Indu

Overview

If you find yourself ambling outside the Ivy on George Street, look out for an understated neon sign stamped with the white letters I-N-D-U, suspended over a large window which looks down onto two chefs busily cracking coconuts and preparing fresh paratha. You might need to fight the urge to throw a rock through the window and clamber down over them in a fit of hungry rage. But rather, walk around the corner to Angel Place and take a turn before China Lane. From here, head through a small door, and follow your nose down a few flights of dimly lit stairs. 

This is Indu, and entering this fabulous Indian restaurant in Sydney is an immediate sensory explosion. The ambient space is toasty warm and bustling while the air is heavy with the aromas of spice, fresh seafood and coconut sugar.

The restaurant, which takes its inspiration from the southern coastal regions of India, is owned by doctor, philanthropist and all-round hero Sam Prince. He decided to open the venue after doing aid work in the area. 

Creating a similarly new experience back here in Sydney, Indu's menu is refreshing, totally innovative and surprisingly light. Fan favourites like Goan curry still get a look in, but it's the inclusion of new flavours like smoked goat's leg dosa topped with bacon and chilli jam that signify Indu's chefs aren't afraid to mix things up. 

The cocktail menu boasts an extensive list of particularly beguiling cocktails. Standouts were the Voodoo Child — a cool blend of gin, St Germain, lemon, grapefruit and aquafaba — or the Dazed & Confused: Buffalo Trace bourbon, citrus, bitters and pandan. If you prefer a more traditional drop, Indu has sassed up its Negroni with a little garam masala.