Intro: The iconic Burma Burma, opens its tenth and largest outlet in the city
Backed by years of research and love for his Burma-born mother’s food, Ankit Gupta, Founder of Burma Burma, took all those childhood culinary memories and brought them alive in the uber successful restaurant, now a chain of ten. Rejoicing in the values, gastronomy, and culinary styles of this charming and highly uncharted country, India’s first and one-of-its-kind Burmese speciality
restaurant and tea room, finally opened its door at one of city’s hi-tech IT parks.
The award-winning restaurant is a welcome addition to the city’s burgeoning food scene, especially for vegetarians. It presents Burma’s culinary traditions with a contemporary flair paired with the finest selection of artisanal teas, in a space designed with traditional Burmese accents and modern touches. The ever-evolving menu comprises dishes and beverages borrowed and replicated
from the country’s street food, as well as tribal and heirloom recipes passed down generations. And the restaurant does fair justice to making diners aware of the fact that there is a lot more to Burmese cuisine than Khow Suey. After a walkthrough of Burma and its curious traditions (the Burmese eat close to 10 small meals a day!) by Ankit, we settled on our assigned tables and were given a brass box topped to the brim with sharp Lotus Stem Chips paired with a divine vegan coconut dip to whet our appetites. Next followed a heart-warming Kachin Dried Mustard Soup that promptly shut us up! A treasured recipe of the Kachin region, this sundried mustard broth with garlic and edamame is fragrant and light with just the right amount of sass. Then came a Kachin-inspired Sunflower Leaves and Crispy Wheat Flakes Salad in a flavorful tangy tamarind chilli dressing. WA Potato ensued; these wok–tossed potatoes
packed a punch with their spiciness and flavors of crushed peanuts, roasted chillies and brown onions, a seasoning inspired by the Wa tribe of Burma. To appease the punch these potatoes left on the palate, pillowy soft and airy Tofu Steamed Buns with a crunchy patty squished in between were brought to us that instantly transported us to gourmet heaven. A Trumpet Mushroom Steak
in a chilli kaffir lime dressing served with crisp morning glory leaves and puffed black rice ended our brief affair with the starters section on just the right note.
Believe it or not, we still had the gumption to down the main course of the wok-tossed Burmese Fried Rice with vegetables, sprouted white peas, sesame and golden fried onions accompanied with a Rangoon Vegetable Curry loaded with flavors and a dash of chillies. The rice dish was not starkly different from other Asian fried rice versions but with the curry, made for a filling meal.
To satiate the sweet tooth, we were spoilt for choice between the Rangoon Baked Milk, Honeycomb and Sweetcorn, Burma Bombe and Dark Chocolate Ice Cream and Olive Oil.
Enhanced with big, bold flavors that appeal to Indian palates and preferences, discover here, a selection of delicious small plates, refreshing salads, hearty mains, thirst-quenching coolers, mocktails and chilled bubble teas, decadent desserts and artisanal, small batch nostalgia-laced artisanal ice creams at Burma Burma.
Wow Pick: Sunflower Leaves and Crispy Wheat Flakes Salad
Meal for two: Rs 1,800 excluding taxes
Ground Floor, Unit No 4, Salarpuria Sattva Knowledge City,
Hitech City (Gate No 3,) Rai Durg
Tel: 04069443000 / 04069443001
Timings: 12 noon to 3 pm and 6:30 pm to 10:30 pm/ Weekends: 12 noon to
3:30 pm and 6:30 pm to 10:30 pm