Sharmi Adhikary
06-Aug-2025
From Burma with Tea, a limited-edition Tea Shop menu inspired by Burma’s rich tea culture celebrates three new outlets of the pan-Indian eatery Burma Burma
Did you know that in Burma, about 80 per cent of the tea is consumed as food, not as a drink? The tea is fermented, giving it a unique flavour and offering versatility in the kitchen. Also, tea leaves are roasted, which heightens their piquancy, and added to different kinds of salads and other preparations.
Nevertheless, if you take a trip down the busy streets of several Burmese cities and towns, you will definitely spot a host of tea houses and stalls. This information enthused me quite a bit. To think that the country has its very own Chai ki Tapri culture made the food traditions of Burma feel more identifiable. Apparently, a favourite preoccupation of the Burmese populace is to frequent these stalls and shops not just for a cup of tea but also to partake of sundry discussions being done on films, politics, economics and society at large. Now, that sounds exceedingly similar to our Chai pe charchas and addas, especially done by the Bengali bhadralok over chai and telebhaja (fritters). It is here that my reverie is interrupted with another unique anecdote about someone witnessing the movie Baahubali being watched by customers at one tiny shop with repeated cups of steaming Burmese pulled tea and loud murmurs about Prabhas’ onscreen antics in the SS Rajamouli blockbuster.
As Ankit Gupta takes me through his experiences of discovering the rich tea culture in Burma, he peppers the conversation with anecdotes that prove that tea is more than an ingredient or a beverage in that country. Tea is a habit, a lifestyle and something intrinsic to the thriving food tradition. It is to honour this beautiful culture that Burma Burma in India, informs Gupta the co-founder, is presenting a Tea Shop Menu to celebrate the opening of three new outlets of the beloved Indian eatery serving authentic Burmese fare. While the presentation will serve different teas from Burma, there will also be a selection of savouries that Burmese people are known to enjoy with their favourite beverage. Guests eating at Burma Burma can enjoy fare from this menu for two months at the new eateries at Worldmark 3 Aerocity, Worldmark 65 at Gurugram and DLF Promenade. In the other outlets of Burma Burma spread across India; this tea celebration will be hosted for a month.
With India’s only pan-India Burmese restaurant and tea room launching three new eateries, Burma Burma will now serve its award-winning Burmese cuisine across six locations in Delhi-NCR, bringing its distinctive flavours closer to guests no matter where they live or work. The Tea Shop Menu titled From Burma with Tea is an effort to not just honour the culinary heritage of Burma but also give food connoisseurs here a taste of the culture of tea there, a tradition prevalent in India as well. Nothing can be more exciting than discovering threads of similarity in food cultures of different countries even when cooking styles and techniques differ. In the Laphet Yay (Pulled Tea) that we sipped on, there was an identifiable difference from the frothy masala chai we have. This distinct flavour is achieved, informed Gupta, by including three types of milk in the concoction along with roasting the tea leaves. A chai lover would definitely call for more than a cuppa, the aromas are that heady!
That the attention to detail is retained in the signature fare inspired by Burma’s street food, tribal cooking, heirloom recipes, and dishes brought to life from the culinary team’s immersive research trips is evident from the tea shop curation. Call for the Chin State Potato Croquettes that come with an accompanying tangy sauce and a garnish of pea shoots. As a Bengali who has grown up on the ubiquitous Aloo Chop served in every neighbourhood in Kolkata, this is sheer nostalgia from Burma served on a plate. The crispy exterior is countered by a soft inside that is further stuffed with mock meat mince to enhance the flavour while providing diverse textures for the palate to experiment with. Another unique starter is the mushroom and edamame mince crackling dumpling served with a chilli mustard dip. It isn’t as pungent as the Bengali Kashundi but offers a unique kick with the scrumptious snack. Do ask for the special Dessert selection (The Sweet Life) as well to taste how tea is intelligently incorporated into the delicacies!
(In image: Ankit Gupta, Co-founder, Burma Burma)
A little about the new outlets now. Each new restaurant is thoughtfully designed to reflect the textures, stories, and artistic traditions of Burma. At Worldmark 3, the two-storeyed, 110-seater eatery showcases a hanging pagoda installation and a hand-painted mural celebrating Burmese culture. At DLF Promenade, the 96-seater space draws inspiration from Yangon’s iconic Strand Hotel, with colonial textures and vintage accents offering a charming pause in a buzzing shopping district. In Worldmark 65, the 94-seater restaurant channels the spirit of Mandalay through sculpted walls, faux jade inlays, and pagoda-inspired lighting.
The limited edition Tea Shop Menu wants to showcase how in Burma, life unfolds over teacups and conversation, where tea shops are lively community spaces where friendships brew and stories simmer over endless cups of steaming Laphet Yay and snacks. So, here’s to nostalgia, shared food traditions and a few welcome surprises.
