INDU is a celebration of Southern Indian and Sri Lanka village culture, flavours and local hospitality.
The times, they are a changin'...
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 or ask our team about delivery options.
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 delivery locations are as below. To check a specific postcode or suburb please call us.
North Sydney and Eastern Suburbs - Tuesday, Thursday and Saturday
South and West Sydney - Monday, Wednesday, Friday
Inner suburbs - daily
Our meals are designed to be consumed within 48 hours of delivery 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.
INDU is a celebration of village culture and authentic local hospitality. The special 4 course vegan feast is prepared by our kitchen with love for you to finish cooking at home and enjoy with friends and family. We hope you enjoy the flavours and passion of our modern Sri Lankan menu. .
What’s on the menu - *note this is a sample menu and subject to change
Next in venue event being scheduled for Tuesday 26th October. Tickets on sale now here
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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