Babu Ji is not your typical Indian joint.

Jessi and Jennifer Singh, the team who created four highly acclaimed restaurants, Babu Ji in NYC’s Alphabet City, Horn Please and Babu Ji of Melbourne, Australia (both sold 2015) and Dhaba at the Mill of Kyneton, Australia (sold in 2013), come full circle, bringing their signature creative and fun approach to Indian dining to San Francisco’s Mission District, where the duo originally met. The Hindi term, Babu Ji is an honorific title used to offer respect to a man. We tend to use it a bit playfully, bestowing the title on unlikely and simple men, but deserving by our measure none the less. Our Babu Ji could be that self-appointed neighborhood ambassador who knows everyone and everything that’s happening in the village. He’s a real character who always has a great story. He

may live a modest life, and lack many of the typical commodities a typical “Babu Ji” would have like wealth, an enviable home and ample food but that never dampens these “Babu Ji’s” spirits, sense of pride or style. When it comes to food, he’s equally enthusiastic. A Babu Ji unashamedly indulges in food and hospitality. He laughs loudly and revels in his food, company and atmosphere. He absolutely loves being served. We love this type of dining spirit. We have created Babu Ji, the restaurant with this dining ethos in mind, hoping to provoke this gregarious, spirited dining attitude in our guests. The food at Babu Ji is simple yet remarkable in the general Indian dining scene as it’s made from high quality ingredients, cooked earnestly and offered in a creatively driven and regularly changing menu that spans Indian street food, cross regional curries and tandoori specialties. We’ve stocked the beverage fridges well too. There’s a 40+ selection of mostly small, local beers in the help yourself fridge. The interesting but

always approachable wine list was created with the help of sommelier legend and friend, Rajat Parr. The cocktail list, gently inspired by flavors from our kitchen, was crafted Vincent Chirico of NYC’s famed Raines Law Room. Chef Jessi Singh is the man behind the pots, whose cooking has been celebrated by the most respected publications from whatever side of the globe he was cooking. As a boy in India, he fought all cultural pressures to stay out of the kitchen and have nothing to do with cooking. He simply never wanted to do anything else. So he grew up in a humble, North Indian village kitchen where that love of cooking for others emerged. Now, his village happily extends to San Francisco. America's cream of the crop such as The New York Times, WSJ, The New Yorker, New York Magazine, Time Out, Travel + Leisure, Food & Wine, The Infatuation as well as Australia’s The Age Good Food Guide, Broadsheet, Cheap Eats, and The Australian have all agreed that the Singh’s comprehensive offerings across food, beverage, service and design fill a void in the Indian dining scene and have been credited for pioneering a wave of New Indian dining.

Despite the detailed consideration to all aspects of this offered experience, Babu Ji first and foremost, is a good time place. Come ready to join in our fun. We hope as you pass through our doors, you will feel the hospitality spirit of our beloved India, where it is always an honor to feed a guest. 

We look forward to sharing a meal with you, Jessi, Jennifer & Team Babu Ji



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