Burma Burma’s new confectionary menu, The Sweet Life, filling a spoon at a time, an invitation to enjoy the simple pleasures of life. This thoughtful collection of seven plated sweets, in collaboration with pastry chef Vinesh Johnny and led by Head Chef Ansab Khan, reflects the vibrant confluence of the effects of Burmese Pakkala and contemporary demeanial construction techniques.

These compositions are filled with meaning, more than only one pampering of the last notes filled with food. Each dessert takes inspiration from the daily rhythm of Burmese life-its moving fruit markets, the tradition of shared tea, and the materials from generations and business routes.

One of the main attractions is Milk Tea Cheesecake, a thing of the basket style with a light mixture of Lafet this (Burmese Milk Tea), which is served with a compot of incandescent apple and cinnamon ice cream. Banana and Cashew trace laches is comfortable, with caramel milk soaked sponges, chocolate chantili, crisp cashew stores and banana are mixed with caramel ice cream.

� even more fun taste, the silcroot Sunday contains saffron-pistachios with apricot-saffron confine in golden chocolate cover. In addition, there is also a celebration cake, a luxurious chocolate and cherry desert with seven layers, served with incandescent chocolate and served on the table.

In berry burst, jaggery coconut custard is mixed with mango and berry caviar, while The Flower bouquets serve the tropical fruit salsa and coconut-magnificent ice cream. The menu is in the menu, coconut and pineapple cream, which is inserted on the Compot, Jelato, Honeycomb and Cake Kerble – which reminds of a tropical daylight.

From Mumbai and Delhi to Kolkata and Hitech City Burma Burma, these sweets are now available at all outlets in Burma Burma all over India. Sweet Life is not just a menu – this is a moment of bliss, memory and contemplative bliss.