In Royal Palace's spacious banquet-hall-style dining room, diners pore over a lengthy menu of Indian cuisine that draws fragrant flavors from the tandoori oven and aromatic simmered sauces. Paneer tikka masala features cubes of cheese under spiced tomato cream sauce, and a similar tomato sauce, with butter instead of cream, flavors hunks of tandoori chicken in a chicken makhani dish. At tables draped in salmon-colored tablecloths, patrons tear into tender chunks of lamb vindaloo, accented with vinegar-based masala and red chilis, or seafood specialties including fish madras curry. Crimson valances frame the windows, balanced by elephant statues, which occasionally snag bites of paneer when diners aren't looking. When The New York Times reviewed Royal Palace, they cited the Masala dosa, lamb chops, tandoori chicken, and chicken makhani (butter chicken) as some of their favorite dishes.