Walk into Galito’s at any time of the day and it will be packed. Since opening earlier this year, there has always been a waiting line at reception. That's a testament to how much Dhaka loves Peri Peri chicken.
To address the elephant in the room, Galito’s is also a South-African chain like their competition Nandos. Founded in 1996 by former Nando's franchisee Louis Germishuys saw a huge market for flame grilled chicken in Peri Peri (which literally means pepper-pepper in several African languages).
That market is also huge in Bangladesh. “Since there was a market for the peri peri sauce since 2007, and the former provider is not there, we wanted to fill that gap with another chain, and Galito’s was the perfect go to,” said Miraz Ul Islam, general manager at Galito’s.
Food
For starters, their chicken liver is a delight, featuring zesty lemon, rich double cream and a generous drizzle of extra-hot peri-peri sauce. The ideal balance of spiciness teases your taste buds as you savour the tangy and spicy gravy, complemented by tenderly cooked livers coated in olive oil and marinated with smoky paprika. These morsels, served on torn Portuguese rolls, make for a starter that is an unquestionable winner .
The corn on the cob is a crowd-pleaser, with the corn soaking up the flavors of peri-peri marinade—a blend of chili peppers, lemon, vinegar, garlic, and bay leaves. The corn is coated not only with peri-peri but also with a mix of cayenne pepper, parmesan butter, seasoning salt, and roasted garlic, resulting in an exceptionally flavorful and unforgettable corn on the cob. Its golden hue is accentuated by a sprinkle of pepper, and the charred appearance and taste provide the perfect finishing touch to this delectable side dish.
Their sides also include shrimp tacos featuring a generous amount of well-seasoned shrimp in a smoky and spicy marinade, served on a bed of plain Greek yogurt, purple cabbage slaw, and avocado crema (a blend of sour cream, avocado, lime, and cilantro), held together with in a flour tortilla. These tacos are incredibly mouthwatering, and the remarkable aspect, aside from the taste, is the sturdiness of the flour tortilla, which ensures that none of the filling falls out while you enjoy each bite.
For the main course, we opted for the quarter chicken meal, where the chicken is meticulously rubbed with lemon juice, pepper, oregano, sugar, garlic, chili, and salt, resulting in a tender and succulent piece of flavorful chicken. The marination contributes to the fantastic flavours, but the perfectly cooked chicken itself is a delight. We paired the chicken with some spicy rice and grilled vegetables, and while both sides were satisfactory, the chicken undoubtedly stole the spotlight. Particularly, the rice could have had a bit more heat to make it truly memorable.
To conclude this delightful meal, we indulged in their desserts—a sticky date pudding and cheesecake. The sticky date pudding, topped with vanilla ice cream, boasts a solid consistency with a silky texture. However, it's a dessert that leans heavily on sweetness, so opt for it only if you have a strong sweet tooth. The cheesecake, on the other hand, was decent but lacked the rich, cheesy punch one expects from cheesecake and was somewhat dry.
In summary, Galito's truly excels in their savoury dishes, making it the highlight of the dining experience.
The price range for a meal at Galito's ranges from Tk395 to Tk1,495.
Ambience
Situated in the heart of Gulshan 2, Galito's maintains the uniformity that characterizes its 210 establishments. The interior features light brown wooden furnishings, including chairs and tables, accentuated by lime green ceiling lamps. The overall ambiance is dominated by a tasteful combination of black and brown hues, creating an inviting and energetic atmosphere.
This consistent design ethos assures visitors of a lively and bustling dining experience, in line with the brand's tradition.
Challenges
Since its launch in January 2023, Galito's has encountered its most significant hurdle to date: stringent restrictions on LC's (Letter of Credit), complicating the importation of crucial ingredients, the majority of which are sourced from South Africa.
Miraz Ul Islam, the general manager of Galito's, highlighted this challenge, stating: "As a chain, our foremost obstacle at the moment stems from LC restrictions, given that a substantial portion of our sauces and ingredients is reliant on imports."
In spite of these challenges, the restaurant has witnessed a substantial surge in customer traffic, coupled with highly favorable feedback regarding its food. This success has prompted them to embark on the opening of a new branch in Dhanmondi in October.
He elaborated on this decision, saying: "We've received an even more enthusiastic response than we initially anticipated. Consequently, we are gearing up to launch another branch in Dhanmondi. This expansion will ensure that individuals residing in the area can relish our offerings without the need for extensive travel."
Verdict
Is it possible to recommend trying every savoury dish at Galito's? That's precisely how exceptional our experience was. From the delectable chicken livers to the flavorful corn on the cob, the mouthwatering shrimp tacos, and the tender quarter chicken meal, every dish we sampled left us thoroughly impressed. If you haven't had the chance to visit yet, it's certainly a dining destination that deserves your attention. Rest assured, the experience will likely evoke a sense of nostalgia for your fondness of peri-peri sauce.
Our dining experience at Galito's was so remarkable that we rate it a solid 9 out of 10. The food truly stands out, and we wholeheartedly encourage you to taste it for yourselves. Don't miss this.
