21/08/2026
Some thing never change.
Across the decades and globe.
Itās a quiet Friday afternoon and in walk these two - Owen & Braden - their backpacks laden with heavy school books and homework. Theyād come to Babajis ALL the way from Glen Waverley - after school.
If it had been Kerala, a 16 year old Chef Jithin (pictured) and his friends looking for an after school treat - would have been patiently waiting for the āegg puffā delivery man - with his fresh out of the oven steaming hot egg puffs destined to reach Joys Bakery in Kaipuzha.
These - with a fresh lime soda - was the taste of a Kerala childhood.
And 16 year old Billy - sheād be heading to the blue stone chippy in Emerald (where Woolies now lies), ordering a steaming hot bag of potato cakes drowned in vinegar. The taste of being a teenager in the Hills in the 90s.
But these two, as they walked in - we clocked them - for itās unusual to see two young people of Chinese heritage at Babajis.
Studying the menu - they both confidently ordered vegetarian thalis - a dish that gave them a little taste of Kerala.
⦠and when their food arrived, in hushed tones Owen explained all the elements of a Kerala thali to his mate Braden. (But not quite hushed enough for us not to hear his perfect explanations)...
⦠āthis is moru, save it till the end. Itās great for digestionā.
Of course - we were surprised and curious.
Who were these two Chinese Aussie boys and what were they doing at Babajis on a Friday afternoon in Glen Waverley school uniforms?
(āThey must actually be Malaysian and not Chineseā - we thought as Malaysian cuisine is so heavily influenced by South India).
But no - it turns out - these two are Chinese Aussie and itās their āthingā to watch food vids on YouTube and travel across Melbourne after school trying different food.
Even if that food is a 90 + minute train trip from Glen Waverley to Belgrave!
š These two just made our day.
š¼ Itās Onam at Babajis Belgrave this weekend - weāll be taking a break from our usual menu and instead serving our Onam Sadya all weekend.
The chefs have been preparing all week for this very special occasion to us. Tickets still available and we will be able to manage some walk ins.