This is a cup of Falooda, which we had at a Burmese church picnic. It’s a complex dessert that traces its origins back to ancient Persia and pretty much kicks simple American milkshakes onto the short bus. They begin by shoving a ladle into a pink pot of ice cream and milk, pouring in some rose syrup, and then mixing it with tapioca, flan, and a few different gelatins. And those little black caviar-looking things on top? Those are basil seeds. As in, the embryonic herb that will grow up to become the garnish in a Caprese salad. In many Asian cuisines, basil seeds are soaked, which makes them gelatinous, and then thrown into drinks and desserts, such as Falooda. It’s like eating a basil abortion. Bon appetit! To watch our video of us slurping down Falooda, click here.

This is a cup of Falooda, which we had at a Burmese church picnic. It’s a complex dessert that traces its origins back to ancient Persia and pretty much kicks simple American milkshakes onto the short bus. They begin by shoving a ladle into a pink pot of ice cream and milk, pouring in some rose syrup, and then mixing it with tapioca, flan, and a few different gelatins. And those little black caviar-looking things on top? Those are basil seeds. As in, the embryonic herb that will grow up to become the garnish in a Caprese salad. In many Asian cuisines, basil seeds are soaked, which makes them gelatinous, and then thrown into drinks and desserts, such as Falooda. It’s like eating a basil abortion. Bon appetit!

To watch our video of us slurping down Falooda, click here.

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