In many Indian homes, especially in Mumbai, Kolkata and Gujarati and Memon families, khow suey is the dish that comes out for a dinner party: a big pot of yellow coconut curry, a bowl of noodles and a table full of little toppings for guests to pile on. It is Burmese in origin, Indian by adoption, and one of the most satisfying build-your-own meals around.
Quick answer: Khow suey is a noodle dish derived from Burma’s ohn no khao swè: egg noodles in a coconut milk curry of chicken (or vegetables), thickened with gram flour and flavoured with garlic, ginger and turmeric. It is topped with crispy fried noodles, fried onions and garlic, boiled egg, coriander, chilli and lime. It became popular in India through communities who lived in Burma and returned, and it is related to, but distinct from, northern Thailand’s khao soi.
From Burma to Indian dining tables
The Burmese dish behind khow suey is ohn no khao swè: ohn no means coconut milk and khao swè means noodles. In Myanmar it is a comforting chicken curry noodle soup, thickened with chickpea flour and served with crisp fritters, raw onion, chilli and lime.
Large Indian communities, including Gujarati traders and the Memon community, lived and worked in Burma, especially in Rangoon (Yangon), during the British period and after. When many left Burma, particularly after the political upheavals of the 1960s, they brought the dish back with them. It settled into Indian home cooking, often made with spaghetti or whatever noodles were available, and from there into wedding buffets, café menus and pan-Asian restaurants across the country. A Memon variant known as khausa developed in Karachi as well.
What goes into khow suey
The curry
Onions, garlic and ginger are cooked down with turmeric, chilli and sometimes cumin and coriander, then simmered with chicken pieces and coconut milk. A slurry of besan (gram flour) thickens the broth and gives it a nutty depth. Vegetarian versions use mixed vegetables or tofu.
The noodles
Boiled egg noodles are traditional; Indian home cooks also use spaghetti or flat noodles. The curry is ladled over a nest of noodles at the table.
The toppings
This is where khow suey comes alive. Typical toppings include:
- Crispy fried noodles for crunch
- Fried onions and fried garlic
- Chopped spring onions and coriander
- Sliced boiled egg
- Lime or lemon wedges
- Chilli flakes, chilli oil or chopped green chilli
- Roasted peanuts
- A dash of soy or fish sauce
Each person builds their own bowl, which is why it works so well for groups.
Khow suey vs khao soi
The names are close because both come from words for noodles, and the dishes share a family resemblance, but they are different.
| Khow suey (Burmese-Indian) | Khao soi (northern Thai) | |
|---|---|---|
| Where it is from | Myanmar, adopted in India and Pakistan | Chiang Mai and northern Thailand |
| Broth | Coconut milk thickened with besan, turmeric-yellow | Coconut curry with red curry paste, redder and spicier |
| Toppings | Many, served on the side for guests | Crispy noodles, pickled mustard greens, shallots, lime |
| Typical protein | Chicken or vegetables | Chicken drumstick or beef |
Spellings are a muddle: khow suey, khowsuey, khao suey and khow suay all appear on Indian menus and usually mean the Burmese-Indian dish.
Khao suey at Dubki: the rice paper chicken parcel
Dubki does not serve a bowl of khow suey, but it borrows the curry as a sauce. On the dim sum section of the menu, the Rice Paper Wrap Chicken Parcel (₹545) wraps chicken in Vietnamese rice paper and serves it with khao suey sauce. Expect the coconut-curry flavour of the noodle bowl in a compact, dumpling-style starter. The menu does not list the filling in more detail or say how spicy the sauce is, so ask your server if heat is a concern. With the 10% service charge and about 5% GST, it comes to roughly ₹630 (an estimate).
It sits alongside four other dumplings and shumai, which we compare in our guide to Dubki’s dim sum. Our round-up of Dubki’s chicken dishes shows where it fits among the other chicken plates, and every price is on the Dubki menu with prices.
Making khow suey for a group
Khow suey suits entertaining because almost everything can be made ahead. Cook the curry a few hours early (it tastes better after resting), boil the noodles just before serving and toss them in a little oil so they do not stick, and set out the toppings in small bowls. Fry the crispy noodles and onions in advance and keep them in an airtight container so they stay crunchy. For a crowd of mixed tastes, keep the base curry mild and let people add chilli at the table. A vegetarian pot made with mixed vegetables and tofu can sit alongside the chicken version using the same toppings.
What to serve with it
Khow suey is a meal in itself, so sides are usually light: a crunchy salad, prawn crackers, or Burmese-style fritters. Many Indian hosts finish with something cool and sweet, such as a coconut or mango dessert.
FAQs
Is khow suey spicy?
The base curry is usually mild to medium. Heat is added at the table with chilli flakes or chilli oil.
Is khow suey Thai or Burmese?
Burmese in origin. Northern Thailand’s khao soi is a related but different dish.
Can khow suey be vegetarian?
Yes. Vegetable and tofu versions are common in India.
Is the Dubki chicken parcel a full khow suey?
No. It is a rice paper dim sum served with khao suey sauce, not a noodle bowl.
For more on dumpling styles, read our explainer on types of dim sum.