RUPALI DEAN absorbs an enticing feast at Burma Burma on the occasion of a festival that cultivates the spirit of togetherness and connection
At the core of the Thingyan Festival celebrations at Burma Burma resides the "Village Set", a harmonious dining experience for two that unites individuals through a delightful assortment of authentic Burmese delicacies presented artfully on a flat, woven tray, cultivating a spirit of togetherness and connection amongst guests.
For aficionados of Burmese cuisine, an enticing dining celebration awaits from April 11 to May 19, with a curated menu celebrating Thingyan — the harvest festival; a cultural jubilation steeped in tradition, epitomizing renewal and transformation through symbolic water splashing.
Extending well beyond Burma's realms, this festivity harmonizes with New Year and harvest revelries across Asia. The native Burmese Padauk flower, blossoming during this auspicious occasion, adorns the landscape, mirroring the festival's infectious spirit. Experience a culinary voyage in Yangon this season, where diners are enveloped in a celebration of flavours through a specially-crafted menu that highlights the diverse and rich tapestry of Burmese cuisine.
Groups of loved ones come together to enjoy an array of small plates bursting with authentic tastes, complemented by sweet indulgences that leave a lingering desire for another visit. Immerse yourself in an array of traditional Burmese home-style dishes and invigorating beverages exclusive to this limited-time offering at Burma Burma, available not only in Delhi NCR but also in Mumbai, Bengaluru, Kolkata, Hyderabad, and Ahmedabad.
My dining experience was truly remarkable. Each sip of Twilight, a vibrant blend of mango puree, coconut, Yakult, and fizz, was a delightful prelude to the Plum Sour, a refreshing mix of plum puree, lime, ginger ale, and black grass jelly that tingled my taste buds. El Dragon, with its exotic mix of dragon fruit, coconut water, litchi water, and elderflower syrup, was a light and refreshing choice.
Exploring Yangon's culinary scene, the Sweet Lime &Shallot Salad intrigued with its tangy mix. Each bite evoked market flavours, setting the tone for the Assorted Fries Platter, a nod to local snacking habits with its crunchy mock-mince samosa, sweet potato tempura, and rice crackers. The Peppery & Tofu Onion Stir Fry offered a medley of caramelized onions and tofu in a soy-pepper blend.
Savouring the Shallow-Fried Palata, its flaky layers showcased spoke volumes of Bamar culinary finesse. This culinary journey celebrated Burma's diverse flavours in a clever, flavourful manner. I savoured the Coconut Rice, a special dish known as Ohn Hatmin, made with fragrant short rice, raisins, and onions cooked in fresh coconut milk. It was a delightful choice for a memorable occasion. The Pumpkin & Broad Bean Curry, a Shan state favourite, blended yellow pumpkin and broad beans with shallots, coconut, and chili, showcasing the rich flavours of Burmese produce.
The Roselle & Mushroom Stir Fry, a Chin tribe specialty, featured sour roselle leaves and mushrooms stir-fried with garlic, bird's eye chili, and turmeric, offering a tangy twist typical of Burmese cuisine.
Wrapping up my meal was the Banana Sanwin Makin, a traditional semolina cake with banana, strawberry, coconut cream, and poppy seeds — a sweet conclusion. To top it off, the Lemon Poppy Seed Ice Cream, with zesty lemon and black poppy seeds, and the complimentary Mont Lone Yay Paw, a festive treat of glutinous rice flour dumplings filled with palm jaggery and coconut, added a perfect finishing touch to my culinary journey. And Musk, a fragrant blend of muskmelon, honey, lavender white tea cold brew, and poppy seeds, was a perfect finale to my meal. The culinary journey beautifully intertwined Burmese traditions with the diversity of Asian flavours, making the Thingyan celebration a memorable experience filled with joy, camaraderie, and delectable dishes.
