The times, they are a changin’…
INDU is a celebration of village culture, flavours and local hospitality. A place where eastern mysticism meets western curiosity.
We believe that the best form of hospitality is that found in the home, and it’s our aim to bring village Indian culture to our guests at INDU. Our food is coastal and village inspired, and we pride ourselves on using the freshest and most seasonal produce.
By providing you with a feast for the senses, we enable a lasting bond with the villages we borrow from. INDU has partnered with ACFID accredited grassroots organisation, Palmera, to establish the Village to Village Program.
Our program will enable communities to build thriving village economies through building the infrastructure for local village enterprises.
V2V’s first project is to build a chicken coup in Northern Sri Lanka. This project will directly assist 20 widows from war-torn Sri Lanka who have been displaced by civil war by providing them employment to generate a meaningful income. The program provides job security, skills training, and vertical business opportunities such as crop farming.
Some of the dishes from these villages we support can be found on our menu, and can also be found in Palmera’s cookbook, HANDMADE, which is available for purchase at INDU. Visit Palmera’s website here to learn more about their work on the ground.
The Sam Prince Hospitality Group (SPHG) is a small but vibrant restaurant group located in Sydney. We opened our first restaurant, Mejico, in the Sydney CBD 5 years ago and following Mejico's success we opened a second Mejico restaurant in Westfield Miranda.
In 2014, SPHG's second concept and third restaurant, INDU Dining was born and in 2017 our third concept and fourth restaurant will open in Bridge Street. All our restaurants are centered around fresh, market-to-table produce.