c. 200 BCE–1050 CE

Pyu City-Statesပျူ

Irrigated rice on the dry plain and the first Buddhist kitchens — the meal takes its shape: rice at the center, everything else around it.

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Soups & Broths · 30 min · Beginner

Buthi Hin Gyo, Peppery Bottle Gourd Soupဗူးသီးဟင်းချို

The gentle counterweight on every Burmese table — bottle gourd simmered with dried shrimp, garlic, and a hard hit of white pepper, sipped between bites.

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Rice & Foundations · 30 min · Beginner

Perfect Pot Riceထမင်း

How to cook Burmese daily rice properly — rinsed clear, measured by knuckle, steamed dry and separate, the quiet center every curry and salad depends on.