Tripura is ready for poush parban, traditional occasion of Hindu Community. Harvesting festival is an annual celebration that occurs around the time of the main harvest of a region. This festival typically features feasting, both family and friends, with foods that are drawn from crops that come to maturity during the time of festival around the world. However, this harvesting festival falls in different time in different region depending the climatic condition of that particular place. In India, Makar Sankranti, Thai Ponal,, Uttarayan, Lohri, Magh Bihuor Bhogali Bihu and Poush Shankranti or Nobanno (Regional names of Harvesting Festival) falls in the month of January. Whereas other harvesting festival like Holi, Baisakhi and Onam falls in March, April and August respectively.According to Hindu Mythology, this day is the beginning of the sun’s northward jurney from Tropic of Capricorn to Tropic of Cancer (also called Uttarayan). Earth and its revolution apart, Poush Parbon (Poush name of the month, and Parbon means festival) holds immense importance, when the 1st grains(rice) of the year is stalked up and Nobanno (Nobo means New+Anno means Rice) is worshiped in Bengal. Notun Gur or nolen gur (freshly made jaggary or molasses made out of Date Palm) and new rice form an important part of this festival and the prime ingredients of the delicacies Pitha made in every household on this day. This falls on 29th of Poush or 15th January each year. Traditionally, Poush Parbon, celebration begins with snan( holi dip in river) before sunrise and worship of Sun God praying for good crop in coming year. Goddess Laksmi is also worshiped and the sweets made of the new rice is offered to the God first. In rural bengal the rituals are still followed but with urbanization the lifestyle of the people have changed and they have found shortcuts methods of observing the rituals. However for foodies they need a bahana for eating. So without going into the tradition rituals , celebrate the festival with these delicacies. These sweets were made using harvested new rice, specially Gobindo Bhog variety of rice, Khejur Gur or date palm jaggary, Poira gur (liquid gur), sweet potatoes, sona moong dal and fresh coconut . They were prepared in large quantities and were share with family, friends and neighbor. It would not be a wise statement to say these days are less significant for the people of the city because the hipe for Burir Ghor a traditional festival in which children put up makeshift thatched huts using straws etc to have the final dinner or PICNIC of the month of poush. Later after spending the night in the hut the children having a chilly bath braving the cold winter dawn set it a fire and return home in the first morning of the new month that brings the new season the spring.