India Palace Restaurant Menu (Update 2025)

Baked, spiced eggplants topped with yogurt, tomatoes and spices.

Shrimp baked with cheese, spices and fresh pomegranate seeds. Gluten-free.

Fresh spinach mixed with potatoes, green chilies, and cilantro, gently spiced.

Spicy crisp cauliflower florets tossed with curry leaves and mustard seeds. For our vegan guests, we can substitute tofu for protein and coconut milk for dairy. Gluten-free, vegan.

Fresh bay scallops tempered with royal cumin seeds served on a bed of saffron sauce. Gluten-free.

Popular, tender and juicy ground lamb kebab. A Nawaab of Avadh special. Gluten-free.

Royal kebab. Delicious and very flavorful melt-in-your-mouth smoked kebabs. Originated from the kitchen of the Nawabs (royals) of Lucknow a few hundred years ago. Gluten-free.

Assorted tandoori kebabs. Gluten-free.

Marinated chicken wings grilled in the tandoor. Gluten-free.

Batter fried chicken sauteed in a spicy sauce. Gluten-free.

Choice of chicken or paneer.

Paneer marinated in house marinade and grilled. Gluten-free.

Masala dosa molded into bite-sized pieces served with coconut chutney. For our vegan guests, we can substitute tofu for protein and coconut milk for dairy. Gluten-free, vegan.

Pastry turnovers stuffed with potato and green peas. Vegan.

Pastry turnovers stuffed with ground chicken.

Fenugreek-scented tomato cream sauce.

Cashewnut-based creamy sauce.

Pureed spinach with herbs and spices.

A spicy tangy sauce with potatoes.

Home-style Punjabi curry sauce.

A very spicy andhra curry sauce.

A royal delicacy from the kitchen of Wajid Ali Shah. Chicken breast stuffed with paneer and nuts simmered in a creamy saffron sauce.

Tandoori chicken masterfully simmered in a tomato and cream sauce flavored with ginger, and cinnamon (bone-in).

A combination of ground lamb, and boneless pieces of lamb, cooked in a hot and spicy onion sauce seared with red chillies. For our vegan guests, we can substitute tofu for protein and coconut milk for dairy.

From the heart of Kashmir valley. Lamb pieces simmered in a yogurt sauce flavored with cardamom, fennel, and ginger.

Fresh swordfish pieces cooked with grated coconut in a coconut-based curry sauce.

A Kashmiri lamb dish in a rich onion sauce flavored with whole spices.

Chicken cooked in a tomato sauce with bell peppers and onions in an iron wok.

Wild Mahi-Mahi is seared and topped with pickled shrimp and mango salsa.

Tilapia coated with coconut mint chutney and spices traditionally steamed in a banana leaf.

Stuffed paneer triangles topped with rich cashew nut-based sauce.

Stuffed bell peppers baked, served on a bed of rich tomato sauce.

Bone-in goat pieces cooked with yogurt and spices. A house special from the kitchen of King Bahadur Shah Zafar.

Bone-in chicken cooked with ground spices, onions and tomatoes.

A traditional chicken dish from the Moghul Emperor of India. Boneless pieces of chicken marinated in spices overnight then simmered in a rich sauce made of onions, cashews, almonds and saffron.

Plain unleavened bread made in a tandoor.

Naan bread topped with fresh garlic, coriander and seasoning.

A sweet naan stuffed with almonds, raisins, cashews, and coconut.

Spicy and hot bread stuffed with onions.

Unleavened wheat flour bread made in the tandoor. Fresh baby spinach lightly sauteed and topped with yogurt dressing. Vegan.

Unleavened wheat flour bread made in the tandoor. Fresh baby spinach lightly sauteed and topped with yogurt dressing. Vegan.

Naan bread stuffed with fresh mozzarella cheese, coriander and seasoning.

Naan stuffed with homemade cheese, spices and herbs.

Multi-layered whole wheat flour bread cooked with butter or vegetable oil.

Whole wheat flour bread stuffed with spiced mashed potatoes.

Whole wheat flour bread stuffed with spiced cauliflower and panner.

Whole wheat flat bread stuffed with fresh spinach.

Whole wheat flour bread stuffed with ground lamb, fresh ginger and cilantro.

Whole wheat bread layered with fresh ground mint cooked in a tandoor.

2 whole wheat puffed bread that are fried in vegetable oil until they are golden and puffy. Vegan.

Panner stuffed deep-fried bread.

Our most popular bread - plain naan, garlic naan, tandoori roti and paratha.

2 fresh flat bread made out of rice flour. For our vegan guests, we can substitute tofu for protein and coconut milk for dairy. Vegan.

2 fresh flat bread made out of rice flour. For our vegan guests, we can substitute tofu for protein and coconut milk for dairy. Vegan.

A naan bread dredged in honey topped with ginger bits.

Whipped yogurt with cucumbers, carrots and chopped tomatoes.

Fresh yogurt whisked with roasted eggplant pulp.

Fresh yogurt blended with pomegranate and corn.

Mint, onion and tamarind.

Mint, onion and tamarind.

Sweet and sour mango relish. For our vegan guests, we can substitute tofu for protein and coconut milk for dairy. Vegan.

2 crisp lentil wafers. For our vegan guests, we can substitute tofu for protein and coconut milk for dairy. Vegan.

A soothing yogurt drink flavored with rosewater: sweet.

A soothing yogurt drink flavored with roasted cumin seeds : salted.

Coconut flavored yoghurt drink sweet