Empire Restaurant is more than a food joint, it’s a Bengaluru institution. Founded in 1966 by Abdul Rahim Haji, the brand began with humble dishes like parotta, samosa, and chai. Over decades, it became the city’s go-to spot for comfort food at odd hours, introducing cult favorites like the coin parotta, grilled chicken, and chicken dosa.

Today, under third-generation CEO Shakir Haq, Empire has grown into a Rs 560 crore food business with 45 outlets, 14 cloud kitchens, and nearly 4,000 employees. The chain serves 45,000 customers daily, fulfilling both dine-in and online orders. Despite experimenting with new trends like shawarma and fried chicken through sub-brands like EasyBites and Karama, Empire’s timeless menu contributes 65% of its revenue.

Its turning point came in the early 2000s, when Bengaluru’s IT and nightlife boom made Empire the go-to late-night spot. Unlike many F&B ventures, Empire has resisted franchising, keeping full ownership to maintain consistency.

Looking ahead, Shakir plans to scale the business to Rs 1,200–1,400 crore by 2030, expand to Tier II/III cities, and explore international markets. For Bengaluru, though, Empire remains more than numbers, it’s nostalgia on a plate.