Come the Middle Ages,tea and spices were introduced to India by the travelers and traders. Much later, the Indian cuisine was again influenced by the invaders and conquerors coming from Central Asia as well as the Afghan region. It was also during this time that seasonings became a part of the Indian cuisine, particularly the use of saffron. By the 18th century, when the British came to India to rule the land, a marriage between the two cuisines and two cultures happened, and it has been coined as the Anglo-Indian cuisine. It was not surprising then to see traditional British cuisine like roast beef having an Indian influence by making use of local Indian spices like red chilies as well as curry. Raj traditions also emerged, one of which is the high-tea tradition.
In a traditional Burmese dish boiled (not steamed!) rice (htamin) always takes centre place. The rice is accompanied by a large array of curries (hin) made of fish (nga) or shrimps (pazun seik) or prawn (pazun a-htoke) or pork (wet-tha) or beef (ame-tha) or chicken (kyet), clear broth (hincho)and/or clear soups (hinga), vegetables such as cauliflower (kaw-phi-ban), cabbage (kaw-phi-htoke) or egg plant (kha-yan-thee), salads (athoke) made of e.g. tomato (kha-yan-chin-thee) or cucumber (tha-kwa-thee) with onion (kyet-tun-ni), seasonal fruits such as apple (pan-thee), banana (nga-pyaw-thee), mango (tha-yet-thee), and /or pineapple (nar-nat-thee), etc. and/or desserts such as semolina cake (sa-nwin-ma-kin). Contrary to non-Asian countries where meals are traditionally served in courses (appetizers, soup, main course and desert) in Burma all is served at once so that the diners can chose by themselves what to eat first and what last.
Depending on what kinds of agricultural produce are available, as well as what local and regional flora and fauna have to offer many dishes is not only different but depending on the respective region also different in taste although they have the same name. Is it a coastal region, is the natural environment mountainous or flat, are there rivers, is it dry and arid or marshy and wet, is it hot, is it temperate, is it cold, is the ground sandy or rocky, what is the quality of the soil, how much water for irrigation is available? These and other things are determining factors for what the respective local cuisine has to offer and how it tastes. It was with some surprise that I soon encountered real problems because concerning the cuisine of the Bamar (this is obviously what the Bamar mean with 'Pure Burmese' cuisine) I found that I was trying to find something nothing is actually known about. In other words, no historical records about what the Bamar have eaten exist for which reason it cannot be said what and to what extent the Bamar have actually contributed to what is nowadays called 'Burmese' cuisine.
Ampoule Monday , April 16th , 2018 - 20:33:44 PM
Any content, trademark/s, or other material that might be found on this site that is not this site property remains the copyright of its respective owner/s. In no way does Forum Wallpaper claim ownership or responsibility for such items, and you should seek legal consent for any use of such materials from its owner.