17-07-2025
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.
