Get to experience Burma in detail in Gurgaon

Somdatta Saha
New Delhi [India], June 6 (ANI): When the heat is turning unbearable outside and your eyes and taste buds are craving for some change, Gurgaon has the perfect offering for you- Burma Burma.
Located in the cyber hub, this restaurant is contemporary in style, yet has Burma in all its details, sans its heat. From its interior to welcoming guests, one will surely get a feel of the Buddhist land of Myanmar.
The gorgeous ornate hanging bells outside the pagodas are a dominant part of the design elements in the space. Customised and hung over the central tables, the bells form the most prominent visual element there. The tea bar display has artefacts, bought from the tiny shops around the pagodas in Yangon and Bagan (in Myanmar) and the local markets there, like papier-mâche dolls, owls and horses, lacquer ware tiffins and boxes, tea kettles etc.
Keeping in mind that the cane objects are a big industry there, the chairs are styled in a contemporary fashion, with woven cane backs. The service stations are also styled like cabinets in Burmese homes, with teak wood (that Burma is famous for) and cane shutters.
Alongside its regular menu, the restaurant-cum-tea bar, a perfect destination for the veg-lovers, last month celebrated the Thingyan Festival, with a special new menu, from May 11 to 21.
The Thingyan Festival is a Buddhist festival celebrated over a period of four to five days, culminating in the New Year. Water-throwing or dousing one another are the distinguishing feature of this festival. Coincidently, Burma Burma opened its doors during this festival, three years ago, in April 2014.
Team Burma Burma Mumbai, namely owner Ankit Gupta and Head Chef Ansab Khan traveled to Burma in the first two weeks of April to scout for the perfect dishes for the Thingyan Special Menu at the restaurant.
The special menu consisted of an extensive array of soups, salads, starters, main course and deserts that are consumed in Burma, during the days of the festival. Some interesting dishes included Kachin Dried Mustard Soup, made with a broth of dried mustard leaves and tomatoes.
In refreshing salads, ideal for the summer, as the heat in Burma is as scorching as India, this menu included a White Fungus Salad with Tamarind dressing and 'Majyeet Thoke,' Tamarind leaves mixed with crushed peanuts, sesame and crisp onions in light dressing of lime and garlic oil.
Since the Burmese people, much like the Indians, love their crunch in terms of fried foods, there were 'Pyanboo Majyeet Kyaw,' that is corn fritters in a tangy sauce and 'Kyar Yoe Kyaw,' which is lotus-stem chips dusted with paprika and curry leaves.
For the Mains, there were unique dishes, made with Black glutinous rice, which is very common in India, such as Black Glutinous Sticky Rice with Eyed Pea and Pickles. Deserts consisted of a house made Fresh Coconut ice cream with Black Sticky Rice, giving a perfect end to the celebrated meal, with authentic flavours. (ANI)

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