ivan· A limited-edition menu tracing the food, flavours and stories that travelled across borders
· From November 1-December 15, 2026, at all Burma Burma restaurants & delivery via Swiggy & Zomato
Hyderabad, November 2026: What happens when a street-side favourite from Bihar finds a place in Yangon’s bustling markets, a noodle dish finds its way back to Gujarat as traders return home, and a humble, comforting pudding brings together Indian cooking techniques and Burmese ingredients? Do the flavours of two cultures meet to create something entirely new? For centuries, traders, sailors, workers and business owners journeyed along Burmese trade routes, carrying with them more than goods and commerce. They brought their cultures, ideas, flavours and culinary traditions, leaving behind a legacy of recipes that travelled across borders, found new homes and evolved into something entirely their own. Burma Burma invites you to explore this fascinating culinary journey with Across Borders: Journeys From India to Burma, a limited-edition menu from November 1 to December 15, 2026, celebrating the food, culture and stories that travelled between the two countries. The first edition follows the paths of traders, sailors, workers and business communities who carried the flavours and food traditions of home across borders. From the Indian port cities of Mumbai, Kolkata, Chennai and Surat to Yangon, these journeys found their way into Burmese kitchens, creating dishes and culinary traditions that remain part of Burma’s food culture today. The menu brings together a selection of small plates, desserts and beverages inspired by these culinary connections. More than a collection of dishes, Across Borders invites diners to discover the stories behind familiar flavours and the unexpected ways in which food becomes part of another culture. From Samoza Kari, a comforting dish savoured by the workers from Bihar to the flaky Burma Roti, a favourite inspired by a dish loved in India’s port cities, every dish, dessert and drink on this menu follows a route of its own. Available for dine-in from November 1 to December 15, 2026, across Burma Burma restaurants in Mumbai, Bengaluru, Delhi-NCR, Hyderabad, Ahmedabad, Kolkata and Chandigarh, the menu will also be available for home delivery via Swiggy and Zomato.
A Journey Through Food, Flavour and Memory
Food travels with people, carrying recipes, ingredients and traditions across borders. As cultures meet, flavours evolve, familiar dishes take on new forms, and culinary traditions find new homes. Shaped by these journeys over generations, Burmese cuisine reflects a rich history of cultural exchange. Across Borders traces these connections from the Indian port cities of Mumbai, Kolkata, Chennai and Surat to Yangon and back, celebrating dishes that travelled, transformed and carried the flavours of one culture
Begin the journey with the Spiced Guava Salad, a beloved street food in Kolkata and Yangon, bringing together guava, pomelo and a punchy mustard dressing. The Gone Yi Street Salad draws on the story of a street-market favourite that travelled with workers from Bihar to Burma and found a home in Yangon’s bustling markets. Made with chanaa and fried potatoes tossed with Kalar, a fragrant Burmese spice blend, it offers a taste of the culinary traditions that travelled with migrant communities. The Samoza Kari tells another story of cultural exchange. Shaped by workers from Bihar who brought samosas to Burma during colonial times, this comforting dish is made with crispy samosas and served with chickpea curry, split pea fritter, chilli and tamarind sauce. The Khao Sa follows the journey of a noodle dish brought back from Burma by traders from Surat, Gujarat and shaped along the way. Made with fresh coconut milk and noodles, it is topped with chilli-garlic chutney and crushed wonton crisps. The Burma Roti draws inspiration from Mumbai’s Baida Roti, a favourite across India’s port cities. Its flaky palata is stuffed with spiced lentils and plant-based mince, served with spicy tamarind sauce and crackling spinach.
Completing the savoury selection is the Sailor’s Curry Palata, inspired by Indian sailors who settled in Yangon and cooked with locally available ingredients. This fragrant, slow-cooked curry brings together lemongrass and shredded plant protein, served with flaky palata. Each dish offers a different perspective on the journeys people took. Some carry the memory of a place left behind; others tell the story of a new home found along the way. Together, they celebrate the unexpected connections that emerge when people, ingredients and traditions meet.
The journey continues with desserts that explore the sweet traditions connecting the two cultures. The Shwe Pu Faluda takes inspiration from Yangon’s famed faluda shops, known for their signature baked custard. Flavoured fruit jellies, tapioca pearls and basil seeds come together in chilled evaporated milk, topped with baked custard. The Jaggery & Rice Pudding brings traditional Indian cooking techniques together with Burmese palm jaggery and short-grain rice. This comforting preparation is served with coconut custard, caramelised apples and toasted coconut chips.
The beverage selection carries the story forward. The Mont Let Saung, a Burmese favourite associated with Chettinad traders, continues to be enjoyed in Chennai to this day. This cooling blend of coconut water, palm jaggery and delicate rice flour pearls offers a refreshing expression of the culinary connections between Burma and South India. The Mango Passion Fruit celebrates the shared love of mangoes in Burma and India. Ripe mango and passion fruit are blended with fresh coconut water, aromatic sage and chewy nata de coco. Rounding off the selection is the Sattu Caramel Cooler, which brings roasted chickpea sattu, a familiar taste from Bihar, into a chilled sharbat. Made with coconut water, coconut milk, condensed milk and notes of caramel, it is served with black grass jelly, bringing an unexpected expression to an ingredient associated with the journeys of workers from Bihar to Burma. It is a simple yet meaningful reminder that the ingredients and flavours people carry with them can become part of a new food culture, sometimes in unexpected ways.
More than a menu, a journey on every plate
Food carries the memories of the people who make it, the places they leave behind and the communities in which they settle. With Across Borders: Journeys From India to Burma, Burma Burma brings these journeys to the table, celebrating the ways in which culinary traditions travel, change and create connections that endure long after the journey is over. From street-side favourites and comforting curries to desserts and refreshing beverages, the menu invites diners to discover the surprising connections between food on either side of the Bay of Bengal. Some flavours may feel familiar, but the stories behind them reveal how cultures meet, influence one another and create traditions of their own. Available for lunch and dinner from November 1 to December 15, 2026, Across Borders: Journeys From India to Burma is served across all 22 Burma Burma restaurants in Mumbai, Bengaluru, Delhi-NCR, Hyderabad, Ahmedabad, Kolkata and Chandigarh. The menu will also be available for home delivery via Swiggy and Zomato.
About Burma Burma: Established in 2014, Burma Burma (Hunger Pangs Pvt. Ltd.) is the brainchild of restaurateurs and childhood friends, Chirag Chhajer and Ankit Gupta. The brand operates 22 restaurants & a delivery kitchen across Mumbai, Bengaluru, Delhi-NCR, Chandigarh, Ahmedabad, Kolkata & Hyderabad, led by Chef Ansab Khan, the Chief of Kitchen Operations. Burma Burma is more than a restaurant. It is a holistic experience of Burma’s food, culture & happiness.
