<p>When Ankit Gupta opened the first outpost of Burma Burma in 2012, he wanted to serve the food of his childhood. &ldquo;My mother lived in Burma for 25 years, and I remember eating offbeat dishes like samosa soup,&rdquo; he recalls.</p>
<p><img src="http://images.mid-day.com/images/images/2021/dec/Seeds_e.jpg" alt="Sunflower seeds" width="1280" height="720" /><br /><strong><em>Sunflower seeds</em></strong></p>
<p>After one outlet and a delivery kitchen in Mumbai, three outlets in Delhi, one in Kolkata and Bengaluru each, he has now set up an online store to sell products that will make it possible to create Burmese delicacies at home. Burma Burma Pantry has introduced nine products now. We dropped by to sample some and came back buoyed to give it a shot at home.<br /><strong>Log on to:</strong> shopburmaburma.in</p>
<h2>Khow suey curry paste</h2>
<p>Khow suey means noodles and Burma has many versions. A 250-ml jar has the khow suey paste made with 20 ingredients from their tight-lipped ancestral recipe. All you have to do is add coconut milk and stir. Our serve came in a deep bowl packed with noodles, veggies such as broccoli, carrots and zucchini in a bright yellow curry. The side toppings include fried garlic, fried shallots, lime, pea nuts, spring onions and paprika flakes. Burmese cuisine has a tart touch and this one&rsquo;s packed with the punch of tamarind.<br /><strong>Cost:</strong> Rs 380 for 250 ml (serves two)</p>
<h2>Plain laphet (Burmese tea leaf dressing)</h2>
<p><img src="http://images.mid-day.com/images/images/2021/dec/Plain-laphet_e.jpg" alt="" width="1280" height="720" /></p>
<p>This one packs in the umami. Green tea leaves are plucked young, and fermented and pickled. Add them to any salad with a nut mix (Balachaung peanut mix) and you are set with a full meal. It can also be consumed with steamed rice, and as a marinade for grilling, fish and poultry.<br /><strong>Cost:</strong> Rs 400</p>
<h2>Burmese seasoning</h2>
<p><img src="http://images.mid-day.com/images/images/2021/dec/Burmese-bottle_e.jpg" alt="" width="1280" height="720" /></p>
<p>Burmese masalas are usually on the spicier and tangier side, and this one (below) comes with mango powder, chilli powder and ground spices like coriander seeds, cumin, curry leaves, and black salt. &nbsp;&nbsp;<br /><strong>Cost:</strong> Rs 250</p>
<h2>Lotus stem crisps with Burmese seasoning</h2>
<p><img src="http://images.mid-day.com/images/images/2021/dec/Lotus-stem-a_e.jpg" alt="" width="1280" height="720" /></p>
<p>We are sure this one is going to become our companion during our binge-watch sessions. Hand-sliced lotus stems (above) are deep-fried and rubbed in paprika, Madras curry powder, and are thick&nbsp;<br />and crunchy.<br /><strong>Cost:</strong> Rs 300</p><p>
    <script async="async" data-cfasync="false" src="//pl23789885.revenuecpmgate.com/7445444aea29efc3d061cbd866026c06/invoke.js"></script>
    <div id="container-7445444aea29efc3d061cbd866026c06"></div>
    </p>

The new online store by a popular vegetarian restaurant in Kala Ghoda will help you add magic and authenticity to khow suey, tea leaf salad and other dishes from the South Asian country

Burma on our palate

Trending Stories

Latest Photos

Latest Videos

Latest Web Stories

Mid-Day Fast

Home / Mumbai-guide / Mumbai Food / Article / Burma on our palate

Burma on our palate

Trending Stories

Latest Photos

Latest Videos

Latest Web Stories

Mid-Day Fast