Tripuri cuisine

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Tripuri cuisine is the type of food served in Tripura (situated in northeast India). 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 (also called Shidal in Bengali), 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 (Bamboo shoot), local fishes, vegetables, herbs, Batema (this jelly-like food is prepared by making a paste of Batema plant's corm or tuber (Elephant foot yam) with sodium powder and water to remove its raphide. After making the paste into bun-shaped, they are boiled with water containing sodium powder. Since lack of sodium powder cause throat to itch, they are cut into pieces and preferred with fresh pasted garlic, and Mosdeng), wahan moso (prepared by adding boiled pork, onion pieces, salt, pasted ginger and roasted green chilli paste) and roasted meat are extremely popular within and outside the state.

Traditional food[edit]

The Tripuris are in general non-vegetarian, although some are vegetarians.

The major food items among Tripuris are:

  • Chakhwi
  • Mwkhwi
  • Mwitru

Tripuri rice[edit]

Rice is called Mai in Kokborok. The different varieties of rice used are

  • Maisa
  • Maimi
  • Guriya

Mui Borok[edit]

The Tripuri people call their traditional cuisine Mui Borok.


  • Chakhwi (contains pasted rice and sodium powder)
  • Chakhgwi bwtwi
  • Chatang
  • Champrai


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)[edit]

  • Thentrwi mwkhwi
  • Thaiplo mwkhwi
  • Belphui mwkhwi
  • Dorompai mwkhwi
  • Thaihchumu mwkhwi
  • Thaihtwi mwkhwi
  • Jambi mwkhwi
  • Thaihchuk mwkhwtwi
  • Thaihstem mwkhwtwi
  • Daskuiya mwkhwtwi
  • Yasrem mwkhwi

Non-Veg Food Items[edit]

The major food items of Tripuris include Wahan (pork), Tohhan (chicken), Puhan (mutton), Kaishing (turtle), Aah (fish), Aahthuk (prawns or shrimps), Khangrai (crabs), Shindai (mussels), Shikamuk (common periwinkle or turritella communis), Totobuck (pila (gastropod)) and Yongla (frog).

Tripuri Fruits[edit]

Tripuri fruits are Komla (Orange), Thaichuk (Mango), Yongphak Mwkhwi (Tayberry), Boroi (Jujube) , Kusumai (Longan), Lechu (Lychee), Tthenthroi (Tamarind), Thaichumu (Melon), Dorompai, Momphol (Watermelon), Mogwdam (Corn).

Tripuri Vegetables and Seasonings[edit]

Vegetables grown in Tripuri households are mainly Khaklu (green Wax gourd), Khaklu Borok (whitish Wax Gourd), Phool Kopi (Cauliflower), Banda Kopi (Cabbage), Muilog (Bottle gourd), Potol (Pointed gourd), Chakumura (Pumpkin), Phantok (Brinjal), Deraso (Okra), Lubiya or Sobai (Bean), Muly (Radish), Phoro (Zucchini), Puitha (Snake gourd), Jingga (Sponge gourd), Orai, Kosoi (Lima bean), Khokleng, Khama, Maising, Siping, Muiching, among many others.

Seasonings and herbs grown are mainly Moso (Chilli), Donia (Coriander), Kasing Masala or Shika Donia (Culantro), Haiching (Ginger), Swtwi (Turmeric), Banta, Milokbanta, Khundrupui, Wuswndwi, Gunthu, Khumchak, Khumjar, Khumdaga, Khumpui, Khumtwisa.

Food containing raphides are Batema (Elephant foot yam), Muitul (Elephant ear), Mukkhi (Taro), Thah or Thah Duk (Yam).


See also[edit]


  • Chahmung Borok (The dishes of the Borok people), Narendra Debbarma, KOHM.

External links[edit]