TRIPURA – Poshan Maah – 28 Days, 28 States

Tripura is also known as “Queen of Eastern Hills.” The royalty of Tripura is reflected in its cultural and climatic diversity as well as on the food habit of tribal and non-tribal people of Tripura. Tripura is famous for its food culture as the main ingredients of Tripura cuisine are rice, fish, chicken, mutton, and pork.
Tripura, one of the seven sister hills of north-east India and surrounded by Bangladesh from three sides lies peacefully in its own cocoon. But, the culture and rich food of Tripura speaks for itself.
Here are some traditional foods of Tripura –

CHAUK:
Freshly brewed rice beer, which is pretty common in many parts of the North East, here is known as Chauk. It is drunk by Tripurians on special occasions or festivals. The Chuwarak is the infamous scotch and champagne of the state. A lot of styles are present to make this drink, some with rice, pineapple, or jackfruit. This is considered to be one of the safest alcohol all around the world.

MUI BOROK:
Tripurians love this dish to the core. They use one ingredient that is very popular in this state, Berma. It is basically fermented fish, which is dried over time. The spicy and salty taste of this food is going to leave an aftertaste on your tongue but you would probably love the taste of it.

KOSOI BWTWI:
A dish made up of beans and garlic is pretty famous in Tripura. The beans are first steamed and then cooked with garlic and green chillis. It is generally served with rice. The beans are first billed. Then the seasoning of finely chopped garlic and green chillis are cooked in any oil along with salt and turmeric. Then the boiled beans are added to the seasoning. Once cooked, it is ready to serve. A simple and healthy dish that is worth a try.

BANGWI:
Bangwi is an important rice dish that is prepared with the sun-dried rice boiled with ghee, ginger, and onion. Firstly the dish is boiled in banana leaf to keep the nutrients of rice unharmed and also to bring about the unique fragrance to their dish.

MOSDENG SERMA:
This is a spicy and flavorful chutney to accompany the other dishes on the plate. Mosdeng Serma is basically a tangy tomato chutney that is prepared with berma, red chili, and garlic in order to add a deep flavor to the dish.

GUDOK:
Gudok has an ethnic value among the tribal communities of Tripura.
This delicacy is prepared and served during ceremonial or community meals with other delicacies. Gudok is one mashed delicacy which is very similar to Manipuri Eromba. Both the dishes require boiling the vegetables in an adequate amount of water. Both are semi-solid dishes made with fermented fish.

Many external influences can be seen in the diet such as Chatang, which is also found in Beijing and Tianjin cuisine. As many Bengalis settled down in Tripura after partition, Bengali cuisine too is very popular here. Various elements of Bengali literature and music are widely cherished in the towns and cities.
Sticking to the theme North East of using simple and organic ingredients, the food is prepared, cooked, and served using natural elements such as bamboo shoots, banana leaves, and locally crafted earthen pots and pans.