Saadi began as a pop-up by Saavni Krishnan and Sriram Aditya, before it found its permanent home on Punch Lane, as a way to explore the rich diversity of India’s cuisine. By using ingredients and techniques exposed to them from working in Sydney’s and Melbourne’s top restaurants, they created a menu unique to them, but is still undeniably Indian.
Saadi’s food is dictated by the best available produce from small, local farms like Dog Creek Growers and Days Walk Farm. It incorporates familiar flavours of spices, pickles, ferments, chutneys and chillies, while showcasing proteins like Meredith ex-dairy goat, Goolwa pippies and Northern Territory barramundi.
The menu is guided by a simple principle: Food Saavni and Sriram want to eat, but can’t be found anywhere else. And because of that, Saadi’s menu exists to challenge the current Australian concept of what Indian food is.
Saadi is Indian food their way, existing beyond curry.
