Mohinga is the national dish of Burma, so I had to have that. It is a fish soup, with rice noodles, eggs, rice, ginger, lemongrass, cilantro and garlic. It was rich and pungent; a hearty soup that would be great on a cold winter day, but was unappealing in the summer heat.
Next was a cold rice noodle dish with assorted pig parts (head, tongue, heart, ear). It was familiar and tasty. The parts were fairly tender and enjoyable.
I tasted a chicken curry dish that was indicative of the Indian influences. It was served over wedges of paratha bread. The chicken was tender and I liked the bread.
My favorite dish was the chicken biryani; the rice was studded with raisin, saffron, nuts and curried chicken. Although it makes no sense, the best way to describe it is that it tasted colorful to me.
I tried a smattering of desserts, all variations of gooey, chewy or gelatinous, none being very good. I didn’t even bother with pictures.
If you are interested in trying this cuisine, there’s one Burmese restaurant in Boston – Yo MA in Allston. Or you can wait till the next food fair.