Agartala is a mini storehouse of Tripura's rich cultural diversity and a getaway to the miraculous mountains of the state.
Hosting a legacy of incredible architecture, culture and a bustling food scene, the 600-year-old city of Ahmedabad wins over visitors with its charm.
Surrounded by breathtakingly scenic beauty, Aizawl in Mizoram, can be explored for its wildlife, lakes and adventure activities.
This dish is a delight for anyone who likes rice. It is made with bamboo shoots, rice flour and berma (dried and fermented fish).
Mosdeng serma is primarily a tangy tomato chutney prepared with berma (dried and fermented fish), red chilli and garlic. It is spicy and goes well with any kind of meal. It is mostly served for lunch and dinner.
Muya bai wahan is made with bamboo shoots, jackfruit, papaya and pork. It tastes best when served with warm rice.
Gudok is a simple and an indigenous comfort food of Tripura. A traditional gudok recipe calls for the use of berma ( dried and fermented fish) as the main ingredient, along with a combination of fresh vegetables such as sobai/snake beans/chawli/choda, potatoes, green chillies, bamboo shoots and jack fruit seeds. Gudok has a distinctive aroma and a sumptuous taste and is served with plain rice.
Chauk is freshly brewed rice beer, which is prepared by fermenting rice in water. It is a popular drink that is gulped down by the Tripurians on special occasions and festivals.
The prime ingredient of Tripuri cuisine is berma, which is a fermented and dried fish. It has a distinctly pungent taste and is used in most curry-based dishes of the state. Berma is mostly incorporated as a spice in most dishes of the state as it has a slightly salty and spicy flavour.