He lives for his "bhaat" -- a sticky rice variety -- like other northeasterners.
"It is a level world in our land because we are looked upon as custodians of the land, not rulers. We don't have a caste system and it tells on our royal cuisine as well," he said.
Debbarma loves to cook "Wahan Mos Deng" -- a pork dish, pork marinated in salt water, boiled and cooked lightly with ginger, onions and mixed with mustard oil.
Fish is another staple, the former prince-turned-journalist-cum-cook from Tripura said.
"Sheena Kebab", "Tunde Ka Kebab" and "Kakori Kebab" - the signature of Awadh Dastarkhwan created by the Mughals -- long moved out of the palace to the neighbourhood eatery.
While Tunde Ka Kebab, named after an one-armed chef, uses 160 spices, Kakori has a divine legacy.
It was created at the 'dargah' of Hazrat Shah Abi Ahder Sahib in Lucknow with a mince of the "raan" of mutton and spices that still continue to vex the common cook.
