Some menu items develop followings. They're the dishes regulars order without looking at the menu, the ones first timers try based on recommendations, and the flavours that keep people coming back. At Rasoi Amsterdam, our Takeaway and Delivery in Zuidas, certain dishes have become signatures not through marketing but through consistently delivering satisfaction. When you're looking for the best Indian food in Amsterdam, knowing what others order repeatedly helps navigate the menu confidently. These are the dishes that define what we do and why people keep returning.
Butter chicken tops the order list by significant margin. This isn't surprising, it's comfort food that works for almost everyone. But what makes ours stand out is refusing to take shortcuts even on the most popular item.
The chicken marinates overnight in yogurt with spices. That time lets flavours penetrate throughout the meat, not just coat the surface. When it hits our tandoor at extreme heat, the outside chars slightly while the inside stays moist. Those pieces then finish cooking in the tomato cream sauce.
The sauce itself takes hours to develop. Onions caramelize slowly, tomatoes cook down until their acidity disappears, spices bloom and mellow. Butter and cream add richness without making it heavy. The balance between all these elements is what people taste and remember.
Guests love it because it delivers comfort without being boring. The depth of flavour keeps it interesting even for people who order it weekly. It's rich but not overwhelming. Mildly spiced but not bland. Paired with garlic naan or basmati rice, it's the meal people crave when they think about Indian food.
First timers often order it as their safe choice and end up understanding why it's popular. Regulars stick with it because consistency means they know exactly what satisfaction they're getting. Some people have literally ordered butter chicken on every single visit for months.
The second most ordered dish surprises some people. Dal makhani, a lentil preparation, holds its own against all the meat options. This proves vegetarian Indian food isn't compromise, it's choice.
Black lentils cook overnight until they break down completely and become creamy. The slow simmering can't be rushed without changing texture and flavour. When it's ready, butter and cream enrich everything while subtle spices add warmth. The result is comfort in a bowl that feels nourishing rather than just filling.
Meat eaters order it as a side with their curries and often comment that it's their favorite part of the meal. Vegetarians order it as a main course and leave completely satisfied. The richness and depth don't require meat to create satisfaction.
People love it because it delivers something you can't easily make at home. The overnight cooking, the proper spicing, the texture that comes from patience. It's restaurant food that justifies going out rather than cooking yourself. Plus it pairs well with everything, making it a safe addition to any order.
For groups or anyone wanting variety, the tandoori mixed grill solves the decision problem. Chicken tikka, seekh kebabs, tandoori chicken, lamb chops, all cooked in our clay oven at temperatures that create proper char and smokiness.
Each protein marinates separately with spices suited to its texture. When everything hits the tandoor, the extreme heat creates that combination of crispy exterior and juicy interior. The platter arrives sizzling with grilled onions and peppers, creating theatre alongside substance.
Groups love it because everyone gets to try multiple items without committing to full portions of each. Solo diners order it when they can't decide between options. The variety keeps the meal interesting as you move from one item to the next.
The presentation helps too. The sizzle and aroma when it arrives at your table announces the meal. It feels special without being complicated. And leftovers, if any exist, make great next day lunches.
Biryani takes time to prepare, which means it's not instant gratification food. But the guests who order it understand what that time creates. Layered rice and protein cooked together so flavours infuse throughout.
The protein marinates for hours. Rice parboils to specific doneness. Saffron steeps in warm milk. Everything layers in a sealed pot where steam does the final cooking slowly. When that seal breaks at your table, the aroma alone is worth the wait.
People order it for special occasions or when they want something substantial. It's a complete meal in one dish that feels celebratory. The effort we put into making it properly shows in every bite. Each grain of rice carries flavour. The meat falls apart tender.
Both Hyderabadi and Lucknowi styles have their fans. Hyderabadi brings bold spices and heat. Lucknowi offers aromatic subtlety. Either way, the technique and time investment remain the same.
Paneer tikka proves the tandoor works magic on more than just meat. Fresh cheese cubes marinate in spiced yogurt then grill at extreme heat. The outside gets slightly charred while the inside stays soft. Bell peppers and onions on the skewers add sweetness and texture.
Vegetarians order it as their tandoor option. Non vegetarians often add it to mixed platters for variety. The smokiness from clay oven cooking elevates simple ingredients into something special. It's proof that vegetarian food prepared with same care as meat dishes creates equal satisfaction.
When locals search for Rasoi Indian restaurant Amsterdam or the best Indian restaurant in Amsterdam, these dishes often show up in reviews. This indiaas restaurant Amsterdam De Pijp locals trust delivers consistency across these popular items that keeps orders coming.