Yes and No. Around 1780 a London brewer names George Hodgson saw an opportunity. He negotiated a very good rate for shipping beer from London, close to the docks, to India on ships which had lots of empty space because they mostly brought goods BACK from India. In order to make the beer more biologically stable they loaded it with hops. The beta acids in hops are anti- bacterial. He called it "India Ale". Hodgeson did very well and had a near monopoly on beer to India. To break the monopoly the East India Trading Company worked with brewers from Burton on Trent to ship beer th India.
The India ale was so heavily hopped that it was not even drinkable until it was a year old or more, and the hop bitterness had evolved and softened. Skimming over many facts, folks back in Britain learned about India Ale and brewers began to brew it for the home market, only using less hops. By the late 19th century it had been replaced by less aggressive pale ales and bitters. The craft beer movement in the US essentially revived the style and it is once again brewed in the UK too. In the UK beer is taxed on its alcoholic content, so modern Brit IPA is much lower in alcohol (also a preservative) than the originals. Modern American IPAs have lots of hop bitterness, but virtually no age to them making them harsh and, according to British beer experts, nothing like the original. (summery from the CAMRA book "India Pale Ale")
This; but also keep in mind that Pale was a relative term. More base malts (like Maris Otter for example) were used in place of the darker malts because it produced a lighter beer that went down easier in the hot and humid climate. Compared to the Browns and Stouts more popular in England at the time, an Amber would be pale (and I'm given to understand that's more likely the color these ales were). I'd guess if you wanted a modern example, Samuel Smith's India Ale might be closer to that original style (though I'd venture still a fair bit more alcohol).