Alex: With this being my 4th visit to INDU dining, I still find myself intrigued every time. The elusive entrance, the dark & dim setting. It’s all very mysterious and it’s sort of why I love coming back.
My reason for visiting this time was a new menu. Some of the original menu items still remain but I made it a note to try things completely different to when I visited the first time, which you can read here.
I decided to steer clear from the curries and went for a range of the newer menu items. Arriving first at the table were the Scallops in the shell with cauliflower puree, cumin, finger lime & green mango pickle $24. The dish itself was visually striking, I loved how it was presented and it was evident that attention to detail is a high priority in the kitchen (as it should be). The scallop was plump and juicy with a lovely seared skin.
I’ve become more interested in seafood since my recent visit to Japan, so I went with the Seared salmon dosa with kale, pomegranate & coconut sambal & cardamom aioli $18. Vibrant in colour and superbly seared. This was a clever way of presenting using dosa as a bowl.
I think what I love so much about INDU is how well they incorporate Indian flavours in such a westernised way. The Paneer stuffed zucchini flower fritters with spiced peas & coconut vinegar jelly $26 was such a fantastic dish. I mean, using Paneer cheese in this particular dish was a great way to still fuse different cuisines together. They reminded me of my Nonno’s zucchini fritters.
Embarrassingly I thought I was ordering flatbread but that was the Paratha. Instead, I ordered the Pomegranate & roasted pistachio raita $8 A great way to ease the heat of some of the Indian spices that are used, but ultimately it remained untouched throughout the night, and while it looked nice when it first hit the table the raita began to drip out of the bowl.
The Spatchcock raan with cumin caramel carrots, carrot puree & spiced gravy $38 was probably the least favourite of the night. Ultimately I felt as though there were too many flavours on the plate, and it became a bit jarring.
And then on to the favourite, Twice-cooked, NSW lamb ribs with an almond & jaggery spice crust $6 per piece. A perfect balance of flavours with a spice crust adding a new element of flavour all in its own realm. A must order!
-Mango marshmallow with mango & red chilli soup & whey sorbet
-Chocolate love cake with spiced jaggery, tamarind puree & chai cream
*For Food’s Sake dined as guests of INDU Dining, all opinions are our own and independent.