Emilia reviews an Indian institution with a vintage cricket theme

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Bedi’s Indian

118 Park Street, South Melbourne

Bedi’s is a local institution with more calling cards than seats in the place. Often touted as having the best butter chicken in Melbourne, nay Australia, nay the world, it is also a cricket museum and has been an institution of North Indian cuisine in South Melbourne since the 1980s. 

Their cricket memorabilia is impressively adorns the walls, and the unique ambience transforms the dining experience into a nostalgic journey through cricket history.

The restaurant’s walls showcase a curated selection of vintage cricket items, medallions and membership badges like the 1948 South Melbourne Cricket Club member’s badge and the 1966-67 members’ medallion highlight the club’s rich legacy, framed photographs and newspaper clippings, signed memorabilia, and autographed items from cricket legends.

Adding to its charm, Bedi’s even features a one-of-a-kind chair made entirely from cricket bats – a fitting tribute to the sport that runs through the heart of the restaurant. 

From where we were seated, I could see the chefs in the kitchen lowering our prospective dinners into the tandoor. A great place to start and was exactly where we did. 

Their Tandoori Lamb Cutlet was bursting with so much flavour and came out on a sizzling hot plate. 

As mentioned, Bedi’s Butter Chicken has a reputation in South Melbourne, and it more than holds its own. It’s not the overly sweet, cream-laden version you often get at more westernised Indian places, it’s richer than your basic butter chicken, its reputation precedes it. This one leans into the tomato base, layered and rich, still indulgent but never cloying. The chicken itself was well-marinated and had that tandoor-charred complexity that keeps each bite from being monotonous. 

We also tried a lesser-ordered dish that deserves far more attention, the lamb Bhuna Gosht which is a dry-fried curry, known for its intense, rich, and relatively dry gravy. The meat was falling-apart soft, nestled in the dark, spiced gravy that was more peppery than hot, and deeply savoury.

For vegetarians, Bedi’s offers a robust lineup. The Palak Paneer was an easy standout: silky spinach pureed and seasoned with a generous hand of garlic and cumin, and cubes of paneer that had just enough resistance when bitten. It’s hard not to feel comforted by a dish like that.

Another vegetarian classic we had was the Alu Ghobi, at Bedi’s is a North Indian-style dry curry of cauliflower and potatoes, cooked with cumin, turmeric, and warming spices. The vegetables are tender and well-spiced, with no heavy sauce to mask their flavour. Unlike South Indian versions that often include coconut, curry leaves, or tamarind, this dish is simpler and more earthy.

Their saffron rice came with peas throughout and the garlic naan was blistered and golden, ideal for scooping, while the plain naan had the kind of pillowy softness that speaks to a tandoor oven running hot and fast.

Most meat curries come in at around $22, offering generous portions packed with authentic flavour. Vegetarian curries range from $15 to $18, and all starters are priced under $15, making it an ideal spot for a casual dinner or a satisfying meal without overspending.

In a city where restaurants open and close with exhausting regularity, Bedi’s feels like it’s in it for the long haul. For South Melbourne locals, it already is.

Images: Supplied