Burma Burma celebrates 10 years of its inception with a ten-fold tribute to tradition and innovation with a dine-in menu presenting a treasure trove of regional dishes from across seven regions of Burma
From the hilly terrains of Kachin to the bustling streets of Yangon and the borderlands of Kokang, Burma Burma, India’s award-winning Burmese specialty restaurant and tea room pay tribute to tradition, innovation and our culinary discoveries. An epic journey that began in 2014, with first Burma Burma in Fort, Mumbai, has since traversed India with thirteen restaurants and delivery kitchens across Mumbai, Delhi NCR, Bengaluru, Kolkata, Hyderabad, and Ahmedabad.
Highway Meal Parcel
As part of the landmark 10-year anniversary, Burma Burma presents a special, limited-edition, ‘The Ten-Year Trail’ dine-in menu, from Aug 12 to Sept 30, 2024, across its restaurants in India. Unmapping regional culinary gems from across the seven regions, with signature dishes that truly reflect the heart and soul of Burma are part of the menu.
In the buzzing cities, time waits for no one, which means food must be quick and easy. And from that necessity come meals of the commuters like the Highway Meal Parcel From Yangon, a hearty meal of steamed rice and curry, accompanied with a salad & fresh herbs. Salads too, take centre stage with dishes like Siman Thoke from the Prom tribe in the Shan region, made with chickpea tofu shreds and raw papaya, and a Steamed Rice Tofu Salad from Yangon. A truly inspiring practice of sustainability comes from the monasteries of Bago, in the form of Kho Poong with Pebok Chet, a one-pot dish. Burma Burma’s take on this humble & nourishing curry is a white pea and roselle curry, with a spicy fermented soybean relish, coupled with rice.
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Every dish on the menu is fuelled by a decade of discovery and to complement these dishes there is a selection of unique beverages including-Mont Let Saung, a traditional Burmese cooler; Kan Lan Yay – fresh refreshing sugarcane juice with raspberry purée, lime and nori salt, and Durian Float with a blend of durian banana milk, black grass jelly and nata de coco. No celebration is complete without desserts and the indulgent additions include Burmese Milk Tea Cheesecake – a Burmese tea infused cheesecake, Burmese Tropical Fruit Pavlova and Citrus Tea Leaf.
They call it The Ten-Year Trail for a reason – the limited-edition travelogue (menu) is a product of endless trips, communicating with the local communities and unearthing hidden culinary gems found in regions unexplored, and recipes passed down through generations. The country’s deep connections to its past, as well as little culinary traditions, are honoured, bringing to the menu a new dimension of Burmese cooking. Each region visited by the team at Burma, each recipe uncovered, has been woven together to create this ten-fold tribute which looks inward into the soul of the incredible country.
Over the years Burma Burma put together a treasure trove of recipes that range from family heirloom to tribal cooking, that takes one through bustling cities, remote villages and beautiful hillside landscapes in equal measure to piece together generations on a plate. The result of these results include delicious hearty bowls such as the Tar La Baw– a fermented and sun-dried bamboo broth infused with pounded ginger and basil served with red pumpkin and rice vermicelli noodles from the Karen tribe in Kachin further elevated with a slow roasted tomato confit; the Sarbuthi- a corn soup with pickled mushrooms, (a staple in the Chin hills) and the Sar Hype – wok-tossed rice noodles, seared mock meat and tofu with tamarind and sawtooth coriander sauce reflects a complete home-style communal meal that celebrates the flavours of Kachin.
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The beverage options on the ten-year celebration menu are fun, immensely refreshing and pair perfectly with the cuisine from Burma’s diverse geographies. The new drinks include the Mont Let Saung inspired by the traditional Burmese cooler from the town of Inle, with palm jaggery, coconut milk, and toasted coconut shavings while the Kan Lan Yay combines fresh sugarcane juice with raspberry purée, lime, and nori salt. The delightful hibiscus soda Chin Gin Ley with fresh ginger and black grass jelly is another great option and the Durian Float highlights Burma’s infamous durian fruit with a blend of durian banana milk, black grass jelly, and nata de coco. Indulge in some of these enjoyable concoctions. Of course, you also have the option of ordering one of the Artisanal Teas, Noble Coolers, Lemonades, Bubble Teas, or simply select one of our special teas and have it brewed live at your table.
Burma Burma’s special, limited-edition, The Ten-Year Trail dine-in menu is available on till Sept 30, 2024, across its restaurants in India.
