The north Tripura district in Tripura state is home to Reang community, one of the 19 tribes of the region. A comprehensive field study was conducted form July 2022 to august 2023 in several villages of the district, focusing on traditional foods, their preparation and ingredients. The study revealed that the Reang community exhibits an astonishing diversity of culinary knowledge, utilizing various parts of plants in their dishes. Most of their traditional dishes are boiled and cooked without oil, fermented fish being a common ingredient. Bamboo shoots and specific species of bamboo are extensively used in their cooking. Traditional culinary practices are orally transmitted from elders to the younger generation, the decline in interest in wild foods among the younger Reangs poses a risk to the preservation of their ancestral food heritage. This abstract emphasizes the urgent need to document the current Reang culinary practices to safeguard their traditional knowledge and pass it down to future generation. Preserving their distinct food culture can contribute to the preservation of The Reangs community’s identity and heritage.