In the vibrant tapestry of culinary exploration, WHAT’S HOT IN MUMBAI has always been a true connoisseur whose palate is as adventurous as it is refined. Our food reviews have traversed the globe, delighting in the rich mosaic of flavors that define unique global cuisines. From the intricate dishes of Southeast Asia to the bold, rustic tastes of Mediterranean fare, we have embraced every opportunity to experiment and innovate in the selections of global cuisines. With an insatiable curiosity and a deep appreciation for both tradition and creativity, the culinary enthusiast transforms each dining experience into a delightful journey, inviting others to savor the world one exquisite dish at a time.
WHAT’S HOT
IN MUMBAI experienced the ultimate Flavor Odyssey and Epicurean Voyage to
the most delectable, savory, succulent, flavorful, irresistible,
mouth-watering, zesty, tempting, rich, exquisite menu. We are talking about ‘The
Ten-Year Trail' dine-in menu which has been unfurled as part of the
landmark 10-year anniversary of the award winning restaurant Burma Burma. This special, limited-edition
menu is valid till Sept 30, 2024, across its restaurants in India.
BURMA BURMA is a sparkling gem for anyone seeking
an authentic taste of the Burmese cuisine, and yes – it’s a vegetarian menu. The
combination of fresh ingredients, bold flavors, and attentive service makes it
a must-visit for food lovers. We loved the manner in which the balance of
spices and the emphasis on fresh herbs create a symphony of tastes that
tantalize the palate and leave a lasting impression.
Our
recommendations - For soups, we suggest the Tar La Baw and the Sarbuthi. The flavour tones are poles apart yet they
leave endearing memories to your taste buds. The Tar La Baw is a fermented and sun-dried bamboo broth which does have
its subtle flavor tones but the Sarbuthi - a corn soup with pickled mushrooms
is serendipity personified. Both soups are perfectly refreshing to start with.
The salads, the Siman Thoke and
Steamed Rice Tofu Salad are
stunning creations that create a whirlwind romance once you dip them with the
sensational dips. The Siman
Thoke, a refreshing salad of chickpea tofu and raw papaya has certain inferences
to a Pan Asian salad, yet the soft papaya strands are juicy and delectable. The
Steamed Rice Tofu Salad, a cold
rice salad with coriander, shallot oil, crispy garlic is slightly filling and
keeps you satiated. Worth mentioning is
the fried lotus stem starter which comes with an amazing mayo dip that makes
you swoon to ecstasy with its creamy, flamboyant texture.
For the mains, the Highway Meal
Parcel evokes memories of the
juxtaposed dish which has it all. The value edition to the plating is the Burmese
newspaper on which the entire variations are served. A perfect treat of varied
flavours, the mock meat and rich gravy gives a pulsating kick to a
non-vegetarian. The Split Gill Mushroom Rice takes you on an
aromatic trip, the finely-cut foraged split gill mushrooms are a perfect
delight and something which we hadn’t tried before. The tomato dip is a blast
and takes the dish to another levels.
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THE
SHOWSTOPPER and most
ordered dish which we noticed was the KHOW
SUEY. The most stunning flavors, this dish created a
tantalizing symphony of creamy, coconut-laced noodles and the vibrant, spicy
toppings that dance on your taste buds with every bite. What elevates this dish
to a true hit is the vibrant array of toppings: crunchy fried onions, zesty
lime, fresh cilantro, and a drizzle of chili oil, each adding a unique layer of
flavor and crunch. The balance of creamy, spicy, and tangy notes, combined with
the textural contrast of soft noodles and crispy garnishes, makes this khow suey
at Burma Burma, a delightful culinary experience. Each spoonful is not just a
meal but a celebration of warmth, comfort, and the joy of sharing.
Having loaded ourselves with the fine
delicacies, we almost contemplated skipping on the desserts. After relentless
persuasion from the team we relented and opted for The Burmese Milk Tea Cheesecake and the Burmese Tropical Fruit Pavlova are
on par with any Michelin treat. The cheesecake is rich, creamy and a combo
driven with stewed roasted apple confit, cinnamon ice cream topped with cinnamon
caramel and spiced tea tuile. The rich textures are heavenly and you would
surely finish the entire plate. The Burmese
Tropical Fruit Pavlova is a dynamite loaded package with multiple
layering. The tropical fruit salsa, mango gel, ginger coconut ice cream, and the
pulsating mango passion caviar make this dessert delectably DIVINE.
We would strongly recommend a trip to BURMA BURMA and savor the vibrant tapestry of traditional Burmese dishes, each bursting with flavor and authenticity before 30th Sept 2024.
Rating – 10 GLORIOUS STARS!
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