Established over 25 years ago, the Empire Restaurant is one of the longest established Indian restaurants in Cardiff. Now entering its 17th year, this popular restaurant continues to be a favourite amongst Cardiff’s increasingly discerning audience of Indian Cuisine enthusiasts.
The Empire group of restaurants has won many awards over the years and continues to receive excellent ratings on TripAdvisor.
We are passionate about bringing the authentic taste of Indian cuisine to the residents and visitors of Cardiff. Our restaurant offers a relaxing and atmospheric space in which to sample our many mouthwatering dishes and we also cater for special occasions and events too.
With an Indian takeaway menu available you have the opportunity to experience our delicious food in the comfort of your own home.
Empire Restaurant Head Chef, Abdul Bashor has over 20 year’s experience in the catering industry. He first developed an interest in cooking as a child by watching his grandmother prepare traditional Indian dishes for his family. By the time Abdul was 15. he was an expert in the ancient art of baking and blending herbs and spices, using recipes handed down through generations.
Abduls formal education in catering began at catering school in his home village of Shath Para in Eastern India, where he spent five years absorbing knowledge of all types of Indian cuisine. On leaving college, Abdul came to the United Kingdom. By 1994 Abdul reputation had reached the local and national newspaper after working in many reputable Indian restaurants in London for seven years and in South Wales for the last eight years. He has become a “rising star’ of India’s culinary scene and he is highly respected chef amongst the Indian community throughout the U. K.
Abdul made the decision to join the Empire Restaurant in Cardiff as Head Chef Introducing his unique style of North and South Indian cuisine, Abdul’s aim is to bring Michelin star standard fine dining in cooking and presentation to the Empire Restaurant and the people of South Wales. He is more excited than ever to present to his customers what he describes as ‘passion on a plate’.