For years, Bo-Tai, Delhi has been riveting the attention of those who like to eat in style. Bo-Tai - the name is a fun spin on the neck piece bow-tie worn by men in modern Europe to dinner parties and cocktail gatherings. The stirrers, napkin holders, and other little paraphernalia are made of brassy, metal wires shaped in the form of a bow tie, the restaurant's pun-very-much-intended name. With al-fresco setting, wooden seating and pulsating music, the ambiance gives a perfect setting for an avant-garde dining experience, not to mention the breathtaking view of the Qutub Minar.
The revamped Bo-Tai is set to offer an enhanced experience in the ever-bustling Mehrauli area of the city. Bo-Tai celebrates Thai cuisine and traditional oriental cooking techniques, with some European flavours thrown in for good measure. Bo-Tai has now roped in culinary genius Chef Ben from Thailand who has over 18 years of experience in renowned hotels in Thailand and around the world. The menu stays true to authentic Thai flavours entrenched with a modern twist. The restaurant has also managed to get some of the best London-based mixologists such as Engji, for temporary residency. With the new look of Bo-Tai, Engji has been working on the development of the new cocktail menu, which invites a combination of old Thai tradition with a modernist style of execution.
My curiosity was piqued enough to pay a visit again to Bo-Tai to try their new menu. The high-octane vibe of Friday night was in the air. The restaurant was almost packed but my focus was on the food to whet my cravings and quell my growling stomach. I, along with my friends, started with 'Wan Put - Wednesday Night' cocktail - a melange of sweet lychee flavours and citrus notes of lemongrass, orange and jasmine leaves, dunked in vodka. The drink was refreshing and tasty enough to raise our 'spirit'. We also tried 'Wednesday Day' - another vodka-based cocktail but it didn't match up to the high of the previous drink. However, I enjoyed another drink - 'Monday' - a Bacardi cocktail with strong flavours of pineapple and coriander with a hint of lime.
Coming to food, we kick-started our meal with Signature Dimsum, which was good, not great. But Spicy Prawn Tempura, with its crispy covering and succulent prawn filling, was mind-blowingly tasty. Tord Mun Gai (grilled chicken cake) had a good balance of meaty and herby flavours. Crispy Lotus Stem was a bit too sweet for my palate but those who like it that way will surely enjoy the dish. Rice Cracker served with Dry Red Curry Chicken was also pretty good and I would recommend to try it.
In Main Course, we had Thai Curry with Steamed Rice and Chee Chee Prawns. Both the dishes had the signature Thai flavours and made for a satiating meal. We ended our meal on a sweet note with Belgian Chocolate Coffee Mousse and loved the luscious mousse with just the right amount of sweetness.
Chef Ben and Engji did a pretty fine job with the revamped menu and Bo-Tai lovers should go back and definitely try it out.
What: Bo-Tai
Where: 6, 4, Kalka Das Marg, Mehrauli, New Delhi
When: 12.30 PM - 12.30 AM
Cost for two: INR 3000 (approx.) without alcohol