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05.06.2018

A new menu for a new beginning. We can’t think of a more delicious way to be grateful for a good year gone by and hopeful for a bountiful one ahead. 

Say “Happy Thingyan” to the chefs at BurmaBurma, who are busy cooking up a storm so you can celebrate Burmese New Year from June 5 to 17. Thingyan is usually celebrated in Burma by soaking friends in water (sort of like Holi), but here in India, let’s soak some bamboo shoot instead.  

Inspired by BurmaBurma owner Ankit Gupta and chef Ansab Khan’s travels around Burma during the water festival, the restaurant’s special New Year menu is full of authentic, aromatic vegetarian treats.

Here’s a rainbow of soups, salads, starters, main course dishes and desert for your choosing.  Feast on dishes like Kachin, dried mustard soup made with a broth of dried mustard leaves and tomatoes; White Fungus Salad with tamarind dressing, Majyeet Thoke, tamarind leaves mixed with crushed peanuts, sesame and crisp onions in light dressing of lime & garlic oil; Pyanboo Majyeet Kyaw, corn fritters in a tangy sauce and Kyar Yoe Kyaw, lotus-stem chips dusted with paprika & curry leaves.

Using interesting ingredients like sour roselle leaves and tamarind leaves, pickled tea leaves and white peas, the highlights of the main course include Black Glutinous Sticky Rice with Eyed Pea & Pickles, Bamboo Shoot & White Pea Stir-fry and Tofu & Roselle Leaf Stir-fry and Roselle stir fry. End with the fresh coconut ice cream with black sticky rice, a new variety of anti-summer homemade ice creams, the restaurant’s gorgeous, fragrant tea selection.

Sigh for chai!

Getting there: DLF Cyber Hub , Shop No – 6 , Building No – 8, Tower – C , Ground Floor, DLF Cyber City Phase – 3, Call 4372997/98/99.

 

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