Nandanam

The story

Nandanam Lausanne: Authentic Indian Cooking in a Spice-Scented Setting

The Kerala Roots and the Kitchen

Nandanam in Lausanne brings authentic Indian cooking to the heart of Switzerland, named after the mythical Krishna gardens that inspired its founder. He brought those southern Kerala memories to the canton, building a space where curious diners and seasoned flavor seekers sit side by side. The Indian kitchen operates with quiet precision, layering whole spices and fresh aromatics so each bite reveals a new texture. This method keeps the Indian cuisine grounded in regional technique rather than theatrical presentation.

Signature Plates and Seasonal Pairings

Meals typically begin with warm garlic naan, providing a sturdy base for richer preparations like marinated squid dressed in a heavy coriander and chili sauce. Savory mains follow a deliberate pace, featuring beef peralan braised in pungent curry reductions and lamb biryani paired with an inventive raita of pickled vegetables and wilted greens. Sweet finishes arrive as a dense cardamom and saffron ice cream or a sharp passion fruit sorbet that cuts through the day’s heat.

Terrace Dining and Fragrant Interiors

The narrow street outside leads directly to a sheltered terrace positioned near the Museumsquartier and main railway station. Inside, the dining room retains a relaxed rhythm where paper menus rest beside woven placemats and ceramic serving bowls. Patrons often linger over shared platters while the lingering scent of roasted cumin and lemongrass drifts from the pass. That consistent attention to detail has secured a reliable thirteen point rating from Gault&Millau critics.