Experience the Magic of Dinner at Miri Mary Amsterdam
The sun goes down, the canals start to glow, and De Pijp shifts into evening mode. That’s when Miri Mary comes alive. We’re not trying to be every Indian restaurant in Amsterdam — we want to be the one you look forward to coming back to.
Dinner runs every evening, 17:30 to 22:00. Come in, order three or four plates per person, and let them hit the table together instead of arriving in some rigid starter-main-dessert order. That’s how this food was always meant to be eaten.
Six or more in your group? You’ll move on to our Chef’s Heritage Menu — three courses, served family-style, built around the regions of India rather than one flattened idea of “curry.” Planning a larger celebration or team dinner? Explore our events and group dining
Why do people keep coming back for dinner?
Here’s what makes dinner at Miri Mary different:
- Our chefs aren’t generalists. They come from different corners of India — Kashmir, Kerala, Mumbai, Bihar — and they cook what they actually grew up eating, not a tourist-menu version of it.
- Everything’s built to share. Order across the table, not solo plates that show up one at a time.
- The wine list isn’t an afterthought bolted onto an Indian menu. We picked bottles that hold up against spice instead of getting steamrolled by it.
- Same goes for the cocktails. They’re built around Indian flavors from the start, not a generic bar list borrowed from somewhere else.
Dinner at Miri Mary
Our dinner menu brings together regional Indian dishes, tandoor-grilled plates, slow-cooked curries, seafood, vegetarian options, naan, cocktails, and wines made for sharing.
- Butter Chicken (Murg Makhani) — everyone thinks they know butter chicken until they try this one. Tandoori chicken, a buttery tomato-fenugreek sauce, nothing rushed about how it’s made.
- Heavenly Black Lentils (Dal Makhani) — cooked low and slow for 12 hours, smoky and rich enough to eat on its own. You’ll still want the naan with it.
- Grilled Oyster Mushrooms in Saffron Cream (Tandoori Mushrooms in Kashmiri Salan) — charred in the tandoor, sitting in a saffron cream built on a Kashmiri gravy base. Meat-free, and one of the dishes people mention most after.
- Prawn Canapés (Kerala Style Prawns Sukkha) — prawns tempered with curry leaves and red chili, served on crispy cassava chips. A good one to order while you’re still deciding on mains.
- Garlic Naan — fresh from the tandoor, mainly so you have something to mop up everything else with.
End the meal with Mary’s Nest: housemade kulfi in mango, pomegranate, and saffron-pistachio, tucked into a crispy pastry bowl.
Planning Your Dinner
If you are deciding what kind of evening to plan, these guides may help:
Book Dinner in Amsterdam’s De Pijp
Book a table, skip the rush
We're a short walk from most of De Pijp, easy to find whether you're planning ahead or just hungry and nearby. Reserve early on weekends — and once you're seated, nobody's rushing you out the door.
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