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.
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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.
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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.
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Steve Miller/GrampiesActually, the first step should be .... make sure your kitchen floor is made from a noncombustible material.
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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.
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4 years ago
Andrea ready to dig into the best Mohinga we have ever eaten.
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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.
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Ron SuchanekFor your Cycleblaze readers who missed my Instagram respose:

It looks like you can get henna-thing you want in Burma. Ha!
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5 years ago
Kat MarrinerSeriously. Is Bagan not a UNESCO World Heritage site? That is mind boggling. And just wrong. It really needs protection.
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4 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.
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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....
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4 years ago
One of the largest temples in Bagan. Thatbyinnyu - 12th Century.
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A very large reclining Buddha in one of the larger temples.
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Kristen ArnimI love this shot.
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4 years ago
Bagan is the center of the lacquerware industry for Myanmar.
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We toured one of the biggest lacquerware workshops.
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The underlayment is made of bamboo strips.
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Scratching in the designs.
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Great food everywhere. Here we stopped for a quick 60 cent ginger salad and 60 cent lime drinks.
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Entrance to one of the temples.
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Marionettes are a really big deal in Myanmar.
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Watermelon is in season.
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Souvenirs are also a local seasonal crop.
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Kat MarrinerNicely played.
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4 years ago
We’ve had a request for some local “chid” photos.
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Kristen ArnimI would definitely eat that on a bike tour.
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4 years ago
Cute labels and packets sealed with candle flames are local chid hallmarks.
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Bruce LellmanGood chid in Myanmar.
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4 years ago
An ample chid selection outside a temple. Good for hungry pilgrims and monk donations alike.
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Nyaung-U market.
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Nyaung-U market.
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Nyaung-U market.
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Everyday a new tea house for us. This one had nicer tables which meant that the price was a few pennies more.
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Colorful things are everywhere in Myanmar.
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May Kha Lar Guest House reception area.
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Shwezigon Pagoda in Nyaung-U which is the most sacred and active temple in the area.
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Shwezigon Pagoda in Nyaung-U.
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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.
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Kat MarrinerI think it is called custard apple. We had a variety in Cuba called annon.
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4 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.
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3 years ago
Riding in sand out among the temples.
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Kristen ArnimAn unloaded ride on a cycletour feels so great!
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4 years ago
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