In Myanmar, just like in every other country of Southeast Asia, tea is more than just a beverage. It is an ‘institution’ over which friendships brew and stories simmer. Capturing that warmth and community spirit, restaurant chain Burma Burma is reimagining the country’s tea shop experience for Indian diners, complete with indulgent teas, crispy bites, and hearty shared plates.
Pulled tea takes centre stage
At the heart of this limited-edition experience lies the classic Burmese pulled tea, a comforting blend of black tea, condensed milk, and evaporated milk. Other highlights include the indulgent Yangon royal tea, layered with cream; and the creamy Bagan tea, inspired by the ancient city’s bustling markets. For lighter, refreshing options, diners can opt for the iced milk tea topped with milk foam; or the coconut iced tea, stirred with coconut milk and custard.
These beverages are paired with a carefully curated food menu. Expect the crisp Chin state potato croquettes with five-spice mock meat filling, corner cart skewers glazed with chilli, and cracklin’ Burmese dumplings stuffed with shiitake and edamame. The tea shop noodle bowl offers slurp-worthy comfort, while the seared tofu and avocado salad brings zest and freshness. To end on a sweet note, the tea shop toast— honey-glazed bread soaked in custard apple milk and topped with clotted cream— promises nostalgia and indulgence in equal measure.
Bringing Burma to Indian diners
“Burmese tea shops are living, breathing spaces of culture, community, and culinary richness, where friendships brew and stories simmer over endless cups of steaming Burmese milk tea or laphet yay,” says Ankit Gupta, founder, Burma Burma. “This menu is particularly close to my heart. After years of travelling through Burma, sipping tea in roadside stalls and bustling tea houses, we knew we had to bring that experience to our diners, but in our own way.”
Ansab Khan, head chef at Burma Burma, along with his team, has drawn inspiration from the country’s tea masters to recreate these experiences for the Indian table. The result is a menu that feels rooted in tradition yet refreshed with modern sensibilities.
Speaking about introducing Burmese cuisine to India, Gupta tells FE, “When we first introduced Burmese cuisine to India, especially in its vegetarian form, many thought it was a bold-if not risky-move. But for me, it was deeply personal… What truly resonated with Indian diners was the familiarity wrapped in novelty… The tea shop menu is an extension of that journey.”
Burma Burma has 18 restaurants across Delhi-NCR, Mumbai, Bengaluru, Hyderabad, Kolkata, and Ahmedabad, and the tea festival is on till September 30.
