Burma Burma is one of the finest restaurants in the city. Serving all-vegetarian Burmese cuisine, mock-meats and a lot of fusions with Indian cuisine. It is probably the only all Burmese restaurant in the city. Although the similarity to Indian flavours is a big up. Burmese cuisine takes inspiration from different regions all across the country. But there also have been plenty of Chinese, Thai and Indian influences of their cuisine.
You would find loads of salads, tea leaves been used for cooking, kaffir lime among the most common ingredients. And, of course, there will always be a huge tea selection. Read about our olden experiences here.
Yuzu Boba Tea
Small Bites
The Burmese are believed to create salads out of everything. And that’s true, as we started with Samosa Salad. The crispy, crunchy and slightly flaky samosa tossed with lettuce, spring onion, red onions and tossed in a spicy dressing. Spicy Laphet Avocado Salad – tea life, avocado chunks, crunchy red cabbage. Buttery avocados, tea leaves and a wee bit of crunch to balance it all. And contrary to the description, it wasn’t so spicy. So, yay for me. But the best one was Quack Palata. A parantha stuffed with minced mock duck. And served with crispy fried onions, pickled carrots and radishes and papadum. I have always enjoyed these fusions here. Be it the creamed corn with parantha or the Tohu mash. Crunchy, slightly meaty and a lot of very familiar flavours.
Samosa Salad 
Spicy Laphet Avocado Salad 
Quack Palata 
Main Plates
The first thing when you talk about Burmese cuisine is undoubtedly the Khow Suey. But are you familiar with the different types? Probably not. Read all about the different types here. Tried the Si Chet Khow Suey this time. Hand-pulled noodles, turmeric oil, spices, crunchy onions and crisps – all tossed on your table. This type is slightly dry and doesn’t have the signature coconut milk broth. But it is still very flavoursome and the spices work with the noodles beautifully. Mock duck and baby potato curry – cooked in a robust curry paste with coconut milk. There is something about mock meats, them almost hitting the spot. Not like you miss the meats but the rendered soy is pretty convincible.
Desserts & Tea
The Forbidden cherry – shaped like a beautiful glazed cherry. Filled with soft chocolate cake, cherry preserves. Coconut Panna Cotta – beautifully set, with a buttery crumble, passionfruit preserve and caramel; topped with black sesame tuille. The explosion of flavours, all so well balanced is a treat. Topped it all with a pot of Lavender White tea.
Must eats? Try a Khow Suey that intrigues you the most. The mock meats are pretty interesting. My personal favourites, their parantha combos.
Where? Burma Burma, DLF Cyberhub
Cuisine – Burmese
Price of two – INR 2000 ++