The only Burmese eatery that comes to our mind when we want to explore the cuisine is none other than Burma Burma. Talking about the inspiration behind the restaurant co-founder Ankit Gupta tells how his childhood involved enjoying hearty family meals of Khowsuey, Laphets and Thoke (Salads) and trips to Burma. And now taking step forward, the brand has come up with ‘Burma Burma Pantry’, that’s all about bringing together secret agents of flavour, responsible for the iconic taste associated with the Burma Burma restaurants. This has been inspired by his mother Ms. Urmila Gupta and the whole idea of pantry has been taken from Ms. Gupta’s Burmese condiment fridge even way before the restaurant was launched. Ankit and his team initially used to whip up sauces and pastes and used them on the spot at food stalls to make Burmese delicacies.
The Burma Burma pantry today sees has a plethora of choices designed to add spice and flavour to your daily meals, from signature toppings, yummy snacks, exquisite spice mixes, pastes, sauces, dressings as well as exotic teas. Every offering is inspired by Ankit’s mother’s kitchen and designed to be a journey from one home kitchen to another. These products have been specially created by Chef Ansab Khan of Burma Burma, long-time friend of co-founder Ankit Gupta and head chef of the restaurant. Having travelled the length and breadth of Burma, Chef Ansab Khan has first-hand experience that translates into the authenticity of the dishes at the restaurant.
In a quick chit chat with Slurrp he talks about his Burmese cuisine and the idea behind the pantry.
What according to you are the main characteristics of Burmese food?
Burmese food has a lot of influence from neighbouring countries like Thailand, Laos, China and India. The food is incredibly comforting and has a balanced flavour profile.
What two dishes define the cuisine the best and why?
1. Khowsuey: Definitely, it's a gateway dish to Burmese cuisine for anyone in the world. It is pretty common to have noodles for lunch and dinner in Myanmar daily. Khowsuey is that perfect dish which has the comfort of a coconut broth and nourishment from vegetables.
Oh No Khowsuey // A Burma Burma CLASSIC
Tea Leaf Salad: Considered highly addictive due to the nature of the fermented tea leaves called Lahpet. Every Burmese household has a jar of this tea leaf paste in their Pantry, and it is given to all guests visiting them at home. One can find a Laphet vendor on every second street in Burma.
Tell us something about 'Burma Burma Pantry', the concept?
The whole idea of Pantry is taken from my mother's Burmese condiment fridge at home. This concept had been on my mind way before the restaurants were launched. My mother and her recipes are the inspiration behind the restaurant menu and all Pantry products.
The Pantry line aims to help consumers replicate traditional Burmese flavours at home for quick meal combos. Requests from loyal patrons have encouraged us to launch these products that are the secret agents of flavour used at our restaurants to prepare our iconic dishes.
I envision Burma Burma to go beyond just a restaurant and the Pantry line is just the start of many exciting offerings to come.
What all delights is one expecting from this Pantry?
The vision is to make our Burmese essentials favoured staples in Indian kitchens. Chef-made pastes, sauces, condiments & spice mixes are sold online so that people can enjoy their daily cooking, fall in love with Burma's culinary delights and experiment with their Laphets and Khowsueys.
Currently offering nine exclusive products, the Burma Burma Pantry stocks up delights like the Khowsuey Curry Paste; Malar, an all-purpose Burmese Sauce; Plain Laphet, a Burmese Tea Leaf dressing; as well as a Spicy Laphet. There are also the highly addictive Lotus Stem Chips; Balachaung, a topping to put on noodles, rice or salads; Crunchy nuts mix as well. The collection of fine teas is another exciting part of the Pantry.
Which one is your favourite and why?
Lotus stem chips are my favourite, as it is the perfect go-to snack at any time of the day. The seasoning has the right balance of sweet and sour, and one can't stop bingeing on it.
Growing up what has been your fondest Burmese food memory
My fondest memory is of the Burmese Supper parties my mother hosted for her friends and family during Diwali. All would relish the Burmese dishes that she used to cook. It was a festive get-together and also a celebration of her heritage.
