June 8, 2017April 26, 2018

INDU – East Meets West Modern Indian Cuisine

INDU is a modern Indian restaurant at the heart of Sydney CBD, offering local village-style hospitality. is a celebration of village culture. The dishes are often packed with exotic excitement using the freshest and most seasonal produce.

The dining area is in the basement but it’s more than spacious. The open bar and kitchen attracts a lot of attention from the diners. We also liked how they have big glass windows where streetwalker can peek into the restaurant from the main street.

We can tell why this restaurant is jam packed after 5pm because the ambient is quite cozy with dimmed light, a great place for any kind of customers from couples, family and friends, to business partners. There are also private areas for bigger groups of customers to dine with a bit more privacy.

Speaking of the menu, they do have quite a vibrant menu with lots of different starter, salad, mains, currys, and desserts. A good selection of wine and cocktails are also available for a good night out. We have ordered some of their famous dishes and we loved it, so please read on….

Watermelon salad, mint, cucumber, hung yoghurt, cardamom & pomegranate molasses (G, V) 16

Watermelon is never boring again if it’s seasoned nicely. At INDU, the refreshing fruitis complimented with a perfectly balanced mix of herbs and spices. The slightly sour and tangy taste makes it a great appetizing dish all year round.

Beef shin bone marrow & Kashmiri lamb curry with black cardamom (G, D) 36

For the meat lover out there, putting “Beef” and “Lamb” in a plate is a game changer. The lamb is not too gamey, while the beef bone marrow gives a nice buttery finishing to the dish. Take not that it has a mild spiciness to it so make sure you order some rice or paratha to go with it.

Smoked goat’s leg dosa, zucchini ribbon raita, pomegranate, chilli & bacon jam (G) 18

The restaurant is famous for its dosa and I believe they have taken a bit of a Western vibe to it. Compared to the Indian dosa, it is smaller in size and is laid flat with less crunchiness.

Having said that, the flavour is absolutely over the top from the aromatic lean goat meat with just the right amount of sweet and savoury taste. We particularly liked how they added pomegranates to lighten things up because the strong flavour fro the goat can easily become too overpowering.

Pan seared scallops, tempered curd & smoked coconut (G) 19

Our favourite dish of the night goes to these beautiful scallops seared until golden brown. The delicate shellfish is slightly crunchy on the edges but still moist on the inside. The smoked coconut is the best part of the dish, in my opinion. We have never had smoked coconuts before and it surprisingly goes really well with seafood! I can probably finish all three pieces by myself!

Twice-cooked, NSW lamb ribs with an almond & jaggery spice crust (G) 6 per piece

You can never get enough of tasteful meat from Indian cuisine. These twice-cooked lamb is one of the restaurant’s signature dishes. The small ribs are covered with healthy jaggery and almond curst, giving that nice sweet and nutty touch to the smokey falling-off-the-bone cute ribs.

Lemon rice, crispy lentils, smashed peanuts, green chilli & fresh coconut (G, D, V+) 9

Our scrumptious meal is food journey with each dish having its own character. The richness from herbs and spices is better when you are having it with some carbs. Maximise your enjoyment with a few of your favourite bread or rice, just to scrape all the delicious curry and flaky meat.