dried chilli, dressed with fried crispy onion oil, fish sauce and lime Samusa thoke ( ) – samosa salad with onions, cabbage, fresh mint, potato curry, masala, chili powder, salt and lime Kya zan thoke – glass vermicelli salad with boiled prawn julienne and mashed curried duck eggs and potatoes. Curries Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an base of aromatics. Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices, in addition to fresh herbs and aromatics, and are often milder. The most common variety of curry is called sibyan (ဆီပြန်; ), which is typified by a layer of oil that separates from the gravy and meat after cooked. Pork, chicken, goat, shrimp, and fish are commonly prepared in Burmese curries. Pork sibyan (ဝက်သားဆီပြန်) – classic Burmese curry with fatty cuts of pork Chicken sibyan (ကြက်သားဆီပြန်) – the classic Burmese curry, served with a thick gravy of aromatics Bachelor's chicken curry (ကြက်ကာလသားချက်) – a red and watery chicken curry cooked with calabash Goat hnat (ဆိတ်သားနှပ်) – a braised goat curry spiced with masala, cinnamon sticks, bay leaf, and cloves Nga thalaut paung ( ) – a curry of hilsa fish and tomatoes, which is slowly simmered to melt the fish bones Egg curry (ဘဲဥချဥ်ရည်ဟင်း) – a sour curry made with hardboiled duck or chicken eggs, cooked in tamarind paste and mashed tomatoes Soups In Burmese cuisine, soups typically accompany meals featuring both rice and noodles, and are paired accordingly to balance contrasting flavors. Lightly flavored soups, called () are served with saltier dishes, while sour soups, called (), are paired with rich, fatty Burmese curries. Thizon chinyay ( , ), cooked with drumstick, lady's finger, eggplant, green beans, potato, onions, ginger, dried chilli, boiled eggs, dried salted fish, fish paste and tamarind, is an elevated version of chinyay hin, and served during festive occasions. Other grains and breads Indian breads are commonly eaten for breakfast or teatime in Myanmar. Palata (), also known as htattaya (ထပ်တစ်ရာ), a flaky fried flatbread related to Indian paratha, is often eaten with curried meats or as dessert with sprinkled sugar, while nanbya (), a baked flatbread, is eaten with any Indian dishes. Other favorites include aloo poori (), chapati (ချပါတီ), and appam (အာပုံ). Other dishes include: