Aamrai Indian Kitchen & Bar

Name: Aamrai Indian Kitchen & Bar
Address: 1802 Bellevue Ave, Seattle, WA, 98122, US
Telephone: (206) 566-5934

Indian

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Tue–Thu 11:30am–2:30pm & 4:30pm–10pm, Fri–Sat 11:30am–2:30pm & 4:30pm–10:30pm, Sun 11:30am–2:30pm & 4:30pm–10pm, Mon Closed

1802 Bellevue Ave, Seattle, WA 98122
(206) 566-5934
Last verified: October 2026
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Dishes to know on this menu

Tikka: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Kasoori Murg Tikka · Chicken Tikka Dum Biryani.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Butter Chicken.
Goan & Malabar coastal curries: The west coast cooks with coconut, tamarind, kokum and fresh fish. Goan xacuti is a roasted-coconut-and-spice curry; cafreal is a green herb-and-chili marinade for chicken; Kerala's fish moilee is a gentle coconut-milk stew with turmeric and curry leaves, while the region's red fish curries use kokum or tamarind for sourness. On this menu as: Alleppey Fish Curry.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Chicken Tikka Dum Biryani.
Idli, vada & upma: South Indian breakfast. Idli are soft steamed cakes of the same fermented batter as dosa; medu vada are savory lentil doughnuts, crisp outside and fluffy within (dahi vada are soaked in spiced yogurt); upma is a savory semolina porridge; pongal is rice and lentils cooked soft with pepper, cumin and ghee. All are eaten with sambar and chutney. On this menu as: Bombay Vada Pav.
Vada pav & pav bhaji: Mumbai's bread-roll (pav) street food. Vada pav is a spiced potato fritter in a soft roll with dry garlic chutney: the city's burger. Pav bhaji is a buttery mash of vegetables and spices served with griddled, butter-soaked rolls. Misal pav is a fiery sprouted-bean curry topped with farsan (crunchy mix). On this menu as: Bombay Vada Pav.

How these dishes compare

Tikkatypically $15 across 385 menus
Biryanitypically $16.49 across 366 menus
Butter chicken (murgh makhani)typically $16 across 336 menus
Idli, vada & upmatypically $8.99 across 122 menus
Vada pav & pav bhajitypically $9.99 across 85 menus

Aamrai Indian Kitchen & Bar on our other sites

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Aamrai Indian Kitchen & Bar

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How these dishes compare

Aamrai Indian Kitchen & Bar on our other sites

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