A FOOD TRADITION

Indigenous Chittagong Hill Tracts Cuisines

The Indigenous cuisines of the Chittagong Hill Tracts encompass related but distinct foodways among communities including the Chakma, Marma, Tripura, Tanchangya and others. They are shaped by hill agriculture, forest products, streams and shifting cultivation, with rice, vegetables, bamboo shoots, herbs, freshwater fish, pork and fermented foods playing important roles. Characteristic techniques include boiling or steaming ingredients in bamboo, cooking with minimal oil, pounding herbs and chilies, and fermenting fish or bamboo. Examples include bamboo-shoot preparations, pounded fish or vegetable relishes, and pork cooked with herbs. Internal diversity is substantial, so this umbrella entry should not erase individual ethnic traditions.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.