We had an excellent lunch on a recent trip to Burma Burma, an all vegetarian Burmese restaurant in Mumbai. Their menu is long and quite intriguing and we’d love to make another trip with a larger group so we can order everything we wanted to. One dish in particular deserves a special mention. Every food lover in India is probably familiar with Khow Suey by now but Burma Burma turns the dish on its head. In addition to the traditional Khow Suey, they also serve a Dry Khow Suey.
This Dry Khow Suey is a delicious bowl of noodles generously coated in a fragrant spice mix and if we had to guess, a lot of peanuts ground up into the curry paste. The dish is served with some lime and a sweet savory sprinkling of what looks like cornflake chiwda and the combination makes for bright and surprising flavours.
The dish lingered in our memory and if we lived close to Burma Burma, we’d have ordered a few more servings over the next few days. What we did instead was use the memory as inspiration to create a dish that comes perfectly close in terms of satisfaction.
Salt to taste
Pinch of Turmeric (Optional)
1/4 cup Cornflakes Chiwda