Tripura, sitting snug between Bangladesh and Meghalaya, is full of surprises. Many cultures together make up the state and it is best reflected in the Tripuri cuisine. Tripura state is an offbeat destination not many people know about. We can safely say that Tripuri cuisine is still an underdog when we look into India's food scene. Let's try and change that.
Mui Borok or the traditional Tripuri cuisine is versatile and worth getting to know. Leaning more towards non-vegetarian, Mui Borok is a foodie's unrealised dream. From muya (bamboo shoot) to berma (dried fermented fish), Tripuri food is one of the best reasons to explore Tripura state. Here are four reasons why one should consider Tripuri cuisine.
The traditional rice beer is a big part of any celebrations or ceremonies. The preparation of chuak is simple: ferment rice in water. Muya Awandru is another type of local beer and is made out of berma, bamboo shoot and rice flour.
This one's a little tricky. Berma is fermented and dried fish and has the potential to be pretty unpleasant till it is cooked. Once added to curries, berma adds a beautiful flavour to any dishes it touches. Berma is shidol in Bengali cuisine.
This dish is as rare as they come. Rare because traditionally this dish is prepared inside the hollow of young bamboo pipes. The practice no longer popular, nowadays, gudok is prepared in cooking pans. A mash of assorted vegetables cooked with berma and without any oil.
Only the most popular dish in the state, wahan is every pork lovers dream come true. The item is made of bamboo shoot, pork, jackfruit seeds, raw papaya, rice flour and baking soda. It's easy to find this dish as a local favourite one in Tripura.