Rhiwbina’s Gateway of India Celebrates 20 Years of Success
Aug
A Personal Message from Mr Rahman as Gateway of India celebrates its 20th Anniversary
My commitment now, and has been for the last 20 years, is to provide the people of North Cardiff with the best quality food available.
My wife and I have a real passion for cooking. We are committed to bringing you, the people of North Cardiff, the true flavours of Bangladeshi cooking, which is both very tasty and very healthy! Cleanliness is our top priority and our business ethos has always been to go that ‘extra mile’ and to put our hearts and souls into all that we do at Gateway of India.
Our cooking has changed to adapt to the British way. But Gateway of India has been working on introducing the real Bengali cooking to Britain for the last 8 years. We have slowly changed our way of cooking and now feel so proud that it has become a very popular way of eating in North Cardiff.
The full credit goes to my wife who has nagged me on and on to keep evolving the style of cooking that we undertake here. She is a genius cook and is very creative! Every weekend, she cooks complete authentic Bengali cooking, recognised with a Gold Award for its healthy options.
The quality of our food is of utmost importance. Unlike some other takeaways who use imported chicken, we use only the finest food from the UK. Our chicken is Red Tractor marked, farm-assured chicken from Norfolk and our lamb is premium fresh Welsh lamb. We only use Grade One onions, which serves as the basis of all that we do well here. We don’t use any artificial colouring in our food either – all the natural colouring comes from our spices.
Our delicious Heat and Eat concept boasts all you need for a quick, easy and authentic Indian fix! Main dishes (which include lamb, chicken and vegetarian options) are teamed with complementary rice and snacks to provide a complete and hassle-free meal in minutes — making it the ideal speedy mealtime solution.
Visit the Gateway of India’s website here
Nominate Gateway of India for the British Curry Awards here
