Purple Poppadom

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Purple Poppadom Chef Anand George’s multi-award-winning Indian cuisine restaurant, in Cardiff. https://purplepoppadom.online/Reviews
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Indian cuisine from Multi Award-winning Chef Anand George, bringing you the magic of classical Indian dishes with a modern twist.

09/10/2026

PANEER PANIC
It’s Friday — but don’t panic. We’ve got plenty of paneer at Purple Poppadom.
Fresh from the tandoor, our PANEER brings together Indian cottage cheese and bell peppers, marinated with Kashmiri chillies and cooked over intense tandoor heat.
Or go rich and comforting with Paneer Makhani — Indian cottage cheese steeped in a luxurious tomato sauce, finished with fragrant fenugreek leaves.
Friday sorted.

02/10/2026

Welcome to our little haven above the streets of Cardiff.

Step inside Purple Poppadom and discover a hidden jewel of colour, flavour and imagination - driven by the passion and innovation of Chef Anand George.

One cuisine. Many colours.

21/09/2026

Dill meets the tandoor.

Infused with dill and cooked in the tandoor, our salmon is served on a bed of curry leaf-infused mashed potato, brought together with Malabar sauce.

Delicate fish, fragrant herbs and comforting mash — with a distinctly Purple Poppadom character.

Discover our salmon course as part of the Chef’s Taster Menu, where every plate brings something different to the table.

12/09/2026

Hot off the Pass.

Filmed yesterday in the heart of our busy kitchen, against the soundtrack of chefs at work — the sizzle, the calls and the clatter of service.

BURRATA LABABDAR

Creamy Burrata cheese served on our classic tangy Lababdar sauce — a rich, beautifully balanced Mughlai delicacy bringing together the cool creaminess of Burrata with the warmth and depth of Indian spices.

From the kitchen to the pass, and straight to the table.

30/08/2026

It’s a love song: Three flavours. Three experiences. One Chicken Connoisseur.
A trio of beautifully succulent chicken breast, each bringing its own explosion of flavour.
Fresh, aromatic basil and herbs.�The warm, vibrant character of Kashmiri chilli.�And the rich, mellow indulgence of creamy cheese.
Each piece individually marinated, each with its own personality, then cooked fresh in the tandoor — beautifully charred at the edges, wonderfully succulent within.
Three incredible little flavour bombs, brought together on one plate.
Chicken Connoisseur — a journey through flavour, straight from the tandoor.

26/08/2026

As fresh as a mountain stream, as sea spray on dawn-lit rocks.

At Purple Poppadom, some things never change.

It begins, as it always has, with fresh, raw produce and a kitchen committed to cooking from scratch. Ingredients are prepared with care, spices toasted and blended, sauces built layer by layer and every dish cooked by chefs who understand how to draw out flavour, texture and aroma.

Because there is a difference between food that is simply re-heated and food that is truly chef-cooked with passion at independent restaurants.

Freshly prepared. Cooked to order. Full of the vivid flavours that only a kitchen working from scratch can provide.

The same philosophy. The same passion. The same commitment to freshness that has always been at the heart of Purple Poppadom.

23/08/2026

A Sunny Sunday at Purple Poppadom
Tiffin Seabass, plated on the pass and ready for service. Why a favourite of 18 years standing?
Maybe because of crisp-tinged pan-fried sea bass fillets, succulent and beautifully cooked, served on a bed of curry-leaf infused mash in a sauce for the ages.
Fresh, fragrant and unmistakably Anand George — a dish that has become part of the Purple Poppadom story.

19/08/2026

From Kottayam to Cardiff – Pidi with Tharavu
Watch Chef Anand George bring together tradition, technique and his own distinctive creativity as he prepares our popular starter - Pidi with Tharavu at Purple Poppadom.
Inspired by a classical Syrian Christian dish from Kottayam, Kerala, soft steamed rice ‘Pidi’ dumplings are poached in a beautifully spiced coconut sauce, topped with Tharavu – tender duck cooked with aromatic spices – and finished with a crisp of duck leg confit.
A dish rooted in tradition, reinterpreted through Anand’s modern approach to Indian cuisine.
Created with care.

14/08/2026

Behind the scenes with Anand
Watch Anand add the finishing touches to our elegant Salmon Duo — dill-infused salmon cooked in the tandoor, paired with a beautifully spiced salmon cake.
Two distinctive preparations, brought together on one plate for a delicious balance of smoky, aromatic and delicately spiced flavours.

Address

185A Cowbridge Road East
Cardiff
CF119AJ

Opening Hours

Monday 5pm - 11pm
Tuesday 5pm - 11pm
Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 1pm - 11pm
Saturday 1pm - 11pm
Sunday 1pm - 9pm

Telephone

+442920220226

Website

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