New Indian Bangladeshi fusion restaurant aims to bring Michelin star to Norwich
PUBLISHED: 13:52 12 July 2018 | UPDATED: 16:09 12 July 2018
A new Indian Bangladeshi fusion fine dining restaurant in Norwich is hoping to earn the county a third Michelin star.
The restaurant, Gali, opened its doors to the public for the first time last night.
Owner of the new business, Mo Ali, said: “My aim is to earn a Michelin star or a Rosette in the next five years or so. You can’t just invite the judges, they have to hear about you and hear that you’re doing something special, so hopefully we will get that attention.”
Mr Ali, 38, continued: “It has always been a dream of mine to open up a restaurant which put a new spin on Indian and Bangladeshi meals. “But even though I was a chef I felt like I didn’t have the knowledge to do it well enough, or I didn’t have the investment or the right venue never came up.
“But after nearly ten years, the spot came up on Upper St Giles and I knew that if I was going to do it, this was the perfect place.”
The father-of-two continued: “Some people make their career doing something easy or something to make them money, but I have such a passion and genuine love for what I do.
“My youngest son doesn’t really understand what I’m doing, but my older realises that I’m achieving my dreams.”
Gali’s key culinary offering will be a six tasting menu which will showcase modern interpretations of iconic Indian and Bangladeshi dishes.
At a launch event on July 10, guests tried Gali’s take on a chicken kurma, as well as more unusual dishes such as tava cooked seabass, and a seafood curried soup called Tenga.
Mr Ali continued: “Before the launch I wasn’t sure if Norwich would want a fine dining Indian restaurant, but after the launch it’s clear Norwich is ready for Gali.
“What sets us apart from other restaurants in town is that we’re fine dining restaurant, not just serving the normal curries you would expect.”
The former chef continued: “I sat down with my chef before we opened and we experimented with dishes and flavours, and worked out how we could source as much of it locally as possible. Obviously we can’t blend all of our own spices, but as much as we can is purchased locally.”
The restaurant will be open Tuesday to Sunday from 5pm to 11pm and is taking reservations on 01603 627 007.
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