Your average Burmese-style curry is served with; mohinga, the national noodle dish, often comes topped with greasy akyaw, deep-fried savoury bits; and many of the country’s snacks — particularly those sold in teashops — are deep-fried. The paradox is that Burmese vendors aren’t particularly skilled at deep-frying, and many of these dishes tend to be soggy and oily. But one deep-fried staple that the Burmese tend to get right is buthi kyaw, battered and deep-fried chunks of gourd.
