Bagan Gallery of Photos - Unmettled Roads - CycleBlaze

Bagan Gallery of Photos

                                         Bagan Gallery of Photos

The dining area of May Kha Lar Guest House in Nyaung-U outside of the ancient pagoda riddled area that is Bagan. We have been at this guest house many times. The owner, Ma Cho, is now a good friend and she lavishes us with food and gifts. And this is where "Unmettled Roads" was born in the key on this old map painted on the wall.
Heart 7 Comment 0
The kitchen of May Kha Lar Guest House. Ma Cho, in the pink shirt, is overseeing the making of Mohinga (fish noodle soup) which is the national dish of Myanmar.
Heart 4 Comment 0
One of the cooks stirs the many ingredients to Mohinga. I now know the first step in making it - light a bunch of boards ablaze on the kitchen floor.
Heart 8 Comment 2
Steve Miller/GrampiesActually, the first step should be .... make sure your kitchen floor is made from a noncombustible material.
Reply to this comment
5 years ago
Bruce LellmanTo Steve Miller/GrampiesThere are advantages to having a rather rustic kitchen, aren't there! Just sweep up the carbon afterwards.
Reply to this comment
5 years ago
Andrea ready to dig into the best Mohinga we have ever eaten.
Heart 8 Comment 0
This is a sign of tourism. Henna is definitely not of the Burmese culture. Whatever tourists want I guess. But why is there an add for it out among the temples and why are all those puppets hanging there? Bagan needs to be a regulated World Heritage Site.
Heart 5 Comment 2
Ron SuchanekFor your Cycleblaze readers who missed my Instagram respose:

It looks like you can get henna-thing you want in Burma. Ha!
Reply to this comment
5 years ago
Kat MarrinerSeriously. Is Bagan not a UNESCO World Heritage site? That is mind boggling. And just wrong. It really needs protection.
Reply to this comment
5 years ago
They say there are more than 4000 temples/pagodas in various stages of crumble on the plain which is Bagan. It must have been an amazing city in the 1200's before one of those Khans sacked the place.
Heart 10 Comment 1
Frank RoettgenIndeed! I still haven´t given up hope somebody very bright will develop a functional time machine instead of all that hightech war machinery. The only remaining question then would be: Angkor or Bagan....
Reply to this comment
4 years ago
One of the largest temples in Bagan. Thatbyinnyu - 12th Century.
Heart 6 Comment 0
A very large reclining Buddha in one of the larger temples.
Heart 7 Comment 1
Kristen ArnimI love this shot.
Reply to this comment
5 years ago
Bagan is the center of the lacquerware industry for Myanmar.
Heart 5 Comment 0
We toured one of the biggest lacquerware workshops.
Heart 4 Comment 0
The underlayment is made of bamboo strips.
Heart 6 Comment 0
Scratching in the designs.
Heart 8 Comment 0
Great food everywhere. Here we stopped for a quick 60 cent ginger salad and 60 cent lime drinks.
Heart 7 Comment 0
Entrance to one of the temples.
Heart 4 Comment 0
Marionettes are a really big deal in Myanmar.
Heart 7 Comment 0
Watermelon is in season.
Heart 3 Comment 0
Souvenirs are also a local seasonal crop.
Heart 4 Comment 1
Kat MarrinerNicely played.
Reply to this comment
5 years ago
We’ve had a request for some local “chid” photos.
Heart 3 Comment 1
Kristen ArnimI would definitely eat that on a bike tour.
Reply to this comment
5 years ago
Cute labels and packets sealed with candle flames are local chid hallmarks.
Heart 2 Comment 1
Bruce LellmanGood chid in Myanmar.
Reply to this comment
5 years ago
An ample chid selection outside a temple. Good for hungry pilgrims and monk donations alike.
Heart 2 Comment 0
Nyaung-U market.
Heart 7 Comment 0
Nyaung-U market.
Heart 8 Comment 0
Nyaung-U market.
Heart 9 Comment 0
Everyday a new tea house for us. This one had nicer tables which meant that the price was a few pennies more.
Heart 6 Comment 0
Colorful things are everywhere in Myanmar.
Heart 7 Comment 0
May Kha Lar Guest House reception area.
Heart 4 Comment 0
Shwezigon Pagoda in Nyaung-U which is the most sacred and active temple in the area.
Heart 6 Comment 0
Shwezigon Pagoda in Nyaung-U.
Heart 4 Comment 0
A fruit that Ma Cho gave us. It comes in purple and greenish and I can't remember the name. It's like custard inside.
Heart 6 Comment 2
Kat MarrinerI think it is called custard apple. We had a variety in Cuba called annon.
Reply to this comment
5 years ago
Graham FinchIn Taiwan we call it sugar-apple I love them and eat the insides with a spoon. The peak season is usually January-Feb.
Reply to this comment
3 years ago
Riding in sand out among the temples.
Heart 8 Comment 1
Kristen ArnimAn unloaded ride on a cycletour feels so great!
Reply to this comment
5 years ago
Heart 8 Comment 0
Rate this entry's writing Heart 15
Comment on this entry Comment 0