Walk into any curry house and the menu can read like a puzzle. Korma and tikka masala you probably know. But what about bhuna, dhansak and saag? If you have been searching for Indian curry in Amsterdam and wondered what these three actually are, this guide is for you.
Each one is built in a completely different way. Bhuna is named after a cooking method. Dhansak comes from the Parsi community and mixes meat with lentils. Saag is all about leafy greens. Once you know the difference, ordering gets a lot easier, and a lot more fun.
Below, we break down where each curry comes from, how it tastes, how hot it usually is and what to eat with it. Then we’ll tell you where to try all three in the heart of the Jordaan.
Indian Curry Amsterdam Guide: Why Bhuna, Dhansak and Saag Are So Different
Most curry names tell you one of three things: the cooking method, the main ingredient or the region it comes from. These three cover all of that between them.
- Bhuna is a technique. The name describes how the sauce is cooked, not what goes in it.
- Dhansak is a dish with a story. It belongs to the Parsi community of western India and combines meat, lentils and vegetables.
- Saag is an ingredient. The word simply means leafy greens, so the sauce is built on spinach or other greens.
That is why a chicken bhuna, a chicken dhansak and a chicken saag can taste like they came from three different kitchens.
What Is a Bhuna Curry?
A bhuna is a thick, rich curry where the sauce clings to the meat instead of pooling in the bowl. It is less about a secret spice mix and more about patience in the pan.
Where the name comes from
The word comes from the Hindi and Urdu verb bhunna, which means to roast or fry. According to the Wikipedia entry on bhuna, it is a slow-roasted, dry style of curry that originated in Bengal.
How it is cooked
The cook starts by frying an onion-based paste. Then the spices and meat are braised for a long time, and the sauce is reduced until it thickens. This gives bhuna its dark colour and deep flavour. A well-known Chittagong variation, kala bhuna, takes the idea so far that the meat turns almost black.
What it tastes like
Expect something savoury, roasted and concentrated, with plenty of onion and tomato sweetness. There is no cream to soften it, so the spices come through clearly.
Bhuna at Shah Jahan
Our chicken tikka bhuna is chicken tikka cooked with lots of onions, tomatoes, ginger and garlic. [CONFIRM WITH CLIENT: current menu name, number and price; whether lamb, prawn or vegetable bhuna is also offered]
Good for you if: you like bold flavour, a thicker sauce and a curry you can scoop up with naan.
What Is a Dhansak Curry?
Dhansak is the curry for people who like a bit of everything: sweet, sour, savoury and a gentle kick of heat, all in one spoonful. Lentils give it a creamy, hearty body.
A Parsi classic
Dhansak comes from the Parsi community of Gujarat, whose ancestors migrated to India from Persia. Parsi Khabar, a site dedicated to Parsi food and culture, calls it probably the most popular Parsi dish. Traditionally it is cooked with goat meat and up to four kinds of lentils, slow-cooked so the flavours come together.
In Parsi homes it is often a Sunday dish because it takes time to make. It is traditionally served with caramelised rice.
What the name means
The name is usually traced to two Gujarati words: dhan, linked to rice or grain, and sak or shaak, meaning vegetables. Saveur notes that Parsi cookery writer Bhicoo Manekshaw believed the dish probably grew out of an Iranian stew of meat, lentils and spinach.
What it tastes like
The sweetness traditionally comes from jaggery (palm sugar) and the sourness from lime or tamarind. The result is thick, tangy and comforting. Heat levels vary from kitchen to kitchen, but the sweet and sour notes help round off the chilli.
Dhansak at Shah Jahan
Our chicken tikka dhansak is marinated chicken, grilled in the tandoor and cooked with split lentils, pineapple, lemon, chilli and sugar. That pineapple gives it a fruity twist on the classic sweet and sour profile. When Amsterdam Foodie reviewed us, the prawn dhansak was a favourite, praised for lentils that still had bite and freshness. [CONFIRM WITH CLIENT: current menu name, number and price; whether prawn and lamb dhansak are still on the menu]
Good for you if: you enjoy sweet and sour flavours, or want something hearty that is not too fiery.
What Is a Saag Curry?
Saag is the green one on the menu. It is a smooth, earthy curry made from cooked and puréed leafy greens, usually with chicken, lamb, paneer or potatoes folded through.
What saag means
Saag simply means leafy greens. According to Wikipedia’s saag entry, the word traces back to the Sanskrit śāka, meaning leafy green vegetables. So a saag curry can be made with spinach, mustard greens, fenugreek or a mix.
Its Punjabi roots
In Punjab the best-known version is sarson ka saag, made with mustard greens and eaten with makki ki roti, a maize flatbread. Mustard greens are harvested in winter and spring, so it is a warming dish for the colder months. Saag gosht, spinach with mutton, is also a common dish in Punjab.
In restaurants, saag dishes are often spinach-based. Spinach is milder than mustard greens, which can taste sharp and peppery.
What it tastes like
Think fresh, green and gently spiced, with garlic and ginger in the background. It is usually less intense than a bhuna, which makes it a good choice if you are easing into Indian food.
Saag at Shah Jahan
Our chicken tikka saag is tandoor-grilled chicken tikka cooked with spinach. We also serve chicken hariyali, chicken fillet in a rich sauce of spinach, mint and cashew nuts, for a creamier green curry. [CONFIRM WITH CLIENT: current menu names, numbers and prices; any vegetarian saag options such as saag paneer or saag aloo]
Good for you if: you want something lighter and fresher, or you are looking for vegetarian-friendly flavours.
Bhuna vs Dhansak vs Saag at a Glance
| Bhuna | Dhansak | Saag | |
| Named after | A cooking method (roasting/frying) | A Parsi dish of grain and vegetables | An ingredient (leafy greens) |
| Roots | Bengal | Parsi community, Gujarat | North India, especially Punjab |
| Key ingredients | Onions, tomatoes, ginger, garlic, spices | Lentils, meat, vegetables, sweet and sour notes | Spinach or mustard greens, garlic, ginger |
| Texture | Thick, dry, clings to the meat | Creamy and hearty from lentils | Smooth and puréed |
| Flavour | Roasted, savoury, concentrated | Sweet, sour and spicy | Fresh, earthy, gently spiced |
| Traditional pairing | Naan, paratha, rice | Caramelised rice | Makki ki roti (maize flatbread) |
How to Choose Your Curry (and What to Eat With It)
Still not sure? Here is a quick way to decide.
- Want big, bold flavour? Go for the bhuna. Pair it with garlic naan so you can scoop up every bit of that thick sauce.
- Like sweet and sour? Order the dhansak. Rice is its traditional partner, as the lentil sauce soaks into it beautifully.
- Prefer something fresh and lighter? Choose the saag. A plain naan or roti keeps the focus on the greens.
- Sharing with friends? Order all three and swap. It is the easiest way to find your favourite.
Worried about heat? Just ask. At Shah Jahan most dishes can be made anywhere from fairly mild to properly hot, so you can enjoy the flavour without the fire. If you are new to Indian food, our guide to the best butter chicken in Amsterdam is another easy starting point.
Where to Try Bhuna, Dhansak and Saag in Amsterdam
You will find all three at Shah Jahan, a cosy Indian restaurant in Amsterdam tucked away in the Jordaan, a historic neighbourhood whose construction began in 1612. We cook with traditional spices and family recipes, and our story is rooted in sharing that food with our guests.
A few things worth knowing before you visit:
- Our curries are served with rice and a vegetable curry sauce. [CONFIRM WITH CLIENT]
- We serve vegetarian, vegan and meat dishes, and our team can help with dietary requirements.
- Prefer to eat at home? Takeaway and delivery are available.
- The restaurant is small, so booking ahead at weekends is a good idea.
Browse our main dishes, then pick your curry. Whether it is a smoky bhuna, a tangy dhansak or a fresh saag, this is Indian curry Amsterdam locals keep coming back for.
Visit us: Eerste Anjeliersdwarsstraat 18, 1015 NR Amsterdam. Call: +31 20 624 01 22. Or contact us here to book a table. [CONFIRM WITH CLIENT: preferred booking link and opening hours]
Frequently Asked Questions
Which is spicier, bhuna or dhansak?
It depends on the kitchen. Bhuna tastes bolder because its spices are fried and concentrated, while dhansak balances its chilli with sweet and sour notes. At Shah Jahan, you can ask for either to be made milder or hotter.
Is dhansak made with lentils?
Yes. Lentils are the heart of dhansak. Traditional Parsi versions can use up to four types of lentils cooked with meat and vegetables.
Is saag the same as spinach curry?
Not exactly. Saag means leafy greens in general, so it can include mustard greens, fenugreek or spinach. Many restaurant versions are spinach-based, but the traditional Punjabi sarson ka saag uses mustard greens.
Are there vegetarian options for these curries?
Saag works naturally as a vegetarian dish, and dhansak can be made with vegetables instead of meat. Shah Jahan serves vegetarian and vegan dishes; ask our team what is available on the day. [CONFIRM WITH CLIENT: vegetarian bhuna, dhansak and saag options]
Where can I find Indian curry in Amsterdam near the Jordaan?
Shah Jahan is at Eerste Anjeliersdwarsstraat 18 in the Jordaan, serving bhuna, dhansak, saag and many more curries. You can dine in, take away or order delivery.