Indian Dinner in Amsterdam - Miri Mary De Pijp

The sun goes down, the canals start to glow, and De Pijp gets loud in that good way only a Friday night can. That’s when Miri Mary really gets going. We’re not trying to be every Indian restaurant in Amsterdam — we’re trying to be the one you actually want to come 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.”

Miri Mary stands out as a premier “dinner spot in Amsterdam” for several reasons:

• 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.

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.

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.

Reserve your table.