Village Square
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23rd April 2024
How a pungent delicacy is supporting Tripura’s indigenous community
Smoking, sun-drying, fermenting, pickling… Centuries ago, long before the advent of modern refrigeration, ingenious methods were employed to preserve food. In Tripura, one such culinary tradition that has stood the test of time is the art of making berma — fermented fish.
Berma’s potently pungent presence in Tripura’s kitchens is indispensable. Among the Tripuris, the largest indigenous community in the state, dried and fermented silver barb fish, locally known as puti, holds a special signif...