Burmese cuisine is the traditional cooking of Myanmar (formerly Burma), shaped by its position between India, China, and Southeast Asia. Rice is the staple, served with curries (htin), stir-fries, and salads; freshwater fish and fermented ingredients are central, including ngapi (fermented fish or shrimp paste) and lahpet (fermented tea leaf salad), the country's best-known dish. Burmese curries typically use a coconut milk base seasoned with turmeric, cumin, and coriander, distinguishing them from Indian curries; regional variations include noodle-forward dishes in Shan State and seafood-heavy cooking along the coast. Mohinga, a fish and rice-noodle soup, and tea leaf salad are the dishes most familiar to international audiences.