At the just-launched Burmese restaurant Société Rangoon, in Bangalore, their effort is to introduce authentic flavours and that’s why the menu has been thoughtfully curated by a Burmese couple who are both chefs.
The cuisine of Myanmar is one which has undergone many changes through the decades. The food is hearty and one that celebrates locally harvested ingredients.
The dishes one can look out for are, Laphet Thohk a traditional salad made using fermented tea leaf, Nan Gyi Thohk a dish with thick round rice noodles mixed with curried chicken and chilli oil, Fermented Te-leaf marinated chicken wings, the signature household dish of Burma – Mohinga, a black rice and sticky white rice dish that is wrapped in Banana leaf and served with mixed Mushrooms, Chef Tin’s Rose Sagu, Chef Zaw’s Masala Fish, among other everyday family recipes and Burmese delicacies for festive occasions.
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