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Delhi 6 (Katong V)

17 Wishlisted
Delhi 6 offers a new dining experience, flavours of the long forgotten cuisines of Undivided India’s North-West Frontier Province. Delhi 6 menu offers a delicious departure from the ordinary. The province was named North-West Frontier Province during the Colonial Period of Undivided India under the British Rule. The delectable cuisine from this area can be best defined as rustic and robust. This cuisine uses the simplistic style of preparation, where chunks of meat, seafood and vegetables are marinated sparingly and cooked in the clay tandoor at high temperatures so that they remain tender and succulent. The rustic-ness of the cuisine and the focus on preserving the flavours of the ingredients is the highlight of this cuisine. Delhi 6 menu is rooted in rich royal heritage of North-West Frontier Province and is a combination of subtle taste and flavours. Delhi 6 passionate teams of chefs who believe in absolute perfection use the true technique of grilling these age old delicacies of signature Kebabs. The preparation of spices is a century old craft and is indispensable to this cuisine. Recreating the magic of the spices, Delhi 6 Chefs have carefully handpicked spices and flavours often used in the kitchen of the royalties. Delhi 6 – revives the lost age old cuisine and cooking style to bring you an experience which is a feast for the stomach and the soul.

30 East Coast Road
#01-12/13 Katong V Mall
Singapore 428751

(open in Google Maps)

Monday:
10:00am - 10:00pm

Tuesday:
10:00am - 10:00pm

Wednesday:
10:00am - 10:00pm

Thursday:
10:00am - 10:00pm

Friday:
10:00am - 10:00pm

Saturday:
10:00am - 10:00pm

Sunday:
10:00am - 10:00pm

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Reviews

From the Burpple community

One of my go to spots for solid Indian food at affordable prices. The chandi murgh tikka was tender chicken heaven, with hints of smoky garlic. One dish I could eat over and over again. The butter garlic naans were amazing too.

A traditional, serve with raita, long grain rice biryani.
Three tender chicken meat hiding inside the handi (colourful pot).
Dig in. Non spicy at all.
Dine in for two pieces papad and chutney on the side.
Listed $16. Plain water is available.

Yummy!

1 Like

"There are many fishes in the water"- while the Michelin Starred Zaffron Kitchen just a 5 minutes walk away might be getting all the limelight for their Northern Indian spread, there are other great players in the same field. Our fish tikka-deeply infused with spices gave us a taste of India and the pricey yet delicious mutton briyani gives Zaffron a run for their money.
While the naans were faultless yet forgettable, pairing them with yoghurt gave us another authentic experience. I'd recommend the savoury, tangy and calcium enriched dip if you find yourself ordering Tikkas (meat variants without gravy).

3 Likes

This is what lazy Saturday order-in lunches are made of -- tender chicken nestled inside a bed of fluffy and fagrant biryani rice, served with a side of refreshing raita. Pour on that rich spinach sauce from the Palak Paneer for an even more satisying experience. Unfortunately, they forgot my pappadam and chutney?

If you're craving for all things Indian, Deliveroo's "Because You Deserve The Best" (#BYDTB) campaign brings you 1-for-1 Indian meals next week, from the 11th to 17th of July, perfect for sharing with friends and family!

12 Likes

Was watching The Hundred Foot Journey – brilliant movie with lots of Indian and French food porn and unexpectedly witty lines, which triggered cravings for the flavourful riot of spices and smokiness that is intrinsic to Indian nosh.

In particular, I'm longing for the mutton kebabs from, which is an extremely notable and peculiar thing because I absolutely abhorred almost all things lamb and goat....until I tasted these cutlets at Delhi 6. Mutton usually tastes even more foul than lamb, so imagine my surprise when I was told that the "lamb" I thought I'd been eating was actually GOAT.

Marinated with cinnamon (which is what helps temper the gaminess of the meat), the Australian mutton cutlets are cooked in the tandoor until crusty on the outside, yet pink and succulent in the middle. I love this paired with their mint raita (yoghurt sauce). Did you know that most Indian chefs can tell the temperature of the tandoor (charcoal clay oven) just by feeling the heat against their bare hands? And if the tandoor isn't heated to the right temperature for meats and breads, it will suck moisture from the food and cause it to turn out dry.

6 Likes
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