Massive Restaurants, the creators of Masala Library by Jiggs Kalra, Pa Pa Ya, Kode, Tygr, Younion, Made in Punjab and Farzi Cafe, are proud to bring a revolutionary culinary concept to diners in Bengaluru after achieving immense appreciation in the capital. BO-TAI, a modern Chinese and Thai Bar & Grill is the concept driven entrant to the Silicon Valley, and is the brainchild of Zorawar & Dildeep Kalra.
Situated in the vicinity of Vittal Mallya road, BO-TAI at JW Marriott promises to offer an extensive modern Chinese and Thai cuisine menu. The restaurant exudes a smart, casual vibe offering a plush green ambience and dining under the skylines of Cubbon park. The spunky verbal pun on ‘Bow-Tie’ is deliberate and represents both the style and flavour of oriental cuisine. It is a concept set against international decor, and showcases contemporary modern Chinese and Thai food and grills. ‘Tai’, is the imperfect insinuation of the food philosophy.
Spearheading the BO-TAI kitchen is Chef Sahil Singh, who has created a menu which stays true to authentic Thai and Chinese flavours with his signature modern twist. Offering patrons a gastronomic voyage, using the freshest ingredients, straight from Thailand and across the world, to achieve pure and intense flavours, Chef Sahil and his team will be serving innovative dishes such as Braised Escallops of Lamb, Baked Avocado stuffed Crab Tartare and Pan Seared Scallops, Beijing Potatoes Burnt Chillis, Beijine Style Prawns, Braised meat balls with steamed Mantao Buns, Crispy fried snapper etc.
An international team of superstar bartenders from London has conceptualised the bar concept & menu, creating a signature cocktail list unlike anything Bangalore has seen before. Tying into the restaurant’s culinary concept, the cocktails reflect Thai and Chinese flavours with a modern twist. Some of the signature cocktails are Naga Fireball, Cool Heart, Full moon festival, and Macchanu Riddle.
The restaurant has been designed by an award winning Japanese architect, and exudes a modern chic vibe with an incredible al fresco ambience, incorporating the scenic beauty of the lush green neighbourhood. The entire layout was created around a gorgeous, 200 year old fig tree befitting of its own little community seating. BO-TAI is all set to be a welcome addition to the city’s F&B landscape. The space will transition from a stylish dining spot, into a high energy bar as the night progresses.
Zorawar Kalra speaking on the launch said, “Given our reputation for contemporizing popular cuisines, BO-TAI will add an exciting new option for diners in Bengaluru. The restaurant showcases a high energy vibe along with modern innovative Chinese and Thai cooking techniques in a sophisticated setting. The restaurant has an incredible al fresco ambiance concentric around a 200-year-old beautiful tree. London based Hospitality consultants, have given their signature style for a stellar bar menu and cocktails, which will have you coming back for more, thus making BO-TAI a destination for the discerning.”
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