However, since there isn't any document such as recipes written for personal use or published in form of a cook book that gives any information on what original or traditional Bamar cuisine is the answer to this question is left to speculation. Please note that what I am writing about the Bamar cuisine is the conclusion I have personally come to after extensive and thorough research. Other peoples' research may lead to different results depending on what sources are available. I have read and heard about a royal palace book with the title 'Sâ-do-Hce'-Cân' that was - so it is said - written on palm leaves in 1866 during king Mindon Min's reign (1853 to 1878) and allegedly contains recipes. I have seriously tried to get a copy of this transcribed and in 1965 by the Hanthawaddy Press published book but did not succeed in finding one. It is said that this book contains 89 recipes but nothing is said about the kind and origins of these recipes. I do however doubt that all (if any) of these recipes are recipes of pure Bamar origin.
In fact, the Indian curry has carved a name for itself on the food map of the world. From London to Libya, from Montreal to the Middle East--the food lovers simply love devouring the spicy and lip-smacking Indian food. The entire South East Asian region loves the spicy and hot Indian food and the local cuisines of the area show strong Indian influence. This is not to suggest that Indian cuisines do not reflect foreign influence. Actually, the Indian food shows strong foreign influence especially of the Middle East, Central Asia, Mediterranean, and Europe (particularly Portugal and England). Tomato, chilies, and potato used generously and commonly in preparing the various food items in India were introduced to India by Portugal. Clever and generous use of various spices such as chilies, black mustard, cumin, turmeric, fenugreek, ginger, coriander, asafetida, garlic, and clove distinguish the Indian food which is, interestingly, identified by its distinct aroma, flavor and color.
The use of Indian spices is very less. Yak is a popular meat in this part of India Eastern East Indian cuisine is famous for its sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the popular sweet dishes initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds). Traditional Bengali cuisine is not very spicy, not too faint. Generally ingredients such as mustard seeds, cumin seeds, black cumin, green chillies and cumin paste are used in Bengali curries. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).These are eaten with plain boiled rice or spiced rice. Fish is commonly consumed in the eastern India, especially in Bengal.Like South India, rice is the staple grain in Eastern India too. A regular meal consists of many side dishes made of vegetables. The most popular vegetable dish of Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also very popular. The popular vegetable dishes of Orissa are Dalma and Santula.
Ampoule Monday , April 16th , 2018 - 20:05:05 PM
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