Tripura, 20 April, 2025: In the heart of Tripura, amidst the quiet rhythm of daily life, a flavorful revolution is brewing—one jar of pickle at a time. Meet Samlia Debbarma, a school teacher by profession and an entrepreneur by passion, who has turned her love for traditional food into a growing business named Borok Pickles.
What began as a simple experiment in her home kitchen during the Covid-19 pandemic in 2021 has now evolved into a trusted name in homemade indigenous pickles. “I’ve always loved cooking. I used to make pickles for my friends and family, and they really enjoyed it,” Samlia shares. Encouraged by their compliments and suggestions, she decided to try selling her products online. The response? Overwhelmingly positive.
Borok Pickles—rooted in the word “Borok”, meaning “us, the people” in Tripuri, and “Pickles”, representing the rich variety of achar in local cuisine—is more than just a business. It’s a celebration of Indigenous culture, flavors, and homegrown entrepreneurship. “Our pickles are deeply inspired by traditional recipes passed down through generations. Fermentation, spice, and care—that’s the secret,” she smiles.
Starting with zero investment and making everything herself at home, Samlia began by delivering her pickles to close friends. From there, the word spread like wildfire. Friends became customers, and those customers became brand ambassadors, sharing their experiences with others. Slowly but surely, her pickles found their way into local departmental stores in Agartala, and later even in Guwahati.
Today, Borok Pickles has 11 different varieties, including both vegetarian and non-vegetarian options. The veg lineup features delicacies like king chilli, bamboo shoots, mushroom, and bird eye chilli, while the non-veg menu includes chicken, pork, prawns, small dry fish, and more. Among all, chicken remains the bestseller. “Everyone loves chicken, and it has a great flavor in pickle form. It’s our most popular item,” she says.
Despite being a full-time school teacher, Samlia manages her time efficiently to keep her passion alive. “I make vegetarian pickles in a day, but non-vegetarian ones take 2–3 days, since I can only work after school hours,” she explains. Her pickles come with a shelf life of six months for veg and three months for non-veg, and each product is carefully prepared and packed at home.
What truly sets Borok Pickles apart is not just its taste but the heart behind it. Every jar tells a story—not just of unique flavors, but of resilience, hard work, and heritage.
Even Sourabhee Debbarma, Tripura’s celebrated singer and Indian Idol winner, has ordered and appreciated Borok Pickles while living in Mumbai. Her glowing reviews have added a special feather to Samlia’s cap. As of now, Borok Pickles is shipping not only across Tripura but also to cities like Delhi, Kerala, Kolkata, Chennai, and Bangalore, through online orders and postal delivery. “We use speed post to ensure freshness.
It’s heartwarming to see people from different states enjoying our local flavors,” she says. Looking ahead, Samlia has big dreams. “We’re still a small-scale business, but we want to grow. Right now, we’ve only reached Guwahati in the Northeast. Our next goal is to expand Borok Pickles across the country,” she says with determination.
In an age of fast food and factory-made products, Borok Pickles is a refreshing reminder that handmade, homegrown food—steeped in tradition and love—still has a place in every Indian kitchen. And with passionate entrepreneurs like Samlia Debbarma leading the way, that place is only getting stronger.
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