It is often hard for food experts to define 'Indian cuisine' simply because of the plethora of regional dishes, so distinct on their own. No matter whichever part of the country you set your foot in, you will be treated with an array of lip-smacking dishes. Tripura lies in the North-Eastern part of the country and is regarded as the untouched paradise. The state falls under the seven sisters of India and is known for its breath-taking locales. But if you ever get achance to visit this place, we urge you to take a little detour as well and enjoy the piquant dishes that the region has to offer. The ‘Queen of Eastern hills’- Tripura has a fairly large Bengali community making the cuisine heavy on non-vegetarian delicacies. The cuisine is also heavily influenced by its neighbouring countries- Myanmar, China and Bangladesh. Overall making the Tripuri cuisine a potpourri of culture and rich food.
Mui Borok is the traditional name of the Tripura Thali. In which the sapid dishes are usually prepared with minimal oil, and so are considered to be healthy. Their traditional thali primarily consists of dishes, which are mainly made from rice, fish, chicken, mutton, and pork. Due to the climate of the region, they generally prefer fermented food as they can be stored for a longer period. They also ferment non-vegetarian ingredients to go with their main dishes. To know more about the Tripuri Thali, we have compiled some of the mouthwatering dishes from the land of Tripura, that you would like to try.
1. Mui Borok
Mui Borok is a staple dish of Tripura cuisine. As you can see, Tripura's people adore this dish so much that they have given their traditional thali the same name. The delicacy generally consists of only one element- Berma. It is a fermented fish which is cooked without oil and is considered as a healthy dish. Mui borok is very mildly seasoned, which allows the dish to shine in inexplicable ways.
2. Wahan Mosdeng
The dish is simply lip-smacking and replete with flavours. Wahan Mosdengs is prepared from succulent chunks of pork, which are seasoned with onion, coriander leaves, and green chili. Additionally, the use of local spices ramps up the dish. This delicacy is a true delight for any non-vegetarian lover.
3. Panch Phoron Tarkari
Panch Phoron Tarkari means five types of spices which are tempered together in a curry. The mixture generally consists of whole spices- cumin (jeera), brown mustard (sarso), fenugreek (methi), nigella (kalonji) and fennel (sauf). Panch Phoron Tarkari is a delightful Bengali dish which is made of using vegetables like brinjal, pumpkins, potatoes, with the tempering of whole spices. The dish is also seasoned with red chillies, green chillies, and turmeric powder, making it all things irresistible.
4. Muya Awandru
Bamboo shoots are quite popular in Eastern hills of India and people like to savour them with great zeal. Muya Awandru is a delicacy which is made from bamboo shoots, which are sedulously cooked with rice flour, Berma, and various aromatic spices. The dish is gravy based, thus Tripurian people often like to pair this sapid dish with steamed rice.
5. Bhangui
Bhangui is a dish which is primarily made with sun-dried rice. This dish has a rich delicate layer of flavours as it is cooked in copious amounts of unsaturated butter (ghee), with onion and ginger bits. This concoction is then wrapped in banana leaf and boiled to perfection. The people of the region like to savour this dish with meat-based gravies.
6. Poda Pitha
Dessert is the right way to end the rich meal. And Poda Pitha is the perfect sweetmeat to do so. It is a popular traditional sweet dish of Tripura which is prepared with rice, lentils, coconut, and jaggery. Poda pitha has luscious flavours due to the use of coconut and molasses, which gives the sweet treat a unique flavour and texture.