Goa’s Best Burmese Restaurant Is Popping Up In Mumbai This Weekend - Book Now!

Mumbai, keep your forks at the ready - Goa’s greatest gastronomical secret comes to town this weekend. Chef Bowmra Jap, chef and owner of Bomra’s in Goa brings us a taste of his Burmese heritage over the course of the next three days at Magazine Street Kitchen.

The family style dinner will feature familiar dishes from the goan restaurant, but people who have eaten at Bomras will find certain variations due to the difference in the ingredients used. This is important, given that the chef describes his style as ingredient focussed, using local produce and modernising them to fresh, vibrant dishes. You can expect to find classic Bomras dishes such as Pickled Tea Leaf salad, Bawmra’s Tomato salad with crispy ginger strands and Smoked Shark with mango, rocket and quail egg. As for mains, the menu boasts of Pumpkin with mushrooms in a Jerusalem Artichoke Coconut Curry, Steamed Asian Sea Bass in a Lemongrass and Galangal infused Broth and a Slow Roast Suckling Pig with a Wasabi Pumpkin Mash to name a few. The meal culminates in bowls of Tender coconut panna cotta and Pandan leaf infused sticky rice.

Having lived in India for 16 years, it was a wonder to all that the Chef hadn’t brought the culinary extravaganza of Burmese cuisine to Mumbai. When asked about his culinary influences, Chef Bawmra said “My grandma has been a strong influence growing up in the North of the country. Myanmar is quite vast with more than 160 languages across the country hence a lot of different cooking styles and influences come together. I draw ideas from the Golden Triangle, e.g. Japan, Thailand - both techniques and sensibilities but base my cooking on the culture found in the North.”

Bomras is an annual pilgrimage destination for most of us at Homegrown, and if you’ve never eaten modern Burmese food before, we recommend you make dinner plans accordingly.

Dates and Time: 18th, 19th and 21st May at Magazine Street Kitchen, 7:30 PM

To buy your ticket for a spot at this table, click on this link.

Feature image by Ayesha Madgavkar