Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It originates from South Indian cuisine and is now popular in large parts of India and beyond. The stew is similar to another Burmese cuisine dish used as a popular accompaniment to Burmese curries. It has also been introduced into the culinary habits of Sri Lanka since the 20th century, among many other elements of South Indian cookery.
The Karen, also known as the Kayin, Kariang or Kawthoolese, are an ethnolinguistic group of Sino-Tibetan language-speaking peoples. The group as a whole is heterogeneous and disparate as many Karen ethnic groups do not associate or identify with each other culturally or linguistically. These Karen groups reside primarily in Kayin State, southern and southeastern Myanmar. The Karen account for around of the 6.69% Burmese population. Many Karen have migrated to Thailand, having settled mostly on the Myanmar–Thailand border. A few Karen have settled in the Andaman and Nicobar Islands, India, and other Southeast Asian and East Asian countries.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.
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.
Mohinga is the national dish of Myanmar. Mohinga is fish soup made with rice noodles, typically served as a hearty breakfast. It features a rich broth flavored with lemongrass, turmeric, and fish sauce, often garnished with boiled eggs, cilantro, and crispy fritters. Mohinga is readily available in most parts of the country, sold by street hawkers and roadside stalls in larger cities. Mohinga is traditionally eaten for breakfast, but today is eaten at any time of day.
Ngapi is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by the type of fish used to make it. Ngapi can come from whole fish, from small fish or from prawns. Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi, with some exceptions, is not intended for direct consumption.
Nan gyi thoke is an a thoke salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil. The dish is garnished with toasted chickpea flour, sliced onions, chilis, crispy noodles, slices of hard-boiled egg, fish cakes, and zested with lime or lemon. The noodle salad originated as a street food from Mandalay.
Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.
The cuisine of Mauritius is greatly influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. Mauritian cuisine is a blend of African, Chinese, European and Indian influences in the history of Mauritius. Most of the dishes and culinary traditions are inspired by French culture, former African slaves, Indian workers and Chinese migrants that arrived in the country during the 19th century. Over the years, communities found in Mauritius have adapted and mixed each other's cuisine to their liking, resulting in the development of Mauritian cuisine. While some popular dishes and desserts are consumed by Mauritians of all ethnic groups or communities, there are also forms of cuisines which remain distinctly ethnic and are unique to a specific ethnic community due to their ancestral cultural and historical connections. Local food which varies depending on ethnic communities therefore reflects the strong traditional, cultural, and historical influences of each community. French cuisine is very popular in Mauritius. Sino-Mauritian cuisine is one of the most prevalent in the restaurants throughout the island.The cuisine of Mauritius is greatly influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. Mauritian cuisine is a blend of African, Chinese, European and Indian influences in the history of Mauritius. Most of the dishes and culinary traditions are inspired by French culture, former African slaves, Indian workers and Chinese migrants that arrived in the country during the 19th century. Over the years, communities found in Mauritius have adapted and mixed each other's cuisine to their liking, resulting in the development of Mauritian cuisine. While some popular dishes and desserts are consumed by Mauritians of all ethnic groups or communities, there are also forms of cuisines which remain distinctly ethnic and are unique to a specific ethnic community due to their ancestral cultural and historical connections. Local food which varies depending on ethnic communities therefore reflects the strong traditional, cultural, and historical influences of each community. French cuisine is very popular in Mauritius. Sino-Mauritian cuisine is one of the most prevalent in the restaurants throughout the island.
Burmese salads are a diverse category of indigenous salads in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures. Burmese salads are eaten as standalone snacks, as side dishes paired with Burmese curries, and as entrees. The iconic laphet thoke is traditionally eaten as a palate cleanser at the end of a meal.
Sigyet khauk swe is a fried noodle dish in Burmese cuisine. Egg or wheat noodles are fried in sigyet, fried garlic, topped with a protein like duck or roast duck, and optionally garnished with sliced cucumbers and green onions. The dish is associated with the Sino-Burmese community.
Sanwin makin is a traditional Burmese dessert or mont, popularly served during traditional donation feasts, satuditha feasts, and as a street snack. The dessert bears resemblance to desserts in neighboring India, where it is called sooji halwa, and Thailand, where it is called khanom mo kaeng.
Poe Ei Ei Khant is a Burmese actress. She is best known for her leading roles in several Burmese films. Throughout her career, she has acted in over 100 films.
A Lan Zayar is a 2011 Burmese romantic-comedy film, directed by Nyi Nyi Htun Lwin starring Thu Htoo San, Moe Aung Yin, Moe Hay Ko, Thinzar Wint Kyaw, Nan Su Yati Soe and Melody.
Chaw Su Khin is a Bamar-Mizo Burmese pop singer, known for her powerful voice. As of 2018, she had released 13 solo albums.
Tu Hnine Ma Ya Tae Myittar is a 2021 Burmese drama television series. It aired on MRTV-4, from March 8 to April 15, 2021, on Mondays to Fridays at 19:00 for 29 episodes.
A Mhya..A Mhya... is a 2019 Burmese horror drama film, directed by Steel starring Khant Si Thu, Eaindra Kyaw Zin and Lin Zarni Zaw. It was produced by R Square Films and premiered in Myanmar on October 3, 2019.
Talabaw, is a soup that originated in Karen cuisine. It is typically prepared with bamboo shoots, snakehead fish and basil leaves. A small amount of rice and some shreds of meat or seafood may also be added.
Thinzar is a Burmese actress and model. She rose to fame after debuting in the 2022 TV drama Trapped. She is the younger sister of actress, Warso Moe Oo.
