INDU Sri Lankan restaurant I was recently introduced to by the Management of Mejico (modern Mexican restaurant and one of my favourites in Melbourne). Indu is next door to Mejico and part of the Sam Prince Hospitality Group that create modern interpretations of styled themes. So far they haven’t put a move wrong finding locations in the throng of the city – in Melbourne that would be as a neighbour to Society in the Paris End of Collins at 86A Collins Street. In Sydney they are located in Angel Place just off George Street — another great location.
The food is what drew me to take on this exploration of my senses as I harbour fond memories of riding an elephant into the sea on Bendota Beach and also releasing an albino turtle into the sea from the nearby Turtle sanctuary. Located on the Southwest coast of Sri Lanka. Just as you feel the palm trees sway on Bentota Beach you feel at peace upon entry to this peaceful and chilled haven. I sat in one of the little booths off to the side which allowed you to spread out and relax further. The staff are knowledgeable about their offerings and and the food is delicious.
I decided on a Salted Mango Lassi (no holding the salt here) this was used to kickstart my journey and memory lane of Sri Lankan spices and flavours, with crunchy Popadums. To start we shared an Egg Hopper, some red lentil dahl called Amma’s Parippu Daal, Potato Dosa which is a very thin pancake that is wrapped normally. However, this was served nude/plain so you stuffed it with the potato mixture slowly mopping up the bowl. The food is good for sharing and the staff will guide you to order correct quantities and also will be mindful of any dietary requirements. Each dish had an explosion of fresh and spicy flavours, for the mains we enjoyed Goan Pork Curry with Xacuti spice and tamarind crackling; Jaffna Barramundi was presented on a banana leaf this was in a thick curry sauce with red chilli and lime and the fish was cooked to perfection. I requested the Mint Raita as this can be used to cool down a spicy dish if required. Paratha’s are good for mopping up the curry it can be used as a side addition to Basmati Rice. You can purchase packages Classic, Signature or Vegetarian shared meals with wine, however I like to go ‘Off piste’ and order a la carte to create my own food journey.
To conclude we had a Spiced Cashew Cake full of sweet (jaggery), butterscotch, ginger and a brandy cream. The wine list is extensive and a Karman Tempranillo was the order of the day, which hit the spot and accompanied the Pork Curry beautifully.
It is always lovely when the staff oblige for a box to take any leftovers home as I fear we didn’t do the Pork Curry justice as was plentiful — such a welcome delight! Thank you Nilanthi. Also thank you for introducing me to Head Chef Ishy (pictured below) pictured putting finishing touches to multiple dishes on the pass. Such a clever idea to have a shared kitchen located between two restaurants, servicing both.
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