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CUISINE OF TRIPURA    
 

 

 

The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. The indigenous Tripuri people comprises the communities of Tipra, Reang, Jamatia, Noatia, Uchoi and others. The Tripuri people have their own culture and cuisine.

Traditional food items
The Tripuris are non-vegetarian, though there is a minority modern vaishnavite vegetarian following.

The following are the major food items among Tripuris:

 
  • Chakhwi
  • Mwkhwi
  • Muitru

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

  • Maisa
  • Mami
  • Guriya

Mui Borok
The Tripuri people call their traditional cuisine as Mui Borok.

Chakhwi

  • Chakhwi
  • Chakhwtwi kwthwng
  • Chakhwtwi kumun
  • Chatang
  • Champrai

Muitru

  • Auandru
  • Bwtwi
  • Hontali
  • Gudok
  • Khalok
  • Uhmai
  • Pehng
  • Napehng
  • Ik
  • Yokhpra
  • Sokrang
  • Maipolok
  • Yohk
  • Mur
  • Sok
  • Hang
  • Ser
  • Irimbak
  • Mosodeng
  • Kelua
  • Mohsotok
  • Akhata
  • Aloni
  • Ruk
  • Neransi

Mwkhwi

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

Food items
The major food items of Tripuris are: Non-vegetarian:

  • pork
  • chicken
  • mutton
  • beef
  • turtle
  • fish
  • prawns
  • crabs
  • frogs

Tripuri vegetables
Vegetables grown in the Tripuri households are

  • Thaihchumu
  • Dorompai
  • Momphol
  • Khaklu
  • Chakumura , pumpkin
  • Siping
  • Moso , chillies
  • Phantok , brinjal
  • Belso
  • Lubiya
  • Sobai
  • Orai
  • Khokleng
  • Khama
  • Thah
  • Mogwdam , corn
  • Maising
  • Banta
  • Khundrupui
  • Milokbanta
  • Muiching
  • Haiching
  • Swtwih
  • Wswndwi
  • Gunthu
  • Khumchak
  • Khumjar
  • Khumdaga
  • Khumpui
  • Khumtwisa
 
   
   
   
   
   
   
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This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

 
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