PATTERN IN CHAOS: October 2015

My friends know that good food and a complementing ambience is my idea of indulgence. I do confess that within the last couple of days I have driven more than once from North to South Mumbai, to revisit the echo of Burma at the restaurant and tea house 'Burma Burma'.

The ethos of Burma is well spelt in cheerful Pathein parasols on the ceiling, colourful Karma prayer bells, lacquered Burmese dolls and inscriptions on the wall. The focus of the design is the tea counter, vibrantly done in a wooden Pantone. Housed in it, are interesting decor trivia, keeping to the spirit of Burmese ethnic fabric.

I dig into the extensive menu, a little lost. I am joined in by the cheerful manager, who helps me understand the cuisine and make my choices.

It is a warm afternoon and I begin to pay heed to my growling stomach with a dose of Kaffir lime cooler and vegetables stir-fried in Burmese spices. I am told that Chef Ansab Khan heavily relies on bringing out the food flavour with generous amounts of tamarind, garlic, spring onion, red chilli, coconut milk and peanuts.

I graduate onto the main course with Ohn Thamin (rice cooked with coconut milk, raisins, cloves and crowned with peanut chutney) followed by Khow Suey (a lemon grass infused, velvety coconut curry with vegetables and noodles). I am told that the latter is one of the most popular menu inclusions.

My friends with spicy food preferences, opt for Mandalay Meeshay, Mohingar (the national Burmese dish) and Nanji Khow Suey.

Going along with the recommendations, my food is punctuated with warm, well-brewed, lavender flavoured white tea.

My day's gastronomical indulgence reaches its conclusion with smoky avocado ice cream, fringed with pumpkin pearls. My friends explore the Shway Aye (Burmese Falooda) and some Chaw Chaw (chilled coconut jelly).

On my way back, I recline on the rear seat, holding on to the tea set I bought from the quaint merchandise corner at Burma Burma, while words like THOKE (salad), THAMIN (rice), OH NO (coconut), KYAW (fries) and HINCHO (soup) still float in my mind.