A NEW Indian restaurant with Michelin star aspirations has opened in Highworth.
The man behind Salam’s Bar and Restaurant is A. Salam, who finally realized his dream of opening a restaurant at the age of 56.
He ran his own Indian takeout – Kebria – which is a popular mainstay in Highworth, but always wanted to be in charge of a sit-in place.
âIt has always been a passion, a goal in my life to do this,â he said.
âIt’s a great opportunity to own something like this.
âI have the experience of being a chef, I have been cooking since 1992 and I have enjoyed take-out meals for 25 years.
âI’m really excited to launch this in the community. I always say money is today and tomorrow, but loved ones are not today or tomorrow, so enjoy each day and always give back.
âNow is the time for us to enjoy the restaurant and make some great memories with it. ”
Salam’s pays homage to the chef’s roots in Bangladesh. Each area and design symbolizes its experience and connection to the country, including the restaurant’s logo – the country’s national lotus flower.
The building itself, located on Highworth High Street just along Kebria Road, is modest in size but charming.
As you enter you are greeted by a beautiful wall of flowers and a bar on the left side of the building and on the right side are a small number of intimate tables.
With a name like Salam’s, it should already be obvious that the new location for Indian cuisine is a family affair, but to reiterate that point, A. Salam’s son Shahed will run the place.
“I am really happy to follow in my father’s footsteps,” said the 27-year-old. “It’s his life’s goal to open a restaurant and to be trusted to run it means a lot to him.
“I want to continue this legacy.”
Shakil Salam, another of A. Salam’s sons who also helps run the restaurant, spoke about the renovation of the building.
“It’s a beautiful design, we hope people like it, the building was a bit old fashioned, so we modernized it a bit to give it some life”
Shakil also revealed that the restaurant aspires to be an upscale establishment worthy of a Michelin star, but adds that it is still early days.
He said: âSure, that’s where we’d like to get to, but it’s easier said than done. Salam’s is brand new and we must earn this distinction. That’s the point.