INDU - A celebration of village culture, flavours and local hospitality.

About us

The times, they are a changin'...

Meet INDU

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.

Who is SPHG?

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.

What we stand for

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.

How can you help?

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.

Events

Vegan Night at INDU

Next event Tuesday 20th July

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

Book now

Gin and Jazz returns

Saturday 26th June 2021

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.

Book now

INDU & Modern Desi Cooking Classes

First Saturday of each month from 1030am

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.

Book now

Street Food Spritz

Second Saturday of every month - starts 10th July

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:-

10th July

14th August

11th September

9th October

13th November

11th December

Meet our team

Dr Sam Prince

Founder

Dr Sam Prince is an award winning humanitarian, philanthropist, entrepreneur and doctor. With a passion for Mexican cuisine, Sam founded Mejico in 2013, and promised to deliver innovative and modern Mexican fare in Australia.

Learn more about Sam >

Ian Hicks

Director

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

Karen Westfield

Chief Operations Officer

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.

Amanda Fuller

Group Executive Chef

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 Whitfield

Group General Manager

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 Heather

Group Operations Manager

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!

Aaron Hutton

Restaurant Manager

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.

Subrata Saha

Head chef

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

Welcome to the village

About us

Meet INDU

Who is SPHG?

What we stand for

How can you help?

Menu

INDU Feast

Dosa & Hopper Bar

From The Coast

From The Village

Curries & Grill

INDU Essentials

Handmade Desserts

Order Meal Boxes online

Meal Boxes

Delicious Extras

Beverages

Events

Meet our team

Gift Vouchers

Group bookings

Tell us your birthday !