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Burma Burma launches new menu
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Saturday, 08 July, 2023, 08 : 00 AM [IST]
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Our Bureau, New Delhi
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Burma Burma, presents many delicious reasons for you to experience an incredible array of Burmese specialties at its restaurants in Delhi NCR (Saket, Noida & Cyber Hub Gurugram), Mumbai, Bengaluru (Indiranagar & Brigade Road) and Kolkata.
Light, flavourful yet immensely satisfying - dining at Burma Burma this season promises to be an exciting discovery of Burmese cuisine with the all-new selection of delicious small plates, refreshing salads, hearty mains, chilled bubble teas, and nostalgia-laced plated desserts and ice creams. Borne out of a recent research trip led by co-founder Ankit Gupta and Chef Ansab, head chef Burma Burma, to Mandalay and Shan in Burma earlier this year, the new small plates present a contemporary take on the dishes borrowed and replicated from Burma’s street food, as well as tribal and heirloom recipes passed down through generations. Bringing robust flavours and intriguing dishes from the streets and homes of Burma to your table - Burma Burma celebrates the culture, taste, and cooking styles of this fascinating and largely unexplored country with this new selection of dishes and drinks. The new offering promises to transport you to the streets of Yangon with each bite!
Blending the best of traditional Burmese recipes with fresh ingredients and unique flavours, the latest menu presents small plates like Crunchy Shiitake Fingers, Taro and Tempeh Pan-Seared Bao and Soba Noodles with Tea Leaf Pesto, hearty mains such as Mandalay Noodle Bowl and Smoked Chilli Rice Bowl and plated desserts including Street Style Burmese Falooda, Saffron and Samuza Cheesecake and a selection of artisanal ice creams including Pineapple Energee, Dark Chocolate & Olive Oil, Avocado & Honey, Honeycomb & Sweetcorn and Durian Fruit. Burma Burma, a one-of-its-kind specialty Burmese cuisine restaurant and tea house, is known not just for its distinct, flavourful cuisine but also its fine selection of thirst-quenching coolers, mocktails and bubble teas and recently launched artisanal, small batch nostalgia-inspired ice creams.
On their recent visit to Burma, the culinary team met Aunty Pey Pey, who could turn any ingredient into a delightfully refreshing salad. Taking inspiration from her guava salad, Burma Burma’s Aunty Pey Pey’s Guava Salad comprises medium-ripe guava tossed in roasted chilli and crunchy peanuts and served with guava and Sriracha shards, a perfect start to a summer meal. Burmese cuisine is characterised by sour, spicy and robust flavours combined with distinct textures and unique pantry staples.
The new small plates offering is inspired by the varied geographies, bustling markets, diverse cultures and family recipes in Burma and a contemporary take on some of the most memorable flavours tasted by the team on their many research visits over the years. These small plates showcase indigenous Burmese ingredients, typical of local household cooking like Bandel cheese, Balachaung peppers and Laphet, that are sourced from Burma. The Crunchy Shiitake Fingers is a textural delight of crusted meaty, shiitake mushroom served with a creamy cashew and smoked Bandel cheese dip. The crisp outer layer on the mushrooms takes its inspiration from the semolina and hemp seed coating used in Sanwi - a popular Burmese sweet. If comfort could be packed into a bowl, it would have to be the Soba Noodles with Tea Leaf Pesto; Earthy and unctuous soba noodles tossed with the signature Burmese tea leaf dressing - laphet (fermented and pickled tea leaves) and a sunflower seed pesto, finished with smoked Bandel cheese. The umami flavoured King Oyster Mushrooms, in the Trumpet Mushroom Steak, are grilled to perfection with a chilli kaffir lime dressing; served with crisp morning glory and puffed black rice. Edamame and Broad Bean Hummus, a smooth, airy broad bean and edamame puree topped with the spicy Burmese balachaung stuffed peppers, come with local tea-shop style Burmese naan. A new addition to the signature baos is the pillowy soft and light Taro and Tempeh Pan-Seared Bao, stuffed with slow-cooked tempeh, taro, and tofu, pan-seared and served with charred peppers.
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