Jessi Singh From Village to New York: The Journey of a Rebel Indian Chef | Dining Room Stories скачать в хорошем качестве

Jessi Singh From Village to New York: The Journey of a Rebel Indian Chef | Dining Room Stories

From a small farming village in Punjab to the streets of New York and the food capital of Australia, this is the incredible journey of Jessi Singh. In this episode of Dining Room Stories, Jessi shares how he went from growing up in rural India to opening 40+ restaurants across three continents. From launching Babu Ji in New York’s Lower East Side to redefining modern Indian dining in Melbourne with Daughter In Law, his story is one of risk, rebellion, resilience, and relentless creativity. We talk about: 🔹 Breaking cultural and culinary rules 🔹 Why hospitality is about experience, not just food 🔹 The harsh reality of COVID in New York and Melbourne 🔹 Losing businesses and rebuilding stronger 🔹 Misconceptions about Indian cuisine 🔹 Why Melbourne might be the toughest hospitality city on Earth ⏱ Full Timestamps 00:00 – Introduction: From Indian village to global restaurateur 00:56 – The colours and culture of India 01:08 – Experiencing Diwali and Indian street food mastery 03:19 – Growing up in a Punjabi farming family 04:35 – Gender roles, tradition & kitchen culture in rural India 06:10 – Punjabi identity, music & Italian connections 07:46 – From Punjab to New York to Australia: The leap of faith 09:43 – Opening Babu Ji in New York’s Lower East Side 11:36 – Becoming an overnight hit & “most uncomfortable restaurant” 12:16 – Creating experience over just food 14:18 – Thoughts on food critics & online reviews 15:44 – Why service brings customers back 16:42 – Breaking culinary rules (burrata on dal?) 18:07 – Opening in South Yarra: A love letter to Jaipur 19:18 – The story behind Daughter In Law & “Babuji” 20:19 – Breaking tradition to modernise Indian dining 21:30 – New York vs Melbourne: Which is tougher? 22:28 – Misconceptions about Indian food in the West 24:15 – Regional differences in Indian cuisine 24:58 – Why Indian food leads in vegan & gluten-free dining 26:56 – Opening 40+ restaurants worldwide 27:11 – The toughest moment: COVID 29:01 – Restaurant burned during New York unrest 29:44 – Losing half the business during lockdowns 30:21 – Feeding hospitality workers & nurses for free 32:49 – Leadership, hierarchy & trusting your team 34:14 – Building venues with Jennifer Singh 35:03 – Choosing Melbourne as home 35:48 – The pressure of success & handling failure 36:47 – Why you don’t open restaurants for money 37:13 – Dealing with trolls & modern criticism 38:00 – Final reflections on resilience & perspective 👇 Don’t forget to like, comment, and subscribe for more behind-the-scenes stories from the world of food and hospitality. WEBSITE : https://diningroomstories.com/ BE OUR SPONSORS : https://diningroomstories.com/sponsors/ INSTAGRAM :   / diningroom.stories   TIKTOK :   / diningroomstoriesau   FACEBOOK :   / 61565599088102