Festive Sunday Special: Restaurants Launching New Food Menu To Escalate Customer Demand
The festive season is all about fun, food and happiness. Not just households, food business entities also come up with new food menus to increase their revenue and customer demand. Sometimes the hotels and restaurants also bring dedicated menus like for the nine days of Navaratri. The festive season is a joyful days when people have their work off and visit different restaurants and cafes to enjoy multi-cuisine food.
Burma Burma-
Dining at Burma Burma this season promises to be an exciting discovery of Burmese cuisine with the all-new selection of delicious small plates, refreshing salads, hearty mains, chilled bubble teas, and nostalgia-laced plated desserts and ice creams. Borne out of a recent research trip led by Co-founder Ankit Gupta and Chef Ansab, Head Chef Burma Burma, to Mandalay and Shan in Burma earlier this year, the new small plates present a contemporary take on the dishes borrowed and replicated from Burma’s street food, as well as tribal and heirloom recipes passed down through generations. Bringing robust flavours and intriguing dishes from the streets and homes of Burma to your table - Burma Burma celebrates the culture, taste, and cooking styles of this fascinating and largely unexplored country with this new selection of dishes and drinks.
The new offering promises to transport you to the streets of Yangon with each bite. Blending the best of traditional Burmese recipes with fresh ingredients and unique flavours, the latest menu presents small plates like Crunchy Shiitake Fingers, Taro and Tempeh Pan-Seared Bao and Soba Noodles with Tea Leaf Pesto, hearty mains such as Mandalay Noodle Bowl and Smoked Chilli Rice Bowl and plated desserts including Street Style Burmese Falooda, Saffron and Samuza Cheesecake and a selection of artisanal ice creams including Pineapple Energee, Dark Chocolate & Olive Oil, Avocado & Honey, Honeycomb & Sweetcorn and Durian Fruit. Burma Burma, a one-of-its-kind speciality Burmese cuisine restaurant and tea house, is known not just for its distinct, flavourful cuisine but also its fine selection of thirst-quenching coolers, mocktails and bubble teas and recently launched artisanal, small-batch nostalgia-inspired ice creams.
Monkey Bar
The food menu has been carefully put together by Corporate Chef, Monkey Bar - Irfan Pabaney and Chef Sumit Choudhary which draws inspiration from Indian culinary traditions and regional ingredients. The menu showcases a diverse selection of dishes that celebrate the richness of the country. The indigenous ingredients, combined with traditional cooking techniques, create a harmonious blend of flavours that transports guests to the heart of each region. Join in on this culinary adventure, where each bite tells a story of regional flavours and the rich tapestry of Indian cuisine.
Restaurant’s Our Baked Mirchi Salan is inspired by the bhavnagar bhajji chilli and is stuffed with amranth and betroot pachadi, Mix Veggie Cutlet is a monkey take on homestyle cutlets made with banana flower, sweet potato and fresh coconut cooked with tamarind, Multan Paneer Tikka is an ode to the classic paneer tikka marinated in Multani spices, Shroom Tikka is a spicy fiasco that is served with Sikkim’s churu cheese dip and comes wrapped in a peri peri spice mix.
Diners can indulge in the exquisite taste of Kerala Roast Chicken, where they will find tender, dry-roasted chicken served alongside pickled mustard-infused radish and delicate dosa crepes. Alternatively, they can savour the flavours of the Kashmiri Wazwan style Lahabi Kabab, which features succulent, spiced meat accompanied by a refreshing mint chutney, all presented on Kashmiri Lavasa bread.
They take pride in sourcing Jakhya, a wild mustard from Uttarakhand, which infuses their dishes with a sharp and intense flavour, creating a memorable culinary experience. Additionally, the menu features Kallari cheese, a delightful mozzarella variety originating from Jammu, known for adding a rich and creamy texture that elevates the taste of their creations. To capture the essence of East India, the restaurant includes East India bottle masala, a carefully blended combination of spices that plays a pivotal role in many of their dishes, bringing forth the aromatic and unique flavours associated with this region's cuisine.
