Angela Clayton April 13th, 2018
It is, however, not only complete dishes that the Indian cuisine has introduced in to the Burmese cuisine. It has also given the traditional Burmese cooking style an Indian touch by having Burmese women and cooks use Indian condiments such as Masala (curry powder) what is traditionally not used in Burma. And here the story does not end, the introduction of milk, butter and dairy products such a cheese, yoghurt and sour milk as well as the drinking of black tea with milk and sugar (surprised?) are additional ways in which Indians have influenced the Burmese cuisine. The Chinese have ensured their presence in the Burmese cuisine in two ways. One way was to introduce Chinese-style cooking into Burmese households and restaurants by using previously not known, lesser used or differently combined vegetables such as celery and Chinese cabbage, fungus such as Chinese mushrooms, sauces such as oyster sauce and other things such as bean curd (tofu). The other way in which the Chinese have carved out their place in the Burmese cuisine is Chinese dishes such as Peking-baigin (Peking duck), Kawpyan-kyaw (Spring Rolls) and Pausi (Chinese dumpling). Chinese cooking style, Chinese vegetables, etc. and dishes have become integral part of the Burmese cuisine.
Rhoda Goodwin April 13th, 2018
Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims advent into the country. The countries known as Pakistan and Bangladesh were a part of North and East India prior to the partition of India. As a result, the cuisines in these countries are very similar to northern and eastern Indian cuisine. South Indian. Main article: South Indian cuisine. South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and curry leaves particularly coconut oil, and the ubiquity of sambar and rasam (also called saaru) at meals. South Indian cooking is even more vegetarian-friendly than north Indian cooking. The practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udupi, Karnataka, has led to the Udupi style of vegetarian cooking. The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate. Traditional cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients. Garam masala is generally avoided in South Indian cuisine.
Rena Franklin April 13th, 2018
As said previously, there are dishes that go by the same name and are available and liked across the country. But again, they taste different depending on whether you eat them in Yangon, Mon State, Mandalay, Shan State or Rakhine State. A good example for this is the 'unofficial Burmese national breakfast dish' Mohinga. Mohinga, a hearty fish soup comprising mainly fish broth made of (preferably) catfish, fish and shrimp paste, banana palm stem or blossom, onion, ginger, garlic, lemongrass and chilly, thickened with chickpea flower and served with rice noodles, hard boiled eggs and lemon or lime wedges, is originated from Mon state and loved in the greater part of Burma but not very popular in the tribal areas along the border between Burma and Thailand. Other examples are coconut noodles (O Nu Kaukswe), pickled tea leaf salad (Lahpet) and vermicelli in fish or chicken broth (Mont Di).
Elva Rodgers April 13th, 2018
The Bamar (comprising 9 different ethnic groups) were the last ethnic group to arrive in areas that were long before their appearance already inhabited by Pyu (Arakanese), Mon, Kachin, Kayah, Shan, Chin and (with the exception of the Mon) their many subgroups. What these ethnic groups have contributed to what is called 'Burmese' cuisine is evident for their traditional cuisines exist and it can be assumed that they have remained basically the same to this day. But what and where is the Bamar cuisine? In other words, while it is proven beyond any reasonable doubt that the Pyu, Mon, Shan, etc. have made major contributions to the 'Burmese' cuisine it is completely unclear what the Bamars'/Burmans' (note, not Burmese) contribution is. To me it seems the Bamar have adopted the cuisines that already existed and made it their own by simply 'burmanising' the original names and calling the whole thing 'Burmese' cuisine. Surely, the Bamar must have eaten something and, subsequently, there must have been some traditional Bamar (note, not Burmese!) recipes/dishes they have brought with them from where they came from.
Angela Clayton April 13th, 2018
The next question I had to find an answer to was to what extent the 'Burmese' cuisine is influenced by the cuisines of neighbouring countries. This was particularly important to me because many Burmese and particularly Bamar are not getting tired of earnestly claiming that 'their cuisine?' remains traditional and unique. However, the result of my research says otherwise. It is clear beyond doubt that the 'Burmese' cuisine is to a large extent influenced by mainly the Indian and Chinese cuisine; and this not only in the border regions but across the entire country and not only marginally but substantially. For instance, the by Burmese as delicacy regarded 'Danbauk Htamin' (rice with chicken or mutton) is actually an Indian dish with the original name Biryani. As a matter of fact some Indian dishes and foods such as the in Burma very popular breakfast dish Htamin kyaw (fried rice) or Chin Tha Ye Thee (mango pickle) or Halawa (sticky rice with butter and coconut milk) are assimilated into 'Burmese' cuisine to such an extent that many Burmese do not even know that these are of Indian origin and instead believe they are original Burmese, which of course is wrong.
Sonia Beasley April 13th, 2018
Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles,murabba, sharbat, aam panna and aam papad. Popular sweets include gulab jamun, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several types of laddu, barfi and halwa.Some common North Indian foods such as the various kebabs and most of the meat dishes originated with interaction with muslims. Southern South Indian cuisine is distinguished by a larger emphasis on rice as the staple grain, sambar and rasam ,a variety of pickles, and the liberal use of coconut ,coconut oil and curry leaves. The dosa, idli, vada, bonda and bajji are typical South Indian favorites, which are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine. Each Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines have different tastes and ways of cooking .
Mitzi Rice April 13th, 2018
Indian cuisine has a number of versatile dishes with a lot to offer to the masses and these dishes can your taste buds tingling for a long time. When we think of the Indian cuisine, we usually think of aromatic dishes peppered with herbs and spices, and that thought is usually right. The Indian cuisine is definitely known for its strong taste and strong aroma because of the variety of herbs and spices that they use on their dishes. The Indian cuisine also varies from one region to another. This is because there have been a lot of factors that helped shape the evolution and history of the Indian cuisine, depending upon the region as stated above. The normal diet consists of meat, usually game meat, and they also make use of fruits and vegetables. The use of spices had long been used in Indian cuisine, and this can be traced back to about 3,000 BCE. When religions like Buddhism and Hinduism grew in India, vegetarianism became prevalent and flourished. In fact, the prohibition of eating beef became the longstanding characteristic of Hinduism, and this practice is still going on even to this present day.
Hope Bennett April 13th, 2018
The dosa, idli, vada, bonda, and bajji are typical South Indian snacks. South Indian cuisine is not limited to the above snacks, which are very popular. Andhra, Chettinad, Hyderabadi Nawabi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking. In the modern world, traditional boundaries such as race, culture, language, and religion are slowly fading. Today, it's quite common to see interracial marriages and it's very easy for a Russian Jew to befriend a Japanese Brazilian or a Christian Indian. With more open exchanges, people are also becoming more open to different cultures, customs, traditions, languages, and so on. As a result, more and more people are also interested in ethnic cuisine, which explains why ethnic cuisine is the new mainstream of dining out. Rather than going for the standard American fare like hamburgers, steaks, barbeque chicken wings, salads, and French fries, how about going for poh, miso soup, vegetable curry, gazpacho, paella, tom yum gung or spanakopita? These are some of the more well-known ethnic cuisines and they are found to be excellent for the health. As people become more health-conscious, they are seeking for ways to keep healthy which includes healthy eating. Since ethnic foods are generally healthier than standard American dishes, more people are going for ethnic cuisine. Let's look at some types of ethnic foods.
Lina Pace April 13th, 2018
Therefore, Indian cuisine is an umbrella term and should be used with a lot of thought and care. Indian cuisine is vast and there are arrays of dishes that are prepared especially across different communities. Dishes and cuisines from neighboring countries and regions like Tibet influence Indian food too. North Indian cuisine comprises of basic ingredients like saffron, spices, chilies, cottage cheese and meat. Such cuisine is not only popular in India, but also in countries like the US and UK. Mughlai Cuisine. This type of Indian cuisine comes from the royal kitchen of the Mughals. Some of the well known dishes are Mughlai Chicken, Boti Kebab and Murgh Kebabs Mughlai. There are a wide variety of restaurants in India which serve mughlai cuisine and the one of the best joints in the country for this is Karim's in New Delhi.
Ollie Bird April 13th, 2018
India is a country that boasts of unity in diversity and the story with its cuisine is somewhat similar. The term 'Indian cuisine' is a great misnomer because Indian food cuisine is not just one type of cuisine. The much talked about 'Indian cuisine' is rather the identification of the various cuisines inherent to the states, regions, cultures, climatic conditions and to some extent the religions that make it up.It is interesting to know that Indian food cuisine can be divided in terms of the state or region it comes from, e.g. Maharashtrian cuisine, Gujrati cuisine, Odiya cuisine, Rajasthani cuisine, Andhra Pradesh cuisine, Bengali cuisine, etc. It can also be segregated as North Indian, North East Indian and South Indian cuisine. North Indian cuisine takes into account Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand and West-Central & Eastern Uttar Pradesh cuisine. It also includes Bhojpuri and Mughlai cuisine. While North East Indian is the collective term used for Assamese, Arunachali, Tripuri, Manipuri, Meghalayan, Naga, Mizoram and Sikkimese cuisine. Tribal cuisines like that of Garo, Khasi and Bodo, are part of this. South Indian cuisine on the other hand comprises Andhra Pradesh, Karnataka, Kerala and Tamil Nadu cuisine.
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