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Sonia Beasley April 15th, 2018

To be sure, the Burmese cuisine is a very tasty one and comprises many delicious dishes, which I love to cook as learned from my wife and, of course, to eat and share with family and friends. But where do these recipes have their origins? Over and over again locals are talking and writing proudly about a 'traditional Burmese cuisine' and a 'pure Burmese and not hybrid cuisine'. Pure Burmese? Traditional Burmese? Not hybrid? What does traditional or original or pure Burmese cuisine actually mean? Does it mean originated in the country that was named Burma by the British or does it mean originated from the Bamar (Burmans) who make up the majority of Burma's population and are not getting tired of speaking of 'their cuisine'? And how original or pure 'Burmese' is the Burmese cuisine anyway? I am living since 25 years in Burma and know a lot about Burmese cuisine but have nevertheless done some research focused on these questions in order to get it right. Although I had initially thought it would be a cake walk to find the answers to these questions it turned with respect to the cuisine of the Bamar out to be quite a difficult task.

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Adrienne Bernard April 15th, 2018

Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles,murabba, sharbat, aam panna and aam papad. Popular sweets include gulab jamun, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several types of laddu, barfi and halwa.Some common North Indian foods such as the various kebabs and most of the meat dishes originated with interaction with muslims. Southern South Indian cuisine is distinguished by a larger emphasis on rice as the staple grain, sambar and rasam ,a variety of pickles, and the liberal use of coconut ,coconut oil and curry leaves. The dosa, idli, vada, bonda and bajji are typical South Indian favorites, which are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine. Each Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines have different tastes and ways of cooking .

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Sonia Beasley April 15th, 2018

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.

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Jeanne Curtis April 15th, 2018

As said previously, there are dishes that go by the same name and are available and liked across the country. But again, they taste different depending on whether you eat them in Yangon, Mon State, Mandalay, Shan State or Rakhine State. A good example for this is the 'unofficial Burmese national breakfast dish' Mohinga. Mohinga, a hearty fish soup comprising mainly fish broth made of (preferably) catfish, fish and shrimp paste, banana palm stem or blossom, onion, ginger, garlic, lemongrass and chilly, thickened with chickpea flower and served with rice noodles, hard boiled eggs and lemon or lime wedges, is originated from Mon state and loved in the greater part of Burma but not very popular in the tribal areas along the border between Burma and Thailand. Other examples are coconut noodles (O Nu Kaukswe), pickled tea leaf salad (Lahpet) and vermicelli in fish or chicken broth (Mont Di).

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Elvia Stephens April 15th, 2018

Rajasthani Cuisine. This form of Indian cuisine originates from Rajasthan and was influenced by that Rajputs (warriors) and their lifestyle. Rajasthan is one of the driest states in India with very few food options and vegetables. This cuisine can be eaten without heating. Some of the most famous snacks that are popular all over the country are Bikaner Bhujia and Pyaaj Kachori. Some of their dishes which are found in the restaurants in India are Daal-Baati (Lentils), Badi (pastry soaked in a thick curry), Milk Cakes and Laal Maans (mutton curry). Food from Uttar Pradesh. This cuisine is found in Uttar Pradesh which is situated in the northeastern region of India. Some interesting dishes from here are Palak Paneer (spinach curry with cottage cheese), Kofta (a combination of vegetable and flour balls soaked in a curry) and Dum Biryani. Restaurants across India serve this food.

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Maryellen Bean April 15th, 2018

The differences in climate and land are obvious: it goes from the Alps, with typical mountain climate, the Po Valley, continental climate, the hills of central, coastal areas, up to the southern regions and islands, with their temperate climate. These differences have an impact not only on the available raw material (for example the fish on the coast, inland to the flesh), but also on processed products. Think of a product used in the classic Italian cuisine such as sausages. In Emilia Romagna there is a humid climate with cold winters perfect for seasoning meats, which allows a minimal addition of salt and then the production of sausages and "soft", in Tuscany the unfavorable environment requires the use of much salt, in the south has forced the addition of even more aggressive seasonings like chili pepper and other spices, to ensure the conservation and cover any unpleasant flavors of the meat.

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Casandra Puckett April 15th, 2018

The dosa, idli, vada, bonda, and bajji are typical South Indian snacks. South Indian cuisine is not limited to the above snacks, which are very popular. Andhra, Chettinad, Hyderabadi Nawabi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking. In the modern world, traditional boundaries such as race, culture, language, and religion are slowly fading. Today, it's quite common to see interracial marriages and it's very easy for a Russian Jew to befriend a Japanese Brazilian or a Christian Indian. With more open exchanges, people are also becoming more open to different cultures, customs, traditions, languages, and so on. As a result, more and more people are also interested in ethnic cuisine, which explains why ethnic cuisine is the new mainstream of dining out. Rather than going for the standard American fare like hamburgers, steaks, barbeque chicken wings, salads, and French fries, how about going for poh, miso soup, vegetable curry, gazpacho, paella, tom yum gung or spanakopita? These are some of the more well-known ethnic cuisines and they are found to be excellent for the health. As people become more health-conscious, they are seeking for ways to keep healthy which includes healthy eating. Since ethnic foods are generally healthier than standard American dishes, more people are going for ethnic cuisine. Let's look at some types of ethnic foods.

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Ollie Bird April 15th, 2018

India is a country that boasts of unity in diversity and the story with its cuisine is somewhat similar. The term 'Indian cuisine' is a great misnomer because Indian food cuisine is not just one type of cuisine. The much talked about 'Indian cuisine' is rather the identification of the various cuisines inherent to the states, regions, cultures, climatic conditions and to some extent the religions that make it up.It is interesting to know that Indian food cuisine can be divided in terms of the state or region it comes from, e.g. Maharashtrian cuisine, Gujrati cuisine, Odiya cuisine, Rajasthani cuisine, Andhra Pradesh cuisine, Bengali cuisine, etc. It can also be segregated as North Indian, North East Indian and South Indian cuisine. North Indian cuisine takes into account Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand and West-Central & Eastern Uttar Pradesh cuisine. It also includes Bhojpuri and Mughlai cuisine. While North East Indian is the collective term used for Assamese, Arunachali, Tripuri, Manipuri, Meghalayan, Naga, Mizoram and Sikkimese cuisine. Tribal cuisines like that of Garo, Khasi and Bodo, are part of this. South Indian cuisine on the other hand comprises Andhra Pradesh, Karnataka, Kerala and Tamil Nadu cuisine.
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Jeanne Curtis April 15th, 2018

It is, however, not only complete dishes that the Indian cuisine has introduced in to the Burmese cuisine. It has also given the traditional Burmese cooking style an Indian touch by having Burmese women and cooks use Indian condiments such as Masala (curry powder) what is traditionally not used in Burma. And here the story does not end, the introduction of milk, butter and dairy products such a cheese, yoghurt and sour milk as well as the drinking of black tea with milk and sugar (surprised?) are additional ways in which Indians have influenced the Burmese cuisine. The Chinese have ensured their presence in the Burmese cuisine in two ways. One way was to introduce Chinese-style cooking into Burmese households and restaurants by using previously not known, lesser used or differently combined vegetables such as celery and Chinese cabbage, fungus such as Chinese mushrooms, sauces such as oyster sauce and other things such as bean curd (tofu). The other way in which the Chinese have carved out their place in the Burmese cuisine is Chinese dishes such as Peking-baigin (Peking duck), Kawpyan-kyaw (Spring Rolls) and Pausi (Chinese dumpling). Chinese cooking style, Chinese vegetables, etc. and dishes have become integral part of the Burmese cuisine.
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Dawn Harvey April 15th, 2018

Dairy products such as milk, paneer, ghee (clarified butter), and yoghurt are used in a higher proportion in the North Indian cuisine whereas South Indian cuisine uses unaltered milk products in large quantities. North Indian gravies are typically dairy-based and employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular fare, being a particular specialty in Bengal and Orissa. Other common ingredients include chilies, saffron, and nuts. The Indian pancake 'roti' or 'paratha' (flat breads) are usually cooked with the use of a 'tawa' or a griddle while baking breads such as 'naan', 'kulcha' and 'khakhra is usually accomplished in a large and cylindrical coal-fired oven called the 'tandoor' even a popular dish called 'tandoori' chicken is cooked in tandoor. Other type of breads include puri and bhatoora, which are cooked by deep frying in oil, are also common. Most of North Indian food, like anywhere else in India, is vegetarian. There is an amalgamation of cuisines throughout India. Fish and seafood are very popular in the coastal states of Orissa and West Bengal.

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