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Indian chain opens at Finn’s Corner in Cork city centre

Meta Description Indian restaurant chain Andhra Bhavan opens at Finn’s Corner in Cork city centre in September, bringing South Indian cuisine to the area. Read more

Indian chain opens at Finn’s Corner in Cork city centre
Andhra Bhavan Indian restaurant at Finn’s Corner Cork city centre opening in September with South Indian cuisine
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CORK, June 22, 2026 — Indian restaurant chain Andhra Bhavan opens a new location at Finn’s Corner in Cork city centre this September, marking the group’s first Cork restaurant.

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The new Andhra Bhavan at Finn’s Corner at the junction of Grand Parade and Washington Street will serve a range of South Indian dishes, expanding the city centre dining options with authentic regional cuisine. The site formerly housed a long-running family business before its closure and redevelopment. 

Andhra Bhavan brings South Indian cuisine to Cork

The restaurant chain’s founders, Praveen Madire and Sainath Reddy from Hyderabad in India, already operate multiple outlets in Dublin and Belfast. Andhra Bhavan’s Cork site will have seating across two floors and space for about sixty-five diners. 

The operators said the Cork opening is part of their broader Irish expansion and will create kitchen and front-of-house jobs. Recruitment for the new location is expected to start soon. 

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Historic site gets new chapter in city centre

Finn’s Corner, a well-known local landmark long run by the Finn family, closed its doors in 2020 and has since been redeveloped for new commercial tenants. The arrival of Andhra Bhavan is seen as a key addition to the Cork dining landscape. 

City centre businesses and residents have noted continued change in the area as new food and retail venues open and historically empty units find new tenants. 

More information about Indian cuisine and its regional diversity can be explored through Indian cuisine history and traditions.

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Businesses monitoring hospitality expansion trends can also explore restaurant industry growth trends for 2026 to understand how regional food concepts are shaping dining markets.

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