Burmese cuisine

Culinary traditions of Myanmar

Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of Southeast Asia, East Asia, and South Asia, such as modern-day nations of Thailand, China, and India, respectively. Mohinga, a savory fish soup with lemongrass and banana leaves are eaten for breakfast with rice noodles, lunch is rice accompanied with small side dishes of vegetables, a small soup and a meat or fish dish. Dinner is consumed in a similar fashion to lunch. Burmese stews or curries are not Indian curries but milder with reliance on the trio of onion garlic and ginger to create savory gravies. Burmese food does not rely heavily on coconut such as in Thai cuisine. Burmese however enjoy spicy food with addition of chilis mixed into the dishes.

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