Thoke, Meeshay, Bubble Tea and more at Burma Burma
Wooden chairs and sofas with woven cane backs, a textured grey wall (reminiscent of the weathered stone walls of pagodas), low hanging lamps, Burmese bamboo hats, and framed photographs of Burmese street life are a few elements we notice as we step through the doors of the newly opened, vegetarian-only restaurant Burma Burma. The traditional features are complemented by modern inclusions like deep brown Chesterfield and cobalt-hued fabric sofas and pops of teal blue and bright orange from the walls and other fixtures. It’s the changing face of Burma that proprietors Ankit Gupta and Chirag Chhajer aim to showcase at their Bengaluru outpost (they have one each in Gurgaon, Delhi and Mumbai as well) by seamlessly combining the old and the new.
Seating ourselves at a quiet corner, we start by sampling a couple of drinks. The Spiced Ginger, a blend of ginger, green chillies, lime and mint is a fizzy drink that is slightly piquant and exceedingly refreshing. The famed bubble teas are not to be missed. We choose the Black Bubbletea from a list that includes Matcha, Yuzu, Oreo, Nutella and Coco (coconut milk). The standard concoction of milk, tapioca pearls, black tea and maple syrup is infused with activated charcoal to create the ‘Black’ version — a comforting, mildly sweet drink with subtle flavours.
The soups at Burma Burma —vibrant, hearty and delicious — are worth a try. We find ourselves thoroughly enjoying the Samuza Hincho, a dish that takes inspiration from India. The tangy soup of spring vegetables and spiced chickpeas is served with a samosa. From the salad section, we recommend the Tayat Thi Thoke or the Raw Mango Salad. We expect it to be sour and spicy on reading the description (shredded raw mango with roasted red chilli, crushed peanuts, lettuce and brown onion), but it is surprisingly well balanced.
We next try one of Burma’s most recognised exports, the khowsuey. The menu offers about seven different versions. We choose the Oh No Khowsuey, a bowl of coconut milk flavoured with lemongrass and tamarind, with Asian vegetables, flat noodles, and condiments (fried garlic and onions, spring onions, groundnuts). This proves to be a classic dish that is executed to perfection.
For dessert, we sample the Tagu Pyian — coconut custard paired with sago cooked with palm jaggery. We love the velvety smooth custard, which beautifully complements the chewy and sweet sago. The extensive menu also includes an array of fried rice and sticky rice dishes, stir fries, curries and steam buns, so you’re sure to find something that suits your mood.
With its scrumptious offerings and modern-meets-traditional decor, this restaurant is a huge plus for vegetarians looking for a great place to dine at.
Rs.1,500++ for two. At 12th Main, Indira Nagar