Straddling the centre ground between the curries of India, the spices of China and the tastes of Thailand expectations about Burmese food were high. While there have been some good dishes I can see why Burmese cuisine isn’t storming the world.
A Burmese curry, unlike their Indian or Thai counterparts usually consists of lots of garlic, onion, the meat of the dish and copious amounts of oil. Meals literally glisten like a sunbaking Aussie in the 50s as they come out of the kitchen and finished dishes are left with a thick slick resembling the coastline of Alaska after the Exxon Valdez had been through.
Highlights have been:
- Intha inspired dishes around the Inle Lake region
- Shan noodles found in most places but originating in Shan State
- Chinese style BBQ consisting of lots of meats, vegetables and unidentified food on sticks
- Deep fried samosas and curry puffs for breakfast – terribly unhealthy I know but it is important to try the local approach to life…
- A salad made of fermented tea leaves, tomatoes and crunchy nuts and beans
- The range of condiments served with a traditional Burmese meal although half will be variations of fish paste and the other half will have fish paste as a main ingredient there have still been some good chillies and chutneys.