HYDERABAD: Healthy is in. Unhealthy is out. Drinking, smoking, binging is not just out; they have been dumped into the trash bin by the smart, super health conscious lot.
If you happen to be in Bengaluru and want a unique gastronomic experience coupled with loads of feel-good factor, head straight to “Burma Burma Restaurant & Tea Room” in Indira Nagar, an upmarket luxurious neighbourhood with tree-lined streets and broad alleys where many elegant residential bungalows have been transformed into classy commercial places: that’s where the best cafes, pubs, breweries, multi-cuisine restaurants of the city are found.
A brainchild of Ankit Gupta and Chirag Chhajer, two committed vegetarians, the refreshingly different ‘Burma Burma’ appeals especially to pure vegetarians; their spice levels satisfy the Indian palate and no one misses alcohol or meat.
Roman Pradhan, heading ‘Burma Burma’ in Bengaluru tells me that the authentic taste comes from the treasured family recipes reflecting Burmese culture: their cuisine mirrors a history inspired by surrounding countries and ancient traditions. Burmese are mostly non-vegetarian and a lot of fish sauce is used in their cooking but here, fermented tea leaf pastes are used to promote healthy eating while chickpea flour is the base for many dishes.
From soups to salads to starters to desserts I find the cuisine familiar and friendly giving me a feeling of déjà vu. The four colourful sauces on the table cater to individual tastes according to Vivek, who helps me understand Burmese cuisine: the spice levels of Tangy Tamarind and Black Bean Sauce are mild, that of Chilli Peanut is medium while Roasted Chilli and Jaggery combo is quite spicy. Indeed it is, it burns my tongue in spite of the sweetness of jaggery.
Soups
Their signature ‘Samuza Hincho’ soup (a popular street food in Burma) with a flavourful broth reminds me of wonton soup: the samosa making up for the missing meat. It is true: pieces of meat or fish don’t enhance flavours; spices do. Dunked in a tangy soup of cabbage, carrot and black gram the samosa takes a new ‘avatar’.
The ‘Chick Pea Tohu Soup’ is delicious with the lemon added for a slightly sour taste. I get a brief lesson on Burmese tofu (also called tohu/to hpu), which is made by mixing chickpea flour (besan) with water, turmeric, and a little salt and heated, stirring constantly until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It may be eaten fresh as a salad or deep-fried. Despite the name, Burmese tofu/tohu is unrelated to Chinese tofu, which is made from soymilk with added coagulants.
Salads
‘Mandalay Laphet Thoke’, the tea leaf salad has 16 ingredients: it is a sour mix of fermented tea leaves, fried garlic, nuts, roasted peanuts, sesame seeds, tomato, lettuce etc; an eclectic mix of flavours and textures. A large variety of Burmese salads are eaten as snacks at tea cafes. Laphet is so important to the culture that when the tea is harvested, the best of the crop is set aside for fermenting while the rest is dried and processed for drinking tea.
‘Tayat ti Thoke’ is shredded raw mango with roasted red chilly, brown onion, crushed peanuts, baby beetroot, lettuce, paprika, cabbage and a bit of honey. Just my kind-the raw mango surely wins!!
Mocktails
‘Oh No Tamarind’ is very refreshing with tamarind pulp, jaggery and coconut shavings while Seabuck Mary, a flower found in the Himalayas turns into a lovely orange coloured mocktail that transports me to the hills. Needless to say, the small bowl of salted sunflower seeds on the table is an addictive snack. No one can have just one!
Main Course
Black sticky rice, pickled vegetables, and butter fried white beans: the combination looks striking and tastes good.
‘Oh no Khao Suey’, is an attractive yellow ‘one-dish soup meal’ of noodles in coconut milk with veggies complemented by an array of toppings (like roasted chillies, peanuts, spring onion, lemon wedges, fried garlic & onion). Popular all over Burma, it is a full meal by itself: lemongrass, broccoli, coconut milk and roasted gram flour add flavours.
Desserts
‘Tagu Pyi An’ is sago (sabudana) cooked with Burmese palm jaggery and trapped in a white ring of coconut custard; coconut shavings and palm jaggery on the side. Served on a thick slate board – it is earthy, healthy and of course, delicious!
Is food the ultimate key to happiness?
(The author is a documentary filmmaker and travel writer; she blogs at vijayaprataptravelandbeyond.com)
Tea Ceremony
Conducted by Vivek, it is dramatic, visually appealing and Zen-like. I watch serenely as the tea climbs up through the syphon and flows down through something like an hourglass; finally, the pale golden infusion fills my small cup of happiness. It is certainly a new level of tea experience for the discerning palate: with exceptional taste and range of nearly 30 teas – black, white and herbal – they have a tea for every mood and occasion.
Starters
They steal my heart! The Burmese falafel is gram lentil roasted, made into cakes, and deep-fried: topped with tangy, garlic sauce and garnished with micro greens of beetroots. I sense an oriental twist to our masala vadas! The steamed buns (Paukse) look like innocent idlis from a distance but they are perfectly spicy, just right for the Indian palate, holding a crunchy deep fried pattice in between.