I love the mountains, the Alpes and my favorite part of all was Villars-sur-Ollon, les Grillons and la Barbeleuse. I always asked myself why the curry couldn’t served where we usually eat cheese. In the region, I was welcomed with open arms and I was able to open my Bristol restaurant there; King’s Tandoori in 2019.
There are things in life that you don’t really expect to happen. The Covid period. The restaurant and hotel industry were hit hard and we had not been spared by this storm and I had to leave my apron in 2022.
From this departure, I took over another restaurant at Les Eaux-Vives in Geneva; Baba Tandoori.
10 years have passed since the opening of Chandigarh Tandoori and I had in mind the idea of giving life to this establishment that I left away from me for 2 years. There was a lack, you had to give it back it’s soul.
I knew Suku when I was in Villars, he had worked for me for some time but had to leave because he had other commitments.
Starting from my idea of resuscitation of the Chandigarh Tandoori restaurant, I decided to call on Chef Suku to give me ideas of all kinds. After several discussions, we concluded to change the name of the restaurant to mine; Mr.Pal!
Refreshment of the kitchen, change of menu, a restaurant with the flavors of Kerala and Northern tandoori; an exciting fusion.
I am happy to work with my friend Suku, with his passion, his patient and the time he devotes to making such dishes that I can only admire with fascination. Come and taste this colorful, refined, spicy cuisine. A medicinal kitchen, which makes you travel.
I am Jaspal Singh. A Sikh, a punjabi and an Indian. I arrived in Switzerland in 1992 and from the beginning I started to work in the hotel Continental, and for 7 years, I’ve conquered the environnement of the restauration and hotel at this place. By the time, I got engaged in others restaurants ; Pizzeria Masseria, Restaurant Dun Hung, the Longerai in Morges. All these places gave me experience in different gastronomies.
In 2007, February, I took over the restaurant of the theatre of Beausobre we used to make Indian kitchen and pizzas.
In 2009, we took over the seasonal restaurant of the swimming pool of Pully-Plage.
I didn’t want to stop here, I was looking for an establishment in Geneva and it is here that, in 2012,I opened Chandigarh Tandoori to turn the page of Beausobre.
South Indian Fusion Food
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