Serving up the modern Indian and Sri Lankan cuisine that Sydney does not see enough of, Indu is home to some of the most vibrant and punchy flavours and colours we’ve ever come across. Home to pomegranate & roasted pistachio raita, all eyes are on food, glorious food by head chef Ramsay Protégé James Wallis in this industrially arty, sandstone heritage-listed restaurant. With its own satellite dosa kitchen where delectable lentil crepes are made, Indu is all about the theatre of food. We’d recommend their oxtail vada with caramelised onion puree and onion ash.
Not just about plating up gorgeous dishes, Indu gives you the opportunity to positively impact the lives of those in need through some of their menu options. As a part of their Village to Village Program, Indu have partnered with grassroots organisation Palmera to provide employment opportunities to those in need in rural Southern Asia. By choosing meals marked on the menu with an ‘HM’ (for ‘Handmade’, the name of Palmera’s cookbook, which features dishes from these rural villages), you will contribute to Indu’s first project, the building of a chicken coop set to employ over 20 widows from war-torn Sri Lanka. Squid ink hopper with spice crusted tuna, pomelo & tuna belly pickle salad never sounded so good.
Because a king is not a king without his crown, you should also get into Indu’s creative drinks menu, which stars gems such as the Kerala kolada—a mix of spiced rum, coconut and chai syrup, pineapple, and coconut sorbet. Or how about the Mother Rose-mary, which is all about that gin base, with apricot, rosemary, cranberry and lime?
With bottle art installations and a bouquet of bells overhead, Indu marries the sandstone heritage of Australiana with the murals of deities and tigers of Southern Asian culture in décor as well as they do on the plate. Bookings available online.