A prime ingredient in Tripura's cuisines is Berma or a fermented and dried fish by the name 'puti'. A well-cooked Berma dish is indeed mouth-watering.
A traditional rice beer, it is one of the most popular drinks that the people of Tripura enjoy during social occasions and festivals.
This authentic delicacy was prepared in young bamboo pipes of 'wandal' variety of bamboo that provides it a distinctive aroma, but these bamboo pipes have become quite scarce now. Instead common pans are used to make this dish. Ingredients used are Sobai (lobhia), small variety of fish, Berma (dried and fermented fish), turmeric powder, potatoes, onions, coriander leaves, green chillies and salt.
MosdengSerma is a spicy tomato 'chutney' made from Berma (dried and fermented fish), red chillies, garlic, onion, tomatoes and coriander leaves. It is garnished with coriander leaves and relished with rice.
MuyaAwandru is a traditional Tripuri food item that is made from bamboo shoot, rice flour and berma (dried and fermented fish). It does not have a spicy taste and sometimes papaya, jack fruit and pork are added to this dish to enhance its taste.
MuyabaiWahan is another food item made from bamboo shoots, jackfruit, papaya and pork. This local delicacy is cooked with baking soda, green chillies, turmeric powder, ginger, rice flour and lemon leaves.
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