1429–1785

Mrauk-Uမြောက်ဦး

A parallel timeline: Rakhine’s Bay of Bengal capital, trading with Bengal and beyond — a cuisine of fish, fire, and sour built facing the sea.

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Rice & Foundations · 25 min · Beginner

Ngapi Kyaw, Fried Fish-Paste Relishငါးပိကြော်

Rakhine's fried ngapi relish — fish paste sizzled with shallots, garlic, and green chili into a dark, fierce spoonful that seasons a whole table of rice.

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Curries · 55 min · Beginner

Rakhine Fish Curryရခိုင်ငါးဟင်း

Rakhine's lean, fiery fish curry — fresh fish simmered with pounded green chilies, garlic, and turmeric in barely a spoonful of oil, the anti si pyan.

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Salads & Thoke · 25 min · Beginner

Rakhine Ngapi Thoke, the Pounded Fireငါးပိသုပ်

Rakhine's roasted fish-paste salad — marine ngapi pounded with green chili, garlic, and lime, served the western-coast way with crisp vegetables and rice.

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Soups & Broths · 40 min · Beginner

Chin Yay Hin, the Rakhine Sour Soupချဉ်ရည်ဟင်း

Rakhine's fierce, oil-free sour soup — flaky white fish in a tamarind broth with green chili and garlic, sharp enough to wake up a whole plate of rice.

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Noodles & Mohinga · 70 min · Intermediate

Rakhine Mont Di, the Fiery Bowlမုန့်တီ

Rakhine's fiery fish noodle soup from the Mrauk-U coast — a clean pepper-and-chili broth over thin rice vermicelli, served soup-style or tossed as a thoke.