From steamed buns (paukse) to salads made of fermented green tea leaves — Burma Burma that opens today, has loads to offer in terms of delish and varied vegetarian Burmese delights
Burma Burma
Mumbai looks set to become a true melting pot of world cuisines. While favourites like Chinese, Mexican, European and Thai have been attracting takers for a while, more players are entering the fray. This includes Burma Burma, offering all-vegetarian Burmese cuisine. This brainchild of young entrepreneurs and friends, Ankit Gupta and Chirag Chhaher opens in Kala Ghoda today.
The interiors are decked with various Burmese elements such as the wall with prayer wheels
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True to its name, we noticed how the space was laced with Burmese influences. The ceiling was covered with Burmese parasols in bright hues, and the teakwood panels added to the aesthetic value. However, what caught our fancy was a wall (it resembled a pagoda); this, we were told, was designed by students from the JJ School of Arts, and it reflected nine elements of the Buddhist Prayer Wheel.
We were refreshed with water that was served to us at the start — bottled spring water to which they add a dash of cinnamon, mint and cranberry. In Mumbai’s sultry summer, this was a refreshing option. Next, we sipped on Burmese Blossom ('170), a mocktail made from rose extracts, watermelon, cherry and cranberry.
Budhi Kyaw is an interesting bottle gourd dish
Here's our report card for how the rest of the menu fared.
Soups: We loved the Samuza Hincho Soup ('170); it resembled a samosa; except this was served in a tangy soup with cabbage, carrot and capsicum.
Salads: We tried three salads, and each impressed us. Mandalay Laphe Thoke (Tea Leaf Salad priced at '280) was a mix of fermented tea leaves, fried garlic, nuts, sesame seeds, tomatoes and jalapenos; simply unputdownable. The crispy element made it incredibly palatable. Tayat Thi Thoke (Raw Mango Salad, '240) was made of raw mango shreds mixed with roasted red chilly, cabbage, lettuce and brown onion served as an interesting mix of mangoes and onions. Finally, Sayukthee Thoke (Grapefruit Salad, '260), which is grapefruit, mixed with gram flour, chilli, oil, crisp brown onions and lime juice was a fusion of tangy and sweetness.
Burmese Blossoms is a refreshing drink. Pics/Suresh KK
Starters: Fow-Tow ('270), Budhi Kyaw ('250) and Naan Pe Bya ('270) were our choices for starters. With flavours and ingredients similar to Indian menus, Burmese food doesn’t take long to warm up to. Fow-Tow, a chickpea steamed cake stuffed with tangy vegetables accompanied with a chilli dip, was a simple, succulent dish. Conversely, Budhi Kyaw, which is bottle gourd fries was a creative twist to the humble bottle gourd; a sure winner. Naan Pe Bya could well be the Burmese version of Hummus with Pita Bread, since this dish had sprouted white pea cooked with spices, coconut milk and brown onion, eaten with Burmese naan. Yum.
Oh No Khow Suey was a wholesome dish
Mains: It had to be Khow Suey! We were served with two kinds — the gravy version, which is christened Oh No Khow Suey ('290) and the dry one, Nanji Kaukswe ('270). Both were delish.
Dessert: Burma boasts of a Falooda too — Shway Aye ('210). It is chilled coconut milk served with sweet bread, coconut jelly and lotus seeds.
At Oak Lane, near Mumbai University, Fort. CALL 40036600
This was a preview and hence not conducted anonymously.
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