Fusing unexpected flavours in ways that work.
Whether it’s the bright lights of The Big Apple or Melbourne’s inner-city laneways, chef and restauranteur, Jessi Singh knows a thing or two about creating coveted dining concepts, thanks to his now signature “unauthentic” Indian cuisine.
An approach that involves fusing unexpected flavours in ways that somehow just work – whether it’s a blue cheese naan or “ball of happiness” – it extends to the overall experience, too. Jessi’s bold interiors and upbeat sounds all contribute to his venues’ vibrant atmospheres, which have been recognised by everyone from the Michelin Guide to New York Times.
With Jessi launching his latest venture, Daughter In Law South Yarra today, we quizzed our new neighbour on what customers can expect from the venue – including for this year’s Diwali celebrations, plus Jessi delves into his career highlights, fondest food memories, and more.
Let’s go back to where it all began, India! How did your early years inspire your career path?
My cooking journey started very early. First in my mum’s kitchen and later in the Sikh temple kitchen, where meals were prepared for thousands at a time. Every pair of hands was needed, so I learned quickly that food is not just about eating, it’s about community, sharing, and love.
Those childhood experiences shaped how I see food today – simple, generous and meant to bring people together.
What are some of your personal and professional highlights to date?
I’ve been fortunate to receive recognition from the Michelin Guide, New York Times, Rolling Stone, and countless magazines and TV shows across the world, but the highlights that stand out most are the people I’ve cooked for – from heads of state to kings and their families, and some of my favourite celebrities and musicians.
Those moments are special, but honestly, nothing beats the everyday highlight of seeing a guest leave my restaurant smiling and full.
What’s a typical day look like for you now?
I like to start my mornings early at Queen Victoria Market, where most of my suppliers are also good friends.
From there, no two days look the same – some days I’m in the kitchen developing dishes, other days I’m meeting with designers, or scouting new locations. I also make sure to spend time with my team over chai, because food is nothing without the people who make and serve it.
With many years of experience under your belt, how do you stay inspired?
Travel keeps me inspired. I go back to India often, but I also spend a lot of time in Southeast Asia exploring markets, restaurants, and kitchens.
I love learning what’s trending, watching how younger chefs approach food, and absorbing new ideas. Food is constantly evolving, and my biggest inspiration comes from never standing still, and always tasting, always learning.
You're known for pioneering "unauthentic" Indian cuisine. How would you describe this, and what sets it, and your overall approach, apart?
For me, unauthentic Indian food means food without boundaries. Indian cuisine has always been influenced by the cultures around it, and I see my role as continuing that story.
Our butter chicken, for example, has no butter or ghee. It’s lighter and fresher, but still full of flavour. The whole approach is cheeky, fun, and bold: playing 70s, 80s, and 90s music, mixing the colours of my motherland with modern western style, and serving food that surprises people but still feels familiar.
What’s your signature dish?
It’s hard to pick just one, but a few standouts are:
- Unauthentic butter chicken – my Aussie-Indian take on a classic, but lighter and fresher.
- Colonel tso cauliflower – Indo-Chinese with a big, bold kick.
- Sea urchin biryani – luxurious and unexpected.
- Seafood crudo with Indian spices – where global technique meets Indian soul.
Each of these dishes reflect the way I like to cook: rooted in tradition but unafraid to break rules.
How about your favourite food memory?
As a child, I loved eating and sharing laddus. In India sweets are more than just dessert, they’re a symbol of joy, generosity, and community. That memory has never left me, and to this day I think the greatest food experiences are the ones you share with others.
Having operated restaurants both here and abroad, what is it that you look for when choosing a location for a new venue?
It’s all about energy. I like being among the best neighbourhoods, where there are already great restaurants, bars, rooftops, and hotels. Iconic streets, vibrant suburbs, places where people come not just to eat but to experience life. That’s where a restaurant really belongs.
And on that note, excitingly, we’re now building neighbours! What can we expect from your latest venture?
Daughter in Law South Yarra is bold, colourful, and full of life. Expect a space that feels like modern India – vibrant design, loud music, cheeky cocktails, and food that’s both familiar and surprising.
It’s not just a restaurant, it’s a celebration – an experience that brings together food, fashion, and fun, where signature dishes include lobster fry, dosa waffles and balls of happiness (gol gappa).
The launch timings coincide perfectly with Diwali! How will Daughter in Law be celebrating?
We’re planning something special – every Thursday to Sunday in October we’ll have two nightly Bollywood dance shows – at 7:30pm and 8:30pm – with dancers performing to a high-energy Bollywood playlist. We’ll also run a special Diwali menu alongside the regular offering.
What else is coming up in your world?
I’m always dreaming up new venues and projects, both in Australia and abroad. Travel is a big part of that journey, and I’m constantly exploring new ideas to bring back home. For me, the most exciting part of this work is that there’s always another chapter to write – so expect more surprises, more food, and more colour on the way.
Experience Jessi’s cuisine
Visit the Daughter In Law website
Follow Daughter In Law on Instagram
Follow Jessi on Instagram
Or, pop into the new Daughter In Law South Yarra, located at 627 Chapel St aka Goldfields House, on your next visit to Beverly.
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