Food has a passport of its own. A street-side snack from India can find fans in Burma, while a dish from a Burmese kitchen can carry flavours brought in by Indian traders and workers. As these recipes travelled from one place to another, they picked up new ingredients, local tastes and a character of their own. The result is a food story that connects two countries, one plate at a time.
Bringing these shared culinary stories to the table, Burma Burma has introduced Across Borders: Journeys From India to Burma, a limited-edition menu running from November 1 to December 15, 2026. The first edition draws on the historical trade links between Indian port cities and Yangon, presenting a selection of small plates, beverages and desserts inspired by these connections.
From Samoza Kari, a dish associated with workers from Bihar, to the flaky Burma Roti, inspired by food traditions in India’s port cities, the menu features preparations that reflect the culinary links between the two countries. Each dish offers a glimpse into how recipes travelled and became part of a different food culture.
What’s on the Menu?
- Small Plates (Rs 450–480): Spiced Guava Salad, Gone Yi Street Salad, Samoza Kari, Khao Sa, Burma Roti, Sailor’s Curry Palata.
- Desserts (Rs 450 each): Shwe Pu Faluda, Jaggery & Rice Pudding.
- Beverages (Rs 350 each): Mont Let Saung, Mango Passion Fruit, Sattu Caramel Cooler.
With an average meal for two priced at Rs 1,800 ++, the menu will be served for lunch and dinner across all 22 Burma Burma restaurants in Hyderabad, Bengaluru, Mumbai, Delhi-NCR, Ahmedabad, Kolkata and Chandigarh. Diners can also order the special offerings through Swiggy and Zomato.
Visited, Tasted & Reviewed
Stepping into Burma Burma always brings the excitement of trying something different, and this visit was no exception. With a spread of salads, Burmese-inspired curries, palata, refreshing beverages and desserts, I was keen to explore what the menu had to offer.
I started with the Spiced Guava Salad, which brought together guava, pomelo and a punchy mustard dressing. The tender guava pieces had a distinct spicy flavour, while the mustard dressing added a pleasant kick without overpowering the freshness of the fruit. It was an interesting way to begin the meal.
Alongside it, I tried the Mango Passion Fruit, a refreshing blend of ripe mangoes, passion fruit and fresh coconut water, complemented by aromatic sage and chewy nata de coco. The drink had a pleasant fruity flavour, while the nata de coco added an interesting texture. Its presentation, with an edible mango slice placed on top, caught my attention, making it as appealing to look at as it was to drink.
Next came the Gone Yi Street Salad, made with chana and fried potatoes tossed in Kalar, a fragrant Burmese spice blend. The seasoning coated the potatoes and chickpeas well, giving the salad a distinct spicy flavour. It was an interesting take on a familiar combination.
One of my strongest recommendations from the menu is the Sailor’s Curry Palata. The fragrant, slow-cooked curry, prepared with lemongrass and shredded plant protein, was served alongside flaky palata. What I enjoyed most was mixing the palata with the curry, allowing its crispy layers to soak up the flavours. The fried onion garnish added another layer of texture, making every bite enjoyable. I liked it so much that I ended up ordering a second serving.
Later, I tried the Samoza Kari, served with crispy samosas, chickpea curry, split pea fritter, chilli and tamarind sauce. The samosas softened as they soaked in the curry, making them enjoyable to eat together. The chickpea curry had a relatively subtle flavour, while the accompanying elements added variety to the preparation.
Another dish I particularly liked and would recommend is the Burma Roti. The flaky palata was stuffed with spiced lentils and plant-based mince, served with spicy tamarind sauce and crackling spinach. Having the roti with the mince brought out a stronger combination of flavours, while the tamarind sauce added a mild sweetness that balanced the spices. The crispy spinach also provided a pleasant contrast to the soft filling, making it a dish worth trying.
Among the beverages, the Sattu Caramel Cooler was my favourite. I particularly liked its presentation, served in a glass bottle alongside a tub of ice cubes. Once poured into a glass, it was finished with ice cubes and black grass jelly. Made with coconut water, coconut milk and condensed milk, with notes of caramel, it had a creamy and mildly sweet flavour. The black grass jelly added a chewy texture, while Burma Burma’s familiar buttery, nutty cookie pieces brought a pleasant crunch. It was easily my pick from the beverage menu.
I was also looking forward to the noodles, and the Khao Sa arrived next. Prepared with fresh coconut milk and noodles, it was topped with chilli-garlic chutney and crushed wonton crisps. The noodles had a mild spice level but carried a pleasant flavour. The chilli-garlic chutney added a little more character, while the wonton crisps provided a crunchy contrast.
I also tried the Mont Let Saung, a chilled blend of coconut water, palm jaggery and delicate rice flour pearls. It had a light, mildly sweet flavour and was refreshing to sip. While it may not be the first choice for youngsters who prefer stronger flavours, it would be a good pick for elderly diners who enjoy mild and refreshing beverages.
Moving on to desserts, the Shwe Pu Faluda was an interesting departure from the usual falooda preparations. It arrived with small jars containing assorted fruit jellies, tapioca pearls and basil seeds, which were added to the dessert before chilled evaporated milk was poured over the baked custard. The combination brought together fruity, sweet and nutty flavours with different textures in every spoonful. It was quite different from the familiar faloodas and made for an interesting dessert.
The final dessert was the Jaggery & Rice Pudding, served with coconut custard, caramelised apples and toasted coconut chips. The coconut custard was poured over the pudding right in front of me, adding to the presentation. The pudding had a pleasant sweetness, and having it with the coconut custard brought out a richer flavour. Caramelised apples and toasted coconut chips added further texture, making it a satisfying end to the meal.
Overall, Burma Burma brings together an interesting spread of Burmese-inspired dishes with familiar ingredients and flavours. The Sailor’s Curry Palata, Burma Roti and Sattu Caramel Cooler were my personal favourites and recommendations from this visit. While some preparations have milder flavours that may not appeal to everyone, the variety across the menu makes it worth exploring, particularly for foodies looking to try something different from the usual dining options.
Got questions or experiences to share? Comment below or connect with me on Instagram@samuelmjosh and LinkedIn: https://www.linkedin.com/in/samuel-joshua-maddela-ab210b1b9
