India Pavilion: A State College Staple for Nearly Three Decades
We sat down with the founder's son, Baljinder, to hear about the family’s journey, how the restaurant has evolved, and what continues to set India Pavilion apart after nearly three decades.
For nearly three decades, India Pavilion has been a go-to spot in State College, known for its authentic Indian cuisine. What started as a dream in 1997 by Sohan Dadra and his brother has now transitioned into a family-run business. We recently sat down with the founder’s son, Baljinder who now helps run the family business, to learn more about the story behind India Pavilion, its evolution, and what makes it a go-to destination for locals and visitors alike.
“My father and uncle started India Pavilion in March of 1997,” Baljinder recalls. Originally from New York, the family sought a quieter, more community-focused environment to raise their children. State College, with its small-town charm, was the perfect choice. “At that time, there was only one other Indian restaurant in the area, and they only offered vegetarian dishes. So my father wanted to offer something different,” he explains.
Baljinder has been part of India Pavilion for most of his life, growing up in the restaurant and witnessing its evolution. “It’s been incredible,” Baljinder says, “I went to middle school, high school, and even Penn State here. It’s been nice being a part of the community and always being at the restaurant. Now, working full-time, it feels like I’ve come full circle.”
A Must-Try Menu: Buffet and Signature Dishes
India Pavilion’s lunch buffet is a crowd favorite, offering a variety of dishes for just $12.95. "I highly recommend the buffet if you’re new here. It lets you try a little bit of everything," says the owner. The buffet features a range of mild to medium dishes, with hot sauces available for those who like a bit more heat.
In the evenings, customers can order from the full menu, where signature dishes like chicken tikka masala, butter chicken, and saag paneer take the spotlight. When asked about his personal favorite, Baljider doesn’t hesitate: "For me, it’s the chicken vindaloo. It’s a really spicy dish with potatoes and boneless chicken in a flavorful curry sauce."
A Community Connection
For the family, running India Pavilion is more than just a business—it’s about being an integral part of the community. "What I love most is that we’re a small, family-owned business. We really know our customers, and we’ve built strong relationships over the years," he shares. The freedom to make their own decisions about the menu, service, and overall direction of the restaurant has been a key factor in their continued success.
The restaurant has built a loyal customer base over the years, with some patrons having dined there for two decades. "We’ve had customers tell us they’ve been coming here since I was a kid. It’s amazing to see that kind of loyalty."
Looking Ahead: The Future of India Pavilion
As his father begins to wind down from running the business, the second generation is taking over, but the focus remains the same—quality food, great service, and a welcoming atmosphere. His plans for the future are simple yet focused: “Just keep doing what we love—providing good food, good service, and a welcoming atmosphere. My family is really involved, and we all work together to make sure we’re giving our best.”
As India Pavilion approaches its third decade, Baljinder and his family are committed to keeping the restaurant a vibrant part of the State College community. “It’s all about continuing what we do best and improving where we can,” Baljinder says. With the family’s dedication and strong community ties, the future of India Pavilion looks bright.