New Menu_Burma Burma_Photo courtesy_Assad Dadan

India, June 2023: 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.

Burma Burma’s versatile Malar Sauce brings a unique hot and tangy addition to the main course offering – the Stir-Fried Tofu & Vegetables In Malar Sauce features silken tofu and fresh vegetables braised in this signature sauce. Diners have the option of enjoying it as a Stir Fry or a Rice Bowl. Mandalay Noodle Bowl, a hearty Udon noodle bowl with coconut curry, charred bok choy and tofu, topped with crunchy shiitake is a comfort bowl of homely goodness. A Burmese meal is seldom complete without a rice plate – the Smoked Chilli Rice Bowl with aromatic jasmine rice is wok tossed in smoked chilli sauce with seasonal greens and topped with crackers.

This weather calls for a tall glass of chilled Iced Tea! Integral to Burmese life, tea is not just savoured as a drink but eaten too and no celebration is complete without it. The beverage program at Burma Burma stays true to its roots with a Burmese Tea Room that offers an extensive selection of Artisanal Iced Tea Blends and Coolers. The newest tea concoctions include, Lemon & Lime, a strong cold brew Lemon Tea with citrusy notes of lime, and Spiced Apricot, a tasteful amalgamation of smoked oolong kombucha, roasted red chilli and local Burmese pickled apricots. The mocktail selection, pairs perfectly with our food offering from the diverse geographies of Burma. More Iced Teas for you to enjoy with your summer meal – Scarlet is made with hibiscus cold brew, grapefruit, ginger ale, and honey, while Paloma, with a sweet and spicy kick, uses pineapple, grapefruit, sesame seeds, coriander seeds, lemongrass, kaffir lime and chilli.

The newly launched lemonades are perfect summer thirst-quenchers: take your pick from Lemon Splash to Berry Blush with pickled raspberries or the Peru Lemonade with Sichuan pepper. Bubble Tea, an Asian delicacy, has gained immense popularity in many South Asian countries, Burma included. And the much-loved Bubble Teas at Burma Burma are any-time favourites, and the new additions made with freshly brewed teas, laced with sweet, chewy tapioca pearls include Brown Sugar Bubble Tea and Avocado Bubble Tea. Other crowd favourites on offer are Nutella Bubble Tea, Lotus Biscoff Bubble Tea and Chocolate Bubble Tea and unique flavours like Matcha Bubble Tea and Yuzu Bubble Tea.

Remember your childhood, hot summer afternoons, walking out of school, playing on the fields, and then walking around looking for a cold, thirst-quenching cooler, or an indulgent scoop of ice-cream? Burma Burma’s new creamy, delectable Pineapple Energee brings back the joy of enjoying a bottle of Energee on a hot summer day but in an ice cream. Remember munching hungrily on a corn-on-the-cob? At Burma Burma it is creatively reimagined as a frozen treat and plated as the Honeycomb & Sweet Corn Ice cream with sweet corn kernels and bits of salted caramel popcorn topped with crunchy honeycomb. Inspired by childhood flavours and classic ingredients with a touch of nostalgia, the new artisanal ice creams launched this summer are fresh, creamy, and downright delicious and come in unique and unusual ingredient combinations. Served in-restaurant and plated imaginatively – the Avocado Ice cream is topped with honey caviar and coconut fumes while the forbidden Asian Durian fruit with its unique and distinct flavour is whipped into one-of-a-kind handmade ice cream. Indulgent dark chocolate churned into a smooth ice cream with olive oil drizzled over makes our Dark Chocolate & Olive Oil ice cream. If you love a classic cheesecake, then the Caramelised White Chocolate and Cheese ice cream with hints of raspberry gel and vanilla streusel will hit the spot. Offering the most delicious Ice Creams in a variety of flavours, Burma Burma’s offering is made in-house, in small bathers, with the best quality ingredients and is available for both dine-in as plated desserts and for delivery.

Also on the menu is a selection of International desserts, co-curated by Bangalore-based Chef Vinesh Johny, that are influenced by traditional Burmese sweetmeats and global favourites. Marrying classic flavours with contemporary flair, the Saffron and Samuza Cheesecake is a baked saffron cheesecake, topped with pistachio creme, flaky honey Samuza and a scoop of mango sorbet. Rangoon Baked Milk, that perfect ‘not too sweet’ dessert is made with house-baked milk, vanilla whipped ganache, raspberry gel, fried brioche, and a generous sprinkle of almond nougatine. A fresh take on a classic black forest pastry, our Black Forest dessert encompasses a candied almond mouse, vanilla froyo and balsamic cherry sorbet garnished with smoked cherries and dark chocolate.

Rich in heritage and abundant in authentic flavours, the award-winning Burmese restaurant offers the country’s authentic culinary traditions with contemporary flair along with the finest selection of dishes and artisanal teas, served in a space designed with traditional Burmese accents and modern touches. A gathering place to celebrate the wholesome cuisine of Burma. Burma Burma’s new menu is now available at all Burma Burma Restaurant & Tea Rooms in Delhi NCR (Noida & Cyber Hub Gurugram), Mumbai, Bengaluru (Indiranagar & Brigade Road), and Kolkata and for home delivery via Swiggy and Zomato.