Sometimes you just want food that tastes honest. No fancy tricks, no unnecessary complications. At Dhol and Soul, we cook Indian food in Eindhoven the way it’s meant to be cooked. Simple ingredients, traditional methods, and recipes that come from real Indian kitchens. Our Indian restaurant in Eindhoven centrum serves meals that remind people of home, whether that’s a home in India or just the memory of a really good meal. We’re not trying to impress you with presentation. We’re here to feed you well.
For everyone who misses the taste of India
There’s a specific feeling that comes with missing food from home. It’s not just about being hungry. It’s about wanting something familiar, something that connects you to a place or a memory.
If you grew up eating Indian food, you know what we’re talking about. You remember how your grandmother’s dal tasted different from everyone else’s. How your mother made roti that was somehow softer than what you get anywhere else. Those meals weren’t fancy. They were just made with time and understanding.
We can’t replicate your family’s exact cooking. Nobody can. But we can get pretty close to that feeling of home cooked Indian food. Our kitchen staff comes from different regions across India. They cook the way they learned at home first, then refined it in restaurants. That foundation shows.
The spices we use aren’t shortcuts. We’re not dumping curry powder into everything and calling it done. Each dish gets its own spice blend, toasted and ground when needed. That extra step takes more time but it changes everything. You can taste the difference between fresh ground spices and something that’s been sitting in a jar for months.
Our dal reminds people of their childhood. That’s feedback we get regularly. The way it’s cooked slowly until the lentils break down and become creamy. The tadka that goes on top with cumin seeds crackling in hot ghee. These are techniques every Indian household knows. We’re just doing them in a restaurant setting.
Rice gets attention too. Basmati should smell aromatic and taste slightly nutty. Each grain should be separate, not clumped together in a sticky mess. That requires proper rinsing, the right water ratio, and not overcooking it. Small details that matter.
For people who’ve moved to the Netherlands from India, having a place that cooks familiar food matters. It’s a connection to what you left behind. And for anyone who’s traveled to India and fell in love with the food there, this is your chance to revisit those flavours without booking a flight.
The new Indian restaurant Eindhoven has been waiting for
Eindhoven’s dining scene keeps expanding. More options appear regularly. But sometimes what’s missing isn’t another restaurant, its the right kind of restaurant.
We opened Dhol and Soul because there was room for something different. Not fusion food. Not modernized takes on Indian classics. Just straightforward Indian cooking done the way it should be done. Apparently that’s what people wanted because the response has been encouraging.
What sets us apart isn’t revolutionary. We’re not reinventing anything. We’re just refusing to cut corners. Our curry bases get made from scratch every day. Our tandoor runs hot for proper charring on meats and breads. Our paneer is fresh. These things should be standard but they’re not always.
The menu covers different regions of India without being overwhelming. You’ll find North Indian classics like butter chicken and rogan josh. South Indian items like dosas and uttapam. Goan specialties. Punjabi favorites. Each dish represents something specific, not just generic “Indian food.”
We’ve noticed people come in curious and leave satisfied. First time guests often become regular guests. They bring friends and family on return visits. That organic growth tells us we’re hitting the mark. You can’t fake that with marketing. The food has to deliver.
The space itself is unpretentious. We wanted it to feel welcoming without being overly decorated. You should be comfortable here whether you’re dressed up for a night out or just wearing jeans and a t shirt. The focus stays on the food and the people you’re sharing it with.
Staff here know the menu well. If your not sure what to order, they can guide you based on what you normally like. Want something mild? They’ll point you in the right direction. Looking for heat? They know which dishes bring it. That knowledge comes from actually understanding the food, not just memorizing descriptions.
Classic Indian dishes, made with patience and care
Some dishes can’t be rushed. You can try, but the results show. Good Indian food requires time at certain stages. We build that time into our process.
Take biryani for example. The rice needs to be parboiled first. The meat gets marinated for hours. Everything gets layered in a specific order. Then it cooks slowly so the flavors infuse into every grain of rice. Rush any of these steps and you end up with something mediocre. Do it properly and you get biryani that people remember.
Our tandoori chicken isn’t just thrown into an oven. The marinade has yogurt, spices, and time to work its way into the meat. When it goes into the tandoor, the high heat creates that characteristic char while keeping the inside moist. That combination of preparation and technique makes the difference.
Slow cooked curries develop depth you can’t achieve quickly. Lamb rogan josh simmers for hours. The meat becomes tender while the gravy reduces and concentrates. Each spice has time to release its flavour. By the end, you have something complex and layered.
Even simpler dishes get the attention they deserve. Aloo gobi, which is just potatoes and cauliflower with spices, can be amazing when done right. The vegetables need to be cooked until tender but not mushy. The spices need to coat everything evenly. It’s a humble dish that shows whether a kitchen knows what its doing.
Bread making is its own skill. Naan dough needs to rest. The tandoor needs to be the right temperature. The bread gets slapped onto the inside wall of the clay oven where it puffs up and develops those charred spots. Pull it too early and its doughy. Leave it too long and its hard. Timing matters.
We make chutneys fresh. Mint chutney, tamarind chutney, onion chutney. These accompaniments aren’t afterthoughts. They add brightness and contrast to richer dishes. Store bought versions exist but they don’t compare to what you can make fresh.
Takeaway for the days you just want good food at home
Not every meal needs to be an event. Sometimes you want to eat good food on your couch in comfortable clothes. That’s completely valid and we’ve got you covered.
Our takeaway service gives you restaurant quality food without the restaurant setting. Order however you prefer. Call us directly or use online platforms. Both work fine. Once we receive your order, the kitchen starts preparing it fresh.
The packaging we use keeps food hot and prevents leaks. We’ve tried different options and landed on containers that actually work. Your curry shouldn’t be lukewarm when you get home. Your rice shouldn’t be soggy from steam. These details matter when your eating takeaway.
Popular takeaway orders include our combo meals. One curry, rice, naan, and sometimes a starter. It’s a complete meal without having to pick individual items. Prices are reasonable and portions are solid. Most people have enough for dinner with maybe leftovers for lunch the next day.
Bigger groups or families go for our platters. Multiple curries, several bread options, rice, and sides. Everything you need to feed several people. Just heat it up if necessary and set it out. Instant dinner party without the cooking stress.
Indian food travels well in general. The flavours actually improve after sitting for a bit. Curries especially benefit from that resting time. So if you order and don’t eat immediately, that’s fine. It’ll still taste great later.
Weekend takeaway hits different than weeknight takeaway. During the week its about convenience and speed. Weekends allow for ordering more variety and making it leisurely. Either way works. We’re here for both situations.
From Eindhoven to Veldhoven — your table is always welcome here
Location matters less when the food is worth the trip. But it helps that we’re not hard to reach from anywhere in the area.
People come from Veldhoven regularly. It’s close enough that stopping by for dinner isn’t a big deal. Couple that with food worth traveling for and it becomes an easy decision. Several of our regular guests make that trip weekly.
The Eindhoven centrum location works for locals and visitors alike. If you live in the city, we’re accessible. If your coming from outside, we’re easy to find. Parking exists nearby. Public transport connects well. There aren’t major barriers to getting here.
Inside, the seating works for different group sizes. Tables for two if its just you and someone else. Larger tables for families or groups of friends. We can usually accommodate walk ins but reserving ahead guarantees you a spot during busy times.
The welcome here isn’t forced or fake. You’re a guest and we treat you like one. Whether its your first visit or your fiftieth, the approach stays the same. Good food, decent service, no unnecessary fuss. That’s the deal.