Saavni Krishnan and Sriram Aditya spent years turning other people’s restaurants into their own, running their Saadi pop-up at venues all over Melbourne. But in late 2025, Saadi finally went permanent – taking over the space that once housed Sunda.

Unlike regionally specific Indian restaurants like the Kerala-focused Toddy Shop Saadi’s menu has a pan-Indian menu, with a focus on remixed homecooking favourites.

That means menus featuring staples from Krishnan and Aditya’s childhood, such as kadhi pakora (a yoghurt curry served with vegetable fritters) and idli (steamed rice cakes). For more substantial mains, you’ll find grilled larger proteins like lamb brisket kebab and barbeque flathead. The menu changes each season, and there’s also a separate, snacky bar menu that changes often.