Jessi Singh is an Indian-born chef living in Melbourne. Him and his wife Jennifer created three acclaimed Australian restaurants, Dhaba at the Mill (sold in 2013), Horn Please and Babu Ji (both sold 2015) bring their signature creative and fun approach to Indian dining to NYC. Jessi’s cooking has been celebrated by the most respected Australian publications such as The Age Good Food Guide, Broadsheet, Cheap Eats, and The Australian as well as America’s cream of the crop, The New York Times, WSJ, The New Yorker, Grub Street, Time Out, Travel + Leisure, Food & Wine, The Infatuation, and more.