Burma Burma Launches its New Outlet in Mumbai
Burma Burma Launches its New Outlet in Mumbai

   The renowned Burmese restaurant has opened its latest outlet at Oberoi Mall, Goregaon.

After successful launches in Ahmedabad, Bengaluru, and Hyderabad in 2023, Burma Burma returns to its roots in Mumbai with a 94-seater restaurant spanning 3000 sq. ft. Designed by Minnie Bhatt Design, the new space beautifully reflects Burma's rich heritage while offering a fresh dining experience.

With an expanded delivery service covering more areas in Mumbai, Burma Burma provides diverse menu that features traditional Burmese dishes alongside innovative creations tailored to suit Indian preferences.

Burma Burma's menu showcases a blend of classic dishes derived from co-founder Ankit Gupta's family recipes and culinary explorations spanning nine years across Burma.

This culinary journey combines migrant food traditions, street fare, and home-style cooking techniques with native ingredients, all presented in a contemporary style.

The updated menu features new offerings like Crunchy Spring Roll Salad and Triple Mushroom Palata alongside beloved favorites such as Mango Salad and Noodle Bowl.

Established in 2014 by childhood friends Chirag Chhajer and Ankit Gupta, Burma Burma has expanded to operate twelve outlets and delivery kitchens across major Indian cities, introducing Burmese culture in an unprecedented way.

The menu contains diverse range of small plates, hearty mains,  beverages, and indulgent desserts. From steamed buns (paukse) to parathas (palatas) and salads (thoke) featuring fermented tea leaves, and a Samuza Soup, the menu offers a medium-spicy experience infused with sour, spicy, and robust tastes.

Dessert offerings at Burma Burma has a blend of traditional Burmese treats, international delicacies, and artisanal ice creams. Among the beloved Burmese desserts is the Street-Style Burmese Falooda, featuring chilled coconut milk, sweet bread, basil seeds, black grass jelly, and sticky rice. Another favorite is the Tagu Piyan, a coconut panna cotta infused with sago and palm jaggery.

International desserts is crafted by Chef Vinesh Johny, draw inspiration from both Burmese sweetmeats and global classics, all without using eggs. For example, the Saffron & Samuza Cheesecake combines baked saffron cheesecake with pistachio creme, flaky honey Samuza, and a scoop of mango sorbet. The Rangoon Baked Milk dessert offers a delightful balance of flavors with house-baked milk, vanilla whipped ganache, raspberry gel, fried brioche, and almond nougatine.

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