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 Collins Street in February 2021, INDU has been delighting Melbourne locals ever since with its dimly lit, terracotta-clad dining space. 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
INDU 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. Order directly via our boutique delivery partner Providoor. Available delivery locations are shown on the Providoor website.
Click HEREto 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 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.
Our chefs have created a selection of dishes to celebrate Christmas with your team or family. The feast is designed to share and includes a drink on arrival.
Available from 1st December.
Please note, that due to the nature of our set menus, we do require a minimum of 2 guests dine on this set menu.
Gin and Jazz is taking a break in December but watch this space for news of our upcoming events in 2022.
Our gin and jazz events continue to sell out every month and especially now we are still subject to strict capacity restrictions. Don’t miss out….
INDU is a celebration of village culture and authentic local hospitality.
Our vegan nights are a hit every month, and in January we have a very special guest appearance - Rhys Watson-Lamb, one of Sydney’s most creative young chefs, will be working alongside INDU head chef Subrata Saha to create a special vegan menu. We WILL sell out, so please book early.
Next event scheduled for Tuesday 25th January 2022. 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 17 years ago. With a career working for Antonio Carluccio and Jamie Oliver, among others, she’s been with the group 5 years. 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.
Our resident expert on all things beverage - whether it’s gin, tequila or sake, Max has the answer. Having moved to Australia 7 years ago, Max has now settled in Bondi with his family. He’s a massive fan of Disco drinks but finds it hard to look past a well made classic marg.
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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