It is surprising to note that Burmese food has its influences even in the Indian City of Chennai! Burmese cuisine incorporates dishes from different areas of Myanmar. The assorted variety of Myanmar's cuisine has additionally been added to by the heap nearby ethnic minorities. The Bamars are the most prevailing gathering, yet different gatherings including the Chin individuals additionally have unmistakable cuisines. Burmese cuisine is known by the broad utilization of fish items like fish sauce and ngapi (aged seafood). Inferable from the geographic area of Myanmar, Burmese cuisine has been impacted by Chinese cuisine, Indian cuisine and Thai cuisine. Mohinga is the customary breakfast dish and is Burma's national dish. Seafood is a typical fixing in seaside urban areas, for example, Sittwe, Kyaukpyu, Mawlamyine (once in the past Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are all the more normally utilized as a part of landlocked urban communities like Mandalay. Freshwater fish and shrimp have been fused into inland cooking as an essential wellspring of protein and are utilized as a part of an assortment of ways: crisp, salted entire or fileted, salted and dried, made into a salty glue, or aged sharp and squeezed. Burmese cuisine likewise incorporates an assortment of servings of mixed greens (a thoke), fixated on one noteworthy fixing, extending from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, long bean, lahpet (salted tea leaves), and ngapi (angle glue). These servings of mixed greens have dependably been mainstream as quick foods in Burmese urban areas.