Delhi 6 brings the flavours of Undivided India's North-West Frontier Province to Singapore's East Coast Road. The restaurant describes its menu as a delicious departure from the ordinary — a revival of a long-forgotten cuisine best defined as rustic and robust, where chunks of meat, seafood and vegetables are marinated sparingly and cooked at high temperatures in the clay tandoor so they stay tender and succulent.
The kitchen's craft centres on the grill. Signature Kebabs are the pride of the house, prepared with what the team calls the true technique of grilling these age-old delicacies, while the preparation of spices is treated as a century-old craft — chefs handpick the flavours once found in the kitchens of royalty. Alongside the kebabs, the menu spans tandoori classics, seafood from the tandoor, hearty rice mains and curries.
The East Coast Road outlet — called the Katong outlet on the menu page — has earned a loyal following for its paratha breakfast, with reviewers praising stuffed parathas in Aloo, Mooli, Paneer and Gobi fillings served with yoghurt and pickles. Diners also single out the kebabs, shakes and chaats, calling the food tasty, reasonably priced and best value for money.
Delhi 6 offers dine-in with table reservations, takeaway, home delivery and catering. It has partnered with FoodLine.SG and welcomes FoodLine Baby Full Month and other FoodLine vouchers. A sister outlet operates at 22 Race Course Road.
On a characterful stretch of East Coast Road in Katong, Delhi 6 cooks from a very particular chapter of Indian culinary history: the North-West Frontier Province of Undivided India. The restaurant describes its food as a delicious departure from the ordinary — flavours of a long-forgotten cuisine, revived rather than reinvented, and delivered from the fierce heat of a clay tandoor.
The story the kitchen tells is an appealing one. The province, named during the colonial period of Undivided India under British rule, gave rise to a cuisine best defined as rustic and robust. Preparation is deliberately simple: chunks of meat, seafood and vegetables are marinated sparingly and cooked at high temperatures in the clay tandoor so that they stay tender and succulent. Spices are treated as a craft in their own right — a century-old art, with Delhi 6's chefs handpicking the flavours once found in the kitchens of royalty. The result, the team says, is a feast for the stomach and the soul.
Given that philosophy, it is no surprise that the grill dominates the menu. Signature Kebabs are the pride of the house, age-old delicacies cooked with what the restaurant calls the true technique of grilling. The lineup the restaurant presents includes Do Rukh Seekh Kebab, Tandoori Murg Gulnar, Chandi Murg Tikka and Paneer Tikka — a mix of seekh, chicken and cottage-cheese preparations — alongside a Tender Tandoori plate for those who want the classic experience.
Seafood gets the same treatment. Tandoori Pomfret sees a whole fish take on the smoky char of the clay oven, a good pick for diners who like their seafood grilled rather than curried. For heartier appetites, Mutton Briyani anchors the rice mains, while Chilli Chicken offers a fiery counterpoint. The restaurant's food gallery also features Shorba, the traditional soup that makes a warming way to start a meal.
One thing regulars return for happens earlier in the day. Delhi 6's paratha breakfast has something of a following: reviewers describe lazy Sunday brunches built around stuffed parathas in four fillings — Aloo, Mooli (radish), Paneer and Gobi — served with yoghurt and pickles. One diner wrote that the generous fillings reminded him of the parathas he enjoyed during a stint in Delhi more than twenty years earlier, calling the plate reasonably priced and strongly recommended.
The same reviewers keep circling back to the kebabs. "Best Kebabs" is a recurring verdict, often paired with mentions of shakes and chaats — the thick drinks and tangy street snacks that round out a grill-heavy meal. Others single out the Indian rice and curries as tasty and good value, and more than one has called Delhi 6 the best Indian restaurant on the east coast, praising the ambience and the service.
The East Coast Road outlet — the restaurant's menu page calls it the Katong outlet — operates alongside a sister branch at 22 Race Course Road. Each keeps its own menu, both of which can be downloaded as PDFs from the Delhi 6 website.
Practically, Delhi 6 covers most ways of eating. There is dine-in with table reservations, takeaway, home delivery and a catering service. The restaurant has also partnered with FoodLine.SG, welcoming FoodLine Baby Full Month and other FoodLine vouchers — handy for celebrations. Ordering online is available through the website, and the East Coast outlet can be reached directly on (65) 6980 8443; the shared email is [email protected].
For anyone in the Katong and East Coast neighbourhood craving North Indian food with a frontier slant, Delhi 6 makes a straightforward case: come hungry, order from the tandoor, and if it is a lazy weekend morning, start with the parathas.