BURMESE WAYS

For culinary enthusiasts in-the-know, Bomras, run by chef Bawmra Jap, needs no introduction. The restaurant, which has a new home in Anjuna, is the point where Burmese cuisine meets Goan and European inspiration. Expect traditional Goan fish, steamed using traditional Burmese techniques, and cocktails that send you off on a little journey, hitting you in the best way possible. In this quick catch up with the Chef, he tells us a little about what he does off duty, and who he is before the knives come out.

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What’s the last dish you cooked?
A slow cook pork, with sweet potatoes, a horse radish mash, shitakes and mustard greens.

The reason, force, or serendipitous thing that made you move to Goa?
My wife had a project, and then from there it was a no-brainer

What’s the biggest misconception that city folks have about living there?
Electricity and wifi! Both are flaky.

What’s your favourite Goan ingredient, and ways you like to use it?
I love the use of bimbli in fish curries.

Favorite beach?
Galjibag, in the South.

Favourite place to get a late night cocktail?
At Bomras!

Three words to describe your work life in Goa?
Fun, exciting and relaxed

Early to bed/early to rise/neither/both?
After late night cocktail, early rise for sure.

Something you did this year, professionally, that you feel good about?
Setting up our new home Bomras in Anjuna.

What comes to your mind when we say:
Bimbli: A bimbli feni daiquiri
South Goa: Galjibag
Great Coffee Spot: G-shot, Assagaon
Mapusa Market: Friday market and aunty Cecilia’s sausages
Favourite Local Businesses: Savio Jon Design, Ulauli backyard home stay, Sylvia Akerker’s pottery Ramesh’s restaurant
Best Beach Shack:
Babu Huts in ashwem

How do you really feel about dozens of people relocating to Goa?
As one of them, I think it’s a good thing.

Tell us something about Goa you want people to know:
The fish market and the Friday Mapusa Market are gems.