Tripuri cuisine is the type of traditional foods of the Tripuri people served in the northeastern region of India (mainly Tripura) and Bangladesh. The Tripuri cuisine reflect the organic lifestyle and evolving cultural trend with times from its natural Jhum (Huk) to now settled farming.

Tripuri cuisine include a fermented fish called berma which combined with various vegetables forms the stew dish Berma Bwtwi.

Mosdeng is a popular side-dish of a Tripuri meal. It is prepared with chilli, herbs, onion, and any kind of seasonal vegetable.

Chuak: a traditional Tripuri rice-beer