Burmese cuisine

Burma’s gastronomy corresponds to the culinary customs of the inhabitants of Burma (officially Myanmar) influenced by the cuisines of China, India and Thailand. One of the most important characteristics of this cuisine is the use of fish from the Andaman Sea.

The Muslim and Buddhist communities do not include pork, the vegetarian community is relatively abundant and this influences the content of some dishes.

  • The influence of Indian food is quite remarkable. In Mandalay, we found a very popular stall with a multitude of tables in the street, which was set up every afternoon in one of the streets in the center and where hundreds of chapattis ( Indian- style flatbread accompanied by vegetable and lamb curries) were prepared daily. .

The rich chapattis were dipped in the curries and you used them to push pieces of meat or vegetables. BTW, we thought the lamb stew was what made us sick the first time.


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  • 1 Variety of food
  • 2 national dish
  • 3 Fish
  • 4 Vegetables
  • 5 drinks
  • 6 Sources

Food variety

Burmese is very broad and has influences from neighboring countries such as China, India and Thai. Typical Burmese food comes in the form of “hin”: small dishes of meat, fish and vegetable stew (curries) accompanied by soup, rice and raw vegetables. These stews are prepared with plenty of oil to help preserve them at high temperatures and protect them from flies, and our advice is to either remove the oil or set it aside because taking it can be quite heavy.

  • The braised Burmese are quite spicy and tangy, spicy but in no case. Meat curries are usually chicken and among the most popular vegetable curries are potato and eggplant curries.
  • Burmese pizza
  • Pancake type, very fat and very heavy.


National dish

  • The “mohinga”, which is an intense-tasting rice noodle soup in fish broth, usually consumed for breakfast.


It is a very common food in Burmese food and it is usually flavored with ngapi, a kind of “avecream” made with a concentrate of salted fish, shrimp and dried fish with a very intense flavor.


They are eaten both cooked, as stews or grilled and also raw and fresh, either alone or seasoned with lime juice, such as this tomato salad with peanuts that we have several times throughout our trip.


Burmese drink unsweetened Chinese tea during meals, which is usually free or included in the menu price. By contrast, Burmese tea, made in the Indian style, with a lot of milk and sugar, is very cheap and delicious, ideal to take in the afternoon in any of the tea houses, where you can also taste various typical fried snacks from the country . There is also usually a wide variety of soft drinks, such as the rich “lemón sparkling” lemonade (in Burma there is no Coca-Cola type western drink, but there are local imitations such as Star Cola).


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