It’s rare to hear a chef touting their “unauthentic” food. But Jessi Singh, owner and chef behind Daughter in Law, reckons there’s no such thing as authentic Indian cuisine. According to Singh, the prominence of home cooking in India – which often focuses on thousand year old dishes without set recipes – means Indian cuisine eschews universally agreed-upon ingredients and techniques. Therefore, it's all unauthentic.

The menu at his Adelaide outpost mirrors the one at his Melbourne restaurant of the same name, and both combine Asian and Western influences with a focus on bold flavours.

A must-try dish is the Balls of Happiness; and Indian street food dish of fried flatbread spheres. Colonel Tso’s Cauliflower, a mound of sweet, sour and spicy fried cauliflower – and also Singh’s best-known dish – is another essential starter. Otherwise you might find a range of naan pizzas, Indian fried chicken, and grilled tandoori dishes such as jumbo prawns, lamb chops, whole corn and roasted snapper.

The extensive wine list includes local producers alongside interstate and overseas drops. All beverages, including a line-up of beers and ciders, can be found in self-serve fridges, while a roving trolley brings champagne and whisky direct to each table. For a cocktail, order the eponymous signature featuring gin, tandoori-fired pineapple and cardamom lime.

Daughter in Law’s vibrant and colourful interior is a wash of light pink, with plush blue seating, splashes of greenery, and plenty of gold finishes. Silent Bollywood films projected on the walls and contemporary Indian music boost the already-lively ambiance.

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Updated: August 31st, 2023

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