Tea is certainly a beverage. But when you are in Kolkata, Tea becomes an emotion, rather a way of life. Take it as a conversation starter or a sip to lift up your mood in the afternoon, tea all across the country has been a quiet ritual of connection. From the core Burmese food to the best-quality curated tea, Burma Burma never disappoints.
Image Credit: Burma Burma
This September, Burma Burma—the pioneering restaurant dedicated to Burmese cuisine in India—invites everyone to experience tea not as an accompaniment, but as the main protagonist. Their latest limited-edition event, “From Burma, With Tea”, running from September 1 to 30, 2025, across all Burma Burma outlets pan-India, brings the vibrant, bustling energy of Burmese tea shops straight to your table.
With a specially crafted menu featuring indulgent pulled teas, iced blends, and flavour-packed bites, “From Burma, With Tea” is a tribute to this cultural tradition. The menu is curated in such a way that it will take you to Yangon’s lively streets or Bagan’s bustling markets, following a nostalgia with contemporary flair.
A Glimpse Of Burma Burma And Its Founders
Image Credit: Burma Burma
Burma Burma, established in 2014, is the brainchild of restaurateurs Ankit Gupta and Chirag Chhajer. Though it began as a shared vision between childhood friends, it has now grown into a celebrated brand with 18 restaurants and a delivery kitchen across India, including cities like Bengaluru, Delhi-NCR, Mumbai, Ahmedabad, Kolkata, and Hyderabad.
Image Credit: Burma Burma
The concept of Burma Burma is unique in the Indian dining landscape—it’s not just about food but about curating an immersive cultural experience. Guests are invited to explore the flavours, aromas, and heritage of Burma through a thoughtfully designed dining journey. Right from the interiors of the restaurant, speaking of Burmese traditions to following its menus rooted in authenticity with modern techniques, Burma Burma has consistently celebrated the spirit of Burma. With “From Burma, With Tea”, the team has reimagined the conviviality of Burmese tea shops for an Indian audience.
The Tea Shop Menu – A Story Of Food And Togetherness
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Tea is, of course, the main event. The Burmese Pulled Tea is a classic that mixes black tea with condensed and evaporated milk to make a smooth, creamy drink. The Yangon Royal Tea has a rich crown of cream on top, and the Creamy Bagan Tea has a fuller body that brings in the energy of Bagan's busy markets. The Iced Milk Tea with a cloud of milk foam and the Coconut Iced Tea, which is made with coconut milk and custard, are two great options for people who want something cool and refreshing.
Plates Made for Sharing
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Along with these teas, there is a carefully chosen selection of savoury snacks and filling meals. The Chin State Potato Croquettes are a quick comfort food because they are crunchy on the outside and have a five-spice mock meat filling.
The Corner Cart Skewers, which have a sticky chilli glaze, are very satisfying. The Cracklin' Burmese Dumplings are just as good. They are stuffed with shiitake and edamame and seasoned with fragrant Burmese curry powder.
The Seared Tofu and Avocado Salad has a chilli-garlic-lime dressing that makes it taste fresh, and the Tea Shop Noodle Bowl is a delicious treat that you can slurp up. The Tea Shop Toast is the last course. It's honey-glazed bread soaked in custard apple milk and topped with clotted cream. It's a dessert that stays in your mind.
So, Here's What Slurrp Loved About Their Curated Menu
Slurrp’s tasting notes highlight the event’s thoughtfulness and authenticity. The drinks, including the pulled teas, offered creaminess, and the iced versions balanced freshness. The Coconut Iced Tea in particular was a revelation, bringing a tropical brightness that contrasted beautifully with savoury dishes. Apart from the tea varieties, the crispy crackers deserve appreciation as well. You can try those with the crafted chutneys in between the dishes as palate cleanser.
Burmese Pulled Tea
The Burmese Pulled Tea is the soul of this menu—a smooth, creamy, and aromatic blend that instantly warms the heart. Black tea is brewed strong, then softened with condensed and evaporated milk, achieving a velvety texture through the theatrical pulling technique. The act of pulling aerates the tea, lending it a frothy top and enhancing the flavours.
Yangon Royal Tea
The Yangon Royal Tea is indulgence in a cup, paying homage to the opulence of Burmese royals. This variation of milk tea is crowned with a thick, luscious layer of cream that elevates the drink from comforting to luxurious. The rich cream slowly blends into the strong, sweetened tea, creating a layered taste—bold at first sip, mellow and velvety by the end. Perfectly balanced, this tea feels celebratory and decadent, following Burma’s heritage of hospitality and refinement.
Creamy Bagan Tea
Inspired by Bagan’s vibrant market culture, the Creamy Bagan Tea is full-bodied and indulgent, carrying a deeper, earthier note than its counterparts. Thick, creamy layers enhance the strong black tea base, producing a drink that feels grounding. The flavour is richer, almost dessert-like, yet balanced enough to enjoy alongside savoury bites.
Iced Milk Tea
The Iced Milk Tea delivers comfort in a chilled form. Strong black tea is brewed with spices, balanced by milk, and finished with a delicate, cloud-like milk foam. The result is a creamy, slightly sweet drink with an airy top that lightens the palate. The cold temperature brings a crispness that contrasts beautifully with spiced bites, making it the perfect accompaniment for bold flavours.
Coconut Iced Tea
The Coconut Iced Tea is the tropical star of the menu, combining the depth of black tea with the creaminess of coconut milk and custard. Each sip is layered—first the gentle sweetness of coconut, then the earthy strength of tea, finally the velvety smoothness of custard. Light yet indulgent, it’s a drink that brings in Burma’s coastal flavours, while the custard provides a silky finish.
Seared Tofu and Avocado Salad
This salad is an interlude of crispy seared tofu and buttery avocado for a contrast of textures. Tossed with tomatoes, scallions, lime, and chilli-garlic oil, it bursts with zesty, smoky, and tangy notes in every bite. The tofu adds substance, while the avocado lends creaminess, ensuring balance. Fresh yet satisfying, the dish feels thoughtfully curated to cleanse the palate between richer plates.
Corner Cart Skewers
Street-side Burmese vendors inspire the Corner Cart Skewers, and they pack all the boldness of that lively setting. Pan-seared mock meatballs are coated in a sticky chilli glaze, delivering a satisfying bite that is smoky, spicy, and slightly sweet. This dish is made for sharing, designed to complement strong teas or iced blends. With every skewer, you taste Burma’s street food culture—vivid, unapologetically bold, and deeply satisfying.
Cracklin’ Burmese Dumplings
These dumplings are a study in contrast—crisp wrappers giving way to a flavourful filling of shiitake mushrooms and edamame. The seasoning, a Burmese curry powder known as Kalar Lay, adds earthy spice, while a mustard-chilli dip intensifies the kick. The dumplings reflect Burma Burma’s mastery in fusing authentic tradition with modern dining sensibilities.
Chin State Potato Croquettes
Golden and crisp on the outside, the Chin State Potato Croquettes are filled with a delicate mock meat mixture flavoured with five-spice. Served with a spring salad and a preserved black bean dip, the croquettes are earthy, savoury, and layered in texture. They feel indulgent yet light enough to pair with tea.
Tea Shop Noodle Bowl
The Tea Shop Noodle Bowl is comfort food at its finest—a slurp-worthy dish of Udon noodles tossed in a slow-cooked onion-chilli curry. Topped with roasted chilli, crispy wheat flakes, and fried onions, it offers a medley of textures that keep each bite exciting. The broth-like curry is rich, smoky, and slightly spicy, enveloping the noodles in layers of flavour.
Tea Shop Toast
The Tea Shop Toast is the ultimate Midas touch to the entire menu. Thick slices of golden, honey-glazed bread are soaked in custard apple milk, creating a soft, melt-in-the-mouth texture. Topped with a luscious dollop of clotted cream, it’s indulgent yet balanced, sweet without being overwhelming.
Slurrp got a chance to have a word with Co-founder Ankit Gupta. From curating the tea to bringing it to the table, he took time to describe it all with patience.
Slurrp: What inspired you to create this special monsoon menu, From Burma, With Tea?
Ankit: During our travels to Burma, we saw how tea shops were the spots where life went by, with people chatting, tea pouring and stories unfolding. We knew this was more than just getting your tea fix, it was an emotion, a symbol of friendship and community. That spirit really inspired us. With ‘From Burma, With Tea’, we wanted to bring that very experience here with comforting teas and bold bites that invite people to sit together, share a table, and create memories.
Slurrp: How did you go about curating the teas and dishes for this edition, what was the starting point?
Ankit: We started with the soul of any Burmese tea shop, the classic Burmese Milk Tea. From there, the journey unfolded naturally. Each tea we added, whether it is the indulgent Yangon Royal Tea or the refreshing Coconut Iced Tea, tells a different story of Burma. Once the teas were in place, we built the food around them, with crackling snacks, hearty bowls and sweet endings to match the balance you would find in a Burmese tea shop, where every sip is meant to be enjoyed alongside something to snack on.
Slurrp: Could you walk us through the research or tasting journey behind selecting these teas?
Ankit: Our team spent years travelling through Burma, sitting in humble roadside stalls and buzzing Yangon tea houses. We spoke with tea masters, observed the pouring techniques, tasted countless blends - hot, iced, strong, creamy. Back in our kitchens, our Head Chef Ansab Khan and the team recreated these experiences for Indian palates while keeping the soul intact. Every sip you take is rooted in our journeys.
Slurrp: How has Burmese teashop culture influenced your approach to designing this menu?
Ankit: Burmese teashops are where friendships are built, deals are struck, and stories are told. That culture influenced us to not just create a menu, but a social experience. The food and tea are designed for sharing, sparking conversation, and making you feel like you’re part of something bigger than just a meal.
Slurrp: Are there any personal memories, travels, or stories from Burma that shaped your choices?
Ankit: When we designed the Tea Shop Toast, for example, it came from memories of locals offering simple yet indulgent sweet treats alongside steaming cups of Laphet Yay. In Burma, it’s common to see tea shops and street vendors serving something warm, sugary, and comforting with your tea. That little ritual of balancing a strong cup of tea with something sweet stayed with us. The Tea Shop Toast is our way of capturing that everyday joy of the Burmese streets and bringing it to our diners here.
Slurrp: How do you balance authenticity with innovation when bringing Burmese tea culture to Indian audiences?
Ankit: At Burma Burma, authenticity doesn’t mean rigidity; it means staying true to the spirit and heart of the tradition. We use real Burmese techniques and flavour profiles, but we present them with a modern twist so they resonate with today’s Indian diner. For example, the Coconut Iced Tea, while rooted in Burmese flavours, is styled in a way that feels light, playful, and familiar to Indian audiences.
Slurrp: What does the process look like—right from sourcing the teas to pairing them with the bites and bowls on the menu?
Ankit: It begins with the leaves — we source quality black teas from regions that mirror Burma’s terroir. Then comes blending, where condensed and evaporated milk play a starring role in creating that signature richness. The next step is tasting, and teas are sipped alongside bites until the pairing feels just right.
Slurrp: Are there any behind-the-scenes challenges or surprises you encountered while curating this edition?
Ankit: One surprising challenge was perfecting the “pulling” of the tea — the art of pouring it from height to create that creamy froth. It looks simple but demands precision. But this challenge made the final outcome even more exciting.
Slurrp: How do you ensure that each cup and dish reflects not just flavour but also the spirit of Burmese teashops?
Ankit: We constantly reminded ourselves: in Burma, serving tea and its accompanying dishes is all about hospitality. It’s about how it makes you feel. So, each dish was designed to carry a story, the skewers echo street food stalls, the noodle bowl reflects comfort meals, and the toast brings a sweet, homely ending. We wanted guests to feel like they’d stepped into a Burmese tea shop, not just ordered from a menu.
Slurrp: How does this limited-edition menu fit into your broader vision for Burma Burma this year?
Ankit: 2025 is about experiencing as much as we can of Burma’s culture and bringing the very best of it to India. From Burma, With Tea is part of that effort, not just introducing new flavours, but transporting our guests into the warmth, rituals, and traditions of Burmese tea culture.
Slurrp: With the growing interest in regional and artisanal teas, do you see tea culture emerging in your future menus?
Ankit: The love for tea is something Burma and India have in common. With the growing interest in regional and artisanal teas, we see a wonderful opportunity to showcase these unique blends, and tea will definitely play a much bigger role in shaping our future menus.
Slurrp: Are there any collaborations or new formats (pop-ups, workshops, tastings) that guests can look forward to in 2025?
Ankit: We’re always looking forward to trying new things and finding fresh ways to share Burmese culture with our guests. Whether it’s inside the restaurant or beyond, 2025 is about keeping the experience exciting, immersive, and full of discovery.
Slurrp: What’s next for Burma Burma—both in Kolkata and across India?
Ankit: Kolkata has been very special to us, and we’re excited about deepening our connection with the city while continuing to grow nationwide. We’re exploring newer cities, strengthening our presence in existing ones, and looking at ways to make the Burma Burma experience accessible to more people across India.
Slurrp: How do you see Burma Burma evolving over the next 3–5 years while staying true to its roots?
Ankit: Our vision has always been about celebrating Burmese culture in an authentic yet contemporary way. Over the next few years, we see ourselves expanding into exciting new collaborations, menus, and formats, but always with the same heart and soul that makes Burma Burma what it is today.
Slurrp: Do you plan to expand the tea experience beyond the restaurant—perhaps retail, packaged teas, or tea ceremonies?
Ankit: Tea program is extensive, well-researched and unlike any other in the country. Tea, integral to Burmese life, is not just savoured as a drink but eaten too. The beverage program at Burma Burma stays true to its roots with a Burmese Tea Room offering an extensive selection of tea-blends. Tea has always been at the heart of our identity, which is why we also curate and sell our artisanal teas through Shop Burma Burma. It allows our guests to carry that experience home with them. As for what’s next, we’re always open to exploring newer ways of celebrating tea culture, both inside and outside the restaurant.
With “From Burma, With Tea”, Burma Burma curates an experience that honours tradition while offering freshness to Indian diners. This September, all roads lead to Burma Burma, where tea is not just poured but celebrated.
Event: From Burma, With Tea – Limited-Edition Burmese Tea Shop Menu
Date: September 1–30, 2025
Price Range: ₹280 – ₹410 (Average meal for two: ₹1800++)
Venue: All Burma Burma outlets pan-India (Kolkata, Mumbai, Delhi-NCR, Bengaluru, Hyderabad, Ahmedabad)
Kolkata Address: 18 M, Ground Floor, Stephen Court, Park Street, Kolkata - 700071
Timings: Weekdays: 12:30–4 pm, 6:30–10:30 pm | Weekends: 12–4 pm, 6:30–10:30 pm
Contact: +91 99202 40097