Food has a way of transporting you somewhere else. At Rasoi Amsterdam, each dish carries the warmth and authenticity of Indian home cooking while meeting the standards you’d expect from fine dining.
Our Indian restaurant in Amsterdam serves everything from rich curries to smoky tandoori grills, all prepared with care and proper technique. When you’re looking for the best Indian food in Amsterdam, you’ll find us cooking meals that feel familiar even if you’ve never had them before. From the first spoonful of soup to the last bite of dessert, every course connects.
Soup specials that warm the heart — Creamy Tomato, Sweetcorn & Yakhni Shorba
Starting a meal with soup sets a gentle tone. Our soup selection offers warmth and flavour without filling you up too much before the main courses arrive.
The Creamy Tomato soup is comfort in a bowl. Ripe tomatoes cooked down with Indian spices, then blended smooth and finished with cream. It’s familiar like tomato soup you grew up with, but the spice blend adds depth you don’t expect. Cumin, coriander, and a hint of garam masala make it distinctly Indian. On cold Amsterdam evenings, this is what you want.
To understand why diners consider us part of the best restaurants in Amsterdam, feel free to explore our TripAdvisor feedback here.
Sweetcorn soup brings something lighter. Fresh corn kernels in a delicate broth with ginger and white pepper. The sweetness of corn balances with the heat from pepper. Small pieces of vegetables add texture so it’s not just liquid. It’s soothing without being heavy.
Yakhni Shorba is for people who want something more traditional. This is a clear lamb broth cooked slowly with bones, aromatic spices, and herbs. The long cooking extracts all the flavour from the bones, creating a broth that’s rich despite being clear. A squeeze of lemon brightens it just before serving. In India, this is what people drink when they’re feeling under the weather or just want something nourishing.
Each soup comes with a side of fresh naan or crackers. They’re meant to be sipped slowly, giving you time to settle in and look at the menu before committing to main courses.
Tandoori delights full of smoky flavour — Seekh Kebab, Afghani Paneer, Lasooni Prawns
The tandoor produces food with character you can’t get any other way. High heat from the clay oven creates char and smokiness while keeping the inside tender.
Seekh Kebabs are minced lamb mixed with herbs, spices, and aromatics, then shaped onto skewers and grilled. The outside gets slightly crispy with char marks. The inside stays juicy from the fat content in the lamb. Each bite has that smoky depth from the charcoal. These are kebabs that people come back for specifically.
Afghani Paneer offers something special for vegetarians. Fresh paneer marinated in a cream based mixture with mild spices and nuts. The marinade is white rather than the typical red, giving it a different look. The flavour is subtle and creamy with that tandoor smokiness cutting through. It’s rich without being overwhelming.
Lasooni Prawns bring garlic front and center. Large prawns marinated with crushed garlic, lemon, and spices before hitting the tandoor. The garlic becomes sweet and aromatic from the heat. The prawns stay firm and juicy. A squeeze of fresh lemon over the top before serving adds brightness that balances the richness.
All tandoori items arrive on sizzling platters with grilled onions and peppers. The sizzle and aroma announce their arrival before you see them. They’re meant to be eaten hot, straight off the platter.
Curries everyone loves — Butter Chicken, Rogan Josh, Paneer Butter Masala
Curries are the heart of Indian dining. These are the dishes people crave and return for regularly.
Butter Chicken is probably our most ordered item. Tandoori chicken pieces finish cooking in a tomato cream sauce that’s been simmering for hours. The sauce has depth from spices, richness from butter and cream, and slight sweetness from tomatoes. It’s not overly spicy, making it accessible while still being flavourful. Served with naan or rice, it’s the comfort food many guests order every visit.
Rogan Josh represents Kashmiri cooking at its finest. Tender lamb pieces in a aromatic gravy built on yogurt, onions, and warming spices. The meat slow cooks until it falls apart. The gravy should be thick enough to coat the meat but not heavy. The spice blend is complex, layers of flavour rather than just heat. This is curry that rewards slow eating and attention.
Paneer Butter Masala gives vegetarians their own version of that butter chicken experience. Fresh paneer cubes in a similar tomato cream sauce but adjusted for the different texture of cheese versus meat. The paneer absorbs the sauce while maintaining its structure. Bell peppers sometimes join for colour and texture contrast. It’s rich and satisfying enough that meat isn’t missed.
These curries are available for takeaway and delivery in Amsterdam Zuid, Oud Zuid, and Zuidas. The flavours actually improve after sitting a bit, making them perfect for home dining.
Biryani cooked the traditional way — Chicken Dum, Hyderabadi, Lucknowi Mutton & Veg
Biryani is where patience and technique meet. These aren’t just rice and meat mixed together. They’re layered preparations where everything cooks together under seal.
Chicken Dum Biryani uses the dum pukht method. Marinated chicken layers with parboiled basmati rice in a heavy pot. The lid gets sealed with dough so no steam escapes. Everything cooks slowly from retained heat and steam. The result is rice infused with flavour and chicken that’s fallen off the bone tender.
Hyderabadi Biryani brings more heat and bold spices. The rice has visible saffron strands and the spice level is higher. Fried onions add sweetness and texture. This is biryani with attitude, the kind that makes you reach for water but also for another bite.
Lucknowi Mutton Biryani takes a gentler approach. More aromatic than spicy, with mutton that’s been marinated in yogurt and subtle spices. The rice here is more delicate, letting the meat shine. Rose water and kewra (screw pine essence) add floral notes. It’s elegant biryani that shows restraint can be powerful.
Veg Biryani proves you don’t need meat for satisfaction. Mixed vegetables get the same marination and layering treatment. The vegetables stay distinct rather than turning mushy. Paneer cubes often join for protein and richness.
Sweet endings that make you smile — Phirni Brûlée, Shahi Tukda & Sizzling Brownie
Desserts at Rasoi blend traditional Indian sweets with modern touches.
Phirni Brûlée takes the classic rice pudding and adds a caramelized sugar top. The phirni underneath is creamy and flavoured with cardamom. Breaking through that caramelized layer to reach the cool pudding below creates textural contrast. It’s familiar and innovative at once.
Shahi Tukda is royal bread pudding. Fried bread soaked in sweetened condensed milk (rabri), topped with nuts and sometimes silver leaf. It’s indulgent and unapologetically rich. The kind of dessert you share because one serving is plenty for two people.
Sizzling Brownie brings Western comfort to the Indian restaurant setting. A warm chocolate brownie served on a hot plate with ice cream. The contrast between hot brownie and cold ice cream, the sizzle when they meet, makes it theatre as much as dessert. For people who want something familiar after an adventurous meal, this delivers.
When guests search for the best Indian restaurant in Amsterdam or specifically Rasoi Indian restaurant Amsterdam, they’re often remembering one of these courses. This indiaas restaurant Amsterdam De Pijp locals trust delivers satisfaction from soup through dessert. Every dish feels like home, even if that home is halfway across the world.