Small Plates, High On Flavours

Sometimes dining at a restaurant can prove to be a strain on the wallet and that is why, a foodie like me, welcomes concepts like the Small Plates Week by Cellar Door Hospitality.

Powered by Insider, a 10-day culinary event on till June 26th, this features 15 of Mumbai’ s finest informal dining restaurants, offering small plates at a uniform price across the city. Kudos! This way diners can sample a wide variety of the restaurant’s culinary offerings.

I opted for Burma Burma, the popular Burmese food eatery at Fort, Mumbai. The menu for Small Plates Week features a minimum of 6 vegetarian and non-vegetarian savoury dishes each and 4 desserts and the one here too, was varied. What’s more, one could order each small plate on the menu and reorder servings of any particular small plate they enjoyed. No wastage, this way and I absolutely endorse that.

My Samusa Hincho, a soup with samosa arrived. Soulful and palate tickling this was with the tangy flavours and the delectable samosa. Nouvelle cuisine this sure was. I was off to a good start.

The three salads also struck me as unique, each with a nice, piquant flavour and distinct. The usage of Indian spices in the tempering made them even more interesting.

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The Pyaa jo kyaw, of Bengali origin was particularly interesting with the flavoursome grounded lentils, onions and coriander. The flavours were familiar and thus, comforting.

 

As we progressed with our meal, the dishes kept on surprising me with their quality and flavours.

The Naan Pe Bya got my vote instantly. The bread was fresh, hot and delicious and the perfect accompaniment to the chickpea puree with coconut milk, spices et al. It was satiating as well as palate pleasing. The spices were just right, not overpowering but teasing the taste buds a wee bit.

Small Plates Week gives the restaurant an opportunity to showcase their best dishes that represent the culinary philosophy of the establishment, while allowing diners to discover new restaurants through extensive menus.

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The Burmese steamed buns were well-made but paled in comparison to the other dishes. The Khow suey, which Burma Burma is known for did not disappoint me. Only the boiled egg, I thought was missing, as that’s how I enjoy mine.

A huge fan of desserts, that is invariably the best part of my meal. But Burma Burma could spruce up in that department. The Shway Aye was decent, but the sweet quotient needed to be more, if it is to be termed as a dessert. Oh No Thanya Paukse or the steamed buns filled with coconut and palm jaggery were a delight. The smokey avocado and honey ice cream although boasted of great flavours, was a tad disappointing owing to the ice crystals in it.The Tagy Pyi an was flat and insipid.

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Priced at INR 1,000 for lunch or dinner, per individual, exclusive of applicable taxes and service charges, the meals are a steal, given the variety and quality.

“A meal made up of small plates has some advantages – it allows diners to experience a variety of savory and sweet dishes and allows the restaurant to showcase dishes that give diners a feel of their culinary philosophy. If your ideal dinner conversation involves talking to your friends about your food, then shared plates are perfect. Small Plates Week allows diners to taste a variety of different dishes and then ask for more of the ones they liked,” elaborates Nachiket Shetye, Director and Co-founder of Cellar Door.

I could not agree more.
So make the most of it all you food lovers. On till Sunday, there is a lot to choose from.

 

 

 

 

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