Our new Head Chef James Wallis has been creating culinary magic in the kitchen at INDU, bringing the flavours of Sri Lanka and India to life, utilising the incredible ingredients Australia has to offer and he's announced an ALL-NEW SPRING MENU!
Available from Tuesday 5 September, be one of the first to try.
The menu change wasn't about creating new curries, but concentrating on coastal and village inspired dishes:
Try the giant scallops in the shell with cauliflower puree and green mango pickle. This bad boy is pictured and will have you wanting more before you've even finished. Well accompanied by other coastal inspired dishes including the cured sea trout and the grilled market fish in INDU's native bush masala, the seafood lover in your life will be in heaven.
For the vegetarians, try the paneer stuffed zuchinni flower fritter. Don't be fooled by the fancy name, paneer equals cheese, and everyone loves cheese. Also featuring paneer (read: cheese) is the heirloom tomatoes and crispy lotus roots, perfect for the vegetarians out there.
Of course there are a few new curries featuring including the spatchcock raan with carrots and spiced gravy and the whole baked spice crusted pink snapper.
For dessert, try the coriander granita with coconut and passionfruit or the mango marshmallow with mango, mango and more mango!