In this episode, Anubhav is joined by Subhadip Bhattacharya to explore the diverse and delectable culinary offerings of Agartala. Together, they embark on a food journey that takes them through bustling markets, local eateries, and even Subhadip's home.

Their adventure begins at Dilip Hotel and Caterer in Surya Chowmuhani, a beloved spot known for its authentic Bengali breakfast. Here, they try ruti torkari, whole wheat or all-purpose flour-based flatbreads served with two kinds of Bengali side dishes, and dal puri torkari, deep-fried flatbreads stuffed with a cooked red lentil mixture, also accompanied by side dishes. This combination is termed as tiffin, and locals prefer it to serve to workers during construction work or similar activities.

Next, they visit the largest wholesale market in the area, where they sample some locally produced jaggery, a sweet and rich treat that gives them a taste of the region’s seasonal bounty.

Their journey continues at Maa Kali Mistanna Bhandar in South Anandanagar, where they encounter a dish with an unusual name, dead body. Despite its bizarre-sounding name, this dish is a simple and delicious combination of deep-fried flatbread (luchi) and semolina halwa, offering a delightful contrast of textures and flavors. It is perhaps named so to create a shock factor.

At Gopal Mistanna Bhandar in Math Chowmuhani, they meet the young owner who introduces them to a variety of winter-special Bengali sweets and the place itself. They taste nolen gurer rosogolla, cottage cheese balls cooked in date palm jaggery syrup; nolen gurer chhanar payesh, a dessert of cottage cheese balls in jaggery-flavored condensed milk; kheertua, an oblong-shaped sweet soaked in thick and creamy condensed milk; and jolbhora sandesh, a sweet filled with liquid jaggery. Each bite is a celebration of the rich, sweet flavors Bengali cuisine is known for.

Their next stop is Twisa Food at Advisor Chowmuhani, where they enjoy chicken momo, steamed dumplings stuffed with a mildly spiced mixture of shredded chicken, onion, and cabbage. The delicate dumplings provide a savory break from the sweet treats they've been indulging in.

At Kanika Chaat House near the Nagerjala auto stand, they dig into papdi chaat, a zesty snack made with crushed papdi, yellow peas curry, cucumber, spices, peanuts, and more. The combination of crunchy, tangy, and spicy elements makes this street food a must-try.

Anubhav and Subhadip then head to Subhadip’s house, where they are treated to homemade Bengali pithe and payesh prepared by Subhadip’s father. They savor patishapta, a rice flour-based crepe roll stuffed with a khoya or coconut and jaggery mixture; nolen gurer payesh, a creamy rice pudding flavored with date palm jaggery; and khola pitha, a pancake-like traditional dish. These homemade delicacies offer a comforting and authentic taste of Bengali hospitality. The conversation with his father introduced us to so many aspects of Tripura Bengali food.

The food tour concludes with a sumptuous Bengali thali at Kurry Klub on Hari Ganga Basak Road. The thali includes a variety of traditional dishes such as shukto, dhokar dalna, macher matha diye dal, laal saag, aalu bhaja, beguni, gulab jamun, basanti pulao, macher kalia, kochi pathar jhol, and chicken kosha. Each dish is a testament to the richness and diversity of Bengali cuisine, making for a satisfying end to their culinary journey in Tripura.