Rich flavours tell their own story. At Rasoi Amsterdam, we cook dishes that showcase the depth and complexity of Indian cuisine beyond the usual menu standards. Our Indian restaurant in Amsterdam brings regional specialties from across India, prepared with techniques that honour tradition while meeting fine dining expectations.
When you’re looking for the best Indian restaurant in Amsterdam, you’ll find us serving mutton curries that simmer for hours, seafood prepared in coastal styles, and desserts that end meals on a memorable note. This is Indian cooking that doesn’t hold back.
Warm bowls to begin — Yakhni Chicken Shorba & Sweetcorn Soup
Starting with soup sets the right pace for a meal. These aren’t just liquid appetizers, they’re preparations that deserve attention.
Yakhni Chicken Shorba comes from a tradition of slow cooked broths. Chicken bones simmer for hours with aromatic spices, releasing all their flavour into a clear, golden liquid. Ginger, garlic, whole spices, and fresh herbs create complexity you taste in every spoonful. The broth is light but deeply flavourful, warming without being heavy. In many Indian households, shorba is what you drink when you need comfort or healing. A squeeze of lemon before serving brightens everything.
Sweetcorn Soup takes a gentler approach. Fresh corn kernels in a delicate broth with ginger and white pepper. The natural sweetness of corn balances the subtle heat from pepper. Small vegetable pieces add texture so it’s not just smooth liquid. It’s soothing and easy on the palate, perfect for starting a meal without overwhelming your taste buds before the main courses arrive.
Both soups come with fresh naan on the side. They’re meant to be sipped slowly while you settle in and consider what comes next.
Tandoori seafood delights — Pomfret Tandoori & Lasooni Prawns
Seafood from the tandoor brings something different to the table. The high heat and smoke transform fish and prawns in ways other cooking methods can’t replicate.
Pomfret Tandoori features whole pomfret fish marinated with yogurt, spices, and herbs. The fish needs enough time to absorb the marinade, usually several hours. When it hits the tandoor, the skin crisps up while the flesh stays moist and flaky. The smokiness from the clay oven adds another layer that works beautifully with the delicate fish. It arrives whole, dramatic and aromatic, meant to be shared or enjoyed as a substantial main course. The bones add flavour but require careful eating, which slows you down and makes the experience more mindful.
Lasooni Prawns put garlic front and centre. Large prawns marinated with crushed garlic, lemon juice, and spices before grilling. The garlic mellows and sweetens from the heat while still maintaining its punch. The prawns stay firm and juicy with that characteristic tandoor char on the outside. A squeeze of fresh lemon over the top before serving cuts through the richness. These are prawns that make you understand why seafood works so well in Indian cooking.
Both dishes work as starters or mains depending on portion size and what else you’re ordering.
For mutton lovers — Rogan Josh, Lahori Ghosht & Mutton Kadai
Mutton takes patience and proper technique. These dishes showcase what happens when you give meat the time it deserves.
Rogan Josh is Kashmiri cooking at its finest. Mutton pieces slow cook in a aromatic gravy built on yogurt, onions, and warming spices like cardamom, cloves, and cinnamon. The meat needs hours to become tender enough that it falls apart. The gravy develops complexity as it reduces, concentrating flavours. The deep red colour comes from Kashmiri chilies which add colour more than heat. This is refined mutton curry that rewards slow eating.
Lahori Ghosht brings Punjabi boldness. The gravy is thicker and more robust with stronger spices. Ginger and garlic play bigger roles. The meat cooks until it’s tender but still has structure. It’s meant to be eaten with naan or kulcha, using the bread to scoop up meat and gravy together. The flavours are assertive and unapologetic, the kind of dish that makes you understand why Lahore is known for its food.
Mutton Kadai uses a wok for cooking, which gives it a slightly different character. Bell peppers and onions join the mutton with tomatoes and a special kadai masala. The spice blend has crushed coriander seeds and dried chilies that create a distinct flavour profile. The vegetables stay firm, providing textural contrast to the tender meat. It’s mutton curry with backbone.
These dishes are available for takeaway and delivery in Amsterdam Zuid, Oud Zuid, and Zuidas for anyone craving proper mutton at home.
Seafood mains full of flavour — Prawn Malai & Bengal Fish Curry
Coastal Indian cooking brings seafood preparations that differ significantly from the North Indian dishes most people know.
Prawn Malai comes from Bengal where coconut and seafood dominate. Large prawns cook in a creamy coconut based gravy with subtle spices. The coconut milk adds richness without heaviness. Mustard oil, often used in Bengali cooking, brings a slight pungency that works with the sweetness of prawns and coconut. It’s milder than many curries but complex in its own way. The prawns stay tender and absorb the surrounding flavours.
Bengal Fish Curry uses mustard seeds, mustard paste, and sometimes mustard oil, creating a curry that’s distinctly Bengali. The fish, often a firm white variety, cooks in a thin gravy with tomatoes and spices. The mustard adds sharpness that cuts through the richness of the fish. It’s served with rice traditionally because the thin gravy mixes well. This isn’t curry for people who want heavy, creamy sauces. It’s lighter, brighter, and shows a completely different side of Indian cooking.
Both seafood mains prove that Indian cuisine extends far beyond butter chicken and naan.
Sweet endings worth waiting for — Phirni Brûlée, Shahi Tukda & Sizzling Brownie
Desserts at Rasoi blend traditional Indian sweets with modern presentations.
Phirni Brûlée takes the classic ground rice pudding and adds a caramelized sugar top. The phirni underneath is creamy, flavoured with cardamom and sometimes rose water. Breaking through that hard caramelized layer to reach the cool pudding creates contrast. It’s a smart fusion that respects both traditions.
Shahi Tukda translates to royal piece. Fried bread soaked in sweetened condensed milk (rabri), topped with nuts and sometimes edible silver leaf. It’s rich and unabashedly indulgent. The kind of dessert where one serving easily feeds two people. Perfect for sharing after a substantial meal.
Sizzling Brownie brings familiar comfort. Warm chocolate brownie served on a hot plate with vanilla ice cream. The sizzle when cold ice cream hits the hot plate adds theatre. For guests who want something recognizable after exploring unfamiliar dishes, this delivers satisfaction.
When people search for Rasoi Indian restaurant Amsterdam or the best Indian food in Amsterdam, they’re often remembering these complete meals. This indiaas restaurant Amsterdam De Pijp locals trust delivers depth from soup through dessert. Every dish has something to say.