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Local Chefs Cooking Up Meal to Raise Money for Disadvantaged Kids

By Lisha Arino | October 6, 2015 3:32pm | Updated on October 6, 2015 6:18pm
 Babu Ji, an Indian restaurant that opened in the East Village last June, will hold a benefit dinner for two Indian nonprofits on Oct. 12, 2015.
Babu Ji, an Indian restaurant that opened in the East Village last June, will hold a benefit dinner for two Indian nonprofits on Oct. 12, 2015.
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Mikey Pozarik

EAST VILLAGE — The chefs behind two Michelin-starred restaurants are joining a small group of local chefs raising money for disadvantaged children in India.

Chefs Ann Redding and Matt Danzer from Nolita eatery Uncle Boons and Matt Lambert of The Musket Room — which were both awarded stars this year — are participating in “Curry for a Cause,” a multi-course Indian-inspired dinner on Oct. 12 that will take place at Babu Ji, an Avenue B restaurant that opened in June.

Pearl & Ash’s former chef, Richard Kuo, will also participate in the event, said Jessi Singh, the chef and co-owner of Babu Ji, who organized the fundraiser.

“We’re all going to make something very special,” he said.

Patrons will be treated to an appetizer and main dish from each chef, which will be served family style, as well as dessert from OddFellows Ice Cream Co., Singh said.

The night will also include beer from Bridge Road Brewers, an Australian brewery that will be serving its suds stateside for the first time, Singh added.

Singh said proceeds would be donated to ATMA, a Mumbai-based organization that provides logistical support local educational nonprofits, and the Aasha Foundation, which helps girls and young women go to school.

“I have enough, so why not?” said Singh, who grew up in India and Australia. “I’m happy to pay back to my community where I come from.”

“Curry for a Cause” will have a 6:30 p.m. and an 8:45 p.m. seating. Reservations are available online for $125 per person. They include wine from Fine Wine Agency, beer, tax and gratuity.