vegetarians.
The major food items among Tripuris are:
Rice is called Mai in Kokborok. The different varieties of rice used are
The Tripuri people call their traditional cuisine Mui Borok.

Chakhwi

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 (dessert)

The major food items of Tripuris include Wahan, Tohhan, Puhan, Kaishing, Aah, Aahthuk, Khangrai, Shindai, Shikamuk, Totobuck and Yongla.

Tripuri Fruits

Tripuri fruits are Komla, Thaichuk, Yongphak Mwkhwi, Boroi, Kusumai, Lechu, Tthenthroi, Thaichumu, Dorompai, Momphol, Mogwdam.

Tripuri Vegetables and Seasonings

Vegetables grown in Tripuri households are mainly Khaklu, Khaklu Borok, Phool Kopi, Banda Kopi, Muilog, Potol, Chakumura, Phantok, Deraso, Lubiya or Sobai, Muly, Phoro, Puitha, Jingga, Orai, Kosoi, Khokleng, Khama, Maising, Siping, Muiching, among many others.
Seasonings and herbs grown are mainly Moso, Donia, Kasing Masala or Shika Donia, Haiching, Swtwi, Banta, Milokbanta, Khundrupui, Wuswndwi, Gunthu, Khumchak, Khumjar, Khumdaga, Khumpui, Khumtwisa.
Food containing raphides are Batema, Muitul, Mukkhi, Thah or Thah Duk.

Drinks