The Diverse Salads Of Burma That No One Told You About

In Burma, salads, or thoke, hold a significance that goes far beyond being simple sides—they are an integral part of the meal and the culture itself. A testament to the resourcefulness and creativity of Burmese cuisine, they transform simple, seasonal ingredients into dishes that burst with complexity and flavour.

Traditionally served as part of a larger meal, Burmese salads, or thoke, complement other dishes like curries, soups, and rice. Their bold flavours help enhance the overall dining experience. However, Burmese salads are also hearty and flavourful enough to be enjoyed on their own. 

“At Burma Burma,” says co-founder Ankit Gupta, “we encourage guests to enjoy these salads in whichever way they prefer—whether as a refreshing complement to their meal or as a standalone dish that showcases the vibrant flavours of Burmese cuisine.” Dishes like Laphet Thoke (fermented tea leaf salad) and Tayat Thi Thoke (raw mango salad) are rich and satisfying, making them perfect as a light meal or snack.

The Unique Flavours Of Burma 

Fermented tea leaves are considered a delicacy in Burma and are central to the salad Laphet Thoke. Gupta shares, “A Burmese salad that surprises first-time diners the most is Laphet Thoke. The idea of eating tea leaves often catches people off guard, but that’s what makes it so intriguing.”

However, fermented tea leaves are not the only unique ingredient that defines Burmese cuisine. While most cuisines use aioli and mayonnaise-based dressings for salads, Head Chef Ansab Khan explains how the team at Burma Burma uses vinaigrette and tamarind-based dressings. Tamarind is rarely used in salads in other cuisines, making its inclusion one of the more unique elements of Burmese culture.

Burma Burma also includes ingredients like roasted chickpea flour and roasted chilli flakes in their dishes, adding a one-of-a-kind element to their flavour. Another signature ingredient from Burma includes the mixed nuts called Acho, a traditional Burmese variety of spiced nuts that give the menu at Burma Burma its distinctive flair.

Iconic Burmese Salads: Laphet Thoke and Tayat Ti Thoke 

Salads like Laphet Thoke (fermented tea leaf salad) or Tayat Thi Thoke (raw mango salad) are often the centrepiece of a meal rather than a side. They bring together bold flavours—spicy, tangy, and savoury with a variety of textures, from crunchy nuts to soft pickled tea leaves. These salads are designed to be shared, embodying the communal spirit of Burmese dining, where meals are seen as an opportunity to connect with family and friends.

Chef Khan explains how some guests are caught off-guard, saying, “We (Indians) don’t have a culture of consuming tea leaves in dishes; we just have a culture of consuming them through beverages.” 

When asked how they get first-time guests to give it a go, Gupta shares, “To get diners excited, we share the story of Laphet Thoke and its cultural importance. We encourage them to think of it as a gateway to experiencing the heart of Burmese cuisine.” Once guests take that first bite of the salad, the complex flavours and textures usually make it an unforgettable highlight of their meal.

The fermented and pickled tea leaves have a level of depth and flavour that is unique to Burmese salads. The Burma Burma team has travelled extensively over the years, experiencing the different textures, flavours, cuisines, and subcultures of Burma, which has helped them perfect the salad profiles.

How Burma Burma Brought Burmese Salads to India

Burmese cuisine tends to be bold, with strong flavours like fermented tea leaves and spicy components, which might feel unfamiliar to some guests. Hence, to stay true to the essence of traditional Burmese salads, the Burma Burma team has made only subtle changes to suit Indian and international palates. 

Gupta shares, “To cater to diverse tastes, we have made a few adjustments, particularly in balancing the spice levels and introducing milder elements like raw mango or avocado, which add a touch of sweetness to offset the tangy and spicy notes.” For instance, their Spicy Tea Leaf & Avocado Salad is a variation of the traditional salad that brings a smoother, creamier texture while retaining the conventional flavours of the fermented tea leaves.

The team has also incorporated lighter, more approachable elements like roasted peanuts and crispy garlic to enhance texture and provide a familiar contrast to the bold flavours. These few tweaks help make the dishes more accessible for Indian diners while preserving the rich and vibrant essence of Burmese cuisine.

Salads in Burma are more than just dishes—they are a symbol of Burmese hospitality, traditionally served at celebrations and gatherings. The robust flavours and utilisation of seasonal ingredients make them a culinary expression of Burma’s rich heritage and the perfect way to experience the heart of Burmese culture.