Burma Burma, the pan-India restaurant chain, which is steeped in culture, tradition and flavours from the land of the Irrawaddy, has introduced a new small plates menu. This menu is an experimental take on giving a contemporary twist to Burmese flavours.
The idea originated from Head Chef Ansab Khan바카라s holiday in Australia. While travelling through Australia, according to chef Ansab, he met with 바카라incredible chefs who are driven by passion바카라 and witnessed 바카라their diverse approach towards cooking바카라. 바카라What struck me the most of was this simple appreciation of ingredients and the ingredient focused approach they all had in common. Since I have been back, I wanted to combine this approach to my learnings of Burmese cuisine and bring out a menu that celebrated Burmese food,바카라 said chef in a social media post.
To start with, the chef has introduced new ingredients, such as jackfruit, banana flower, nokeh (homemade Burmese cheese), stone flower, hemp seeds, etc. to the small plates menu.
Recently, we got a chance to sample the menu at Burma Burma Kolkata.
To a Bengali, long used to the 바카라mochar chop바카라, the panko crusted banana flower and sweet potato croquette with sour kokum cream was an interesting presentation. It is an experimental take on the banana flower fritters made in Burmese homes. Did you know that Bengalis have been using jackfruit as mock meat for ages? In this vegetarian only restaurant too jackfruit came handy. Steamed roundels of pulled jackfruit flavoured with five spice and light soy was served with pickled chilli sauce, lemongrass oil and aged radish. It was the Malar Sauce which heightened the taste of the sunflower seed crusted broccoli with smoked Nokkeh cheese combine.
Rice is a staple food in Myanmar (formerly Burma). So there were steamed rice paper parcels 바카라 steamed broccoli wrapped in rice paper parcels with a liberal dash of hemp seeds and quinoa furikake seasoning 바카라 with warm, charred vegetable dashi (soup) on the side. Another widely grown and used ingredient from Myanmar, the taro made an innovative entry into the menu 바카라 crisp taro shells (more like a taco) were filled with sweet chilli, black bean, coconut cream, and smashed avocado.
The Pyajo Curry was a truly Burma meets India dish 바카라 where masala chana and potato was topped with yoghurt, lentil fritters, crisp and samosa shards, and sprinkled with the restaurant바카라s specially prepared Burmese spice mix.
What and where: Small plates menu from Burma Burma, 18 M, Ground Floor, Stephen Court, Park Street, Kolkata 700071; tel: 7506061460/9920240097. Time: 12:30 바카라 4:00 pm and 6:30 바카라 10:30 pm (Monday 바카라 Friday); it opens half an hour early for lunch on Saturdays and Sundays. Cost for two: Rs. 1,500 plus tax. They have vegan and gluten free options for most dishes.
