Condiments for Mohinga (Photography by Mikka Tokuda-Hall)
These are the condiment recipes that are meant to be served with one or both of the mohinga recipes appearing with the “Culinary Kaleidoscope” feature in our Winter 2013-14 issue. The recipes are excerpted from Naomi Duguid’s latest book, “Burma: Rivers of Flavor” published in 2012 by Artisan Books.