Babu Ji and Piquancy’s Mani Waraich has expanded his Melbourne footprint with the opening of Elichi in Black Rock.

Elichi’s menu has been inspired by Waraich’s family recipes with unexpected twists in the form of ingredients that are not typically utilised in Indian cooking.

Dishes include roasted Jerusalem artichoke chaat with fried curry leaf, garlic labne and herb oil along with Podi-spiced calamari with pickled onion, shaved fennel and curry leaf aioli.

“We are focusing on local ingredients with Indian flavours, and there’s a modern approach to food while keeping traditional flavours in mind,” says Waraich.

Punit Fernandes (Rockpool, Merrywell) has been appointed as head chef of the 70-seat restaurant which also features a dedicated lounge area for diners keen for drinks and snacks.

“We want to create a friendly home away from home for our locals where they can always expect a delicious meal in a cosy and welcoming space,” says Waraich.

Image credit: Eugene Hyland


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