Tea in Burma is more than a drink. It is a ritual, a pause in the day, a bridge between people. From bustling Yangon tea stalls to quiet village corners, it is where conversations unfold, friendships deepen, and communities thrive. This September, Burma Burma brings this spirit alive with From Burma, With Tea — a limited-edition Burmese Tea Shop experience pouring across its restaurants from September 1 to 30, 2025.
A Taste of Tradition, Reimagined
The heart of this journey lies in the classic Burmese Milk Tea — a comforting blend of black tea, condensed milk, and evaporated milk, familiar yet transformative. From there, the menu unfolds into indulgent interpretations: the Yangon Royal Tea, crowned with a layer of cream for sheer indulgence, and the Creamy Bagan Tea, inspired by the bustling markets of Bagan, offering a rich, velvety embrace. For warmer days, the Iced Milk Tea with its whimsical milk foam cloud or the Coconut Iced Tea, layered with coconut milk and custard, provide refreshing, tropical notes.
Every tea is thoughtfully paired with plates designed for sharing, echoing the spirit of Burma’s tea shops. The Chin State Potato Croquettes arrive golden and crisp, their mock meat filling laced with five-spice, while the Corner Cart Skewers sizzle with a sticky chilli glaze. The Cracklin’ Burmese Dumplings, filled with shiitake and edamame, deliver a bite of comfort with a fragrant curry kick. For freshness, the Seared Tofu and Avocado Salad bursts with chilli-garlic oil and lime, balancing crunchy tofu with creamy avocado. And then there is the Tea Shop Noodle Bowl — slurp-worthy Udon noodles in onion-chilli curry, topped with roasted chilli and crispy flakes, a dish made for lingering over. The final act, the Tea Shop Toast, is pure nostalgia: honey-glazed bread soaked in custard apple milk, finished with a generous dollop of clotted cream.
The Chef’s Vision
Behind this evocative menu is Chef Ansab Khan, Head Chef at Burma Burma, who, along with his team, engaged with Burma’s tea masters to capture the layered complexity of Burmese tea culture. “The tea shop is a cornerstone of Burmese life,” he reflects, “and our aim was to create a menu that feels authentic, yet resonates with the Indian table.” The result is a menu that honours tradition but is served with a contemporary flair — a culinary bridge between two cultures.
More Than a Menu, A Moment
Burma Burma has always stood as more than just a restaurant; it is a cultural canvas where food tells stories. From the iconic Oh No Khowsuey to inventive small plates and decadent desserts, every dish celebrates Burma’s vibrant tapestry of flavours — bold, sour, spicy, and soulful. With From Burma, With Tea, the brand deepens its storytelling, transforming the restaurant into a Burmese tea house for a month.
Here, meals are not rushed but savoured. Cups of steaming tea are excuses to pause, to laugh, to share. Plates are meant to be passed around, stories exchanged, and time stretched out. It is an experience that celebrates not only flavour but connection — a reminder that in Burma, and now at Burma Burma, tea is a way of life.
Available in Kolkata, Mumbai, Delhi-NCR, Bengaluru, Hyderabad, and Ahmedabad, From Burma, With Tea invites you to gather your favourite people and immerse yourself in a tradition that is as rich in meaning as it is in taste.
