A hid­den gem in Nyaung Shwe

The Myanmar Times - - The Pulse - MYO SATT

TWO weeks ago, I vis­ited Nyaung Shwe in South­ern Shan State for the first time and I won­dered what restau­rants and bars this small city had to of­fer. This city is a tourist stop for those mak­ing their way up to Inle Lake for trekking.

There were many places to choose from in Nyaung Shwe, but I no­ticed there weren’t many In­dian restau­rants in town. When I fi­nally found one, it had just opened in the city. I’ve al­ways liked In­dian food.

Ever Light, which opened just one month ago, of­fers a va­ri­ety of lunch sets and biryani dishes – an In­dian mixed rice dish with meats or veg­eta­bles. Bam­boo-cov­ered walls and Shan pa­per lanterns hang­ing from the ceil­ing welcome guests to the restau­rant. Though the restau­rant only has nine ta­bles, Ever Light of­fers an in­ti­mate set­ting for the ad­ven­tur­ous palate.

The menu has six types of biryani to choose from but I de­cided on fish biryani for K3,500. The restau­rant pre­pares their fish fresh un­like in Yan­gon biryani shops. I had to wait 10 to 15 min­utes be­fore the fish ar­rived, bone­less. I have never tried fish biryani be­fore and the taste was strange to me. I of­ten en­joy chicken or mut­ton biryani but this biryani cooked with cat­fish was soft in taste and fragrant in smell.

The se­cond dish I tried was gar­lic naan (K1,000) and aloo zeera (K1,500). Their naan, In­dian flat bread, was a bit thicker than Myan­mar naan and sprin­kled with chopped gar­lic and co­rian­der. It was a de­li­cious pair­ing with the aloo zeera, a typ­i­cal veg­e­tar­ian dish made with pota­toes and the ac­com­pa­ny­ing tama­raind and mint sauces.

Mov­ing on, I de­cided to choose a soup out of their five op­tions. I chose daal soup (K1,000) made with chick­peas. The chick­peas are boiled and cooked down ahead of time so by the time the soup ar­rived to my ta­ble, they were soft and re­tained the rich, sa­vory flavour of chick­peas.

To snack, I or­dered aloo tikki (K2,000), which looked de­li­cious in the menu’s photo. Aloo tikki is a mix of boiled potato, onions, ginger, cayenne pep­per, co­rian­der, In­dian masala spices and bread crumbs. The pota­toes are lightly fried in the bread crumbs and the taste is ten­der, with a lit­tle bit of spici­ness to wake up the senses.

Though I only tried a few dishes from their ex­ten­sive menu, I en­joyed din­ing in this hid­den gem. The prices are fair; the food is flavour­ful; and they even of­fer lo­cal wines such as Aye Thar­yar. Trust me; this is a de­li­cious rest stop for those on their way to Inle Lake. Ever Light is open from 9am-11:30pm and lo­cated at Kan­thar (2) Street, Kan­thar quar­ter –not too far a walk from the jetty.

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