At Burma Burma, the desi samosa gets a Burmese twist in the form of Samuza Hicho. Flaky, potato-filled samosas take a dip in a tangy, spiced broth prepared with lentils and black chickpeas, tamarind, turmeric, and chilli. The chickpeas offer bags of flavour, while tamarind brings a lip-tingling sourness.

Shredded cabbage, carrots, spring onions and fresh coriander add crunch and colour, making every spoonful a mix of textures.