Beyond the Borders: How Neighbouring Countries Shaped Burmese Food

Nestled in the heart of Southeast Asia, Burma is surrounded by a rich tapestry of cultures and cuisines. Sharing borders with Bangladesh, China, Thailand, India, and Vietnam, Burma sits at a crossroads of diverse culinary traditions. 

As Head Chef Ansab Khan notes, Burma’s geographical location has allowed culinary techniques to flow in from nearby regions. "The techniques have slowly imparted into Burmese cuisine," he explains. From the iconic parotta of southern India to Thailand’s rich, zesty broths and the noodle traditions from China, these neighbouring countries have shaped many aspects of Burmese food. 

Even the use of chopsticks, once foreign to Burma, was introduced by the Chinese, highlighting how deeply interconnected Burmese culinary culture is with the wider region. This blending of flavours and techniques creates a cuisine that is as diverse as it is delicious, a testament to the cultural exchanges that have occurred over centuries.

Influences from Neighbouring Countries in Burmese Dishes

Burmese cuisine has a rich and fascinating history shaped by centuries of trade and cultural exchange with neighbouring countries. Over time, these influences have seamlessly blended into Burmese culinary traditions, creating a unique and vibrant cuisine.

From India, Burmese cuisine inherited a deep love for spices. Ingredients brought by Indian traders quickly became integral to many Burmese curries and noodle dishes. Dishes like Mekong Curry and Rangoon Vegetable Curry reflect the depth and complexity brought by Indian flavours, enhancing traditional Burmese stews and rice-based dishes.

Chinese influence is just as evident, particularly in the way Burmese cooks adopted stir-frying techniques, soy-based sauces, and the use of rice noodles. Dishes such as Pan Fried Rice Dumplings and Uncle Maung’s Chilli Garlic Street Noodles showcase this heritage, blending Chinese wok-style cooking with Burmese flavours.

Thailand, too, has left a mark on Burmese cuisine, especially through ingredients like tamarind, lemongrass, and coconut milk. These ingredients add a refreshing and aromatic touch to Burmese curries and soups, bringing a balance of tangy, sweet, and savoury flavours. Dishes like Lemongrass Curry and Sun-Dried Mustard & Edamame Soup highlight these Thai influences.

At Burma Burma, co-founder Ankit Gupta and his team celebrate these evolving influences, blending traditional flavours with contemporary interpretations. Their menu reflects this fusion, incorporating influences from neighbouring countries while staying deeply rooted in the rich heritage of Burmese cuisine. 

How Trade Routes Influenced Burmese Cuisine

One of the key drivers in the evolution of Burmese cuisine has been the active trade routes that connected Burma to its neighbouring nations. Ankit Gupta, co-founder of Burma Burma, shares how his family’s ties to Burmese culture shaped his view of these influences. 

Growing up, he often heard stories from his grandparents about the bustling trade between Burma and its neighbours, which not only brought goods but also culinary techniques and ingredients that would become central to Burmese kitchens. As Gupta recalls, Indian traders played a particularly important role in shaping Burmese food. "I remember my grandmother telling me about the influence of Indian traders who brought spices like turmeric, lentils, and gram flour—ingredients that became integral to Burmese curries and noodle dishes." 

Trade routes like the Bay of Bengal and overland paths through India, China, and Thailand were key in bringing new ingredients and culinary techniques to Burma. The ancient maritime Silk Road, along with trade links to India and China, brought spices, rice, and cooking methods that have become deeply embedded in Burmese cuisine.

The trade routes also encouraged the sharing of culinary ideas, creating unique and layered dishes such as Edamame & Tofu Curry and Spicy Tea Leaf & Avocado Salad. Gupta states, “At Burma Burma, we aim to keep these stories alive, celebrating how these influences have shaped and enriched our culinary heritage.” 

Crafting the Menu: Indian Influences at Burma Burma

While many neighbouring countries have left their mark on Burmese cuisine, India has had one of the strongest and most lasting influences. This connection is deeply rooted in history, trade, and migration, and it’s reflected in the way Burmese cuisine incorporates Indian spices, lentils, and curries. 

When creating the menu at Burma Burma, Gupta and his team drew inspiration from these historical influences, while also ensuring that each dish stayed true to its Burmese origins. “One foreign influence in Burmese food that often surprises and intrigues our guests is the Indian connection,” explains Gupta. 

Indian-inspired spices and techniques seamlessly blend with Burmese ingredients in dishes like Sun-Dried Mustard & Edamame Soup, Chilli Tangy Chickpea Tohu, and traditional favourites like Mohinga and Dry Khowsuey.

These dishes are celebrated at the restaurant, honouring the long-standing cultural exchanges between Burma and India, while ensuring each dish stays true to the essence of Burmese cuisine. 

At Burma Burma, striking the right balance between honouring the roots of Burmese cuisine and embracing influences from neighbouring cultures is both a challenge and a privilege. As Chef Khan puts it, “While the Burmese and Indian palates are very different in some aspects, there are some similarities—the punchy flavours, the acidity, and the spice—and tweaking them with local vegetables and spices is what it takes to get the right balance.”

These exchanges of ingredients and techniques have created a rich and diverse culinary landscape, but Burma has always had a remarkable ability to take these foreign influences and make them uniquely their own. Through centuries of cultural exchange and trade, Burma has absorbed a wide range of influences from India, China and beyond, and transformed them into a cuisine that is both diverse and deeply rooted in tradition.