Hyderabad, May 2026: Thingyan, the Burmese New Year, arrives at Burma Burma with a burst of flavour, colour and celebration. Across Burma, the Thingyan festival is marked by tables filled with food, where families, friends and neighbours come together to share a meal and toast to new beginnings. It is a time when food is the language of celebration, bringing people closer over shared meals. To mark the occasion, India’s favourite Burmese specialty restaurant and tearoom- Burma Burma invites you to celebrate with a limited-edition Thingyan Festive Menu from May 1 to 31, 2026. Inspired by Burmese Lunch Houses that come alive during the festival, the menu recreates the joyful spirit of people gathering around and sharing meals. At the heart of the menu are generous Thingyan Rice Bowls created for two, bringing together comforting rice, vibrant curries, stir-fries and crisp sides reflecting the layered flavours of Burmese home-style cooking. The menu also includes street-style small plates, special festive desserts and refreshing seasonal beverages. Guests can choose from the aromatic Mohinga Rice Bowl, infused with lemongrass, ginger and shallots; the bold Hawker’s Rice Bowl tossed with chilli oil and tamarind; the smoky Rustic Rice Bowl inspired by open-fire village-cooking; or the tangy Pickled Roselle Bowl, bright with the tartness of roselle leaves. Around these bowls, the table fills up with street-style small plates that echo the energy of Burmese markets, including New Year Parcels, delicate steamed Street-style Rice Crêpes, flaky Palata Sando, Crunchy Shiitake & Radish Salad, refreshing Summer Salad, and a generous Fritter Platter to pass around. Desserts bring a touch of sweetness with Banana Bliss and Mango Bein Mont- inspired by beloved Burmese treats, while every table is served a playful Paan Jelly to end the meal. Raise a toast to the New Year with refreshing seasonal beverages – Pandan Tamarind Fizz, Hibiscus Lemonade, Mango Picante and Ice Plum Soda. Adding to the festive mood are playful in-restaurant touches that echo the bustle of Burmese street markets, including a fruit-leather hawker and a colourful popsicle station. Welcome the Burmese New Year with your loved ones at Burma Burma across Ahmedabad, Bengaluru, Chandigarh, Delhi-NCR, Kolkata, Hyderabad and Mumbai. For those who prefer staying home, the festive menu is available for delivery via Swiggy and Zomato, giving you another excuse to gather friends and family around a shared Thingyan feast.
Limited-edition Festive Offering Thingyan, also known as the ‘Water Festival’, is marked by the playful tradition of water splashing, symbolising purification and the washing away of the old to welcome the new. The festivities extend beyond Burma’s borders, aligning with New Year and harvest celebrations across several parts of Asia. At this time, Burmese Lunch Houses are at their liveliest, as families, friends and neighbours gather around for generous and comforting meals. The festive menu includes small plates inspired by Burmese street favourites. New Year Parcels with soy-seasoned cabbage & sprouts salad tucked into delicate tofu pockets and Street-style Rice Crêpes with fresh pea shoot salad, peanut-coconut sauce and chilli oil. The sandwich takes on a Burmese twist with the Palata Sando, where flaky palata replaces bread and is filled with a bold mock-meat and radish salad. Summer brings a selection of refreshing salads from the Crunchy Shiitake & Radish Salad with batter-fried mushrooms, radish, onions & tamarind chilli oil to The Summer Salad – a bright combination of grapefruit and sweet lime with pea shoots, pickled ginger and plum dressing.
At the heart of all meals at Burmese Lunch Houses is rice – the region’s most cherished harvest. Each bowl begins with fragrant rice preparations and is paired with soulful curries simmered in aromatic spices, wok-tossed stir-fries of seasonal vegetables, and snacks that add the perfect crunch. The meal is completed with a light, soothing, clear vegetable soup to sip between bites, a refreshing salad platter, and a sweet-and-spicy dip to mix, scoop and savour with every spoonful. Begin with the Mohinga Rice Bowl, inspired by the bright flavours of Burma’s beloved national dish. Fragrant jasmine rice infused with lemongrass, ginger and shallots is paired with a hearty red pumpkin and peanut curry, alongside a soy-garlic stir-fry with mustard greens, mushrooms and radish, and a chill-butter edamame and broad beans stir-fry. Tofu parcels filled with soy-seasoned cabbage and sprouts complete the bowl, served with hand-pounded tomato-peanut and roasted cashew-coriander chutneys.
The Hawker’s Rice Bowl captures the lively street-side flavours often enjoyed during Thingyan. Chilli oil and tamarind-tossed rice with crisp fried onions form the base, accompanied by a spicy tofu curry, asparagus and red-skin peanut stir-fry, and black-eyed beans stir-fried with chilli tomato and soy. Crunchy parcels filled with spicy corn and caramelised onions served with bamboo coconut and tomato peanut chutneys. The Rustic Rice Bowl pays homage to rural Burmese open-fire cooking. Jasmine rice tossed with charred tomato, garlic and onion lends a deep smoky flavour, paired with split pea and mock meat curry, broccoli stir-fried in ginger scallion sauce and broad beans sautéed with brown onion and butter. Fried oyster mushroom shells and a pounded chilli mushroom chutney with pickled radish tossed with tamarind and roasted peanuts add warmth and depth. Finally, the Pickled Roselle Bowl celebrates the fermented flavours – traditionally enjoyed in Burma to temper the summer heat. Jasmine rice tossed with pickled roselle leaves is served with potato coconut curry, brined tofu stir-fried with onions and bok choy in soy-garlic sauce and red beans sautéed with onion, garlic and soy. Semolina-crusted pumpkin poppers add a crisp bite, alongside bamboo coconut and tomato peanut chutneys.
No festive meal feels complete without something sweet and a refreshing drink to toast the New Year. The beverage selection reflects the refreshing spirit of Burmese summer drinks with creations such as Pandan Tamarind Fizz where tangy tamarind pulp meets tender coconut water and fragrant pandan, Hibiscus Lemonade combining hibiscus tea with lime, condensed milk and brown sugar jelly, Mango Picante pairs ripe mango with chilli skin, coriander and a savoury brine; and Ice Plum Soda where pickled plum is balanced with honey, black grass jelly and a sparkle of fizz. Desserts revisit traditional Burmese favourites in contemporary form. Banana Bliss, inspired by Ngapyaw Baung, features a golden banana mousse with a rich banana caramel centre and soft banana sponge, served with chilled coconut milk. Mango Sesame Cake, inspired by Bein Mont, reimagines the beloved jaggery cake Bein Mont, known for its sesame and poppy seed richness, paired here with mango, coconut and hibiscus for a bright, layered finish. To share the cheer with every table, guests are served a Paan Jelly infused with rose and betel leaf, a nod to the classic Burmese coconut jelly Kyauk Kyaw.
Look out for the fruit leather vendor offering handcrafted fruit leathers in vibrant combinations such as pineapple & coconut, muskmelon & mint, tamarind with chilli salt and raw mango & kokum – each capturing the bold sweet, sour and spicy notes that define classic Burmese street snacks. Inspired by Burma’s lively markets, where seasonal fruits are preserved and enjoyed in this distinctive way, the offering brings a taste of street-side indulgence to the celebration. Adding to the fun is the in-house popsicle station with a fortune spin wheel. Buy a treat, spin the wheel, and you might win another, echoing the spontaneous charm of market games. The popsicle flavours draw from refreshing Burmese ingredients and summer favourites; Citrus Ice pairs kumquat marmalade and lemon curd with a fragrant kaffir and lemongrass salt; Milk Tea Toffee blends Burmese Milk Tea (Laphet Yay) with jaggery caramel and ginger candy for a gently spiced sweetness. Tropical Sunrise combines papaya and pineapple with rosemary chilli salt, while Coco-mint Crush brings together tender coconut, honey mint, nata de coco and candied ginger for a cooling tropical treat. Together, these fun experiences capture the festive spirit of Thingyan, where food, fun and moments of surprise are all part of the celebration.
Decked in festive colours & flowers, Burma Burma echoes the lively spirit of Burmese Lunch Houses. Adding to the experience is the unique Burmese hand wash experience & Thanaka application to get you into the spirit. Welcome the New Year at Burma Burma and celebrate Thingyan with this one-of-its-kind experience.
About Burma Burma
Established in 2014, Burma Burma (Hunger Pangs Pvt. Ltd.) is the brainchild of restaurateurs and childhood friends, Chirag Chhajer and Ankit Gupta. The brand operates 21 restaurants & a delivery kitchen across Mumbai, Bengaluru, Delhi-NCR, Chandigarh, Ahmedabad, Kolkata & Hyderabad, led by Chef Ansab Khan, the Director of Culinary Operations. Burma Burma is more than a restaurant. It is a holistic experience of Burma’s food, culture & happiness.
