INDU is a celebration of Southern Indian and Sri Lanka village culture, flavours and local hospitality.
The times, they are a changin'...
Our vegan events have become so popular we are doing them more and more often. Every month we dedicate the entire restaurant to an entirely vegan menu for the night.
On 11th May we are celebrating the pumpkin and our menu will focus on one of the most popular Autumnal vegetables. Chef Subrata has put together a superb menu with various pumpkin / squash and styles of cooking. You will not be disappointed.
Tickets are only $69 per person. We have even paired a great selection of vegan wines to complement your night for only an additional $30 per person.
We have two sittings available with limited available spaces in each. Book now at either 530pm or 8pm.
Tuesday 20th July
Tuesday 24th August
Tuesday 21st September
Tuesday 19th October
Tuesday 23rd November
Possibly our most exciting gin event so far….we team up with local Sydney brewers Young Henry’s as we showcase their gin range. It will also give guests the opportunity to be the first to try a brand new gin that the team at INDU have been working on exclusively with Young Henry’s.
Some of the local YH craft beers will also be showing their face on the day !
This is one not to be missed.
Tickets are $95 per person and include our exceptional INDU feast, gin flights and tastings plus the relaxing sound of jazz all afternoon.
In a unique collaboration, INDU has teamed up with Bhavna, The Modern Desi to bring interactive cooking classes to Sydney.
Learn the basics of Southern Indian and Sri Lankan cooking, using spices correctly to create amazing dishes at home. The class will finish with a full feast and the chance to try the dishes you helped make.
Includes nibbles to start, five wine tastings over the course of the class and a goody bag of spices and a recipe book to create these dishes at home.
Spaces are strictly limited to 10 per session and cost $140 per person including class, full lunch and wine pairings.
For the first time, INDU will be opening up for lunch on Saturdays launching our Street Food Spritz - smaller versions of our INDU classics and bottomless gin fizz !
For just $85 per person, you can enjoy a selection of dishes to share plus 1.5 hours of bottomless gin fizz. Bookings are made through our website and no prepayment is needed.
Seating times are 1130am, 12pm, 2pm, and 230pm and will include 8 street food dishes to share between two guests.
Upcoming dates are:-
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.
Chris moved to Australia 6 years ago from North Lincolnshire in the NE of England. He’s been with the group for over 4 years and now works as our Group General Manager in Sydney
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, and is now in charge of the newest member of the SPHG trilogy!
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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