Cel­e­brate the Glo­rie days of In­dian cui­sine

Canning Gazette - - FOOD -

ALIA Glo­rie loves the clean slate, chal­lenge and op­por­tu­ni­ties that come with work­ing at a new restau­rant, so she is rel­ish­ing her role as head chef at Li­ons & Tigers. The Fre­man­tle venue, which opened on August 6, is all about cel­e­brat­ing the spices and flavours of In­dian cui­sine.

It is owned by James Wood and Sean and Char­lie Merry.

“I sat down for a beer with Char­lie, Sean and Woody and we just gelled,” Glo­rie, of South Perth, said.

“They’re very vi­brant, fun peo­ple and I feel we needed to re­flect that in the venue and its food.”

Born in the Great South­ern, Glo­rie moved to Hamilton Hill with her fam­ily when she was 14 years old and said her mum taught her to cook from an early age.

“I have mem­o­ries of de­stroy­ing more than one roast chook,” she said.

Her role as sous chef at el Publico led to her first head chef role when Daniel Good­sell opened Bil­lie H in Clare­mont.

“Both of those have def­i­nitely in­flu­enced me,” Glo­rie said.

“El Publico for the un­der­stand­ing of heat and Bil­lie H for ser­vice, wine and ma­tu­rity.

“Ev­ery time I go over­seas I check out lo­cal mar­ket places and try weird in­gre­di­ents. In­dia was full of heat and flavour; I loved it.”

She said she loved the Li­ons & Tigers’ beef chuck with In­dian spiced sauce, which was glossy and full of flavour.

“The chuck has been braised and is lovely and sticky,” she said.

Li­ons & Tigers is at 8 Ban­nis­ter Street, Fre­man­tle.

Pic­ture: An­drew Ritchie

Rel­ish­ing her role... Li­ons & Tigers head chef Alia Glo­rie with curry leaf pap­pad­ums and turmeric pick­les date chut­ney. www.com­mu­ni­typix.com.au d495134

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