Palace Indian Restaurant

CHICKEN BIRYANI, RAITA, SALAD, PAPAD

Crispy pastry filled with spiced potatoes and peas, served with tangy chutneys.

Thinly sliced onions coated in spiced chickpea batter and fried until golden and crisp.

A trio of favorites — crisp samosa, golden aloo tikki, and assorted pakoras — served with chutneys.

Crispy, spicy South Indian–style fried chicken tossed in aromatic chilies and curry leaves.

Juicy shrimp stir-fried with garlic, chilies, and spices in a zesty, flavorful sauce.

White mushrooms stir-fried with garlic, chilies, and aromatic spices in a tangy sauce.

Crispy paneer tossed with bell peppers, onions, chilies, and garlic in a tangy Indo-Chinese sauce.

One leg and one breast marinated in yogurt, herbs, and spices, cooked in the tandoor for a smoky, flavorful finish. Served with rice and dal makhani.

Two legs and two breasts marinated in yogurt, herbs, and spices, cooked in the tandoor for a smoky, flavorful finish. Served with rice and dal makhani.

Chunks of paneer marinated in yogurt, spices, and herbs, cooked in the tandoor for a smoky, flavorful finish. Served with rice and dal makhani.

Fragrant basmati rice layered with spiced vegetables, herbs, and saffron, cooked to perfection.

Fragrant basmati rice layered with spiced chicken, herbs, and saffron, cooked to perfection.

Fragrant basmati rice layered with spiced lamb, herbs, and saffron, cooked to perfection.

Fragrant basmati rice layered with spiced goat, herbs, and saffron, cooked to perfection.

Fragrant basmati rice layered with spiced shrimp, herbs, and saffron, cooked to perfection.

Black lentils and kidney beans slow-cooked with butter, cream, and aromatic spices for a rich, hearty flavor.

Yellow lentils cooked with onions, tomatoes, and spices, finished with a ghee-tempered tadka of garlic and cumin.

Fried paneer and potato dumplings simmered in a rich, creamy cashew-based tomato gravy with aromatic spices.

Paneer simmered in a creamy tomato-butter sauce with aromatic spices.

Paneer cooked with bell peppers, onions, tomatoes, and aromatic spices in a wok-style kadai preparation.

Paneer cooked with spinach in a mildly spiced, flavorful gravy.

Potatoes and cauliflower cooked with tomatoes, onions, and spices in a flavorful masala gravy.

Okra sautéed with onions, tomatoes, and aromatic spices for a flavorful, dry-style curry.

Tender chicken simmered in a rich tomato-butter sauce blended with creamy cashew paste and aromatic spices.

Marinated chicken tikka cooked in a creamy, spiced tomato sauce with onions and bellpeppers.

Chicken cooked in a creamy, mildly spiced sauce with cashew paste and aromatic seasonings.

Boneless chicken cooked in a spiced onion-tomato gravy with herbs and seasonings.

Chicken cooked with bell peppers, onions, tomatoes, and aromatic spices in a wok-style kadai preparation.

South Indian–style chicken curry cooked with coconut milk and aromatic coastal spices.

Fiery Tamil dish with chicken simmered in a tangy tomato and coconut sauce, infused with mustard seeds and curry leaves.

Tender lamb simmered in a rich tomato-butter sauce blended with creamy cashew paste and aromatic spices.

Tender lamb cooked in a spiced onion-tomato gravy with herbs and seasonings.

Tender lamb cooked with bell peppers, onions, tomatoes, and aromatic spices in a wok-style kadai preparation.

Tender lamb cooked with tangy pickling spices, onions, and peppers for a bold, zesty flavor.

Spicy Goan-style lamb curry cooked with vinegar, chilies, and aromatic spices.

Lamb cooked in a creamy, mildly spiced sauce with yogurt, nuts, and aromatic seasonings.

Tender lamb slow-cooked in a fragrant Kashmiri-style curry with yogurt, spices, and a rich, aromatic gravy.

Tender lamb slow-cooked in a rich, spiced onion-tomato gravy until thick and flavorful.

Shrimp cooked in a spiced onion-tomato gravy with herbs and aromatic seasonings.

Shrimp cooked in a rich, creamy coconut sauce flavored with mild spices and a hint of sweetness.

Fish prepared in a typical Bombay style, light curry sauce with tomatoes and onions

Snapper fillet cooked in coconut milk with coastal Malabar spices.

Snapper fillet cooked in a creamy, spiced tomato sauce with onions, peppers, and herbs.

Snapper fillet simmered in a creamy tomato-butter sauce with aromatic spices.

Soft, fluffy tandoor-baked bread brushed with melted butter.

Soft, tandoor-baked naan brushed with garlic butter for a fragrant, savory finish.

Whole wheat flatbread baked in the tandoor for a smoky, hearty flavor.

Leavened tandoor-baked bread stuffed with melted cheese and brushed with butter.

Tandoor-baked naan stuffed with spiced mashed potatoes for a hearty, flavorful bite.

Whole wheat flatbread stuffed with spiced potatoes, cooked in the tandoor for a smoky flavor.

Grated carrots cooked slowly with milk, sugar, and ghee, flavored with cardamom and garnished with nuts.

Rice pudding slow-cooked with milk, sugar, and cardamom, garnished with nuts and raisins.

GARLIC NAAN, RECOMMENDED ~0.5 PER PERSON