Traditional recipes

Small puthi fish, sun-dried and fermented in sealed pots, the key flavouring of Tripuri (Kokborok) cooking.

A light, soupy stew of vegetables cooked with berma (fermented fish) and green chillies, eaten with rice.

A thick stew of bamboo shoot and vegetables cooked with an alkaline ash water and berma, one of the signature dishes of Tripura.

A fiery, uncooked chutney of fresh chillies, roasted tomatoes and berma, served on the side of every Tripuri meal.

Boiled and fire-roasted pork tossed with onion, chilli and ginger, a favourite Tripuri dish for gatherings.

Vegetables and fish or meat cooked without oil, often in a bamboo tube, then mashed with berma and chillies.

Beans simmered with berma, onion and chillies into a thick, soupy dish, cooked without oil.

Tender bamboo shoot cooked with rice flour into a soft, thick dish, flavoured with chillies.

Soaked rice mixed with ginger and onion, wrapped in large leaves and boiled, made for festivals and journeys.

Chicken with ginger, chilli and onion packed into a green bamboo tube and cooked over a fire in its own juices.

Small fish or fish pieces rubbed with mustard, chilli and turmeric, wrapped in banana leaf and cooked on a pan or over embers.

A pungent chutney of fermented shidol fish, roasted and mashed with chillies, garlic and mustard oil, loved by Bengali households in Tripura.

A sweet-sour chutney of Tripura's fragrant Queen pineapple, tempered with panch phoron and served at the end of a meal.

Glutinous rice steamed soft and eaten with jaggery, grated coconut or milk, a breakfast and festival treat in Tripura.

A brown milk sweet made from slowly reduced milk and sugar, offered as prasad at the Tripura Sundari temple in Udaipur.

A traditional rice beer of the Tripuri and other tribal communities, brewed at home with a herbal starter and offered in rituals and celebrations.