Some restaurants play it safe with their menu. Rasoi Amsterdam doesn’t. Located on Maasstraat, our Indian restaurant in Amsterdam serves dishes that push beyond the usual butter chicken and naan. We’ve brought street food classics, regional specialties, and creative combinations that showcase what Indian food in Amsterdam can actually be.
From crispy chaats to sizzling platters, from stuffed breads to craft cocktails with Indian twists, this is food that demands attention. And once you try it, you’ll understand why people keep coming back.
Street food favourites that steal the show — Pani Puri, Papdi Chaat & Cocktail Samosa Chaat
Indian street food brings a different kind of joy. These aren’t formal dishes, they’re playful, interactive, and packed with contrasting flavours and textures.
Pani Puri is an experience you eat one at a time. Small crispy spheres get filled with spiced potato and chickpeas, then topped with tangy tamarind water. You pop the whole thing in your mouth at once. The shell crunches, the filling satisfies, and the spiced water explodes across your palate. It’s messy, fun, and addictive. Most people order a second round.
Papdi Chaat layers crispy fried dough wafers with boiled potatoes, chickpeas, yogurt, and three different chutneys. Everything gets assembled just before serving so the papdi stays crispy. Each bite has crunch, creaminess, tang, sweetness, and spice all at once. It’s chaotic in the best way possible.
Cocktail Samosa Chaat takes the concept further. Mini samosas get broken up and topped with chickpeas, yogurt, chutneys, and sev (crispy chickpea noodles). The warm samosa pieces mix with cool yogurt and tangy chutneys. It’s comfort food and street food combined into something you can’t stop eating.
These dishes work as starters or as a meal on their own if you order a few. They’re meant to be shared, though people tend to guard their portions once they start eating.
Chicken 65, Peri Peri Chicken & Sizzling Platters for spice lovers
If you want heat and flavour, this section of the menu delivers.
Chicken 65 is a South Indian favourite that’s been adopted everywhere. Boneless chicken pieces marinated with yogurt, ginger, garlic, and a serious amount of chili. Deep fried until crispy, then tossed with curry leaves and more chilies. The outside is crunchy, the inside stays juicy, and the heat builds with each bite. It’s the kind of spicy that makes you reach for your drink but also for another piece.
Peri Peri Chicken brings Portuguese influenced Indian cooking to the table. Chicken marinated in a fiery peri peri spice blend with African bird’s eye chilies. Grilled until charred and served with a cooling raita. The heat here is different from typical Indian spice, more direct and immediate. For people who think they can handle spice, this is the test.
Sizzling Platters combine multiple items on a hot iron plate. Tandoori chicken, seekh kebabs, chicken tikka, all arriving with dramatic sizzle and smoke. The presentation is half the appeal. The other half is having variety without committing to full portions of each. These platters work great for groups or for anyone who wants to sample different preparations.
When people search for the best Indian restaurant in Amsterdam, spice lovers often end up here specifically for these dishes.
Vegetarian stars — Malai Kofta, Kadai Paneer & Miloni Tarkari
Vegetarian food here isn’t an afterthought. These dishes stand proudly on their own.
Malai Kofta features dumplings made from mashed potatoes and paneer, stuffed with nuts and raisins, then deep fried. They sit in a creamy tomato cashew gravy that’s rich without being heavy. The dumplings are soft and the gravy coats them perfectly. It’s indulgent vegetarian food that satisfies like few dishes can.
Kadai Paneer takes a different approach. Fresh paneer cooked in a wok (kadai) with bell peppers, onions, tomatoes, and a special spice blend. The kadai masala has a distinct flavour from crushed coriander seeds and dried red chilies. The paneer pieces stay firm, the vegetables have bite, and everything comes together with bold flavours. It’s not delicate, it’s assertive.
Miloni Tarkari brings together multiple vegetables in a mixed curry. Cauliflower, potatoes, carrots, beans, peas all cooked with spices until tender. The gravy binds everything without drowning the individual vegetables. It’s wholesome and satisfying, the kind of dish that feels nourishing.
These are available for takeaway and delivery in Amsterdam Zuid, Oud Zuid, and Zuidas for anyone wanting quality vegetarian food at home.
Bread lovers’ paradise — Amritsari Kulcha, Roomali Roti & Cheese Garlic Naan
Bread at Rasoi goes beyond basic naan. We’ve brought regional specialties that deserve attention.
Amritsari Kulcha comes from Punjab and it’s substantial. Leavened bread stuffed with spiced potatoes, onions, and sometimes paneer. The stuffing is generous and the bread gets cooked in the tandoor until golden with char spots. It arrives with a side of chole (chickpea curry) and pickles. Honestly, the kulcha alone could be a meal.
Roomali Roti means handkerchief bread because of how thin it is. Almost translucent, cooked on an inverted wok. The thinness lets curry flavours shine without too much bread interfering. It’s also great for wrapping kebabs. The texture is soft and pliable, completely different from naan.
Cheese Garlic Naan takes the classic garlic naan and adds melted cheese inside. The cheese gets gooey from the tandoor heat, the garlic perfumes everything, and the bread itself is fluffy with charred edges. It’s indulgent and pairs especially well with milder curries that won’t compete with all that flavour.
All breads come fresh from the tandoor throughout service, arriving hot at your table.
The coolest drinks in town — Saffron Collins, Rasoi Sour & Bombay Mule
The bar program at Rasoi brings Indian flavours into cocktails with actual creativity.
Saffron Collins takes the classic Tom Collins and infuses it with saffron. The saffron adds aroma and subtle flavour without overpowering the gin and lemon base. It’s refreshing and elegant, perfect before or during a meal.
Rasoi Sour incorporates tamarind into a whiskey sour template. The tamarind brings tang that’s different from straight lemon juice. Combined with whiskey and a touch of sweetness, it’s complex and balanced. The kind of drink that makes you think about what your tasting.
Bombay Mule puts an Indian spin on the Moscow Mule. Vodka, ginger beer, lime, but with added spices like cardamom and a hint of chili. It’s spicy, refreshing, and pairs beautifully with the bolder dishes on the menu.
For non alcoholic options, fresh lime soda and masala chai round out the beverage list.
When locals think of Rasoi Indian restaurant Amsterdam or search for indiaas restaurant Amsterdam De Pijp, they’re often remembering these distinctive dishes. This is food and drink that stays with you, that makes you want to come back and try everything else on the menu.
