Burmese-style Curry

Visiting a traditional Burmese restaurant is a culinary experience especially if you get to try their Burmese-style curry. An import from India, curry is a central element in this favorite dish, which is typically a meaty, somewhat oily curry based around pork, fish, shrimp, beef or mutton.

These include rice, a tart salad, a small dish of fried vegetables, a small bowl of soup and a large tray of fresh and par-boiled vegetables and herbs to be eaten with various dips. Dips range from ngapi ye, a watery, fishy sauce, to balachaung, a dry, spicy mixture of chilies, garlic and dried shrimp fried in oil.

At a Muslim-run curry shop, the soup might be a combination of lentils and root vegetables, while the sides might include a few crispy pappadum. By the time it all arrives, you’ll be face to face with a spread of dishes that seems to include all the ingredients, textures and flavors of Myanmar. After you’ve finished, you’ll also get a traditional Burmese dessert -- a lacquer tray containing pickled tea leaves and nuts, or a jar of chunks of palm sugar.