Burma Burma has launched a special menu from 5 to 17 June to celebrate Thingyan (Burmese New Year), and this menu follows through on the promise that Burma Burma has kept since it first opened its doors- to provide you with delicious, authentic vegetarian Burmese food that will not let even hardcore non-vegetarians miss meat.
As soon as we were seated, we were served some Bottle Gourd Crisps (that were sprinkled with some paprika) to munch on, and I guess it’s only Burma Burma that can make an ingredient like bottle gourd taste so good, that it becomes impossible to stop oneself from going back for more.For drinks, we went with the Spiced Ginger which looked as good as it tasted, and was made with fresh ginger juliennes, green chilies, lime, mint, and soda, and the glass had a salt rim. The Eldragon was a light and refreshing drink made up of coconut water, dragon fruit, and elderflower syrup.
We started our meal with two fantastic soups- Phat Saw Hincho and Shwepayon Hincho. The Phat Saw Hincho was a Kachin style dried mustard soup with edamame beans, and had a deep, earthy flavor. The Shwepayon Hincho, a pumpkin and basil soup is a must-try dish. It had a light, fragrant broth and soft pieces of pumpkin it in, and was just slightly sweet and seasoned nicely. The touch of fried onions on the top really enhanced the flavor of the soup.Next, we had a couple of salads- the Kyar Zen Thoke, which had thin glass noodles with tofu tossed in sweet and spicy dressing, and was really refreshing, and the Tohu Thoke, that had yellow shan tohu and raw papaya with sweet and tangy black jaggery and soy dressing. The dressing was super flavorsome, but we wish the flavors had penetrated the tohu a bit more, but the other elements on the dish- the sprouts, carrots, onions, cucumber, and peanuts all came together to make a well-balanced dish.
The Grilled Mock Meat Skewers were a nice dish as well- the mock meat, which was made with wheat and soya, was nicely marinated with garlic, red chili, lemongrass and crushed pepper, and had a nice texture to it. The sauce served on the side had garlic and soy and went well with the dish.We loved the Avocado with Papadam, a specialty of Bagan that had crispy rice papads topped with a creamy avocado mayo, chili oil, paprika, garlic, and spring onions. This is another addictive dish that you can continue to munch on throughout the meal.
The Pyanboo Laphet Kyaw, which had crispy corn tossed in tea leaf powder that they get specially from Burma, should also be tried. The dish has a unique flavor from the tea leaf powder and a touch of spice from fresh red chilies, and makes for a pretty good appetizer.For mains, we went with the Mock Duck and Baby Potato Curry that he had with the Shan Thamin Kyaw, or fried rice with fermented soybean powder. The curry had juicy pieces of mock meat in a robust gravy made with hand-ground curry paste and coconut milk. We also had the Nan Pyar Khowsuey, which had flat wheat noodles served along with tofu, sesame seeds, and pickled vegetables, and topped with a thick gravy made with roasted gram flour, garlic oil, paprika, and crisp onions. The khowsuey came with the regular accompaniments such as spring onions, lemon wedges, fried onions, fried garlic, peanuts and paprika that you could add as per taste.
We ended the meal with a delicious Matcha Ice Cream and a Mango Sanwin Makin, which had a moist semolina cake, topped with fresh mango slices, and coconut and mango mousse,that tasted simply heavenly.Overall, the food was quite good, and the service was excellent as always. If you’re a Burma Burma regular, and want to try some new dishes, then do check out this special menu.
Location: DLF Cyber Hub, Gurgaon and Select Citywalk Mall, Saket, New Delhi
Phone No.: 0124 4372997/98/99 or 011 49145807/08