Tuesday to Sunday

11 am to 2:30 pm

Lunch buffet items rotate frequently, featuring menu with

meat dishes as well as vegetarian,

dairy-free, gluten-free and vegan options.

Saturday lunch buffet includes dosas

(Rice and lentil crepe filled w/ spiced potato ) 

Sunday buffet features appam (fermented rice pancakes.)

All lunch box served with naan



Tuesday to Sunday

5 pm to 9:30 pm

Spinach Packora
Tiffin - Plain Dosa
Vegan - Vegetable Vindaloo
Vegan - Balti Baingen
Vegan - Bhindi Masala
Vegan - Channa Masala
Vegan - Channa Palak
Vegan - Vegetable Curry
Vegan - Vegetable Jalfrezi
Vegan - Mangalorean Vegetable
Vegan - Tadka Dal
Vegan - Chole Peshwari
Vegan - Dal Palak
Soup - Nariyal Kaju Soup
Soup - Mulligatawny Soup
Rice - Basmati Rice
Rice - Bisibella Baath
Rice - Coconut Rice
Dessert - Gothambu Paysam
Bread - Chappati
Bread - Vegan Peshwari Naan
Bread - Poori
Bread - Tandoor Roti
Veg Appetizer - Vegetable Samosa
Veg Appetizer - Mixed Packora
Veg Appetizer - Aloo Chaat
Veg Appetizer - Gobi Manchurian
Chicken - Chicken Tikka Masala
Vegan - Vegetable Curry
N Veg Appetizer - Andra Chili Chicken
Seafood - Chingiri Macher Curry
Vegan - Channa Masala
Tandoor - Sheekh Kebab
Tawa Paneer (GF)
Chicken - Chicken Chettinad
Chicken - Kodi Varuval
N Veg Appetizer - Cylone Jingha
Bread - Naan
Bread - Poori
Reviewed in The New York Times
Kheema Nacho
The interior of Indigo Indian Bistro
Vegan - Channa Palak
Bread - Chili Naan
Veg - Mutter Paneer
Tandoor - Fish Tikka Kebab
Soup - Nariyal Kaju Soup
Seafood - Shrimp Mappas
N Veg Appetizer - Konchu Roast
Chicken - Chicken Kadai
Tandoor - Fish Tikka Kebab
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Opening Hours

Tue - Sun : 11 am - 8 pm

(Offers Takeout ONLY)

Lunch Box

Tue - Sun : 11 am - 3 pm

Contact Details


232 Spencer St, Manchester, CT 

(Shoprite plaza) 

 I-384 - exit 1 

Parking : Parking Lot


T: 860-646-8600


Catering & Gift Cards


Party Platters for all occasions


Gift cards available

The interior of Indigo Indian Bistro

The interior of Indigo Indian Bistro bursts with strong colors, reflecting the boldness of the cuisine. Credit Jessica Hill for The New York Times

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