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Review - Indu




Tantalising glimpses of working chefs through a George Street window box; a well-dressed hostess highlighting the way into the basement off Angel Place…



...restaurateur Sam Prince sure knows how to generate excitement and intrigue.



Switching out guacamole for Tableside Coconut Sambol ($14) and milk buns, Prince harnesses what he did for Mexican at Méjico to give South Indian a much-needed face-lift.



The emphasis is on top quality ingredients, like fragrant curry leaves enlivening a soupy mix of Clams and Mussels in Kerala Coconut Broth ($28).



The dish calls for bread, and while Paratha ($6) could be flakier, a gluten-free Dosa ($18) from the same central dosa kitchen hits the spot, especially stuffed with smoked duck leg, zucchini raita and bacon jam.



Summery Watermelon Salad ($16) stays thematic with the clever addition of hung yoghurt, but Chef Binal Kumar’s real triumph is the Bone Marrow and Lamb Kashmiri Curry ($36).



The decadent, creamy fat offers respite against the curry’s spicy acidity; with visual appeal generated by...



...accompanying yellow Lemon Rice ($9) and pink Beetroot Apple Raita ($6).



Well chosen wines are edged out by gin – from subtle garam-marsala enhancement in The Village Negroni ($18) to premium G+Ts balanced by carefully measured Capi tonic.



Try Gin Mare, Mango and Peppercorn ($16) with saffron anglais accented Gulub Jamun ($16).


Indu
Basement Level, 350 George Street, Sydney
Ph: (02) 9223 0158


Indu Menu, Reviews, Photos, Location and Info - Zomato

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