From MasterChef to multicultural food festivals, the widespread demand for South Asian cuisine continues to grow in Australia, as does the diversity in culinary offerings for us to enjoy. 

Celebrating 15 years in the hospitality scene is chef and restaurateur Amar Singh, who moved to Australia from India in 2008. His Melbourne restaurant Bibi Ji provides a unique Indian dining experience in lively Lygon Street. With the festive season in full swing, we caught up with the talented chef to hear more about his inspiring career path, passion for food and the importance of catering for the diners who “want more than just butter chicken”. 

Thank you Amar for taking the time to chat, and a huge congrats on a good 15 years of helping transform Australia’s culinary scene. How does it feel when you hear that?

It’s humbling and exciting. I never imagined I’d play a role in changing how Indian food is perceived here. I’m proud of what we’ve built and how we’ve brought Indian flavours into everyday Australian life.

Would you be able to share your relationship with food over time from when you were a child to now? Have you always wanted to be a chef?

Growing up, food was at the centre of everything – family, celebrations, even everyday life. I wasn’t sure about being a chef at first, but I always had a passion for cooking seeing my mum cook with so much joy. Once I started, there was no turning back.

When you moved to Australia in 2008, how did your experience with food change, and where did you work?

Moving here opened my eyes to how diverse food could be. I began my Indo-Australian food journey at Dhaba At The Mill in Kyneton where I learned all about modern Indian cuisine. After that I worked at a few places, learning to adapt Indian cuisine to local tastes whilst staying true to my roots. It has really shaped how I approach food today.

You now exclusively own Dhaba at the Mill, the iconic Horn Please in Fitzroy, and Bibi Ji on Lygon Street in Carlton. What is your vision behind these eateries and how are they different from one another?

Each restaurant has its own vibe and allows me to showcase all the different sides of Indian cuisine. Horn Please is all about modern, vibrant, unauthentic Indian food, while Bibi Ji focuses on tradition, serving authentic dishes in a cultural setting – and Dhaba At The Mill is a country getaway set in the beautiful Macedon Ranges only one hour from the city serving Indian food to regional customers. 

What are the most popular dishes ordered at each restaurant? 

At Horn Please, people love the Pani Puri and Butter Chicken – the venue is all about our twist on classic Indian cuisine. At Bibi Ji, the Banana Leaf Thali is a big crowd favourite and at Dhaba at the Mill our Sunday Rice and Curry combo is very popular with the locals!

The culinary scene is incredibly diverse in Australia, and there’s a lot of choice for people dining out. How do you ensure a competitive edge?

By staying creative and authentic to who we are. Each dish we serve is made with passion, and we constantly experiment with new ideas to keep things fresh. It’s about delivering an experience, not just a meal.

When it comes to Indian cuisine in Australia, what changes have you noticed over time, and what direction are we heading in? 

People are more adventurous now. They want more than just butter chicken – they’re curious about regional Indian dishes. The direction is definitely toward authenticity, and diners want to explore new flavours.

What’s been the key to your overall career success as a chef?

Passion and persistence! I love what I do, and I’m always learning. It’s important to stay open to new ideas but also to remain grounded in your roots.

We just had Diwali and the festive season continues. What are your favourite dishes for the festive season?

For Diwali, I love making classic sweets like Gulab Jamun. On the savoury side, a good Biryani and Samosas always make it to the table. It’s all about indulgence and celebration!