The word “THINGYAN” means ‘ the Burmese New Year’. It usually falls around mid April of the year and normally is celebrated over a period of four to five days. So here in Cyber hub Gurgaon, BURMA BURMA which is a Burmese cuisine restaurant is celebrating this Burmese New Year eve by offering a specially curated Thingyan Menu for its guests.
It started on 12th May and will be there till 21st May. We were fortunate to relish the festival and the lovely Burmese spread. After getting our hands washed in traditional style with sandal infused water our gastronomical journey started with the bottle gourd fries as a welcome snack. It was then followed by Roselle leaves soup, which was quite amazing and the strong flavour of garlic and Roselle leaves were imarting a very peculiar kind of tanginess to the broth.
Burmese food is a cuisine that highlights the local delicacies and like most national cuisine is the sum of many regional parts(Myanmar). This Asian cuisine has South East Asian, Indian and Chinese influences over the period of time. Sour and Savoury flavours dominate the flavours of the food majorly. In Burma Burma, the Thingyan Menu is designed specifically to showcase the food eaten during their celebratory period.
Salads also known as Thoke are quite popular in Burmese Cuisine, so to conplete it We were served Guava Salad and Rainbow salad. Guava with crushed peanuts, red chilly and brown onions were adding a nice flavour and crunch to the salad whereas the Rainbow salad was quite different in preparation. In it four different types of noodles were used and were hand tossed with spring vegetables in tamarind n soya dressing. Giving a subtle and tangy flavour.
Lotus stem crisps and Corn strips in tamarind sauce were perfect appetizers having the crunch factor and mildly spiced flavour. But the winner in starters was Crunchy tofu steamed buns , having excellent tinge of flavour with correct textures. Softness of the baos went very well with the crunchy fried tofu. Pyay style rice was another star dish in the mains apart from Black gluttonous sticky rice with eyed pea and pickled veggies. Tofu and Roselle leaves stir fry and Bamboo shoot and White pea stir fry are worth trying for sure.
Matcha ice-cream and Coconut ice cream with black sticky rice proved as the best possible ending to this fabulous meal. Matcha ice cream had very soothing flavour of green tea and the in house made coconut icecream was like icing on the cake. So without much a do, go and definitely try this Thingyan Menu at BURMA BURMA.