INDU is a celebration of Southern Indian and Sri Lanka village culture, flavours and local hospitality.
The times, they are a changin'...
We believe that the best form of hospitality is that found in the home, and it’s our aim to bring village culture to our guests. Our food is coastal and village inspired, and we pride ourselves on using the freshest and most seasonal produce.
Opened in historic Angel Place in November 2015, INDU has been delighting Sydney locals for years with its dimly lit, terracotta-clad basement under George Street. Come and experience our rural flavours and cookery elements of southern-Indian and Sri Lankan villages for yourself.
The Sam Prince Hospitality Group (SPHG), incorporating Hicks Hospitality (HH), is a bold Australian restaurant group including the popular restaurants Mejico, INDU and Kid Kyoto.
Founded in 2013 by Sam Prince, an award winning philanthropist, entrepreneur and medical doctor, and successful Melbourne businessman, hospitality professional and philanthropist, Ian Hicks.
With venues across two states and growing, SPHG continues to push the boundaries of hospitality with innovative personality driven venues.
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.
From our table to yours…support your locals….
Mejico, INDU and Kid Kyoto have created almost-ready to eat meal boxes so you can enjoy your favourite restaurant meals at home. Choose one or more boxes and why not add on some ready made margaritas, some extra tacos or even your favourite wine or Young Henry’s beer to enjoy with it. Available for collection from the restaurants in the CBD.
Click here to order meal boxes
Boxes serve 2 people comfortably (3 courses) and are delivered ready to simply heat and serve. Some very limited cooking may be required but full instructions are provided. Our meals are designed to be consumed within 48 hours of collection to ensure freshness. Whilst every effort has been made to avoid the allergens not listed in the ingredients, they are present in our kitchens and therefore may be present in the order. Please bear this is mind when making your order. We aim to be able to cater for most food intolerances, so please let us know when you order.
To celebrate the festival of lights, we will transform INDU to host a very special Diwali dinner with the Modern Desi, Bhavna Shivalkar.
For $150 per person, guests will enjoy a beautiful 4 course menu curated by Bhavna and our very own Head Chef Subrata Saha.
You will enjoy canapes on arrival and special beverage created for the evening. Each course has been expertly paired with wine (non alcoholic options are available).
Take home bags include some exclusive and unique Modern Desi and INDU gifts. This really is an experience not to be missed,. However please understand that with our limited available capacity, we will sell out quickly.
We can cater to all dietary requirements although please let us know in advance.
We are so excited to announce the release of our next Gin and Jazz event with Four Pillars.
Please join us for a very special afternoon with the team from Four Pillars, a beautiful lunch of INDU favourites and the sounds of live jazz.
As this is our first in-venue event for 4 months, and we are subject to strict capacity restrictions, we will sell out quickly. Don’t miss out….
INDU is a celebration of village culture and authentic local hospitality.
After a few long months we are delighted to finally be able to offer tickets for sale to our first in venue vegan night since June.
We WILL sell out, so please book early.
Next in venue event being scheduled for Tuesday 26th October. Tickets on sale now !
Most people know Young Henrys for their beer but they also make damn good gin. Since we know you love gin as much as we do we decided to collaborate with Young Henrys and create a special gin inspired by our restaurants.
To tell us more about this exciting partnership we caught up with Young Henrys Head Distiller Carla Daunton for a cheeky gin & tonic and a chat.
“Hey Carla, great to meet you. How long have you been at Young Henrys and what does a dream job like Head Distiller entail?
I’ve been at Young Henrys for nearly 4 years now…… “ (read the full interview here)
Ian has been involved as a Director with the group since Mejico opened in Sydney in 2013, providing guidance and advice, in particular with the group’s expansion into his home town of Melbourne in 2020
A hospo-veteran, Karen moved from London 15 years ago. With a career working for Antonio Carluccio and Jamie Oliver, among others, she took over the helm at the Sam Prince Hospitality Group 5 years ago. She is now firmly settled in Australia, with no intention of returning to the UK and her two loves of food and live music, are easily satisfied across Melbourne and Sydney.
Always inspired by travel, Amanda has worked in kitchens in Uluru and Tasmania before heading abroad to London for 10 years. Working alongside the Great British Menu judge Oliver Peyton, Amanda brings unique experience to the SPHG team.
Jamie moved to Australia over 5 years ago, and has been in the company for over 4 years. He started out as a waiter and has worked in every venue. Jamie is now our Group General Manager spanning Melbourne and Sydney.
Hailing from the Isle of Wight, off England’s south coast, Aaron moved to Australia in 2015. Starting his SPHG at INDU in 2016 and including a stint at Mejico, he then briefly left us to join another venue in Sydney, but returned to the family in 2019. He is now proudly heading up the team where it all began - INDU. Aaron’s favourite dish is the mixed mushroom dosa.
Born in Calcutta, Su first came to Australia almost 15 years ago where he kick started his career as a chef at the Hilton. Luckily for us, he made the move to INDU when we opened in November 2015. Passionate about produce, provenance and pickles, Su can be found combining his Indian roots with INDU’s Sri Lankan vibes
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