This April celebrate the Thingyan with rich flavours, writes ABHI SINGHAL This April, Burma Burma, the Burmese speciality restaurant and tearoom, invites food enthusiasts to partake in a grand ...

Interestingly, one can use different legumes to make tofu; for example, the Burmese use chickpea to make their polenta-like chickpea tofu. Tofu is a cleaner protein with lesser fat. Since the boom ...