Singh Jessi - Singh, Jessi

Jessi Singh

Biography

Jessi Singh grew up in Australia, but his parents and other family members were all from India. Living somewhat remotely on a citrus farm, and as is Indian custom, his family prepared and ate all their meals at home. He was in the kitchen cooking with his mother from a very young age. He left the farm as a teenager in search of excitement and travelled all over the world living in many different cities experiencing diverse food and culture.
While courting his now wife Jennifer, Jessi would find that Indian dining options were... READ MORE

Jessi Singh grew up in Australia, but his parents and other family members were all from India. Living somewhat remotely on a citrus farm, and as is Indian custom, his family prepared and ate all their meals at home. He was in the kitchen cooking with his mother from a very young age. He left the farm as a teenager in search of excitement and travelled all over the world living in many different cities experiencing diverse food and culture.
While courting his now wife Jennifer, Jessi would find that Indian dining options were split between cheap and chintzy or the fancier white tablecloth establishments. There was nowhere “cool” to eat Indian food. With no prior restaurant experience he and Jennifer created Babu Ji which first opened in Melbourne and eventually in New York’s Alphabet city. Now the chef and partner in multiple venues including Babu Ji on E 13th street, Bibi Ji in Santa Barbara, and the forthcoming Australian projects Horn Please in Melbourne and Don’t Tell Auntie in Sydney. Singh continues to innovate the Indian dining scene with his lighter, modern takes on the food he grew up on.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Saxon and Parole, I can never resist the truffle burrata. What is your ultimate meal? My mother's cooking, all the curries. What three things are always in your pantry? Mustard oil, maple syrup, and lots of dried chilies If you weren't a chef, what would you be? Anything where I get to travel. It gives me a creative energy I don't get from anything else, I've always been sort of a nomad. If you could cook with anyone, who would that be? Enrique Olvera What’s your favorite NYCWFF memory? Several years ago, hanging out at the booth for PEI's raspberry point oysters eating at least 3 dozen. They're perfection!

Recipe Name:
Green Chile and mint sauce

Recipe Ingredients:
225 gm lime or Lemon juice
250 gm water
20 gm green Thai chili
75 gm ginger (peeled)
220 gm scallions
115 gm cilantro
110 gm mint (picked)
250 gm ice
145 gm sugar
15 gm Kosher salt

Recipe Instructions:
Add the lime juice, water, green Thai chili, ginger, scallions and cilantro to Blender and process until smooth. Add mint to blender and process until smooth. Add sugar, kosher salt and ice. Serve with grilled proteins, or literally anything. It’s that good.