The team behind Mejico Restaurant & Tequila Bar will be bringing Southern Indian cuisine to the heart of Sydney’s CBD with the opening of INDU.

Located in the basement level of the heritage listed 350 George Street building, INDU is promising to change the perception that Indian dishes are heavy and rich by championing a light, modern menu.

Originally from India, head chef Bimal Kumar's cooking expertise spans across a number of different cuisines. Kumar trained at the Oberoi Hotel Group in New Delhi and from there, took on positions at various Oberoi hotels in Chennai, Jaipur and Delhi, managing six chefs in a fine dining environment.

Kumar’s resume also includes various executive and head chef roles around the globe including executive chef at two luxury resorts in Africa, along with a stint at the Mercure Resort in the Hunter Valley, and the head chef position at Sebel Harbourside in Kiama, NSW.

Kumar says that he is excited to take on the head chef role at INDU which will see him travel back to his culinary roots of cooking the fresh, fragrant flavours of coastal India, but with a modern twist.

“I pride myself on encouraging creative input from my junior chefs, and mentoring in a hands-on capacity,” says Kumar. “Motivating and teaching from the ground up ultimately means my team will create the most amazing food they can.”

Dishes will include the likes of sesame smashed okra with cumin, burnt chilli salt and banana and tamarind chutney; smoked goats leg with zucchini ribbon raita and chilli bacon jam; and fish Kokoda bathed in lime juice, ginger, flame grilled chillies and coconut with crispy string hoppers and zesty coconut.

INDU is set to open later this month and is currently on the hunt for industry professionals of all levels. For more information click here.

_MG_6055-L.jpgCoconut Pol sambol

_MG_6097-L.jpgPickled tomato, red onion, orange and jicama

_MG_6132-L.jpg5 spice crusted baramaundi with string hoppers, turmeric and coconut molly with a pol samol

_MG_6157-L.jpgPumpkin and green mango curry with panda leaves, basil, curry leaves and coconut milk

_MG_6165-L.jpgFish Kokoda bathed in lime juice, ginger, flame grilled chillies and coconut with crispy string hoppers and zesty coconut

_MG_6213-L.jpgTraditional string hoppers

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