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Tripuri cuisine is the type of traditional foods of the Tripuri people served in the northeastern region of India (mainly Tripura) and Bangladesh. [1] The Tripuri cuisine reflect the organic lifestyle and evolving cultural trend with times from its natural Jhum (Huk) to now settled farming.
The Tripuri population (indigenous population) comprises some clans and ethnic groups with diverse languages and cultures. The largest native group was the Tripuri who had a population of 543,848 in 2001 census, [ 1 ] representing 16.99% of the state population and 54.7% of the scheduled tribe population. [ 1 ]
The traditional Tripuri marriage system, known as Hamjwk Tubui Kaimani, begins with the bride’s and groom’s families negotiating through a marriage broker called a Raibai. Once the bride is chosen, the groom’s family agrees to dowry demands, including money, ornaments, and household items.
Chuak is the traditional Tripuri rice-beer, popular in Northeast India. It is made by fermenting rice in water. [1] It is usually drunk on social occasions of any Tripuri ceremony as a ritual. Chuak is offered to village elders on any occasion or celebration in a traditional Tripuri family.
The lineage in Tripuri is called sandai or bosong. Most Tripuri groups or sub-groups are named after an animal or bird. All the sub-groups of Tripuri lineage are patriarchal. Because the members of a lineage are related, their behavior pattern is also similar to a certain extent. The adopted son bears the lineage identity of the foster parents.
4. Chow Mein “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
The Best Traditional Hanukkah Foods Because Hanukkah celebrates the miracle of a small amount of lamp oil keeping the Second Temple’s Menorah alight for eight days, foods fried in oil are ...
Bamboo shoots are a traditional dish for the Chakma people, and they call it Bhaz-chuu-ryì. [80] Shrimp paste and fish paste are their traditional ingredients for cooking, these are called sidol. The staple food of the Chakmas is rice, supplemented by millet, corn (maize), vegetables, and mustard. The vegetables include yams, pumpkins, melons ...