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Join our next Editors’ Preview Night at top chef Jessi Singh’s new Sydney restaurant—the night before it opens to the public. Experience vibrant, modern takes on Indian cuisine and gain insights from Singh and Broadsheet’s national editor during an exclusive Q&A.

Pinky Ji is the follow-up to Singh’s colourful Surry Hills diner, Don’t Tell Aunty, and the cheeky sister venue to his Melbourne restaurant, Daughter in Law—which also has outposts in Adelaide and Byron Bay. Step into a neon-lit space draped in red velvet, where fun meets flavour with 'unauthentic Indian' dishes, including a wok section featuring mud crab as the star of the show.

There may be no manual for being the perfect daughter-in-law, but Jessi Singh and his team come remarkably close with their newly launched Indian restaurant in the heart of Melbourne.

Melbourne has always been my home, he says of the city where he launched Horn Please, Babu Ji St Kilda, and Dhaba at the Mill (though he is no longer involved with these restaurants). He adds that Daughter-in-Law will be his most 'unauthentic' Indian restaurant yet.

Acclaimed Melbourne and Manhattan chef Jessi Singh oversees Bibi Ji, an edgy Indian restaurant—try the uni biryani—featuring a wine list curated by noted sommelier Rajat Parr.

At Babu Ji in New York, the modern Indian food is only half the fun!