Take a look at the menu from Gali Indian and Bangladeshi Dining. Discover dishes, see prices and get excited for your visit!
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King prawns shell on cooked in garlic, ginger, turmeric and fresh coriander.
Mushrooms and garlic combine to give you one of our chef ’s favourites
3 quales marinated in chef’s special spices and flour, then deep fried in oil, garnished and served with coriander mint chilli chutney.
Whole king prawns marinated in yoghurt with ginger, garlic, coriander, mixed herbs then cooked with sliced onions, red and green peppers.
Succulent duck dish cooked with sliced garlic, onion, tomato, red and green peppers with coriander and fresh spices. A medium hot dish.
Chicken on the bone cooked traditionally with garam massala sauce, a pod of green chilli, onions, garlic, ginger, coriander with saffron rice.
Chicken or lamb tikka cooked in the freshest tomatoes, onion, spices and tamarind complimented with a reduction of this tangy sauce.
Pan fried tender strips of chicken cooked in ghee with onions, garlic and saffron in a luscious light cream sauce.
Strips of chicken cooked in a thick sauce with lots of onion, naga seeds and spice. Spicy and hot
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