Side, Snack, Appetizer

A kyaw sone

Savory vegetable fritters, made with bottle gourd, potatoes, onions, yellow split beans, bean sprouts, prawns

Main

A sein gyaw

Meat and vegetable stir fry

Main

A thoke

Salads made with raw vegetables or fruit, lime juice, onions, peanuts, chickpea powder, chili peppers, many different types

Side, Snack, Appetizer

Avakaya

Avakaya (also known as mango pickle) is a variety of indian pickle popular in south india with its origin in delta districts of andhra pradesh. the main ingredients are mangoes, āvapiṇḍi (powdered mustard seeds) and a combination of other spices used for pickling. south indians are known to have a deep attachment to these spicy pickles. a wide variety of pickles are available in these regions, using mango as their prime ingredient. besides being made at home, the pickles are available commercially and are exported to the united states, europe, japan and many other countries.

Dessert, Sweet

Banana fritters

A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. it is a common dish across southeast asia and the indian subcontinent.

Side, Snack, Appetizer

Baozi

Baozi (chinese: 包子), or bao, is a type of yeast-leavened filled bun in various chinese cuisines. there are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. they are a variation of mantou from northern china. two types are found in most parts of china and indonesia: dàbāo (大包, "big bun"), measuring about 10 centimetres (3.9 in) across, served individually, and usually purchased for take-away. the other type, xiǎobāo (小包, "small bun"), measure approximately 5 centimetres (2.0 in) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. each order consists of a steamer containing between three and ten pieces. a small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. they are popular throughout china and have made their way into the cuisines of many other countries through the chinese diaspora.

Side, Snack, Appetizer

Baya kyaw

Yellow split pea fritters

Main

Bazun hin

Prawn curry

Main

Bazun thoke

Pickled prawn salad

Drink

Beer

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. it is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. during the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. in commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.some of humanity's earliest known writings refer to the production and distribution of beer: the code of hammurabi included laws regulating beer and beer parlours, and "the hymn to ninkasi", a prayer to the mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. the strength of modern beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above.beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, pub quizzes and pub games. when beer is distilled, the resulting liquor is a form of whisky.

Dessert, Sweet

Bein mont

Bein mont (burmese: ဘိန်းမုန့်; pronounced [béɪɴmo̰ʊɴ], lit. 'poppy cake') is a traditional burmese snack or mont. this snack is a pancake baked in a rice flour batter immersed in jaggery, coconut shavings and garnished with sesame seeds, peanuts and poppy seeds, hence the name.

Breakfast

Bein mont

Bein mont (burmese: ဘိန်းမုန့်; pronounced [béɪɴmo̰ʊɴ], lit. 'poppy cake') is a traditional burmese snack or mont. this snack is a pancake baked in a rice flour batter immersed in jaggery, coconut shavings and garnished with sesame seeds, peanuts and poppy seeds, hence the name.

Main

Be kin

Grilled duck or chicken

Side, Snack, Appetizer

Belacan

Shrimp paste or prawn sauce is a fermented condiment commonly used in southeast asian and southern chinese cuisines. it is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. they are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. it is an essential ingredient in many curries, sauces and sambal. shrimp paste can be found in many meals in cambodia, indonesia, laos, malaysia, myanmar, the philippines, singapore, thailand, and vietnam. it is often an ingredient in dip for fish or vegetables.

Drink

Black tea

Black tea, also translated to red tea in various east asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. black tea is generally stronger in flavour than other teas. all five types are made from leaves of the shrub (or small tree) camellia sinensis, though camellia taliensis is also rarely used.two principal varieties of the species are used – the small-leaved chinese variety plant (c. sinensis var. sinensis), used for most other types of teas, and the large-leaved assamese plant (c. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. first originating in china, the beverage's name there is hong cha (chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. today, the drink is widespread throughout east and southeast asia, both in consumption and harvesting, including in indonesia, japan, korea and singapore. similar variants are also available in south asian countries. while green tea usually loses its flavour within a year, black tea retains its flavour for several years. for this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in mongolia, tibet and siberia well into the 19th century.

Side, Snack, Appetizer

Burmese tofu

Burmese tofu (burmese: တိုဖူး, pronounced [tòpʰú]; or burmese: တိုဟူး, pronounced [tòhú]) is a food of shan origin, made from water and flour ground from yellow split peas and the burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. the flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. it is then transferred into a tray and allowed to set. it can also be made using dried chickpea instead of processed flour. in this process, dried chickpeas are soaked overnight. once the peas have been re-hydrated, they are ground into a puree with some of the liquid used to soak the peas, then allowed to set for a couple of hours. much of the top layer of clear liquid is then skimmed off and the remaining puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour. it is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. it may be eaten fresh as a burmese tofu salad or deep-fried into a burmese fritter. it may also be sliced and dried to make crackers for deep frying. despite the name, burmese tofu is unrelated to chinese tofu, which is made from soy milk with added coagulants.

Side, Snack, Appetizer

Buthi kyaw

Bottle gourd fritters

Main

Buu thee hinn

Vegetable curry

Breakfast

Chai

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Drink

Chai

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Side, Snack, Appetizer

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

Breakfast

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

Drink

Chinese tea

Tea is a beverage made from the leaves of tea plants (camellia sinensis) and boiled water. tea leaves are processed using traditional chinese methods. chinese tea is consumed throughout the day, including during meals, as a substitute for plain water, well-being or for simple pleasure.

Main

Cho chin gyaw

Sweet and sour stir fry with chicken, shrimp, tofu, fish, vegetables

Main

Chyet Kachin chet

Kachin-style chicken curry

Main

Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Side, Snack, Appetizer

Coleslaw

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Side, Snack, Appetizer

Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

Side, Snack, Appetizer

Crickets

Crickets are orthopteran insects which are related to bush crickets, and, more distantly, to grasshoppers. in older literature, such as imms, "crickets" were placed at the family level (i.e. gryllidae), but contemporary authorities including otte now place them in the superfamily grylloidea. the word has been used in combination to describe more distantly related taxa in the suborder ensifera, such as king crickets and mole crickets. they have mainly cylindrically-shaped bodies, round heads, and long antennae. behind the head is a smooth, robust pronotum. the abdomen ends in a pair of long cerci; females have a long, cylindrical ovipositor. diagnostic features include legs with 3-segmented tarsi; as with many orthoptera, the hind legs have enlarged femora, providing power for jumping. the front wings are adapted as tough, leathery elytra, and some crickets chirp by rubbing parts of these together. the hind wings are membranous and folded when not in use for flight; many species, however, are flightless. the largest members of the family are the bull crickets, brachytrupes, which are up to 5 cm (2 in) long. crickets are distributed all around the world except at latitudes 55° or higher, with the greatest diversity being in the tropics. they occur in varied habitats from grassland, bushes, and forests to marshes, beaches, and caves. crickets are mainly nocturnal, and are best known for the loud, persistent, chirping song of males trying to attract females, although some species are mute. the singing species have good hearing, via the tympana on the tibiae of the front legs. crickets often appear as characters in literature. the talking cricket features in carlo collodi's 1883 children's book, the adventures of pinocchio, and in films based on the book. the insect is central to charles dickens's 1845 the cricket on the hearth and george selden's 1960 the cricket in times square. crickets are celebrated in poems by william wordsworth, john keats, and du fu. they are kept as pets in countries from china to europe, sometimes for cricket fighting. crickets are efficient at converting their food into body mass, making them a candidate for food production. they are used as human food in southeast asia, where they are sold deep-fried in markets as snacks. they are also used to feed carnivorous pets and zoo animals. in brazilian folklore, crickets feature as omens of various events.

Main

Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Side, Snack, Appetizer

Curry puff

A curry puff (malay: karipap, epok-epok; chinese: 咖哩角,咖哩饺，咖喱泡; pinyin: gālí jiǎo; thai: กะหรี่ปั๊บ, rtgs: karipap, pronounced [kā.rìː.páp]) is a snack of maritime southeast asian origin. it is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. the consistency of the curry is quite thick to prevent it from oozing out of the snack. the pap or puff reflects the fujian chinese dialect 泡 (pop), which means bubble, blister and puffed. it is a truly southeast asian snack as it has indian, chinese or malay elements. although the origins of this snack are uncertain, the snack is believed to have originated in maritime southeast asia due in part to the various influences of the british cornish pasty, the portuguese empanada and the indian samosa during the colonization era. the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. other common varieties include eggs, sardines, root vegetables and onions, or sweet fillings such as yam. various kinds of curry puff are enjoyed throughout brunei, malaysia, indonesia, singapore, myanmar, india, and thailand. the snack has many similarities with the empanada, a popular pastry in spanish- and portuguese-speaking countries. it is also very similar to the chinese crispy fried dumpling, a popular fujian snack filled with chinese garlic chives or crushed peanut at guangdong eaten during chinese new year. the chinese malaysian applied the chinese pastry method of the crispy dumpling replaced with the curry and created the spiral with multi-layer version.

Drink

Dagon

Rice lager

Main

Dal bhat

Dal bhat (hindi: दालभात, urdu: دال بھات, bengali: ডাল ভাত, gujarati: દાળ ભાત, marathi: डाळ भात, assamese: দাইল ভাত dail bhat / ডালি ভাত dali bhat) is a traditional meal from the indian subcontinent, popular in many areas of india, pakistan, bangladesh and nepal. it consists of steamed rice and a cooked lentil or other pulses stew called dal. it is a staple food in these countries. bhat or chawal means "boiled rice" in a number of indo-aryan languages. at higher elevations in nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in nepal. bhat may be supplemented with roti in nepal (rounds of unleavened bread). dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. it always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. recipes vary by season, locality, ethnic group and family. dal bhat is often served with vegetable tarkari or torkari (तरकारी in hindi, তরকারি in bengali) – a mix of available seasonal vegetables. it is also called dal bhat tarkari (दाल भात तरकारी) in nepali and bengali (ডাল ভাত তরকারি). a small portion of pickle (called achar or loncha) is sometimes included. in bengal (west bengal and bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).

Main

Dan bauk

Mixed rice with chicken, mutton, cashews, raisins, peas, spices, herbs, yogurt

Side, Snack, Appetizer

Dosa

Dosa may refer to:

Dessert, Sweet

Durian jam

Jam made from durian fruit

Dessert, Sweet

Falooda

A falooda is a mughlai indian version of a cold dessert made with noodles. it has origins in the persian dish faloodeh, variants of which are found across west, central, and south asia. traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. the vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

Main

Fish curry

Fish cooked in a sauce or gravy with spices

Dessert, Sweet

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Side, Snack, Appetizer

Fruit

Bananas, dragonfruit, durian, guavas, jackfruit, lychee, mangoes, mangosteen, papaya, plum, pomegranate, pomelo, rambutan, sugar apple, watermelon

Drink

Gin

Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (juniperus communis).gin originated as a medicinal liquor made by monks and alchemists across europe, particularly in southern italy (salerno), flanders and the netherlands, to provide aqua vita from distillates of grapes and grains. it then became an object of commerce in the spirits industry. gin became popular in england after the introduction of jenever, a dutch and belgian liquor that was originally a medicine. although this development had been taking place since the early 17th century, gin became widespread after the 1688 glorious revolution led by william of orange and subsequent import restrictions on french brandy. gin subsequently emerged as the national alcoholic drink of england. gin today is produced in different ways from a wide range of herbal ingredients, giving rise to a number of distinct styles and brands. after juniper, gin tends to be flavoured with botanical/herbal, spice, floral or fruit flavours or often a combination. it is commonly consumed mixed with tonic water in a gin and tonic. gin is also often used as a base spirit to produce flavoured, gin-based liqueurs, for example sloe gin, traditionally produced by the addition of fruit, flavourings and sugar.

Main

Gin thoke

Pickled ginger salad

Side, Snack, Appetizer

Haam choy

Pickled mustrd greens

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Main

Hin thote

Pork and flour mixture steamed in banana leaves

Main

Hnyin htoe

Mixture of rice, onions, leeks and cabbage steamed in banana leaf

Main

Hsan byok

Rice porridge, may also contain chicken, duck

Breakfast

Hsan byok

Rice porridge, may also contain chicken, duck

Main

Hsan ta hpo

Rice flour tofu, commonly made into a salad

Breakfast

Hsi htamin

Hsi htamin (burmese: ဆီထမင်း, pronounced [sʰì tʰəmɪ́ɴ], lit. 'oiled rice'; also spelt si htamin) is a traditional burmese snack or mont, popularly served as a breakfast dish, often served alongside peas or dried fish.the dish consists of glutinous rice cooked with turmeric, salt, and onions, and served with roasted sesame seeds and fried onions, which renders a golden hue to the rice.

Main

Hsi htamin

Hsi htamin (burmese: ဆီထမင်း, pronounced [sʰì tʰəmɪ́ɴ], lit. 'oiled rice'; also spelt si htamin) is a traditional burmese snack or mont, popularly served as a breakfast dish, often served alongside peas or dried fish.the dish consists of glutinous rice cooked with turmeric, salt, and onions, and served with roasted sesame seeds and fried onions, which renders a golden hue to the rice.

Dessert, Sweet

Htamane

Htamanè (burmese: ထမနဲ, pronounced [tʰəmənɛ́], mon: ယိုဟ်သ္ၚု,also spelt htamane) is a glutinous rice-based savory snack, and a seasonal festive delicacy in myanmar. the traditional delicacy is ceremonially prepared around and on the full moon day of tabodwe (တပို့တွဲ), the 11th lunar month on the traditional burmese calendar (roughly in february), just as the cool season ends. some pagodas and monasteries, including the shwedagon pagoda, hold htamane-making competitions (ထမနဲထိုးပြိုင်ပွဲ).

Side, Snack, Appetizer

Htamane

Htamanè (burmese: ထမနဲ, pronounced [tʰəmənɛ́], mon: ယိုဟ်သ္ၚု,also spelt htamane) is a glutinous rice-based savory snack, and a seasonal festive delicacy in myanmar. the traditional delicacy is ceremonially prepared around and on the full moon day of tabodwe (တပို့တွဲ), the 11th lunar month on the traditional burmese calendar (roughly in february), just as the cool season ends. some pagodas and monasteries, including the shwedagon pagoda, hold htamane-making competitions (ထမနဲထိုးပြိုင်ပွဲ).

Main

Htamin

Rice, steamed white rice, fried rice, coconut rice, a popular rice variety is paw hsan hmwe (ပေါ်ဆန်းမွှေး)

Breakfast

Htamin jaw

Fried rice

Main

Htamin jaw

Fried rice

Main

Htamin jin

Htamin jin (burmese: ထမင်းချဉ်‌, pronounced [tʰəmɪ́ɰ̃ dʑɪ̀ɰ̃]; also spelt htamin gyin; lit. 'sour rice') is a burmese dish of fermented rice. it is the regional specialty and signature dish of the intha people of inle lake in shan state, myanmar. the dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the inle lake, such as nga gyin), fresh tomato paste, mashed boiled potatoes and garlic garnish. highland shan rice, similar to japanese rice, is used alongside the creamier shan potatoes, giving the dish a very rich texture. garlic chives roots, garlic oil and crispy garlic garnish are added as a final touch. htamin jin is usually served with roasted chili flakes in oil.

Main

Htamin let thoke

Hand-mixed rice and noodle salad

Main

Htamin thoke

Rice salad

Dessert, Sweet

Htanyet

Palm sugar is a sweetener derived from any variety of palm tree. palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. while sugars from different palms may have slightly different compositions, all are processed similarly and can be used interchangeably.

Side, Snack, Appetizer

Htat taya

Flaky multi-layered flatbread

Main

Htawbat htamin

Butter rice, serve with curry

Dessert, Sweet

Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in the indian subcontinent, southeast asia, and africa. it is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. it contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. jaggery is very similar to muscovado, an important sweetener in portuguese and british cuisine. the kenyan sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.

Dessert, Sweet

Jalebi

Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی‎, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh. to keep it crisp and to prevent it from getting soggy, commercially made jalebi has rangkat (which is sodium dithionite and also called hydro) added to the jalebi batter recipe

Main

Kachin ametar chyawk thawng

Kachin-style beef, boiled, fried, then pounded with spices, mint, chilies, garlic, ginger

Main

Kalar hin

Kalari or kaladi (dogri: कलाड़ी or 𑠊𑠥𑠬𑠫𑠮) is a traditional ripened cheese product indigenous to udhampur district of jammu region of jammu and kashmir and a cherished food snack among dogras of jammu region.it is a very dense cheese that is usually sautéd in its own fat and salted while serving. kalaris are usually made from cow's or buffalo's milk, though kalaris made from goat's milk are also available, and have a whitish color. traditionally kalaris are made from raw (uncooked) full fat milk that is separated using soured milk. the solidified part is packed in donas (small bowls made of leaves) and sun dried. the excess liquid drips down from the semi-porous donas and rest of the moisture is lost by sun drying. as the ambient temperature is low and the sun is strong in the shivalilk mountains, the kalari becomes dry from outside yet retains moisture from inside. some times fungus grows on this and gives it a unique flavor.

Dessert, Sweet

Kao hlaingti mont

Steamed sticky rice cake colored with purple flowers

Main

Kat kyi kaik

Spicy fried noodles with squid, prawns, meat, bean sprouts, beans, fried eggs, onion, garden peas, soy sauce

Main

Kauk hnyin paung

Steamed glutinous rice

Breakfast

Kauk hnyin paung

Steamed glutinous rice

Dessert, Sweet

Kauk mote

Folded rice flour crepes with palm sugar, coconut, etc

Main

K’auq sen

Shan-style noodles with curry

Side, Snack, Appetizer

Kawpyan

Spring roll, fresh or deep-fried

Main

Kaw yay khauk swal

Noodle soup with meat

Main

Kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Main

Kebat

Stir fried chicken with onions, tomatoes, chili peppers, mint and spices, may also use shrimp, lamb

Main

Khauk swè thoke

Noodle salad

Main

Khau swe

Noodles, used in soups, salads, stir fries

Side, Snack, Appetizer

Khayan chin thi thoke

Tomato salad

Main

Khayan thee hnut

Eggplant curry

Main

Khow suey

Curried noodle soup, made with egg noodles, coconut, beef, chicken, vegetables

Dessert, Sweet

Kulfi

Kulfi () is a frozen dairy dessert originating in the indian subcontinent during the mughal era in the 16th century. it is often described as "traditional indian ice cream." kulfi is a traditional sweet of the indian subcontinent, where it is commonly sold by street vendors called kulfiwallahs. it is popular in bangladesh, myanmar, nepal, sri lanka, and the middle east and part of the national cuisines of india, pakistan, and trinidad and tobago. kulfi is denser and creamier than ice cream. it comes in various flavours. traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. newer flavours include apple, orange, strawberry, peanut, and avocado. unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. thus, it is sometimes considered a distinct category of frozen dairy-based dessert. the density of kulfi causes it to melt more slowly than ice cream.

Main

Kyar san chat

Vermicelli noodles in a spicy chicken soup

Dessert, Sweet

Kyauk kyaw

Sweet agar-agar jelly (seaweed jelly) flavored with coconut milk

Breakfast

Kyaw

Vegetable fritters, made with beans, corn, gourd, mushrooms, onions, potato, banana

Side, Snack, Appetizer

Kyaw

Vegetable fritters, made with beans, corn, gourd, mushrooms, onions, potato, banana

Main

Kyay oh

Pork noodle hot pot, noodle soup with pork, egg, fish, chicken, also made as a dry version

Main

Kya zan hinga

Lotus thread soup, glass noodles in chicken broth with mushrooms, bean curd skin, shrimp, lily stems, fish balls

Main

Kya zan thoke

Glass noodle salad with prawns, curried duck eggs, potatoes

Main

Kyet tha aloo hin

Chicken potato curry

Dessert, Sweet

Laddu

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india and spread through the indian subcontinent and the malay world. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.

Dessert, Sweet

Lahpet

Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in english (burmese: လက်ဖက်; mlcts: lak hpak, pronounced [ləpʰɛʔ]), is burmese for fermented or pickled tea. myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. laphet is regarded as a national delicacy that plays a significant role in burmese society, and remains a traditional burmese gesture of hospitality and is served to guests visiting a home.its place in the cuisine of myanmar is reflected by the following popular expression: "of all the fruit, the mango's the best; of all the meat, pork's the best; and of all the leaves, lahpet's the best". in the west, laphet is most commonly encountered in "tea leaf salad" (လက်ဖက်သုပ်).

Breakfast

Lahpet

Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in english (burmese: လက်ဖက်; mlcts: lak hpak, pronounced [ləpʰɛʔ]), is burmese for fermented or pickled tea. myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. laphet is regarded as a national delicacy that plays a significant role in burmese society, and remains a traditional burmese gesture of hospitality and is served to guests visiting a home.its place in the cuisine of myanmar is reflected by the following popular expression: "of all the fruit, the mango's the best; of all the meat, pork's the best; and of all the leaves, lahpet's the best". in the west, laphet is most commonly encountered in "tea leaf salad" (လက်ဖက်သုပ်).

Drink

Lahpet

Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in english (burmese: လက်ဖက်; mlcts: lak hpak, pronounced [ləpʰɛʔ]), is burmese for fermented or pickled tea. myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. laphet is regarded as a national delicacy that plays a significant role in burmese society, and remains a traditional burmese gesture of hospitality and is served to guests visiting a home.its place in the cuisine of myanmar is reflected by the following popular expression: "of all the fruit, the mango's the best; of all the meat, pork's the best; and of all the leaves, lahpet's the best". in the west, laphet is most commonly encountered in "tea leaf salad" (လက်ဖက်သုပ်).

Side, Snack, Appetizer

Lahpet

Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in english (burmese: လက်ဖက်; mlcts: lak hpak, pronounced [ləpʰɛʔ]), is burmese for fermented or pickled tea. myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. laphet is regarded as a national delicacy that plays a significant role in burmese society, and remains a traditional burmese gesture of hospitality and is served to guests visiting a home.its place in the cuisine of myanmar is reflected by the following popular expression: "of all the fruit, the mango's the best; of all the meat, pork's the best; and of all the leaves, lahpet's the best". in the west, laphet is most commonly encountered in "tea leaf salad" (လက်ဖက်သုပ်).

Main

Lahpet thoke

Fermented tea leaf salad with shrimp, peas, peanuts, garlic, tomatoes, chilies, ginger

Dessert, Sweet

La mont

Round pastry filled with, for example, red bean paste, lotus seed paste

Drink

Lemonade

Lemonade is a sweetened lemon-flavored beverage. there are varieties of lemonade found throughout the world. in north america and south asia, cloudy lemonade dominates. it is traditionally a homemade drink using lemon juice, water, and a sweetener such as cane sugar, simple syrup or honey. in the united kingdom, ireland, central europe and australia, a carbonated lemonade soft drink is more common. despite the differences between the drinks, each is known simply as "lemonade" in countries where it is dominant. the suffix "-ade" may also be applied to other similar drinks made with different fruits, such as limeade, orangeade, or cherryade.