India Palace

Name: India Palace
Address: 565 Congress St, Portland, ME, 04101, US
Telephone: (207) 773-1444
Price range: $$

Indian$$

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Wed-Mon 2pm-9pm, Tue closed

565 Congress St, Portland, ME 04101
(207) 773-1444
Last verified: November 2026
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Storefront entrance of India Palace at 565 Congress Street in Portland, Maine, with the restaurant's name on the sign above the door

Entrées

Butter Chicken
$19.00
Shahajahani Murgh
$19.00
Chicken Jai Faregi
$18.00
Chicken Tikka Saag
$17.00
Lamb Vindaloo
$20.00
Fish Curry
$18.00
Chana Masala
$18.00
Saag Paneer
$18.00
Saag Dal
$17.00
Malai Kofta
$18.00
Mix Vegetables Curry
$18.00
House Special Biryani
$32.00

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Saag & palak: Saag means cooked greens: spinach, mustard, fenugreek or a mix. palak is specifically spinach. Puréed and simmered with ginger, garlic and cream, then paired with paneer, chicken or lamb. Sarson ka saag (mustard greens) with corn flatbread (makki di roti) is the Punjabi winter classic. On this menu as: Chicken Tikka Saag · Saag Paneer · Saag Dal.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Butter Chicken.
Vindaloo: A Goan dish descended from Portuguese carne de vinha d'alhos (pork in wine-vinegar and garlic) remade with dried Kashmiri chilies, vinegar and spices. Tangy and hot rather than merely hot; the restaurant version with potatoes (aloo) is a British-Indian pun that stuck. On this menu as: Lamb Vindaloo.
Chana masala & chole: Chickpeas stewed in a tangy tomato-onion masala with amchur (dried mango powder) or tamarind, often finished with tea-leaf-dark color and a shower of raw onion and cilantro. Chole bhature, the chickpeas with puffy fried bread, is Delhi and Punjab's definitive brunch. On this menu as: Chana Masala.
Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Saag Dal.
Goan & Malabar coastal curries: The west coast cooks with coconut, tamarind, kokum and fresh fish. Goan xacuti is a roasted-coconut-and-spice curry; cafreal is a green herb-and-chili marinade for chicken; Kerala's fish moilee is a gentle coconut-milk stew with turmeric and curry leaves, while the region's red fish curries use kokum or tamarind for sourness. On this menu as: Fish Curry.

How these dishes compare

Tikkatypically $15 across 385 menus
Biryanitypically $16.49 across 366 menus
Daltypically $11.99 across 356 menus
Butter chicken (murgh makhani)typically $16 across 336 menus
Saag & palaktypically $15.95 across 320 menus
Chana masala & choletypically $14.99 across 303 menus
Vindalootypically $17.95 across 232 menus

India Palace on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

India Palace

Menu

Entrées

How these dishes compare

India Palace on our other sites

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