Mayur

In 1981, Pramod Sharma opened one of the first Indian restaurants in the Netherlands, and the rest is history. From day one, guests from both home and abroad have found their way to this charming, stylishly appointed establishment just around the corner from the Rijksmuseum to enjoy its fragrant and flavorful North Indian cuisine. Today, his son Prashant runs Mayur, but the quality has remained exactly the same throughout the years. The restaurant is divided into two areas: a relaxed, casual bar and an elegant fine-dining section. Both serve the same high-quality dishes. The menu offers a wide selection, ranging from aromatic curries to perfectly spiced tandoori dishes, often paired with homemade cocktails. We savor lamb that has been marinated for twenty-four hours before being grilled in the tandoor over glowing charcoal, and we enjoy the classic butter chicken in a tomato-almond curry so tender it melts in your mouth. The accompaniments, served in separate bowls on the table, are generous and rich in flavor; we dip the crisp naan bread into a spiced raita that adds a refreshing touch to the aromatic dishes. Every meal is served generously by a warm and dedicated team of staff who are attentive and unobtrusive. No wonder Mayur has been such a popular spot in central Amsterdam for so long.

Just around the corner from the Rijksmuseum, Mayur serves authentic North Indian cuisine and has thereby become a well-known institution in Amsterdam. Owner Prashant Sharma warmly welcomes us into his atmospheric restaurant and seats us at a lovely table. The seating is comfortable, offering a view of the tandoor and kitchen, while the dining room is bustling with regular Indian patrons, domestic and international tourists, and passersby. It’s hard to choose from all the delights on the menu, but we notice that most tables opt for the Taste Menu—a culinary journey through India featuring all the classic dishes. We start with the Tandoori mix and savor garlic chicken, a spicy chicken drumstick, seasoned chicken fillet, and a tender prawn. The main courses include spicy lamb curry, vegetarian spinach with cheese (saag paneer), and the famous butter chicken (chicken in tomato-almond curry). These are quickly followed by small bowls of complementary sides such as potatoes with peas in curry (aloo matar), basmati rice, fresh raita, and salad. With the crispy naan bread, which is constantly refilled with freshly baked pieces, we wipe our plates completely clean. Come with a healthy appetite, as the portions are downright generous.

One of the first Indian restaurants in the Netherlands and for over forty years the place to be to taste authentic North Indian cuisine. Pramod Sharma has since handed over the culinary torch to his son Prashant, who continues the restaurant with the same energy and passion. Mayur can be found around the corner from Leidseplein, and it is usually packed with locals, regulars, and domestic and international tourists. North Indian cuisine is characterized by its subtle and refined use of spices. Not too spicy, but full of flavor. We order a smooth Indian Cobra lager beer and enjoy freshly baked papadums with a delicious dip of yogurt, spicy chutney, and mango. From the extensive menu, we order lamb chat and botermals, which is tandoori-roasted lamb meat. Crispy on the outside and juicy and pink on the inside. The vegetarian pakora onion bhaji, a fried snack made of potatoes and onions, also appeals to us. This is followed by well-spiced chicken biryani, vegetarian bhindi, which consists of small pieces of fresh okra sautéed with onions, caraway seeds, and mild spices, and tandoor-roasted fish marinated in yogurt with Oriental spices. Deliciously paired with aloo gobi, a mix of potatoes and cauliflower in a traditional masala blend. From the small wine list, which offers plenty of labels from both Old and New World countries but features pricey wines by the glass, we choose a French Sauvignon Blanc, Félines Jourdan from 2022. An approachable and elegant dry wine that pairs perfectly. One point to note concerns the prices of the dishes, which have risen considerably.

For well over forty years a culinary institution in the capital. After studying at the hospitality school in New Delhi, Pramod Sharma moved to Amsterdam and opened one of the first Indian restaurants in the Netherlands in 1981: Mayur. His goal was to introduce traditional North Indian dishes. That succeeded. And how! Night after night, it is packed with lovers of Indian cuisine, and they are certainly not disappointed. Meanwhile, his son Prashant has taken over the reins and is always present in his atmospheric and intimate living-room-style restaurant, adorned with elegant Indian elements such as drawings and beautiful wall hangings. No detail escapes him, and he ensures a relaxed and exceptionally delicious evening. The kitchen serves several menus. The Taste menu offers all that is wonderful about Indian cuisine, and we start with a selection from the tandoor oven: chicken with coriander, a spicy seasoned chicken drumstick, chicken fillet in garlic marinade, a juicy prawn with onion rings, and tender lamb. We can't imagine a more flavorful introduction to Indian cuisine. Paired with a lovely Pinot Grigio, we continue with spicy lamb curry, chicken tikka masala, the famous butter chicken, and spinach with Indian cheese, accompanied by raita, a nice salad, saffron rice, and garlic naan bread. Served in small bowls on a large round platter. The portions are more than generous, and the bill is downright modest. Namaste!

The lounge bar has been integrated into the restaurant, making the intimate dining room, richly adorned with Indian art, feel more open and spacious. Mayur has long been a firm fixture in the capital and in this guide. Owner Pramod Sharma settled in Amsterdam in the late 1970s and opened Mayur in 1981. For over forty years, exceptional cooking has been served here, and Pramod’s philosophy—now carried on by his son Prashant—is to introduce Dutch diners to traditional North Indian cuisine. The menu is tempting, and we are recommended a selection of assorted dishes. These include tandoori chicken with coriander, extremely tender lamb, a chicken drumstick marinated for 24 hours, a spiced prawn, and a vegetarian samosa (pastry) served with a fresh yogurt dip. Each and every one is bursting with flavor and utterly mouth-watering. In the glass, a Spanish Esperanza from Rueda stands up well to all the spices and adds a wonderfully refreshing touch. After a brief interlude, the famous butter chicken arrives, featuring a creamy tomato-almond curry. Also available is the vegetarian Saag Paneer: creamy spiced spinach with cubes of grilled Indian cheese. It is served alongside deliciously crisp, freshly baked naan bread. No wonder the restaurant is always packed with local and international clientele. Nowadays, Mayur also offers an exclusive boat cruise for groups of ten or more, complete with Indian cuisine and matching wines.

In the late 1970s, Chef Pramod Sharma settled in Amsterdam after completing his culinary training in his hometown of New Delhi and undertaking internships in the United States. In 1981, he opened his own restaurant, Mayur, one of the first Indian restaurants in the Netherlands. His traditional North Indian cuisine has earned many devoted followers; since day one, the friendly and spacious establishment has been packed with local regulars, tourists, and businesspeople. The culinary torch has now been passed to the next generation—Sharma’s son—with the food quality remaining unsurpassed. Prashant Sharma, Pramod’s son, is deeply dedicated to Mayur: “Fortunately, the team has remained the same; we are incredibly grateful to still be here. We will do everything in our power to continue welcoming and delighting our guests. In 2021, we celebrate our 40th anniversary! After that, we’ll pass the torch to the next generation and look forward to reaching 50 years.” Lamb, chicken, and fish are marinated for 24 hours before being perfectly grilled over glowing-hot charcoal in the traditional tandoor oven. The curries are rich and full of flavor, and the naan breads are crisp and freshly baked. Through a large window, you can watch the focused work of the kitchen team. Highly recommended!

Around the corner from the art galleries on Spiegelgracht, Mayur has been serving authentic North Indian cuisine for nearly four decades, featuring plenty of vegetarian options. The place is usually packed with tourists, businessmen, and locals. Prashand Sharma is prominently present and tightly directs his brigade, with only him advising on the dishes. After the freshly baked papadums with delicious dips of yogurt, spicy chutney, and mango, we are served a mix of tender chicken with coriander, spicy chicken drumsticks, spiced prawns, and buttery-soft lamb from the tandoor. Excellent! The vegetarian samosas with spiced potatoes are also mouthwatering. Son Pramod Sharma certainly knows his way around the kitchen. The wine recommendation is the fruity red Bajo from Montepulciano d’Abruzzo, which pairs well with these dishes. We continue with vegetarian biryani, spiced spinach with Indian cheese cubes, creamy butter chicken with tomato and almond, and freshly baked garlic naan. Everything on the table smells heavenly and tempts you to taste more. Meanwhile, guests keep streaming in, but the service maintains a calm atmosphere. We finish with strong coffee and a hearty homemade chocolate cake. We are more than satisfied; Mayur earns a solid place in this guide.

Restaurant Mayur in the center of our capital serves North Indian cuisine for an international audience. The establishment is atmospherically decorated, unmistakably Indian, in a sleek execution. The dishes on the extensive menu have been adapted to European tastes, so slightly less spicy. Shared dining options are available. Owner and host Prashant Sharma and his sommelier Stef Walsma work with a friendly and highly skilled team. The menu is explained with expertise. The wine list is downright modest: four whites, four reds, and one rosé. The freshly baked papadums with yogurt dip and sweet as well as spicy mango chutney served with the aperitif taste excellent. For starters, jumbo prawns marinated in yogurt and cooked in the tandoori oven. We pair them with a fresh and juicy 2016 French Sauvignon-Vermentino from Domaine St. Felix. The lamb curry as a main course does not really surprise. The curry lacks kick and body. Fortunately, the biryani dish, a spiced rice preparation, and the saag paneer, spinach purée with Indian cheese, are of impeccable quality. As is the German Riesling Piesporter 2016 from Weingut Hain, Germany. To finish, an Indian grand dessert featuring fried milk powder balls dipped in rosewater syrup, a small rice pudding, and pistachio ice cream. We will gladly return.