Tripura

Tripura cuisine is simple, healthy, and deeply rooted in the tribal traditions of the state, with a strong emphasis on steamed, boiled, and fermented foods. Rice is the staple food, often accompanied by a variety of vegetable and meat dishes. A key feature of Tripuri food is the use of Berma—fermented and dried fish—which adds a distinct flavor to many traditional recipes. One of the most well-known dishes is Mui Borok, the state’s traditional meal, which includes rice, Berma-based curries, and boiled or steamed vegetables.

Meat, especially pork and fish, is commonly used, prepared with minimal spices to maintain natural taste. Dishes like Wahan Mosdeng (a spicy pork salad) and Gudok (a fermented vegetable dish with bamboo shoots and fish) are local favorites. Mustard oil, green chilies, and herbs are commonly used to flavor the food. Overall, Tripura’s cuisine is light, nutritious, and reflects the close relationship between the people and their land, making it both unique and culturally rich.