India Palace Restaurant And Bar Menu

Naan bread topped with fresh garlic and cilantro, baked in a tandoor oven.

Fried pastry with savory filling (spiced potatoes, onion & green peas) (2 pcs).

Marinated chicken and basmati rice, slow-cooked with aromatic spices and herbs.

Mixed vegetables (spinach, onion, potato, and cauliflower pieces) deep-fried in batter. Served with mint and tamarind sauce.

Spicy marinated chicken pieces cooked with green chili, yogurt and curry leaves.

Crepe made from rice and lentils, layered with spicy chutney, and filled with spiced potato masala.

Cottage cheese cubes cooked in a creamy tomato, onion, and cashew gravy, typically garnished with fresh cream.

Salad served with cucumber, carrots, red onion, tomatoes, green chili, lemon, ground black pepper and salt.

Mixed greens topped with paneer tikka, avocado, cherry tomato, diced onion and tossed with lemon vinaigrette.

Indian style soup made with fresh tomato, cilantro, garlic, dhaniya and Indian spices.

Made with fresh garlic, ginger, mixed vegetables, soy sauce and ground pepper.

Also known as curd. A traditional fermented milk product.

Sweet and tangy sauce made of mango, sugar, and spices.

Savory yogurt condiment served alongside everything. Made with low fat curd, carrot, cucumber, tomatoes, then flavored with coriander and cumin seed powder.

Basmati rice boiled in water, typically served plain.

Crispy golden patties fried and served with chutneys.

Indian street food with crispy aloo tikki topped with tangy yogurt chutneys, and spices.

Fried fish seasoned with Indian spices, ginger, garlic paste and flour. Served with mint chutney and tamarind sauce.

Spicy marinated chicken pieces cooked with green chili, yogurt and curry leaves.

A classic north Indian dish with a fluffy deep-fried bhatura served with chickpea curry.

Fusion dish served with boneless chicken, onion, lettuce, sour cream, guacamole and pita bread (3 pieces).

Papdi topped with boiled potatoes, sweet yogurt, tamarind and mint chutney.

Tender chicken breasts coated in a peppery spice blend.

Mixed vegetables (spinach, onion, potato, and cauliflower pieces) deep-fried in batter. Served with mint and tamarind sauce.

Fusion dish served with tandoori paneer, onion, lettuce, sour cream, guacamole, and pita bread (3 pieces).

Crispy and fried shells stuffed with potatoes and chickpeas with spicy green, red, and mango chutney.

2 pieces. Lightly seasoned, crispy, thin lentil wafers paired with chutney.

Delicious Indian street food with crispy fried samosa topped with spicy chickpeas, sweet yogurt and mint chutney.

Fried pastry with savory filling (spiced potatoes, onion & green peas) (2 pcs).

Punjabi paneer pakora. Soft paneer (Cottage cheese) deep-fried in spiced fl. our batter. Served with mint and tamarind sauce (6 pieces).

Rice and lentil crepe filled with marinated chicken tikka, commonly includes spices, onions, and peppers.

Rice and lentil crepes stuffed with marinated paneer, cooked in a creamy tomato-based sauce.

Crêpe made from rice and lentil batter, typically stuffed with spiced mashed potatoes.

Rice and lentil pancake topped with a medley of vegetables, including onions, tomatoes, and carrots.

Crepe made from rice and lentils, layered with spicy chutney, and filled with spiced potato masala.

Thick pancake made from fermented rice and lentil batter.

Minced chicken marinated with cashew-nut cream, yogurt, ginger-garlic paste, and ground spices, skewered and cooked in a tandoor oven.

Minced lamb marinated with cashew-nut cream, yogurt, garlic, ginger, and spices, skewered and cooked in a tandoor.

Soya chaap marinated with cream and Afghan spices, roasted in a tandoor.

Marinated boneless chicken breast in yogurt and spices, roasted in a tandoor clay oven.

Marinated chicken with mint, cilantro, and green chili, cooked in a tandoor.

Marinated lamb chops in yogurt and spices, roasted in a traditional clay oven.

Boneless chicken marinated in cream, yogurt, and spices, then grilled in a clay oven.

Chicken, lamb, fish, and shrimp cooked in a clay oven.

Chicken marinated in yogurt and spices, then cooked in a traditional tandoor oven.

Marinated salmon fillets with spices and yogurt, cooked in a traditional tandoor oven.

Shrimp marinated in yogurt and spices, cooked in a tandoor.

Deep-fried boneless chicken tossed with onions, capsicum, and a special Indo-Chinese chili sauce.

Battered and deep-fried cauliflower florets sautéed with onions, bell peppers, and tossed in a spicy Indo-Chinese chili sauce.

Batter-fried paneer cubes tossed with onions, bell peppers, and a spicy, tangy chilli sauce.

Noodles stir-fried with mixed vegetables, soy sauce, and Indo-Chinese spices.

Deep-fried vegetable dumplings in a tangy garlic and soy sauce.

Crumbled paneer sautéed with onions, tomatoes, and spices.

Baigan bharta: Char-grilled eggplant mashed and cooked with onions, tomatoes, fresh ginger, garlic, and a blend of traditional Indian spices.

Bhindi Masala: Okra stir-fried with onions, tomatoes, ginger, and Indian spices.

Channa Masala: Chickpeas typically cooked with onions, tomatoes, ginger, garlic, and a blend of spices.

Black lentils and red kidney beans simmered in a buttery tomato sauce, typically enhanced with ginger, garlic, and spices.

Yellow lentils simmered with onions, tomatoes, ginger, and garlic, finished with a tempering of cumin seeds and aromatic spices.

Paneer cubes cooked with fresh coriander, onions, and tomatoes, seasoned with traditional Indian spices.

Paneer and potato dumplings cooked in a creamy cashew and onion gravy. Typically includes mild spices and nuts.

Paneer cooked with bell peppers, onions, and tomatoes in a spiced masala sauce.

Baby potatoes cooked in a rich, aromatic tomato-based gravy, typically infused with fennel seeds and Kashmiri red chili powder.

Cottage cheese and green peas cooked in a creamy tomato and onion gravy with Indian spices.

Mixed vegetables sautéed with onions, bell peppers, tomatoes, and a blend of Indian spices in a tangy sauce.

Mushrooms simmered in a rich tomato and onion sauce, typically featuring ginger, garlic, and aromatic Indian spices.

Mushroom Pepper Fry: Fresh button mushrooms pan-tossed with crushed black pepper, curry leaves, and fennel seeds, creating a dish.

Cottage cheese cooked with spinach, garlic, and a blend of Indian spices.

Cottage cheese cubes cooked in a creamy tomato, onion, and cashew gravy, typically garnished with fresh cream.

Marinated paneer cubes, onions, and bell peppers grilled and simmered in a creamy tomato-based gravy with aromatic spices.

Mixed vegetables and nuts simmered in a creamy cashew and onion-based gravy, enriched with aromatic spices and herbs.

Boneless chicken cooked in a mild, creamy cashew nut gravy with a subtle blend of spices.

Boneless chicken cooked in a hot and tangy vindaloo sauce, typically featuring vinegar and aromatic spices. Originating from Goa, this dish is known for its fiery flavor.

Gluten-free. Chicken simmered in a curry sauce with fresh coriander, ginger, garlic, and a blend of traditional Indian spices.

Boneless chicken cooked with onion, tomato, capsicum, and kadai masala in a rich gravy.

Gluten-free. Chicken cooked with crushed black pepper, curry leaves, and spices in a traditional South Indian style.

Chicken pieces cooked with spinach puree, ginger, garlic, and Indian spices, finished with a touch of cream.

Boneless lamb cooked with bell peppers, onions, tomatoes, and freshly ground spices in a traditional kadai.

Lamb Rogan Josh: Tender lamb pieces braised in a rich sauce of tomatoes, onions, garlic, and ginger, infused with aromatic spices.

Marinated lamb shank slow-cooked in a mildly-spiced onion and tomato-based sauce, finished with mustard seeds, curry leaves, and coconut cream.

Lamb tikka masala: Lamb pieces cooked in a creamy tomato and onion-based sauce, typically flavored with fresh herbs and spices. Gluten-free.

Lamb vindaloo: Tender lamb cubes cooked in a spicy vindaloo sauce with potatoes, vinegar, and a blend of aromatic Indian spices.

Fish cooked in a curry sauce with coconut, tamarind, and traditional South Indian spices.

Tender bone-in goat cooked with mustard seed, curry leaves, and black pepper in a traditional curry sauce.

Shrimp simmered in a spiced curry sauce with onions, tomatoes, and traditional Indian spices.

Basmati rice cooked over dum with marinated meat, caramelized onions, and aromatic spices.

Basmati rice infused with saffron and mixed with tender shrimp, lamb, and chicken, along with fried onions, herbs, and aromatic spices.

Lamb biryani: Basmati rice cooked with tender lamb, aromatic spices, onions, and herbs.

Basmati rice cooked with mixed vegetables, flavored with cloves, cardamom, and cinnamon sticks. Typically includes onions, peas, and carrots.

Shrimp biryani: Basmati rice cooked with shrimp, aromatic spices, and herbs, garnished with fried onions.

Basmati rice cooked with mixed vegetables, Indian spices, and saffron, garnished with fried onions and nuts.

Naan bread topped with fresh garlic and cilantro, baked in a tandoor oven.

Naan stuffed with seasoned cauliflower, ginger, and cilantro, baked in a tandoor.

Naan bread stuffed with spiced minced lamb and herbs, baked in a tandoor clay oven.

Naan bread stuffed with homemade cottage cheese and mild spices, baked in a clay oven.

Naan stuffed with dry fruits, nuts, and coconut, baked in a tandoor.

Plain naan: Traditional Indian flatbread, typically leavened and baked in a tandoor (clay oven).

Whole wheat dough baked in a traditional clay oven (tandoor).

Classic indian dessert fried dough balls soaked in rose-flavored syrup.

Deep-fried milk dumplings soaked in cardamom-flavored sugar syrup, served with a scoop of vanilla ice cream.

Made with semolina, ghee, and sugar, honeymoon halwa typically includes nuts and dried fruits, offering a traditional Indian dessert experience.

Kheer: Indian rice pudding made with milk, rice, and sweetened with sugar, typically flavored with cardamom and garnished with nuts.

Thickened milk ice cream, flavored with cardamom and nuts, capturing the essence of traditional Indian desserts.

Thickened milk mixed with mango puree, nuts, and cardamom, creating a traditional Indian ice cream.

Homemade Indian ice cream typically made with pistachios and milk.

Spongy soft cheese dumpling cooked in sugar syrup and soaked in a creamy cardamom saffron milk.

Chilled version of the masala chai, brewed with spices and tea then served over ice.

Blend of yogurt and water, served sweet with sugar and rose water or salted with spices like cumin.

Freshly blended mango pulp, typically sweetened, creating a refreshing and tropical beverage.

Creamy and refreshing yogurt drink blended with ripe mangoes.

Traditional indian spiced milk tea made with a blend of spices like cardamom and ginger.

Fragrant and refreshing yogurt drink with rose syrup for a floral flavor.

Thums Up is a popular Indian carbonated soda known for its strong cola and caramel taste, with a hint of spice.