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Burmese cuisine includes delicacies from various regions of Myanmar. The diversity of Burmese cuisine has also been contributed by the myriad local ethnic minorities. The Bamars which are the most dominant group along with other groups including the Chin people also have distinct cuisines.
Burmese cuisine is distinguished by extensive use of fish products like fish sauce and ngapi (fermented seafood). Burmese cuisine has been greatly influenced by Chinese cuisine, Indian cuisine and Thai cuisine due to the geographic location of Myanmar.
The traditional breakfast dish is Mohinga, which is Burma’s national dish. The most commonly used ingredient is Seafood in coastal cities like Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay.