A place where every dish is cooked slowly, seasoned honestly, and served with warmth.

The menu at Rasoi Amsterdam tells a story through each course. From the first bite of a starter to the last spoonful of dessert, everything connects to how Indian food should actually taste. Our Indian restaurant in Amsterdam builds each dish around real flavour developed through proper technique and quality ingredients. When searching for the best Indian restaurant in Amsterdam, you’ll find us focused on cooking that honours tradition while meeting the standards of fine dining. Every plate leaves the kitchen only when it’s ready, not when it’s convenient.

To see why we stand out among restaurants in Amsterdam, you can view our TripAdvisor reviews here.

Starters that set the tone — from comforting soups to flavour rich kebabs

The beginning of a meal matters more than people realize. Starters should prepare your palate for what’s coming while being satisfying on their own.

Mulligatawny soup starts many meals here. The base has lentils, vegetables, and spices simmered until everything melds together. Ours has body and depth, perfect for Amsterdam’s cooler months.

Samosas shouldn’t be an afterthought. Our filling has potatoes and peas with spices that have actual flavour. The pastry gets fried until properly crispy, not greasy. The tamarind and mint chutneys served alongside are made fresh.

Kebab selections showcase different preparations. Seekh kebabs use minced lamb mixed with spices, shaped onto skewers, and cooked in the tandoor. Chicken tikka appears as a starter portion—boneless pieces marinated in yogurt and spices. Paneer tikka offers vegetarians something substantial with that same tandoor char.

Papdi chaat brings street food sophistication. Crispy fried dough wafers topped with potatoes, chickpeas, yogurt, and chutneys. The textures contrast while flavours go from tangy to sweet to spicy.

Street food favourites with depth, texture and a touch of nostalgia

Indian street food carries memories for people who grew up with it. We’ve brought several favourites to the menu with the care they deserve.

Pani puri is an experience. Small crispy spheres filled with spiced potato and chickpeas, then filled with tangy tamarind water. You eat them whole in one bite. The shell crunches, the filling satisfies, and the water explodes with flavour.

Dosas deserve their own mention. These are large, crispy crepes made from fermented rice and lentil batter. The fermentation takes 12-24 hours to develop that distinctive tangy flavour and crispy texture. Masala dosa comes filled with spiced potatoes.

Vada pav brings Mumbai street food to Amsterdam. A spiced potato fritter in a soft bun with chutneys. When done well, it’s comfort food that hits different.

These street food items maintain their spirit while meeting the quality standards of everything else we serve.

Signature mains that honour true Indian cooking, both vegetarian and non vegetarian

The main courses represent regional styles across India, each prepared according to its tradition.

Butter chicken remains one of the most ordered items. Tandoori chicken pieces finish cooking in a tomato cream sauce enriched with butter. The sauce base cooks for hours developing depth.

Rogan josh brings Kashmiri cooking to the table. Lamb slow cooked in a gravy built on onions, yogurt, and aromatic spices. The meat should be tender enough to fall apart.

Vindaloo has heat but also flavour. The Goan dish gets its tanginess from vinegar and complexity from multiple chili types. We make it traditionally with pork, though chicken and lamb versions exist.

Palak paneer is vegetarian comfort. Fresh spinach cooked down with spices, then combined with cubes of house made paneer. The spinach has texture, not a puree.

Dal makhani takes simple lentils and elevates them. Black lentils and kidney beans cook overnight until creamy. Butter and cream finish the dish. It’s rich enough that meat isn’t missed.

Biryani and rice dishes layered with aroma, spice and patience

Biryani isn’t just rice and meat mixed together. It’s a layered preparation where everything cooks together so flavours infuse throughout.

Our Hyderabadi biryani uses aged basmati rice that’s been parboiled. Protein marinates for hours in yogurt and spices. Saffron strands steep in warm milk. Everything layers in a pot that gets sealed with dough so no steam escapes.

Slow cooking allows the steam to work magic. When the seal breaks at your table, the aroma announces itself before you taste anything. Each grain of rice should be separate but flavourful.

Lucknowi biryani takes a different approach with milder spices and more aromatic profile. It’s more delicate than Hyderabadi but equally complex.

Vegetable biryani gets the same treatment as meat versions. No lesser version here.

Freshly baked naans and roti that complete the meal — simple, warm and essential

Bread service throughout the meal provides the right vehicle for different dishes.

Naan is leavened dough rolled and slapped onto hot tandoor walls. It puffs up and gets those characteristic char spots. Plain naan, butter naan, and garlic naan each serve different purposes.

Roti offers something different—unleavened whole wheat bread cooked on a flat griddle. It’s lighter than naan and pairs well with drier curries.

Paratha is layered flatbread with visible flaky texture. The dough gets folded with ghee multiple times. Aloo paratha has spiced potato filling inside.

All breads come hot from the cooking surface throughout service so they’re always fresh.

Desserts that bring the evening to a gentle, sweet finish

Indian desserts offer something different from Western sweets. They’re often milk based and flavoured with cardamom, saffron, or rose water.

Gulab jamun is essential—milk solid dumplings fried until golden then soaked in rose scented sugar syrup. Served warm, they’re comfort in dessert form.

Kheer is rice pudding made with milk, sugar, cardamom, and nuts. The rice cooks slowly until everything becomes creamy. It’s lighter and almost refreshing.

Ras malai features soft cheese patties in sweetened cream flavoured with cardamom. The texture is delicate and not too heavy after a full meal.

Kulfi is Indian ice cream, denser and creamier than regular ice cream. Traditional flavours include pistachio, mango, and cardamom.

Masala chai can serve as dessert itself or accompany sweets. Made properly with milk, tea, and spices, it’s warming and aids digestion after a full meal.