“The main focus is on maintaining the freshness of the ingredients, and retaining the original flavours of the meat and vegetables being cooked. Don’t overuse spices. The Burmese also love a bit of crunch in their food, so that’s a key texture. Every rice or noodle dish has some sort of crunch added in the form of garnishes. Apart from that, the food is a bit spicy, sour and tangy, so balancing the three is important,” the chef says, adding that some ingredients you need to keep at home are fried onions and garlic, gram flour, turmeric, fish sauce, soy sauce, tamarind and a lot of chillies.

Raw mango salad
Ingredients
>> Raw mango shredded – 1 soup bowl
>> Cabbage shredded – 1/2 cup
>> Lettuce shredded – 1/2 cup
>> Onion – 1/2 (sliced)
>> Brown onion – 2 tbsp
>> Roasted gram flour – 1 tbsp
>> Chilli oil – 1 tbsp
>> Roasted chilli powder – 1/2 tsp
>> Crushed roasted peanuts – 2 tbsp
>> Honey – 1 tsp (use if the mango is very sour)
>> Salt as required

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Method
Roast the gram flour on a slow flame till it’s slightly brown and the raw flavour is gone. Heat the oil and fry the sliced onion until golden; drain the oil on a kitchen tissue. Roast the peanuts well and take off the husk if any. Add 1/2 tablespoon of chilli powder to the same oil used for frying the onions when it’s lukewarm. In a mixing bowl, put in all the above ingredients together and mix with your hands. The raw mango salad is ready to serve.

Time: 12 pm to 10.30 pm 
Call: 9920240046
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