The Thingyan New Year Celebration is presently going on in Burma Burma from 11th May to 21st of May. A specially curated menu of traditional dishes using rare ingredients like Roselle leaves, black glutinous rice, etc. has been created.
The special menu is inspired by the chefs and the owners’ travels around Burma during the water festival of Thingyan. It consists of a wide range of soups, starters, salads, main course and desserts which all are an integral part of the Burmese New Year Celebrations.
I received a very traditional welcome when the server came and washed my hands with a beetle leaf dipped in sandalwood scented water and the smell of sandalwood lingered on till long after.
Having seated myself, I was served with a most refreshing drink called Oh! My Tamarind which had a dominant tamarind flavor and jaggery garnished with freshly grated coconut. It really brought alive the palate.
Roselle Leaf Soup is a clear soup really full of flavor with a hint of sourness from the Roselle Burmese leaves, garlic, soya sauce and onions.
Guava Salad is made with firm guavas, fresh and fried onions both, peanuts and red chili. It was my first time eating a guava salad and I must say that I enjoyed it. I wish the guava was more sweet.
Rainbow Salad made with three types of noodles, rice, tofu and cabbage was screaming for some salad dressing. Also makes me wonder whether a carbohydrate heavy salad would defy the whole idea of eating salad to begin with.
Lotus Stem Fritters were thinly sliced and fried lotus stems dusted with roasted paprika and curry leaves. I could not get enough of them.
Corn Crisps in Tamarind Sauce was lovely crisp fried corn niblets with onion, cabbage, palm jaggery and tamarind dressing. A must have dish with everything complimenting each other.
Crunchy Tofu Steamed Buns were served like small sliders. Crumb fried crisp tofu was stuffed within in house steamed soft buns with lettuce, onion, tomato and mayonnaise. What’s there not to like in super soft buns with a crunchy tofu and contrasting textures which complement each other.
Shan Khow Suey was rice noodles with tomato relish, tofu with pickled mustard leaf, pickled carrot and radish as garnishes. I discovered that there are many types of Khow Sueys in Burmese cuisine. This one had a clear base broth which, after adding the Khow Suey condiments of fried onions, fried garlic, coriander leaves, green onion, lemon wedges and peanuts, couldn’t bring the Khow Suey together.
Black glutinous sticky rice with eyed pea and pickled vegetables was a very subtle dish. The rice by itself had no taste but if, with each bite, you managed to eat the pickled vegetables, then it tasted nice.
Fried rice with pickled tealeaves and fresh peanuts was a unique welcome taste being slight tangy.
Egg plant, long bean and potato curry was a lovely sweet and tangy thick curry which complimented the rice.
Both the desserts – Tender Coconut Ice Cream with Black sticky rice and Mathcha Ice Cream – were refreshing and different. But save some space in the tummy for the Matcha Ice Cream to give a treat to your taste buds.
It always feels special to be able to be part of somebody’s culture and celebrations. A must try New Year menu at Burma Burma.
Ratings (Out of 5)
Food: 4.0 | Ambience: 4.0 | Service: 3.5 | Overall: 4.0
Meal for Two: Rs2000 ++ | Wheel Chair Friendly: Yes | Credit Card: Yes | Alcohol: No | Timings: Lunch – 1pm – 3.30pm, Dinner – 8pm & 9.45pm (2 slots), prior reservation recommended.
Address: Burma Burma, Building 8, Tower C, DLF Cybercity, Gurgaon | Phone: 0124-4372999
Disclaimer: This review was done on an invitation from the restaurant. Due judgement and care has been applied by the author to remain objective and unbiased in the review, but readers need to consider this review keeping this fact in mind.
