The pulao, originally cooked by royal chefs, has now been tweaked to suit the low-oil palate.
The pulao can be paired with "Murgh Musallam Laung Elaichi", a sweet and sour dry chicken dish with hints of clove, cardamom, lime juice and honey.
Like Patiala, till about a decade ago, Tripura was a culinary wilderness unknown to mainland India. The repast table of the Deb Barma family was a locked wonderland.
"General awareness about northeastern food is poor. Most of us are ethnically, linguistically and culturally of Tibeto-Burmese origin.
Our food is basic, represents plenty of eats with pork, bamboo shoots and red chillies. It is similar to Burmese cuisine with a bit of Cambodian spice blend," Pradyot Manikya Debbarma, scion of the erstwhile Tripura royal family, told IANS.
