, Delhi 6 is now home to some of the most unique Indian food in the area. Starting the year off with a twang, this restaurant had its grand opening on Jan. 1. Now just over a month old, the restaurant invites customers to experience the new, mouth-watering taste of Delhi.
Manager Arjun Singh and his brother, Chef Noddy Singh, are originally from the National Capital Territory of Delhi (NCT). Most of their relatives live in the sixth sector of Delhi, the area popularly known as the food district, hence the “6” at the end of the restaurant's name. With this culinary upbringing, the pair came to the United States to share the traditional taste of their home with Americans.
Having spent thirteen years in the business, primarily serving the hustle-and-bustle crowds of New York City, Singh now pays close attention to the ingredients that live in his restaurant kitchen. He concentrates on the amount of herbs and spices that go into this aromatic food. “I make spices from scratch,” said Singh. “Once a month, I sit down, chop all the products up, and put away the spices for the following weeks.”
These owners promise that only the freshest food is served at all times. While most restaurants have a freezer in the back, this one thrives without one. Each morning, one of the brothers buys new produce.
Manager Singh explained, “We have to do it. Frozen food doesn't taste the same as the fresh goods.” Ask one of the men to show you a receipt of their morning shopping, and they'll be happy to show you exactly what they purchased to create your meal.
The most difficult dish for Chef Singh to make is the chicken makhani, a blend of tomatoes, chicken and 29 original spices. He carefully grills the chicken and makes the rich sauce at the exact same time, a skill he has learned over the years. “It's the hardest dish I make, and it is a top-seller in most restaurants,” he pointed out. “Most chefs use canned tomato products for this meal. I make my fresh tomato paste. And nothing is pre-cooked.”
Because Chef Singh does not have any frozen products in the kitchen, he admits that the waiting time may be longer than usual. “People come here for the taste. We tell them that we're starting from scratch as soon as the order goes in,” he said.
And for the herbivores out there, nearly half of the menu consists of platters without meat. Chef Singh said he is fully aware of the number of vegetarians that stop in, and he has catered his menu to all customers who want a treat.
For regulars who have special requests, the chef welcomes all suggestions, as he will be revising the menu every month.
East Windsor has welcomed the Singhs with open arms, and Chef Singh makes an effort to get to know his neighbors. “I have the same guy who buys lunch from me every day. I make sure we sit down and have a cup of tea together every afternoon,” he said proudly.
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He encouraged customers to come in and chat soon, before the restaurant becomes too busy.
Although Chef Singh is passionate about his work, he confessed that his job is not an easy one. “In the past year and a half, I have not had a day off,” he said. “Owning a restaurant is like having a child.”
But, he continued, he is determined to take care of "[his] baby" for as long as possible with the support of his family.
The chef is just as enthusiastic about the presentation of the dining room as he is about the way a meal is displayed on a plate. The Singhs' mother designed the room's interior with ornate decorations from India. Every utensil, plate and adornment was custom-made in India and specifically designed for a Delhi 6 ambiance.
Upon entering the restaurant, you may be surprised to see digital buffet tables. The chef simply pushes a button and all of the hot dishes are kept above 170-degree water throughout the meal. “The health department was really impressed,” he said.
The chef said he is excited to see what happens to the restaurant and is looking forward to making more people happy with the traditional food of his country. “I want people to try it out,” he said. “There's no better way to learn about other cultures.”
The brothers, Noddy and Arjun Singh, publicly thank each other for their continued success thus far. They have been inseparable business partners and will continue to satisfy the community's cravings for as long as people want a taste of Delhi.
