Indu - Sydney
Indu
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The place from Sydney offers 91 different dishes and drinks on the menu for an average price of A$27.
Located in the heart of Sydney's CBD on George Street, Indu Sydney is a culinary gem that brings the unique and vibrant flavors of Sri Lankan cuisine to life. Inspired by the coastal regions of Sri Lanka and India, this innovative and light-filled restaurant offers a menu filled with high-quality seafood, aromatic curries, creative dosas, and mouth-watering grilled meats. Whether you're dining in a group or enjoying an intimate meal, there is something for everyone at Indu Sydney. Some standout dishes include the slow-cooked Lachlan Valley lamb with fresh mint chutney, the Abrolhos scallops and kingfish ceviche with finger lime and young coconut, and the flame-seared turmeric-cured salmon dosa with cardamom aioli and pickled fennel. Prepare your senses for a culinary adventure at Indu Sydney.
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INDU promises an enticing array of South Asian dishes, known for their delicious flavors and vibrant atmosphere. Diners rave about the inventive vegetarian and vegan options, complemented by friendly service and an appealing setting. However, there are notable concerns about service quality, with instances of abrupt interactions and misleading communication regarding booking times. Some guests have experienced pushy recommendations and a lack of knowledgeable staff, which can dampen the dining experience. Overall, while the food often impresses, inconsistency in service may leave a lingering disappointment for those seeking a seamless evening out.
Last evening was my third visit to this restaurant. I must say the reason I have come back so often is because the food is fantastic yesterday was another story - don't know what's happened it's obvious the Chef has changed - it was a very disappointing. If I hadn't had to great experiences earlier I wouldn't have bothered but the bar was already raised . I had the set meal - the kale and dosa wrap was awful- . The Rana has no flavour , the mussels were sweet and the coconut milk was over the top . The cottage cheese with crisps was a fusion cheese board done badly . The scallops had the coconut crisps overpowering the flavours - bread was rubbery. The highlight of the meal was the water melon salad and the dessert. Not going back there for sure .
If I had an option to rate it as zero, I would do it without hesitation. Undoubtedly the most overrated Indian restaurant I have ever been to. The smallest portions for the highest price. Even the world's smallest eater wouldn't be full.
There's a dearth of traditional and contemporary Indian cuisine in Sydney (same goes for Malaysian, Singaporean, Hong Kong, Taiwanese, Chinese and even Korean and Japanese cuisines). Ask any friend from these places and you can easily strike a conversation on their unsatisfactory dining experience. While it may be extremely difficult to recreate authentic food experiences, good fusion restaurants are few and far between. Indu is another modern Indian restaurant which goes horribly wrong. Inspired by traditional Indian and Sri Lankan cuisine, the underground restaurant in Angel Place is a mixture of luxury, contemporary and ambition with its sophisticated decorations of scarlet garlands and hanging ceremonial brass bells. Despite carrying "chilli symbols" and a plea for additional intensity, food simply falls flat. (Spicy food can mean a higher intensity of spices and not scotching spice) I ordered three dishes, namely flame-seared turmeric-cured salmon dosa, coconut sambal with red chilli and goan pork belly curry. As a food taster who was outstationed in India for six months, the food offerings at Indu is the least authentic (contrary to their chef's interview and if they did not claim authenticity as a selling point, I would judge them differently). First of all, the coconut sambol, which combines shredded coconut, onions and cashew nuts, lacks several other essential ingredients like chilli powder and garlic. I do not recall cashew nuts in all my pol sambol/coconut sambol in Sri Lanka. Furthermore, the mixture of sambol is void of any "authentic taste," texture and flavour. Its one-dimensional flavour is bound to frustrate you. Second, the dosa appears more like a crepe and does not have the distinct black gram. Unlike traditional dosa which is served hot with sambal, potatoes or chutney, the cured-salmon and turmeric appears distinct and separate. Third, the pork belly is dry, overcooked and hard. Goan curries are generally less spicier than other Indian curries but the mixture of spices - tamarind, asafoetida, curry leaves and fenugreek, appear superficial and conservative.
I had a gluten exposure here, and I’m baffled as to how it happened. The staff seemed well-informed about celiac disease, and there were only a couple of gluten-containing items on the menu. I visited the restaurant during a quiet time, and our meal was the only one being prepared in the kitchen—I could see the cooks from our seats. Given the minimal chance for cross-contamination, this shouldn’t have occurred. However, although the meal was delicious, it definitely made me feel unwell.
Great food, knowledge staff and a menu where only a small handful of items were off limits for a coeliac. Can't wait to go back!
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Dosa And Hopper Bar
String Hoppers, Kiri HodiA$21Dhal WadeiA$26Salmon DosaA$31From The Coast
Albacore Tuna CroquettesA$26Indu Cured KingfishA$38From The Village
Kale Mallung SaladA$17
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