Indulge in Burmese flavours with this new limited-edition menu in Mumbai

With restaurants and delivery kitchens across Mumbai Delhi NCR Bengaluru Kolkata Hyderabad and Ahmedabad the cofounders of Burma Burma Ankit Gupta and Chirag Chhajer are ready to take this to the next level ldquoThe 10 Year Trail reflects our interaction with Burma its people and its culinary traditionsrdquo says Gupta Their new menu is a travelogue that weaves together a treasure trove of culinary recipes ranging from family heirlooms to tribal cooking Spanning bustling cities remote villages and picturesque hillside landscapes it brings together generations and geographies on a single plateDurian float Pics CourtesyAshish KumarThe holistic menu represents seven regions of Burma explored by the team Kayin Chin Shan Kokang Yangon Bago and Kachin The roots of Burma Burma trace back to the cofounderrsquos family The first menu was crafted from recipes passed down by Guptarsquos mother who lived in Burma for 22 years and is of Burmese origin The regionrsquos culinary map is as diverse as its landscape The northern regions bordering China serve a spicier fare while the central areas have embraced migrant dishes the southeast sharing a border with Thailand incorporates more coconut and jaggery into its cuisine and the regions by the Bay of Bengal lean towards greens like pea shootsSplit gill mushroom fried rice and Siman thokeldquoWhen we travel to Burma we usually have around 13 to 14 meals a day Itrsquos like wersquore eating in shifts we try to taste as much local food as possible and acquire the tasterdquo Gupta explains When asked about the challenge of getting locals to share their recipes the founder explains ldquoBurmese people are very warmhearted They welcome foreigners into their homes and are eager to share their food and recipesrdquo adding ldquoWe relied on local food writers and historians to understand the regional cuisine of restricted areas betterrdquo The eatery serves a vegetarian menu as well Upon being asked why the cofounder explained ldquoWe donrsquot label ourselves as a vegetarian restaurant During our travels we noticed that Burmese people and cuisine naturally leans towards vegetarian flavours so to maintain authenticity we decided to focus on vegetarian dishesrdquoAnkit Gupta and Chirag ChhajerAmong the standout dishes on this special menu is siman thoke Rs 450 a refreshing salad made from chickpea tofu and raw papaya with a sour and spicy dressing inspired by the flavours of the Shan region Gupta recalls discovering this dish after waiting in a 45minute queue at an unassuming street side hawker stall Another highlight is the split gill mushroom fried rice Rs 550 from the Kachin region featuring foraged mushrooms combined with rice and flavoured with roasted mushroom extract garlic soy and topped with juicy Burmese pounded tomatoNoodles a cornerstone of Burmese cuisine has 17 to 18 different types on its menu The sar hpye Rs 550 combines woktossed rice noodles made from sticky rice flour with seared mock meat and tofu covered in a tamarind and sawtooth coriander sauce The restaurant is known for its extensive tea collection and has introduced a durian float Rs 380 from the Kayin region This drink blends Burmarsquos infamous durian fruit with banana milk black grass jelly and nata de coco a coconut jelly offering a refreshing experience despite durianrsquos reputation as an acquired tasteTILL September 30AT Kothari House Allana Centre Lane opposite Mumbai University Kala Ghoda Fort 2nd floor Oberoi Mall Yashodham Goregaon EastTIME 12 pm to 3 pm 630 pm to 1030 pm Monday to Friday 12 pm to 330 pm 630 pm to 1030 pm Saturday and SundayCOST Rs 1800 for two