Taste of the burmese kitchen

Burma Burma, the authentic Burmese restaurant and Tea Room has brought the flavoursome  and scrumptious dishes from the Mynmar to our reach. Alongsiode providing people the authentic taste of Burmese food, the restaurant is celebrating the Thingyan new year with loads to offer to their guests. Street food and community meals from the country side are at the heart of our festivities this year. However, this time the restaurant wanted to ensure that the Thingyan experience reflects the humble hospitality that is experienced while dinning in quaint villages of Burma.

Hence owner, Ankit Gupta, decided to dedicate this year’s Thingyan to a basic idea of ‘sharing’. Sharing and community eating have been at the heart of Asian cultures for more than a century, so this year they plan to make your moments with us extra warm, extra yummy and extra memorable.

The story doesn’t end there. Those who want to try and prepare these yummilicious food at home are helped out by the chef with some famous Thingyan recipes.

Si Chet khowsuey by Chef Ansab

Ingredients:
Thick wheat noodles hand-pulled or udon
100 gms
Roasted chilli flakes 1/2 tsp
Roasted gram flour 1 tbsp
Chilli oil 1/2 tbsp
Turmeric oil 1/2 tbsp
Brown onion 1 tbsp
Onion sliced 1/4 nos
Coriander sprigs a few
Lemon 1/2 nos
Fried wheat flakes
1/2 tbsp
Fried  golden garlic
2 cloves
Salt as required

Method:
Boil the noodles in hot water for 5 to 7 mins till cooked
In a serving bowl place the noodles  in the centre place all the above ingredients one after the other
Mix it together well with chop sticks before eating