A Burmese diet in the West

Burma, also known as Myanmar, is a Southeast Asian nation of more than 100 ethnic groups, bordering India, Bangladesh, China, Laos and Thailand. Burma is the size of Texas and has a population of about 60 million people. The capital city is Naypyidaw and the largest city is Yangon (formerly Rangoon).

The country's landscape is varied, with the Irrawaddy Delta and rainforests in the west, mountains in the east, and the Chindwin and Ayeyarwady Rivers flowing through the center. The climate is tropical and monsoonal, with the rainy season from May to October.

Burma's cuisine is influenced by its climate and geography, as well as its ethnic diversity. Rice is the staple food, and is served with a variety of curries and side dishes. Fish, chicken, pork and beef are commonly used in Burmese dishes, as well as a variety of vegetables.

A typical Burmese meal consists of rice, a curry, a soup, and a side dish of vegetables or salad. Curries are usually made with chicken, fish, pork or beef, and are flavored with a variety of spices including turmeric, ginger, garlic, chilies and lemongrass.

Soups are also a staple of the Burmese diet, and are often made with chicken, fish or vegetables. Side dishes of vegetables or salad are also common, and may be cooked or raw.

The Burmese diet is healthy and nutritious, and has many benefits for Westerners. Rice is a complex carbohydrate that is slowly digested and provides long-lasting energy. Curries and soups are packed with vitamins and minerals, and the use of fresh ingredients means that they are low in fat and calories.

The Burmese diet is also rich in fiber, which is important for digestive health. The variety of colors and textures in a typical Burmese meal is pleasing to the eye and satisfying to the palate, making it an enjoyable way to eat healthy.