Burmese Kitchen began its modest operations with a single Burmese dish - Khow Suey in 2009. Currently Burmese Kitchen has over  5000 customers, and  offers a full Burmese, Thai, Chinese, International, Moroccan, and Hyderabadi cuisine at amazingly affordable prices. We provide catering service anywhere in Delhi/NCR.
Whatever the occasion, from a casual gathering of 20 at home to a corporate event of 500 people; a lavish wedding sangeet or mehendi lunch, a special birthday or anniversary celebration or even a wine and cheese evening, Burmese Kitchen customises a menu to provide a complete catering solution in Delhi/NCR region. Our chefs will come over and prepare fresh, delicious and generous portions of soups, starters and main course to make your occasion a memorable one. Along with food, we arrange for desserts like souffles, mousse, puddings and cakes to complete your menu. For an additional cost, we can organise cutlery, crockery, service staff or even provide silver service.
We have a special home delivery menu of select items from our Burmese, Thai and Chinese cuisines for small family dinners. We deliver free to several locations including DLF/Gurgaon and South Delhi at a minimum order cost.  

Burmese Cuisine ~ a history and today.

There is archaeological evidence that Burma or Myanmar’s history dates back over 5,000 years ago. The first inhabitants are thought to have been a mixture of people from Cambodia, the eastern Himalayas and northern Thai tribes and between 1st and 10th centuries AD several kingdoms and been established through the country.
In the mid-16th century the British colonised Burma and made it part of British India. Indians and Chinese arrived at the same time and although there’s not much of a European influence in the cuisine, the Indians and Chinese established firm culinary traditions in the area which are evident today in the use of noodles and soy sauce and in the making of curries although Burmese curries are not as highly spiced as Indian ones. Thai influences can be seen in the use of lemongrass, fish sauce and coconut.
Burmese food is probably best described as a cross between Chinese and Thai food with Indian influences. It is richer than Chinese but not as spicy as Thai or Indian. Today, the country’s major agricultural staple is still rice which is served, usually boiled, at every meal. Beans, pulses and noodles are also frequently served. The cuisine uses lots of garlic, ginger, turmeric, chillies, onions and shrimp paste is a common ingredient used to give extra flavour.
Lunch or dinner often consists of a main dish, a meat, poultry or fish curry, plus vegetable side dishes which is often a salad of vegetables with meat, fish or prawns or stir-fried greens with or without meat, a soup and boiled rice. Many families will serve two or three main dishes in addition to the side ones. Fresh fruit such as pineapple, papaya, mango, melons and bananas is often the preferred choice for dessert.
Burmese Kitchen About Us

The all time favourite ~ Khow Suey

The speciality of Burmese Kitchen is Khow Suey which is originally a Burmese noodle dish that comes from the mountainous Shan state. It is essentially a one-dish wholesome meal for both vegetarians and non-vegetarians. Though it originated in Myanmar, the dish made its way to Eastern India with Indians who migrated from Burma during World War II.
Khow Suey is served with a variety of contrasting condiments and each customer can individually mix the rich array of condiments to create their own original taste.