Indus

After several years in the publishing business, the Sehgal family's business partner who owns 40 restaurants from India to Japan advised them to diversify and get into the restaurant business. Coinciding with the former owner of Whole Earth restaurant selling his business, they jumped at the opportunity to acquire the 1960's Art Deco house. They ran Whole Earth for a year while the renovations were being done to bring the property to the standard they desired prior to re-branding the restaurant as Indus".

"Our food style is Kashmiri/Northern Indian so our first choice of name was Saffron after the region's most precious spice. However, there were already several restaurants around the world with that name and we also like sandstone which gives the link to the Indus Valley Civilization. That cave atmosphere can be experienced as customers walk into the restaurant", says Gaurav Sehgal.

Kashmiri Chef Sonya Sapru, author of "Zaika" her best selling cook book was responsible for setting up our modern Indian dining concept. Through her family's Kashmiri Pundit heritage she has acquired an outstanding collection of recipes linked to the distant royal family. We aim not only to cook the best but also the healthiest Indian food. We cook with rice bran oil that does not build cholesterol but is believed to reduce it.

Our three most popular and best selling dishes are Lamb Rogan Josh, Malai Kebab and Lamb Biryani. We are committed to authentic Indian cuisine and do not plan on introducing non-Indian food products to our menu. "One guest recently commented", he adds, "our food is more authentic than what he is able to find in India".

Indus is not just about eating but rather a total experience where ambiance is as important as the food. A multilayered experience based on stylish food presentation, artistic crockery, fusion signature cocktails and new age lounge music. With the recent smoking restrictions the covered dining area is proving even more popular with patrons of the restaurant.

"As our food is less spicy it is more wine friendly", he continues, "and wine rather than beer is more popular with our customers. We have had several events to showcase which wines go best with Indian food".

The Bar is a two storey atrium with plush leather furniture, natural dyed coloured cushions and rustic pillars. A moghul inspired lounge offering signature cocktails and fruit flavoured tobacco water pipes.

Looking to the future, Indus are exploring ways to take the food service to the next level; table top tandoori ovens with a sizzling pan where the heat sources amid racks for hanging the kebabs.

"We are better known for our Tandoori", he concludes, "rather than the curries".

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