A NEW restaurant offering a "no compromise" dining experience has opened in Bradford.

Food City on Great Horton Road offers three different types of cuisine across two floors all from an a la carte menu, with dishes cooked to order from fresh local produce.

Entrepreneur Adil Rafiq is behind the £700,000 total revamp of the building and the concept, which he admits is a "passion project" for him.

He told the Telegraph & Argus: "What we are trying to do is provide quality food, by using quality, locally sourced ingredients. The whole concept and structure of the business is completely different to what you would normally find within Bradford and surrounding areas.

"We have professional chefs in each kitchen creating authentic, traditional food."

From a professional services background, Bradfordian Mr Rafiq aimed to create a restaurant where families could eat a number of different cuisines at the same table - hence the "no compromise".

He added: "When we go out with my family, and as an extended family, we find that a lot of restaurants that we go to, there's always a compromise between what the parents, or children or grandparents can eat.

"If we go to a local Indian, Chinese, Italian or a cafe, there's always a compromise. So I wanted to create a restaurant, an environment, where there was no compromise. Whoever came, from whatever background, however many came, we were able to provide for everyone.

"You can sit anywhere you want and order off any of the menus."

The building, which was previously run as an Indian restaurant, was gutted before new plumbing and electrics were installed and it was transformed into Food City.

Mr Rafiq has been able to put his stamp on the building, through the use of bespoke tiles and light fittings, as well as specially printed wallpaper befitting each dining style.

He added: "Everything inside has been gutted and redone and its all bespoke. You are looking at around £700,000 investment into this building and into Bradford. We are trying to introduce new flavours and new methods of cooking through our whole concept."

Since opening two kitchens on the ground floor in May, a third kitchen on the upper floor was opened last month.

The business currently employees around 25 members of staff, including an executive chef, and head chefs for each kitchen. This number is set to rise to around 35, with a number of part-time workers, due to a current recruitment drive.

Mr Rafiq added that they were hoping to submit plans shortly for an outdoor space which would serve Indian street food, tapas-style.