Page 54 - Feb-Mar 2024

“WITH A FOCUS ON
INTRODUCING THE CULTURE
AND FLAVOURS OF BURMA TO
ITS GUESTS, THE RESTAURANT
HAS AN EVER-EVOLVING
MENU THAT INCLUDES SMALL
PLATES, MAINS, BEVERAGES
AND DESSERTS.”

The new set menu is designed to offer a complete dining It’s interesting to learn that this soup is a specialty of the
experience with a variety of dishes that showcase the Kyan tribe, which showcases the diversity of Burmese
diverse and delicious flavours of Burma. It’s perfect for both cuisine and the use of indigenous ingredients.
small and large groups, and features six courses with The Grilled Jackfruit Salad is a delicious and healthy
signature dishes that are carefully curated to balance and option. The jackfruit, which has a meaty texture, is
complement each other. seasoned and grilled to perfection, then tossed with fresh
Start with the new tea-based mocktails that is very lettuce, shallots, young tomatoes, and chilli garlic oil, which
unique and refreshing. The Spiced Apricot Artisanal Iced adds a bit of a spicy kick to the dish that is sure to satisfy
Tea combines Burmese pickled apricot, smoked oolong your taste buds.
kombucha, roasted red chilli, black grass jelly, and honey to Crunchy Shiitake Fingers are coated in a mixture of
create a complex and flavourful drink. The Lemon and semolina and hemp seeds, giving them a crunchy texture
Lime Artisanal Iced Tea, on the other hand, uses lemon when fried. To complement the earthy flavour of the
cold brew tea, lemongrass, kaffir lime, citrus extract, and shiitake mushrooms, the dish is served with a creamy
lime to create a tangy and refreshing drink. cashew and smoked bandel cheese dip. Overall, this dish
The Scarlet mocktail, made with hibiscus cold brew, offers a unique and flavourful way to enjoy mushrooms.
grapefruit, ginger ale, and honey, has a sweet and sour Combining soba noodles with tea leaf pesto, laphet, and
flavour, while the Paloma mocktail uses pineapple, smoked bandel cheese results in an interesting mix of
grapefruit, sesame seeds, coriander seeds, lemongrass, textures and flavours. It’s great to see the use of local and
kaffir lime, and chilli to create a sweet and spicy flavour. traditional Burmese ingredients in a modern dish like this.
Additionally, the new flavours of Bubble Tea, including Edamame & Broad Bean Hummus is made of pureed
Brown Sugar Bubble Tea and Yuzu Bubble Tea, are sure to broad beans and edamame, which are then topped with
be popular with Bubble Tea lovers in Bengaluru. balachaung-stuffed peppers. It is served with warm
Begin with new small plates that uses indigenous Burmese naan bread.
Burmese ingredients which is a great way to showcase the Smoked Chilli Rice Bowl, on the other hand, consists of
country’s unique flavours and culture. It’s always exciting Jasmine rice that is wok-tossed in a smoked chilli sauce. It
to try new and exotic ingredients in dishes, especially when is accompanied by seasonal greens and crackers.
they are sourced from their place of origin. Not to be missed is the Street Style Burmese Falooda.
Small plates also allow for a diverse and varied dining This is a Burmese twist on the traditional Indian dessert,
experience, where guests can try multiple dishes and falooda. It is made of chilled coconut milk, sweet bread,
flavours in one meal. The Taro & Moringa Soup is a basil seeds, black grass jelly, and sticky rice. This is truly a
delicious and nutritious dish. Taro is a starchy root must-try dish to finish your meal.
vegetable that is commonly used in Southeast Asian Burma Burma was launched in 2014 by childhood friends
cuisine, and moringa leaves are known for their health Chirag Chhajer and Ankit Gupta, and has since expanded to
benefits, as they are packed with vitamins and minerals. include restaurants in Bengaluru, Delhi-NCR, Mumbai and
The addition of black beans and corn provides a nice Kolkata, bringing Burmese culture and cuisine to life in a
contrast of textures and flavours to the soup. completely new way.

54 FEBRUARY-MARCH 2024 hospitality horizon www.hospitality-horizon.com