ဒေသစာRegional cooking
Upper Burma & Mandalayအညာ
The dry zone — Anya. Sesame, peanuts, palm sugar, toddy, and the old royal capital’s noodle craft.
15 recipes
၇Sweets & Mont · 80 min · Intermediate
Htamane, the Sticky Rice Harvest Feastထမနဲ
Myanmar's Tabodwe festival sticky rice, kneaded with peanut oil, toasted sesame, peanuts, coconut, and ginger — the dry zone's harvest folded into one dish.
၇Sweets & Mont · 35 min · Beginner
Htanyet, Toddy Palm Jaggery Sweets with Coconutထန်းလျက်
Toddy palm jaggery from the Bagan dry zone, melted and rolled into little candies around toasted coconut — the after-meal sweets Burmese pair with green tea.
၈Drinks & Teahouse · 25 min · Beginner
Magyi Phyaw Yay, Tamarind and Jaggery Coolerမန်ကျည်းဖျော်ရည်
The dry zone's hot-season cooler — tamarind pulp and toddy palm jaggery shaken into a sweet-sour drink over ice, with a pinch of salt to make it sing.
၇Sweets & Mont · 30 min · Intermediate
Mandalay Peanut and Sesame Jaggery Brittle
A Mandalay market brittle of roasted peanuts and toasted sesame set in dark toddy palm jaggery — snapped into amber shards and eaten with green tea.
၆Street & Fritters · 135 min · Intermediate
Nan Bya, the Mandalay Teahouse Flatbreadနံပြား
Mandalay's teahouse flatbread — soft, blistered naan baked hot on a skillet and served the classic way, with buttery boiled yellow peas and sweet milky tea.
၄Salads & Thoke · 25 min · Beginner
Pone Yay Gyi Thoke, Bagan's Black Bean Saladပုန်းရည်ကြီးသုပ်
Bagan's signature salad of inky fermented horse gram paste tossed with shallots, crisp garlic, peanuts, and green chili — pungent, deep, made for hot rice.
၃Curries · 100 min · Intermediate
Wet Thar Pone Yay Gyi, Bagan Pork Curryပုန်းရည်ကြီးဝက်သား
Bagan's signature pork curry — pone yay gyi braised si pyan style until the oil returns, the sauce dark and sour with fermented horse-gram bean paste.
၁Rice & Foundations · 260 min · Intermediate
Pone Yay Gyi, Bagan's Black Bean Pasteပုန်းရည်ကြီး
Bagan's fermented horse-gram bean paste, made the slow home way — boiled, soured, and reduced to a black umami jam that anchors Upper Burma's table.
၃Curries · 135 min · Intermediate
Seik Thar Hin, Dry-Zone Goat Curryဆိတ်သားဟင်း
Upper Burma's slow goat curry — bone-in meat braised si pyan style with shallots, ginger, and turmeric until the gravy darkens and the amber oil returns.
၆Street & Fritters · 120 min · Intermediate
Wet Thar Dote Htoe, the Mandalay Skewer Potဝက်သားဒုတ်ထိုး
Mandalay's street-corner skewer pot — pork simmered on bamboo sticks in a dark anise-scented broth, eaten around the pot with a sharp tamarind-chili dip.
၇Sweets & Mont · 120 min · Intermediate
Htoe Mont, Mandalay's Celebration Cakeထိုးမုန့်
Mandalay's celebration cake — glutinous rice stirred slowly with palm sugar, coconut, and peanut oil until it slices clean. A Konbaung-era gift food.
၃Curries · 125 min · Intermediate
Pork Curry with Pickled Mangoဝက်သားချဉ်
Slow-simmered pork belly curry from Upper Burma, its richness cut by tart pickled mango — the old pairing of fat and sour, simmered until the oil returns.
၂Noodles & Mohinga · 90 min · Intermediate
Mandalay Meeshay, the Slippery Oneမီးရှည်
Mandalay's slippery rice-noodle bowl — a glossy, starch-thickened pork topping over noodles, cut by sour pickled bean sprouts, garlic oil, and broth alongside.
၂Noodles & Mohinga · 75 min · Intermediate
Nan Gyi Thoke, the Breakfast Saladနန်းကြီးသုပ်
Mandalay's great noodle salad — thick rice noodles hand-tossed with a chicken curry reduced to its amber oil, toasted chickpea flour, fried shallots, and lime.
၁Rice & Foundations · 40 min · Beginner
Crispy Fried Shallots & Shallot Oilကြက်သွန်ကြော်
Slow-fried shallots and their amber oil, the twin seasoning that dresses half of Burma's salads — sliced evenly, started patiently, never rushed.