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Burma Burma launches limited-edition culinary menu
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Tuesday, 10 November, 2026, 15 : 00 PM [IST]
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Our Bureau, Mumbai
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Burma Burma has introduced “Across Borders: Journeys From India to Burma”, a limited-edition menu celebrating the culinary influences and cultural exchanges between India and Burma. Available from November 1 to December 15, 2026, the menu explores how traders, sailors, workers and business communities carried food traditions across borders, shaping dishes that continue to feature in Burmese cuisine.
Tracing culinary connections between Indian port cities such as Mumbai, Kolkata, Chennai and Surat and Yangon, the menu brings together a selection of small plates, desserts and beverages inspired by generations of cultural exchange. It highlights how familiar Indian ingredients and recipes travelled to Burma, adapted to local tastes and evolved into distinctive culinary preparations.
The savoury selection includes Spiced Guava Salad, featuring guava, pomelo and mustard dressing, and Gone Yi Street Salad, inspired by a street-food favourite that travelled with workers from Bihar to Yangon. The latter combines chanaa and fried potatoes with Kalar, a fragrant Burmese spice blend. Another highlight, Samoza Kari, draws inspiration from Bihari workers who introduced samosas to Burma during the colonial period. The dish features crispy samosas served with chickpea curry, split pea fritter, chilli and tamarind sauce.
The menu also features Khao Sa, a noodle preparation influenced by traders from Surat who returned from Burma with the dish. Made with coconut milk and noodles, it is topped with chilli-garlic chutney and crushed wonton crisps. Burma Roti, inspired by Mumbai's Baida Roti, combines flaky palata with spiced lentils and plant-based mince, accompanied by spicy tamarind sauce and crackling spinach. Completing the savoury offerings is Sailor's Curry Palata, a slow-cooked preparation featuring lemongrass and shredded plant protein, served with flaky palata and inspired by Indian sailors who settled in Yangon.
The dessert selection includes Shwe Pu Zun Faluda, inspired by Yangon’s popular faluda shops. It combines fruit jellies, tapioca pearls and basil seeds in chilled evaporated milk, topped with baked custard. Jaggery & Rice Pudding brings Indian cooking techniques together with Burmese palm jaggery and short-grain rice, served with coconut custard, caramelised apples and toasted coconut chips.
The beverage range features Mont Let Saung, a traditional Burmese drink associated with Chettinad traders and still enjoyed in Chennai. Prepared with coconut water, palm jaggery and rice flour pearls, the drink reflects the culinary connections between Burma and South India. Other offerings include Mango Passion Fruit, combining mango, passion fruit, coconut water, sage and nata de coco, and Sattu Caramel Cooler, which incorporates roasted chickpea sattu from Bihar with coconut water, coconut milk, condensed milk, caramel notes and black grass jelly.
Through the limited-edition menu, Burma Burma aims to highlight the role of migration and trade in shaping regional food cultures, bringing together dishes that reflect shared culinary histories and evolving food traditions.
Available for lunch and dinner across all 22 Burma Burma restaurants in Mumbai, Bengaluru, Delhi-NCR, Hyderabad, Ahmedabad, Kolkata and Chandigarh, the menu will also be offered through Swiggy and Zomato for home delivery.
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