While courting his now-wife, Jennifer, Singh would find that the Indian restaurant options where he lived were often either cheap and chintzy or fancier white tablecloth establishments. "There was no middle ground, and no place 'cool' to eat Indian food," he says. With no prior chef or restaurant experience, together the pair created Babu Ji, which opened first in Melbourne and eventually New York City. These and his newest concept, Bibi Ji, present the foods he grew up on in a more modern, fresh environment way. Singh also put in place an excellent wine list, enlisting the help of sommelier Rajat Parr to curate the perfect accompaniments to his food.