Resham Singh

Resham Singh

Name: Resham Singh

Born: Punjab, India


My first experience in a kitchen started when I was in my 20’s where I worked in a 5 star hotel called The Ashok Hotel in New Delhi, India. I worked my way up the ranks as a line chef all the way to an executive chef cooking for politicians, celebrities and sport personalities. In 1989 I migrated to Sydney to work alongside my brother in an Indian restaurant with a dream of opening my own restaurant.  I took a risk and opened the very first Indian sweet café in all of Australia that was located in Melbourne, which I proudly ran for a number of years. I then moved back to Sydney for an opportunity to open a couple of restaurants in Surry Hills and the CBD to work with my brother. It was here that I really enhanced my experience and allowed me to serve the finest food for Sydney politicians, international cricket teams like India/Australia/Bangladesh, Bollywood celebrities and more importantly the locals. After gaining much experience in Sydney, I eventually migrated back to Melbourne as Sydney was getting a bit too fast paced for my family and I so I opened a couple of restaurants in Melbourne such as ‘My Masala Indian Restaurant’ and my pride and joy, Mumbai Curry House. I am solely based at Mumbai Curry House and my brother runs My Masala.   
Have you always wanted to be a Chef? 

I always had a passion for cooking. I enjoyed cooking food for my family/friends and to see the joy on their faces made me realize the path of a Chef is where I want to travel on.
How would you define your style? 

I don’t go for commercial Indian cooking, I strive for excellence in cooking authentic Indian cuisines. I want my food to remind me of my childhood 
What is your feature flavour these days?

I love the auroma and flavour of coconuts these days.  
Obsessive compulsive about? 

Quality of the raw ingredients I use. I have sat my suppliers down and told them exactly what I am looking for. I never want to compromise on quality. 
Your greatest culinary inspirations/influences:

My mother and younger brother. If I can cook half as good as them, I have reached my goal.
What do you love about this business?

How a basic necessity in life (food) can bring joy and happiness to someone else is something I love to hear and see from my customers. 
An ingredient you can’t live without?  

Most ‘eyebrow raising’ menu item? 

Sometimes on specials I create whole barramundi marinated in yoghurt, coriander, multiple spices and cook it in the tandoor oven. 
Signature dish: 

Prawn Malabar - Prawns lavishly cooked with fresh curry leaves and mustard seeds in a coconut flavoured creamy sauce.

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