Ordinarily, a conversation around the cuisine of Myanmar would start and end with khow suey. The noodle soup — thick, bursting with flavour, typically accompanied by condiments — is the layperson’s initiation to Burmese cuisine. But restaurants around the world, and increasingly in India, also serve other staples of the cuisine: the congee-like san pyoke; the rice-noodle and fish soup, mohinga; atho, a noodle preparation; a range of refreshing salads (some even made with tea leaf); and the country’s own version of the samosa. For a nation that shares a border with India, the food sure took a while to cross over. But its mix of both familiar and new flavours is a hit across the length and breadth of the country—from Delhi to Chennai and Bengaluru, from Kolkata to Goa and Surat.