●
Delicious Small Plates, Hearty Mains, Refreshing Coolers
& Nostalgia-laced ice creams
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inspired by its varied
geographies, bustling markets, diverse cultures, and family recipes
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Offering a contemporary take on
traditional Burmese cuisine
All 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.
ABOUT BURMA BURMA
Founded in
2014 by childhood friends, Chirag Chhajer & Ankit Gupta, Burma Burma
(Hunger Pangs Pvt. Ltd.) currently owns seven restaurants across Mumbai, Delhi
NCR, Bangalore, Kolkata. The concept hails from Gupta's Burmese roots. His
mother and her family who were brought up in Myanmar had a great influence, expanding
his food platter with heady flavours of Burmese cuisine. The brand is an
amalgamation of the two biggest forces in Ankit’s life, his father’s lineage of
restaurateurs and the treasured family recipes from his mother’s heritage.
Armed with the concept and design he approached his friend Chirag Chhajer, a
food enthusiast, and an avid traveller to bring Burmese food to Indian tables.
But Burma Burma is more than a restaurant. It is a wholesome and innovative
dining experience and a holistic experience Burma in terms of food, culture,
and happiness.
QUICK FACTS Average meal for two: Rs. 1800 ++
Dine-in: Weekdays: 12:00 PM to 3:00 PM
& 6:30 PM to 10:30 PM/ Weekends:
12:00PM to 3:30PM and 6:30 PM TO 10:30 PM
Home Delivery: Swiggy & Zomato
Instagram: @burmaburmaindia Facebook:https://www.facebook.com/BurmaBurmaIndia/
Hashtags: #BurmaBurma
#BurmaBurmaIndia #newmenu #smallplates #burmesecuisine #contemporaryburmesefood
#burmesecuisine
Burma Burma is currently present
with 7 restaurants and online delivery across 6 cities in India.
Delhi NCR: Burma Burma Gurugram:
Tower C, DLF Cyber Hub, Shop No - 6 Ground Floor, DLF Cyber City, DLF Phase 3,
Gurugram, Haryana 122002 I Call us on +91 124 437 2997 I Burma Burma Noida: DLF Mall Of India, Pocket L, Sector 18, Noida,
Uttar Pradesh 201301 Call us on +91 99202 40688. I Burma Burma Delhi: Select City Walk Mall, Saket, District Centre,
S-25, Second Floor, A 3, New Delhi, Delhi 110017 I Call us on +91 11 4914 5807.
Burma Burma Brigade Road: Unit No.109, Forum Rex Walk, Brigade Road,
Ashok Nagar, Bangalore – 560 001 I Call us on +91 9920240092 I Valet Parking
Available I Burma Burma is also accessible from Rest House Road, Bangalore –
560 001.
Burma Burma Indiranagar: 607, Ground Floor, 12th Main, Hal 2nd Stage,
Indiranagar, Bangalore – 560038 I Call us on +918043008130 I Valet Parking
Available
Burma Burma Mumbai: Burma Burma Kothari House, Allana Centre Lane, opposite Mumbai
University, Kala Ghoda, Fort, Mumbai, Maharashtra 400001. I Call us on +91 22
4003 6601.
Burma Burma Kolkata: 18 M, Ground Floor, Stephen Court, Park St, Kolkata, West Bengal
700071 I Call us on +91 033 4605 1001.
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