Flavour Comes to the Fore at INDU in Sydney

Sri Lankan and southern Indian cuisine shine at this contemporary restaurant in the heart of Sydney's CBD.

As you walk down the stairs from Angel Place in Sydney's CBD into INDU, you are immediately transported into another world. You’ll soon forget all about bustling George Street above, as you go on a journey to the Indian subcontinent.

INDU Head Chef James Wallis delivers a flavoursome menu of cuisine from Sri Lanka and southern India fused with modern influences.

The menu is divided into sections for easy choosing and is designed to share. We start with the pan-seared scallops in a shell with cauliflower puree, cumin, finger lime and green mango pickle, which was deliciously light and perfectly cooked.

INDU's elegant interior in shades of green

The squid ink hopper with spice-crusted tuna, pomelo and tuna belly pickle was a visual delight. It looked like a regular hopper but was black in colour, while the tuna had delicate subtle flavours.

The seared salmon dosa with kale, pomegranate and coconut sambal was served open-style, and the fresh kale and coconut sambal was complemented by the sweet crunch of the pomegranate.

The devilled pumpkin curry

The devilled pumpkin curry with ginger, coconut chutney, crispy eschallots and fresh coconut was a favourite of mine, while the sautéed snake beans topped with coconut, turmeric and crispy daal were a perfect accompaniment.

The beef shin bone marrow and Kashmiri lamb curry with black cardamom was melt-in-your-mouth delicious. We accompanied this with the lemon rice with crispy lentils, smashed peanuts, green chilli and fresh coconut, and paratha (flatbread similar to naan).

The beef shin bone marrow and Kashmiri lamb curry

We devoured all this, and managed to save some room for dessert, which I highly recommend. As a lactose-intolerant person I was well catered for with plenty of dairy-free options to choose from, and dessert was no exception.

The vegan coriander granita with coconut jelly, passionfruit and coconut mousse was to-die-for! (“Could I please take home that coconut mousse recipe…pretty please?”). My partner enjoyed the bite-sized gin and tonic cheesecakes with coconut and pistachio crumb and dehydrated orange.

A cool cocktail from INDU

With a great range of cool cocktails as well as the signature gin and tonics, the friendly staff are on hand to help you choose something just right for you. I decided on the Ink Gin with dill and grapefruit, and when it arrived it was the most beautiful shade of purple—a pure burst of freshness that I could easily drink all day. My partner tried the special of the month, which was a bright red Plymouth slow gin with sloe berries, and that didn’t disappoint either.

This excursion through the flavours and villages of the Indian subcontinent was thoroughly enjoyable and my stomach and I can’t wait to see INDU again soon.

Roshan Sukhla
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