Jessi and Jennifer Singh

“We had three quiet days,” says Jessi Singh. Then Adam Platt, the critic from New York magazine arrived. He enjoyed Singh’s goat curry with blackberries, the hung yoghurt kebab and the potato croquettes in pineapple sauce. “He tweeted about it and that was it,” says Singh. “We had a line down the street the next night and no quiet days since.” Dani Valent talks to Australian restaurateurs Jessi and Jennifer Singh about how they have turned Babu Ji, their minor Melbourne hit into a smashing success in New York City. News story for The Age, February 6, 2016. Click here to read the article.

jessi and jennifer singh babu ji dani valent

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