Zorawar Kalra

bpb Review: Bo-Tai, Mehrauli

Bandage dresses, duck sausage, and Naga fireballs. Oh Mehrauli. ♦ To be seated at the bar at Bo-Tai, restaurateur Zorawar Kalra’s newest establishment, is to survey a food empire from one of its loftiest watchtowers. Above us, the liquor shelves bristle with bottles of Cîroc vodka and Monkey 47 gin; around us waiters and hosts …

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