Not only do they have a variety of dishes for different occasions but their drinks and desserts also vary with the celebrations. Vegetables are used in plenty in Burmese cuisine and the spices are usually ground with chillies to give an added flavour to the food. Usually, a common sauce is prepared for all the vegetables and the main ingredients and spices vary as per dishes. It is easier to buy authentic Burmese dishes from food stalls rather than restaurants. Chinese and Indian eateries predominate, and hotel restaurants tend to remove much of the chilli and shrimp paste from their Burmese dishes.
Rice is the core of any Burmese meal.
To this is added a number of curry options and a spicy raw vegetable salad, and almost everything is flavoured with ngapi, a dried and fermented shrimp paste. The most famous dish in Myanmar is the traditional breakfast called Mohingar, which is made with fish gravy, rice noodles, fried condiments, lime, chilli and coriander. The method of preparation of Mohingar can differ from region to region depend-ing on available ingredients. The common thread between all these variations is the rice noodles which are pro-duced fresh every night but do not keep long. As a foreigner who has never had Mohingar, one needs some time to get used to this rich breakfast.