Dining Guide · The Grand Palace, Sydney CBD
Top 5 Indian Dishes You Must Try in Sydney
Explore Sydney's most beloved Indian dishes, curated by dietary preference and flavour profile.
At a Glance
Basement, 261 George Street, Sydney, NSW 2000 (02) 8021 7696 bookings@thegrandpalace.com.auSydney's Indian food scene covers everything from quick curry-house lunches to full tasting menus, and the sheer range on a typical menu can be overwhelming for a first visit. Rather than working through every category, here are five dishes from The Grand Palace's own à la carte menu that between them cover the flavour profiles and dietary needs most people are after — mild and creamy, chargrilled and smoky, rice-based, and a genuinely satisfying vegetarian option.
Quick Answer
The five Indian dishes worth prioritising in Sydney: Butter Chicken ($32.90) for the classic mild, creamy curry; TGP Dragon Chicken Curry ($33.90), The Grand Palace's own signature dish with ginger, garlic and capsicum; Chicken Dum Parda Biryani ($31.90), slow-cooked basmati rice with saffron and aromatic spices (vegetarian, lamb, goat and prawn versions are also on the menu); Ginger Lamb Chops ($31.90), a tandoor-chargrilled appetizer marinated in Chef's special spices; and Cheese Butter Masala ($27.90), the standout vegetarian pick — cheese cubes in a buttery masala gravy. All are halal-certified, and vegetarian and Jain (no onion/garlic) versions are available on request.
Why These Five
This isn't a ranked "best of" list built on guesswork — it's five dishes picked to cover the ground a first-time visitor actually needs covered: a universally familiar curry, a genuine house signature, a rice-based main, a chargrilled tandoor dish, and a proper vegetarian option. Order two or three of these across a table and you've got a well-rounded introduction to the menu rather than five similar curries.
1. Butter Chicken
Grilled chicken cubes cooked in a rich tomato and cashew nut sauce, finished with butter and cream — the dish most people picture when they think of Indian food, and for good reason. It's mild enough for a spice-shy table but rich enough to feel like a proper main.
$32.90 · Mains, Chicken
2. TGP Dragon Chicken Curry
The Grand Palace's own signature dish — boneless chicken cooked with fresh ginger, garlic, capsicum and a blend of aromatic spices. It's got more heat and punch than Butter Chicken without tipping into overwhelming, and it's the one dish on this list you won't find under this name anywhere else.
$33.90 · Mains, Chicken · Chef's Special
3. Chicken Dum Parda Biryani
Fragrant basmati rice cooked over dum (slow-sealed steam) with succulent chicken cubes, brown onion, saffron and aromatic spices — a full one-pot meal rather than a side dish. The same dum-cooked style is available as Vegetarian, Lamb, Goat or Prawn biryani, so it's a genuinely flexible pick for a mixed-diet table.
$31.90 · Rice & Biryani
4. Ginger Lamb Chops
Lamb chops marinated in Chef's special blended spices with ginger chunks and yoghurt, then chargrilled in the tandoor. It's the pick for the table if what you're after is genuine smoky char rather than a sauce-based curry — order it as a starter to share before the mains arrive.
$31.90 · Appetizers, Lamb · Chef's Special
5. Cheese Butter Masala
Cheese cubes cooked with chopped masala, fresh herbs and butter — the vegetarian answer to Butter Chicken, and just as rich. If there's a vegetarian at the table who doesn't want to feel like an afterthought, this is the dish to order rather than a plain dal or vegetable side.
$27.90 · Mains, Vegetarian · Chef's Special
Conclusion
Between a mild classic, a genuine house signature, a full rice-based main, a chargrilled tandoor dish and a proper vegetarian option, these five cover most of what a first-time table needs — and every one of them is halal-certified, with vegetarian and Jain (no onion/garlic) versions available on request across the wider menu.
Browse the full à la carte menu or book your table to try them for yourself.
Ready to experience it yourself? Tables fill fast on weeknights.
Nirav Shah
Nirav Shah is a hospitality professional with a strong passion for food culture, restaurant design, and exceptional customer experience. From over 10 years, he has explored Sydney’s diverse culinary scene with a thoughtful and informed perspective, gaining hands-on insight into how successful restaurants deliver quality dining.
With a deep appreciation for flavor, ambience, and service, Nirav focuses on both lunch and dinner experiences when evaluating dining venues. His recommendations are shaped by personal visits and careful research, highlighting restaurants that consistently offer memorable and well-rounded dining experiences worth returning to.
Frequently Asked Questions
What is the most popular Indian dish at The Grand Palace?
Butter Chicken is the most universally ordered dish, but the TGP Dragon Chicken Curry is the restaurant's own signature — boneless chicken with ginger, garlic and capsicum, unique to The Grand Palace.
Is there a good vegetarian option among Sydney's top Indian dishes?
Yes — Cheese Butter Masala is the standout vegetarian pick, cheese cubes cooked in a buttery masala gravy. Vegetarian and Jain (no onion/garlic) versions of most dishes are also available on request.
What is Dum Biryani?
A style of biryani where basmati rice and the protein are slow-cooked together under a sealed lid ("dum"), letting the rice absorb the meat's juices and spices. The Grand Palace serves it as Chicken, Lamb, Goat, Prawn or Vegetarian Dum Parda Biryani.
Are these dishes halal?
Yes — The Grand Palace's entire kitchen is halal-certified, including every dish on this list.
How spicy is the TGP Dragon Chicken Curry?
It has more heat than Butter Chicken but isn't extreme — a good middle-ground pick for a table that wants more punch than a mild curry without ordering a dish built around chilli.
Where can I see the full menu?
The complete à la carte menu, including all Rice & Biryani, Chicken, Lamb, Seafood and Vegetarian options, is on the menu page.
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