Jessi Singh’s ‘unauthentic Indian' restaurant Daughter in Law is set to open in Byron Bay
Jessi Singh’s ‘unauthentic Indian' restaurant Daughter in Law is set to open in Byron Bay
Jessi Singh’s ‘unauthentic Indian' restaurant Daughter in Law is set to open in Byron Bay
Jessi Singh’s ‘unauthentic Indian' restaurant Daughter in Law is set to open in Byron Bay
Jessi Singh’s ‘unauthentic Indian' restaurant Daughter in Law is set to open in Byron Bay
Jessi Singh’s ‘unauthentic Indian' restaurant Daughter in Law is set to open in Byron Bay

Jessi Singh’s ‘unauthentic Indian’ restaurant Daughter in Law is set to open in Byron Bay

When the mercury dips, a serious (and insatiable) urge to rip into a piping-hot garlic-drenched naan bread and devour a big bowl of curry takes hold. If you too possess an appreciation for soul-warming Indian fare, we have some very exciting news to share – Jessi Singh, the acclaimed chef-owner of Melbourne and Adelaide’s popular Indian restaurant Daughter in Law, is venturing north to open a third venue in Byron Bay – hooray! The best part? The venue is expected to open in mid-June – just in time for peak curry-slurping season!

Authentic is a word that gets thrown around fairly loosely. Generally, it’s used interchangeably with ‘traditional’, in that they do things the same way it’s always been done.Why? Because those are the rules, apparently. Jessi Singh of Daughter in Law ditched the rulebook long ago. Jessi specialises in his own brand of ‘unauthentic Indian’, which blends the flavours he grew up on with locally sourced ingredients, and new cooking techniques. Whilst it may raise a few eyebrows, Jessi describes his food as ‘unauthentic’ because, in his view, there is no such thing as authentic Indian food. There are no recipes, and everything is passed on through the generations, verbally. Daughter in Law represents Jessi’s travels abroad – so, perhaps more accurately, is global food with an Indian twist.

The new northern New South Wales incarnation is expected to deliver a coastal style that’s ambitious and playful, and encapsulates the Byron Bay lifestyle with an emphasis on seafood, vegan and gluten-free fare. Celebrated sommelier Bhatia Dheeraj will be overseeing the extensive wine list, which includes local producers alongside interstate and overseas drops. We’re also told to expect an Indian spiced sangria – a mixture of red wine, sweet vermouth, and orange – as well as the signature Daughter in Law cocktail, which is made with Byron’s favourite Brookie’s gin, a tandoori-fired pineapple, cardamom and lime. The 65-seat restaurant will feature green and blue velvet seating with gold accents and a pink neon sign. Don’t be fooled by Daughter in Law’s relaxed vibe, when it comes to the hospitality side of things, Jessi’s restaurants and cooking have been celebrated both nationally and globally thanks to his approach to dining, which is known for signature creative touches of playfulness, vibrancy and surprise.

Daughter in Law is expected to open on Fletcher Street in Byron Bay in mid-June. 100 percent of all proceeds from the opening night will go to a three-pronged initiative close to Jessi’s heart, which directly supports Indian people through COVID. We’ll keep you posted on all of the details as it nears. 

Image credit: Daughter in Law

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