![]() ![]() In the restaurant's new home, Singh approaches dishes with a lighter hand, treating papadi chaat ("nachos of the motherland," according to the menu) like a salad, brightening it up with a sweet yogurt dressing, zingy tamarind sauce and strands of fresh vegetables. "We thought the babuji would fit right in in Alphabet City." "He's on the main entrance to the village, the one no one listens to but still tells kids off and sits all day and watches what's happening," Singh says. That's when Singh decided to reintroduce Babu Ji, new to the States and named after the village wise man in India, the one who knows everyone's business and opines openly. "As a chef, I would crave Indian, and I would drag my wife to any cheesy place, and we would always say, 'Man, this city has everything except real, simple Indian food.'" "New York has the best Italian, best French, best Japanese, but it didn't have a great Indian place," Singh says. But despite the accolades, Singh and his wife/partner-in crime, Jennifer, sold the restaurants, packed up their family and found themselves in Alphabet City at the end of last year, wondering where to get some good Indian food. Singh opened a couple of successful restaurants in Melbourne-Dhaba on the Mill, Horn Please and the original Babu Ji-the last of which The Guardian hailed as one of the best Indian joints in the city. "I would invite tons of friends, anyone who wanted to eat curry." "My home was my restaurant," Singh says as he sorts long branches for a vase, then hops on the counter to fix a light. Plus, it's healthy food festive enough for a dinner party with all your friends, which is how Singh got his start cooking. So we're ditching the juice cleanse this January for Singh's wholesome must-orders from the restaurant, which are surprisingly easy to make at home. So that's the goal: to make flavorful food." ![]() "But it's such a beautiful cuisine, and it can be fresh and healthy. "We get at least three to four customers a day who haven't eaten Indian food but are dared by their family and friends, and they say, 'I always thought it was spicy, oily food,'" Singh says. However, Singh's left a few things back in his homeland: all the ghee, grease and gloppiness that people may associate with Indian dishes. ![]()
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