Latest news with #AnsabKhan
The Hindu
17-07-2025
- Entertainment
- The Hindu
A new dessert menu at Burma Burma
Burma Burma's latest offering, The Sweet Life, is a dedicated dessert menu that introduces seven all-new plated creations. All the desserts are eggless. If one word could sum it all up? Indulgent. Each dessert is thoughtfully crafted by the restaurant's culinary team in collaboration with award-winning pastry chef Vinesh Johny of Lavonne Academy. Drawing inspiration from Burma's vibrant orchards and lively local markets, the menu bursts with fruit-forward flavours — think zingy sorbets, velvety gelato, luscious compotes, tangy salsas, and even delicate fruit caviar. Texture and colour take centre stage here, with playful twists: mango leather is swapped out for mango wax, and traditional sago pearls are reimagined as berry caviar. In Burmese culture, fruits represent prosperity and generosity, a sentiment that underpins every element on this menu. One of the highlights is the milk tea cheesecake, a Burmese take on the classic basque-style cheesecake. Infused with laphet ye (Burmese milk tea), it arrives plated with a warm apple compote and a scoop of cinnamon ice cream. The result is an balance of comfort and finesse, where every bite brings a new surprise. Also on the menu is the Celebration Cake — a rich, seven-layer chocolate cake paired with tart cherries and a theatrical molten chocolate pour. It is indulgent and perfect for those moments when only serious chocolate will do. 'The new dessert menu at Burma Burma is our way of taking familiar, much-loved desserts — cheesecakes, tres leches — and reimagining them through the lens of Burmese ingredients and inspiration,' says head chef Ansab Khan. 'Each creation is rooted in memories of fruit stalls, seasonal abundance, and cross-cultural exchange.' There is the Silkroute Sundae, for instance, pays tribute to the trade routes that brought saffron, pistachios, and dried apricots to Burma. It is rich, creamy, and a visual stunner. Equally striking is The Flower Bouquet, a pavlova inspired by Burmese orchards and bustling fruit markets. It is a riot of mango, kiwi, and passion fruit salsa, topped with crisp meringue and served with coconut-ginger ice cream. A standout is the Coconut and Pineapple Crème Brûlée — a rich custard with a caramelised top, paired with pineapple compote, cinnamon gelato, honeycomb, and a buttery semolina cake crumble. The combination is beautifully layered, both in flavour and texture. The Sweet Life is now available across Burma Burma's outlets in Mumbai, Delhi-NCR, Bengaluru, Hyderabad, Kolkata and Ahmedabad. Average price is ₹450–₹500 onwards.
Hans India
11-07-2025
- Entertainment
- Hans India
Seven spoons of joy: A burmese-inspired dessert journey
Slow down and surrender to the subtle pleasures of dessert—that's the essence of The Sweet Life, a new plated dessert menu at Burma Burma, Hitech City. Inspired by Burmese ingredients and culinary memories, the menu brings together seven carefully crafted desserts that play on nostalgia, texture, and modern technique. Each dish blends familiarity with flair. The Milk Tea Cheesecake, infused with Burmese laphet ye (milk tea), pairs beautifully with a warm apple compote and a hint of cinnamon. Banana and Cashew Tres Leches transforms the classic into a richer, nuttier version layered with banana confit, cashew streusel, chocolate chantilly, and banana caramel ice cream. There's also Berry Burst, where coconut custard meets pineapple compote, topped with cinnamon gelato and a honeycomb-semolina crumble—creamy, tangy, and unexpectedly refreshing. For those drawn to indulgence, the Silkroute Sundae is a standout. Saffron-pistachio gelato and apricot-saffron confit are hidden inside a shimmering gold chocolate shell—a nod to Burma's ancient trade routes and festive opulence. The Celebration Cake is pure theatre: a seven-layer chocolate dessert served with a tart cherry sorbet and finished with a warm chocolate pour, tableside. On the fruitier end of the spectrum, the Flower Bouquet features tropical fruit salsa, crisp meringue, and coconut-ginger ice cream, while the Coconut and Pineapple Crème Brûlée offers a tropical take on the French classic with custard, pineapple compote, cinnamon gelato, and semolina cake crumble. 'Our new menu reimagines familiar desserts with Burmese influence,' says Head Chef Ansab Khan. 'Each one is inspired by stories of fruit stalls, markets, and the seasonal abundance we grew up with.' In Burmese culture, fruits symbolise prosperity and celebration, often exchanged during festivals or shared among families and friends. Co-founder Ankit Gupta echoes the sentiment: 'This menu was created with the belief that dessert can do more than satisfy a craving. It can comfort, surprise, and even transport. The Sweet Life is our way of inviting guests to pause and savour something joyful.'
Hans India
09-07-2025
- Entertainment
- Hans India
The desert chapter: Burma Burma's seven stories of sweetness
Burma Burma's new dessert menu, The Sweet Life, is an invitation to pause and enjoy life's simple pleasures—one spoonful at a time. Crafted in collaboration with pastry chef Vinesh Johny and led by Head Chef Ansab Khan, this thoughtful collection of seven plated desserts highlights a vibrant intersection of Burmese culinary influences and contemporary dessert-making techniques. Far from just indulgent endnotes to a meal, these creations are layered with meaning. Each dessert draws inspiration from the everyday rhythms of Burmese life—its bustling fruit markets, the tradition of shared tea, and ingredients passed down through generations and trade routes. Among the highlights is the Milk Tea Cheesecake, a Basque-style cheesecake subtly infused with laphet ye (Burmese milk tea), served with a warm apple compote and cinnamon ice cream. The Banana & Cashew Tres Leches plays on comfort, combining sponge soaked in caramel milk with banana confit, chocolate chantilly, crunchy cashew streusel, and banana caramel ice cream. For a more theatrical treat, the Silkroute Sundae features saffron-pistachio gelato with apricot-saffron confit inside a golden chocolate shell. There's also the Celebration Cake, a decadent seven-layer chocolate and cherry dessert presented with a warm chocolate pour, done tableside. Berry Burst blends jaggery coconut custard with mango and berry caviar, while The Flower Bouquet offers a pavlova with tropical fruit salsa and coconut-ginger ice cream. Rounding out the menu is the Coconut and Pineapple Crème Brûlée, topped with compote, gelato, honeycomb, and cake crumble—echoing a tropical daydream. From Mumbai and Delhi to Kolkata and Burma Burma, Hitech City, these desserts are now available at all Burma Burma outlets across India. The Sweet Life is not just a menu—it's a moment of joy, memory, and mindful indulgence.
Hans India
23-04-2025
- Entertainment
- Hans India
Celebrate Thingyan Festival at Burma Burma till May 11
Burma Burma restaurants across India are celebrating Thingyan, the Burmese New Year and harvest festival, with a specially curated festive menu by Head Chef Ansab Khan. Inspired by the traditional home-style feasts enjoyed during Thingyan, the limited-time menu showcases the rich culinary diversity of Burma through a variety of authentic dishes. Thingyan, also known as the Water Festival, symbolizes purification and renewal, marked by water splashing and community feasting. Drawing from this cultural backdrop, the menu's centrepiece is the Thingyan Tiffin Meal for Two, served in an enamel tiffin, featuring a multi-course spread of festive favorites. It includes: Delete Edit Hand-tossed Broad Beans with a Fried Tofu Sandwich Mock Meatball Curry with flaky Palata Tofu and Bottle Gourd Curry Jasmine Rice with White Peas topped with stir-fried spicy soybean Pumpkin and Bok Choy Stir Fry Traditional Cashew and Tomato & Preserved Bean Dips Inspired by Burmese street food, a live Hawker's Noodle Salad is also offered, tossed table-side from a selection of fresh ingredients and dressings, replicating the vibrant food stalls of Yangon. Desserts rooted in Thingyan traditions include the Banana Sanwin Makin (semolina banana pudding), Black Rice Custard, Sago Delight, and Tropical Jelly, reflecting the celebratory sweets shared during the New Year. The beverage menu complements the meal with festive drinks such as the Plum Sour, Basil & Ginger, and Musk Lemon, each blending native ingredients and refreshing flavours inspired by Burmese drinks. Burma Burma's Thingyan menu will be available from April 14 to May 11, 2025, across its locations in Mumbai, Delhi NCR, Bengaluru, Kolkata, Hyderabad, and Ahmedabad.
