Monday, 7 September 2015

Chin Daung Curry

Chin Daung Curry 

Today, the cabin in Amarapura appears a bit more cluttered than it was in Maha Gandayone Sayadaw’s day. Daw Onmar, a German nun who stayed here for several years, recalls him saying that it is with the utmost simplicity that a monk a should live, and for many years he had little else but a pen and paper. As the modern era came to Burma, he was once offered a new refrigerator for his private residence. He laughed, and declining, asked what he would possibly put in it—“rice and chin daung curry?” Rice, obviously, is cooked and offered fresh daily, and chin daung is very cheap-made curry that is only good immediately after cooking. Nowadays refrigerators are quite common at Burmese monasteries, a development Daw Onmar feels Maha Gandayone Sayadaw would not accept “with the tip of his toe.”