In conversation with BW RetailWorld, Ankit Gupta, Co-founder of Burma Burma, discusses the origins of his unique restaurant concept, the brand’s expansion strategy, and changing consumer dining trends in India
What inspired you to open a Burmese restaurant in India?
The idea came naturally. My mother was born and raised in Burma and brought that culinary influence into our home. My father, being a hotelier and restaurateur, helped shape the restaurant concept. Growing up on Burmese food and stories, I was always curious. In 2010, I finally visited Burma with a chef friend, and what we experienced there was eye-opening — the diversity of ingredients and flavour profiles were familiar yet completely new to India. We felt strongly that this was something worth bringing back, and after four years of research, trials, and food fairs, we launched Burma Burma in 2014.
What business model have you followed so far?
From day one, Burma Burma has been company-owned and company-operated. My co-founder, Chirag, and I wanted to retain control to ensure consistency and authenticity. The growth since COVID has been tremendous — India has never seen such unprecedented dining-out culture. In our first nine years, we had six restaurants; in the next three years, we added another 20. We’re now present in nine cities with 17 outlets and will reach 23 by December. Each restaurant carries a different cultural theme from Burma — no two are alike.
What are your expansion plans, both in India and overseas?
Domestically, we’re moving into new markets such as Chandigarh, Chennai, and Pune. Internationally, there are active discussions around the UAE and UK. Our goal is to take the richness of Burmese cuisine global while keeping the authenticity intact. By 2027, we’re also looking at going public — filing an IPO is on the cards.
Every Burma Burma outlet has a distinct theme. What’s the thought behind that?
We’re not just serving food — we’re representing an entire culture and country. Burma has a deep heritage of art, textiles, architecture, and traditions. To do justice, each restaurant highlights a different aspect: one may celebrate tribal life, another Burmese textiles, and another parasols. This keeps the brand creatively refreshed and gives diners a new experience every time.
How has investor interest evolved in your journey?
Investor sentiment has grown stronger post-COVID, with rising demand and a surge in consumer dining. Burma Burma’s strength lies in our consistent track record, serious research, and professional management. It’s not a hobby brand; it’s driven by passion and industry expertise. With nine cities and a unique offering, we’ve built goodwill and credibility, which naturally attracts investor confidence.
What key consumer trends are you noticing in the Indian dining space?
Today’s consumers are far more travelled, curious, and quality-conscious. They prefer specialised, single-cuisine restaurants over multi-cuisine ones. They want to know the story behind the food, the promoters, and the ingredients. Beverages have also become a category of their own — from speciality teas and bubble teas to zero-proof cocktails. Social media has amplified visibility, making niche concepts more accessible. What’s exciting is that people are now willing to queue, wait weeks for reservations, or travel distances for the right dining experience. This shift is fuelling the growth of specialised restaurants like ours.
What’s your expansion and revenue outlook for the next two years?
Chirag Chhajer, Co-founder, Burma Burma: To address that, our strategy is to open Burma Burma restaurants every 5–6 km in Delhi NCR, Mumbai, and Bangalore. By March 2026, we plan to reach 22 outlets across nine cities. For the year ending March 2027, the target is to scale to 30–32 restaurants, both by deepening presence in existing markets and by adding at least one to two new cities. On the revenue front, for FY 2025–26 we are forecasting an annual turnover of Rs 160–165 crore, representing a 55% year-on-year growth compared to FY 2024–25.
How would you sum up Burma Burma’s journey so far?
It’s been an incredible 11 years. From one idea rooted in my mother’s kitchen to a brand across nine cities, the journey has been about authenticity, persistence, and storytelling. Burmese cuisine is still unconventional in India, but that uniqueness is our strength. We’ve only just begun.
