Bo tai Qutub — Restaurant in Delhi

Bo tai The place specialises in thai food.Conceptualized as “Modern Thai Bar & Grill”.To be seated at the bar at Bo-Tai, restaurateur Zorawar Kalra’s newest establishment, is to experience a food empire from one of its opulent elevation. A classy upscale restaurant with tastefully done interiors and a view of magnificent qutub minar at its open corridor outside is bound to take you to gastronomic affair. This place offers Asian inspired cocktails, modern Thai cuisines & some of the finest sauces, curries you’ve ever tried.

Here's what i tried:

WARM CORN JUVINILE COCONUT: They were miniature but flavourful also the non-veg ones were amazing. They were a bit spicy, but I really loved them.The non veg had prawn canopies as base.

WREANCH JACKFRUIT RED CURRY CREAM : Soft and delicate bao with a perfect Jackfruit filling inside and it is a dish delight for vegetarians.Th

DUMPLING CHILLI SAMPLOK: These dimsums are wrapped in rice flour with a well-balanced flavor of lemongrass known as ‘sampalok’ and is a piece of art to eat.

KOBOCHA CUSTURD: Kabocha custard of mango sweet coconut custard is baked inside a hollowed-out kabocha squash.Served artistically with a mango ice cream scoop(tasted real alphonso),biscotti,strawberry puree and chocolate relish,this dessert is an absolute treat for taste buds.

BUTTERFLY PRAWN BROCCOLI: Prawns and broccoli is a very interesting combination.The prawns were juicy,big and had crispy shell.The delicate broccoli and caramelized mangoes made each bite an experience to remember.

MASSAMAN CURRY CHICKEN: Had this with jasmine Rice, the aroma of the curry was as delightful as it’s taste and it was just so rich and creamy. It was one of the most delicious Thai curries I have had specially in DelhiDe.Massaman is usually slow cooked curry had flavors of onions, fish sauce or salt, tamarind paste, sugar, coconut milk and peanuts.

STEAMED JASMINE RICE: Absolutely fragnant rice.The rice grain was perfect and smelled great with massaman chicken curry.

TRUFFLE SCENTED FRIED RICE VEG: Truffles are really peculiar things as they are small and yet so pungent. So powerful, yet so delicate. This dish incorporateins truffles into East Asian cooking and tastes divine.

GRILLED LAMB CHOP: The lamb chops were fork tender.The baby lamb chops were delicately flavoured and served with potato mash puree and stuffed mushrooms sauteed.

FULL MOON FESTIVAL: It's a gin-based cocktail with strawberry and rose syrup, spiced vermouth, grapefruit, lime, orange syrup, pandan tincture with a handful of flowers set afloat and looks so beautiful with flowers.

Overall,Bo-tai is a magical experience.Thai cuisine gets a makeover along magnificent interiors,alfresco view to qutub,courteous and smart staff with quirky chic uniforms,visually appealing dishes,such skilfully knowledgeable chefs and what not! Bo tai is highly recommended as must visit and much looked after by self for...

Bo-Tai opens its doors and offer guests Asia inspired cocktails, modern Thai cuisines & some of the finest sauces, curries you’ve ever tried . Modern Thai and surprising signature dishes. Feed your soul. Calm your senses. Refresh your palette.

The restaurant exudes a smart, casual vibe clubbed with serendipitous coziness. Along the beautiful area of Qutab you walk a few steps into the neighbourhood, You will find all the best designers in India, the most luxurious street in the city, it's a great place to spend the afternoon after shopping or plan a special date with extraordinary Thai food and dreamy serene view .

As one steps inside the restaurant, there is a sense of instant relaxation. String lights and dimmed hanging chandeliers append to this romantic atmosphere. We started with some corn and water chestnut Thai dimsums which were purple and tempting beautiful bite-sized dishes and Prawns in butter Garlic so soft and flavourful .

With some interesting cocktail Called the Full Moon its a gin cocktail, garnished with edible flower, and served in a way that you will fall in love with it... Thats the Full moon !

After a while we were served with delicious Lamb chops , The lamb melted in the mouth with each forkful; . And then Chef Sahil Singh joined us A Master chef with a creative vision , He is the one who makes a dinner a complete new experience .

In the mains we enjoyed 'Lamb Massaman Curry' with steamed rice. A sumptuous comforting stew with vegetables and spices, it's full of flavour and a hearty meal in itself and in desserts I Simply loved 'Kobocha Custard' — once again visually appealing. and delicious . Bo- Tai continues to set the standard for timeless elegance and unrivaled hospitality , the staff on their toes even you flutter your eyes and they will understand your needs . Very impressive and Superb hospitality

The end result is a syncretic mosaic of traditions as well as innovations from both the East and the West ..Thai will reinvent itself in India as a stylish, trendy cuisine. With Bo Tai

Part of Massive Restaurants Pvt. Ltd, owned by celebrity food writer and chef Jiggs Kalra and his son Mr. Zorawar Kalra along with Dildeep Singh and Chef Sahil Singh . Massive Restaurants operates five verticals of premium fine-dining restaurants: Masala Library, Made in Punjab, Farzi Café, Pa Pa Ya and MasalaBar. "the very best, fastest growing restaurant company in the country "

Craving some crispy lamp and pad Thai? Bo-Tai to help you soothe that craving. Plan your visit soon...

This place is fine dining to the T. Located next to the Sabyasachi store and over the Ogaan store, it's a perfect place for shop and eat. With an inside and the outdoor terrace seating, it was fairly large place. The decor was soothing and matching the theme beautifully.

Food- Started with the preserved raw mango and avocado salad - I read about it so much that I had to try this combination. The dressing was so good that each leaf had a taste. For appetizers I had the scallops with coconut sorbet, the chicken dimsum in Thai chilli oil and the beautifully presented spicy prawns in an extra ordinary sauce, the fragrance of which was engaging! I also tried the vegetarian smelted rice flour dumplings with chilli and sampalok and chef curated veg baos with curry sauce. For mains we kept it simple, the Vegetarian thai green curry and the Thai Red curry with lamb, served with steamed rice. Dessert was to die for - we served the seasonal mango tart with mango ice cream, Jam and caramel.

Drinks - Their cocktails are pretty amazing and I was determined to try them all. First I ordered the full moon festival which was really fruity and the cool heart which was given in a gold glass and gold plated stand for the glass. Next I had a specially curated drink with a gin base and elderflower flavour which was served in a nice champagne glass and also tried the Mango Bango - absolutely...