Celebrating a Decade of Discovery with Burma Burma 'The Ten-Year Trail'

From the hilly terrains of Kachin to the bustling streets of Yangon and the borderlands of Kokang, - come, journey with us on ‘The Ten-Year Trail’ to the heart of Burma and celebrate a decade of discovery with Burma Burma, India’s first and one of a kind, award-winning Burmese specialty restaurant and tea room.

An epic journey that began in 2014, with the first Burma Burma in Fort, Mumbai, has since traversed India with thirteen restaurants and delivery kitchens across Mumbai, Delhi NCR, Bengaluru, Kolkata, Hyderabad, and Ahmedabad. As part of the landmark 10-year anniversary, Burma Burma presents a special, limited-edition, ‘The Ten-Year Trail’ dine-in menu, from Aug 12 to Sept 30, 2024, across its restaurants in India. Come, experience the countless journeys, unmapping regional culinary gems from across the seven regions. Savour the stories and join in the celebration, with signature dishes that truly reflect the heart and soul of Burma. In the buzzing cities, time waits for no one, which means food must be quick and easy. And that gives us meals of the commuters like the Highway Meal Parcel From Yangon, a hearty meal of steamed rice and curry, accompanied with a salad & fresh herbs. Salads too, take centre stage with dishes like Siman Thoke from the Prom tribe in the Shan region, made with chickpea tohu shreds and raw papaya, and a Steamed Rice Tofu Salad from Yangon.

A truly inspiring practice of sustainability comes from the monasteries of Bago, in the form of Kho Poong with Pebok Chet, a one-pot dish. Our take on this humble and nourishing curry is a white pea and roselle curry, with a spicy fermented soybean relish, coupled with rice. Every dish on the menu is fuelled by a decade of discovery and to complement these dishes there is a selection of unique beverages including-Mont Let Saung, a traditional Burmese cooler; Kan Lan Yay - fresh refreshing sugarcane juice with raspberry purée, lime and nori salt, and Durian Float with a blend of durian banana milk, black grass jelly and nata de coco. No celebration is complete without desserts and the indulgent additions include Burmese Milk Tea Cheesecake - a Burmese tea infused cheesecake, Burmese Tropical Fruit Pavlova and Citrus Tea Leaf. Since its very inception, Burma Burma has been dedicated to bringing the essence of Burma to its guests. This 10-Year anniversary marks not just a milestone, but a celebration of the countless journeys made to Burma, the bonds forged with local communities, and the discovery of hidden culinary gems. ‘The Ten-Year Trail’, the limited-edition travelogue (menu) is a product of these trips that took us through regions unexplored, and recipes passed down through generations. The country’s deep connections to its past, as well as little culinary traditions, are honoured, bringing to the menu a new dimension of Burmese cooking. Each region visited by the team at Burma, each recipe uncovered, has been woven together to create this ten-fold tribute which looks inward into the soul of the incredible country.

Every trip to Burma has been a unique experience for our culinary team. A different recipe, a unique story, now all culminated into one amazing menu. Despite sharing its borders with culturally significant countries, Burma has stayed true to its unique identity. Our 10-year long expedition honours the legacy of Burma’s evolution, by putting together a treasure trove of recipes that range from family heirloom to tribal cooking, as we take you through bustling cities, remote villages and beautiful hillside landscapes in equal measure to piece together generations on a plate. Loaded with warmth & comfort, its delicious highlights include hearty bowls such as the Tar La Baw- a fermented and sun-dried bamboo broth infused with pounded ginger and basil served with red pumpkin and rice vermicelli noodles from the Karen tribe in Kachin further elevated with a slow roasted tomato confit; the Sarbuthi- a corn soup with pickled mushrooms, (a staple in the Chin hills) and the Sar Hype - wok-tossed rice noodles, seared mock meat and tofu with tamarind and sawtooth coriander sauce reflects a complete home-style communal meal that celebrates the flavours of Kachin.

The menu also features Siman Thoke- a refreshing salad of chickpea tofu and raw papaya with a sour and spicy dressing from Shan, and the Steamed Rice Tofu Salad, a cold rice salad with coriander, shallot oil, crispy garlic, and chilli from Kokang. Moreover, the Highway Meal Parcel which is a popular food with commuters to Yangon with steamed rice, mock meat and potato curry, radish pickle, cucumber, mushroom chips, and mint and shallot salad is truly a favourite. Inspired by the sustainable practices from the monasteries of Bago, Monk’s Meal or Kho Poong with Pebok Chet featuring bamboo shoot and roselle curry with a spicy fermented soybean relish and rice, are local delicacies that find their place on this celebratory menu. And finally, try the Split Gill Mushroom Rice from Kachin that includes foraged split gill mushrooms with rice, flavoured with roasted mushroom extract, garlic, and soy topped with Burmese pounded tomato is also a must-have.

The beverage options on the ten-year celebration menu are fun, immensely refreshing and pair perfectly with the cuisine from Burma’s diverse geographies. The new drinks include the Mont Let Saung inspired by the traditional Burmese cooler from the town of Inle, with palm jaggery, coconut milk, and toasted coconut shavings while the Kan Lan Yay combines fresh sugarcane juice with raspberry purée, lime, and nori salt. The delightful hibiscus soda Chin Gin Ley with fresh ginger and black grass jelly is another great option and the Durian Float highlights Burma’s infamous durian fruit with a blend of durian banana milk, black grass jelly, and nata de coco. Indulge in some of these enjoyable concoctions. Of course, you also have the option of ordering one of the Artisanal Teas, Noble Coolers, Lemonades, Bubble Teas, or simply select one of our special teas and have it brewed live at your table.

No celebration is ever complete without desserts and the Anniversary menu presents a selection of sweet indulgences. These include the delightful Burmese Milk Tea Cheesecake - infused with Burmese tea and topped with brown butter streusel, stewed roasted apple confit, cinnamon ice cream topped with cinnamon caramel and spiced tea tuile. While the Burmese Tropical Fruit Pavlova with coconut Chantilly, tropical fruit salsa, mango gel, ginger coconut ice cream, and mango passion caviar is a sumptuous treat, the Citrus Tea Leaf- a tea leaf financier with lemon fermented tea foam, kaffir lime curd, honey chantilly, honey gel, almond streusel, and citrus mango ice cream is a must-have.