The encounter with interesting and adventurous people continued on our visit to the only Burmese restaurant in town. Into its third year, Bomras is a cute little garden eatery that one could easily bypass if it were not for the fresh aroma of lemon grass, ginger and  prawns that invite you in. 

The cane furniture, surrounding greenery, paper lanterns, candle-lit tables and smiling Burmese waiters make for an enjoyable experience.  Bomras came to Goa, from London, along with his wife, who was researching on HIV in India. She returned to her job while he stayed back out of sheer love for the life in Goa and his dream of opening up a restaurant. "I fell in love with Goa and decided to make it my home. I enjoy cooking and that is exactly what I am doing. The team comprises cousins and family," he says matter-of-factly. The eclectic Burmese menu and the serenity of the place enhance every guest's visit. "I tend to use a Burmese base and play around. My international exposure to being chef in London has helped me greatly in my cooking," the talented restaurateur continues. The eatery serves the famous Kauksey (rice noodles with a brown coconut curry of chicken or vegetables) on Wednesdays. A peek into the kitchen left us suitably impressed.

The energy and synchrony was unbelievable as was the arrangement of the mise en plat (pre-preparations) and garnishes. We sampled some authentic Burmese dried prawn which was extremely crisp. Bomras's two pig-tailed cousins had us in splits as we watched the entire team of chefs doing a little jig as the place started gaining momentum, with guests pouring in. It was the simple yet eye-catching paper-thin spring rolls garnished with coriander and the piquant home-made lemon grass as well as the ginger ice-cream that set our taste buds rolling. At last it was time for us to feast on some Burmese dishes prepared for  us with great enthusiasm.

First came the refreshing Pickled Tea Leaf Salad - Lan pet toke. It was interesting to learn that tender young tea leaves had been marinated in garlic, vinegar and chilli after which dried shrimp and gram seeds as well as other pulses were added. The overall effect was a crunchy, tangy salad, very Burmese. The home-made fried Shan Tofu with tamarind soy sauce was a tad bland, though the Aubergine Salad came out a winner with a soft texture and subtle after-taste. The rice arrived served in a cane basket enveloped by a pandam leaf. The Pumpkin Curry exuding a divine aroma of coconut and lemon grass was splendid and the snapper dressed with leeks  was delicious as well.

We were truly satiated at the end of a simple yet robust meal and an interesting conversation with the
young Burmese restaurateur who has made Goa his home.

Bomras
West Calangute, Goa
Tel: 09822106236