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Jessi Singh’s ‘unauthentic Indian’ restaurant Daughter in Law has opened in Byron Bay Jessi Singh’s ‘unauthentic Indian’ restaurant Daughter in Law has opened in Byron Bay Jessi Singh’s ‘unauthentic Indian’ restaurant Daughter in Law has opened in Byron Bay Jessi Singh’s ‘unauthentic Indian’ restaurant Daughter in Law has opened in Byron Bay Jessi Singh’s ‘unauthentic Indian’ restaurant Daughter in Law has opened in Byron Bay Jessi Singh’s ‘unauthentic Indian’ restaurant Daughter in Law has opened in Byron Bay Jessi Singh’s ‘unauthentic Indian’ restaurant Daughter in Law has opened in Byron Bay Jessi Singh’s ‘unauthentic Indian’ restaurant Daughter in Law has opened in Byron Bay

Jessi Singh’s ‘unauthentic Indian’ restaurant Daughter in Law has opened in Byron Bay

It’s the vibrant, ‘unauthentic’ Indian restaurant that has already become ubiquitous with a riot of colour and flavour – Daughter in Law has opened in Byron Bay, and it is pretty damn delicious. This is not your typical Indian eatery – restauranteur Jessi Singh is utilising the coastal Northern Rivers influence together with the flavours he grew up on to bring his own brand of cuisine to the seaside town.


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 verbally through the generations. Daughter in Law represents Jessi’s travels abroad – so, perhaps more accurately, the fare can be described as global food with an Indian twist. The fresh and inspiring menu features new spins on old favourites such as the unauthentic butter chicken or the Old Dehli vegan chana masala, alongside delights like the Hiramasa kingfish ceviche, IFC ‘Indian Fried Chicken’ and Colonel TSO’s cauliflower – an Indo-Chinese-style cauliflower dish packed with flavour.

Celebrated sommelier Bhatia Dheeraj is at the helm of the venue’s top-notch wine list, which features local producers alongside interstate and overseas drops. Apart from vino, diners can imbibe 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, tandoori-fired pineapple, cardamom and lime. Complimenting the vibrant menu is the aesthetically pleasing interior, which features splashes of jewel-hued velvet alongside pops of neon and handmade gold-accented tableware. Daughter In Law may be a newcomer to the Byron Bay landscape, but it is already making waves – in the best possible way.

Image credit: Jess Kearney Photo

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