Delhi 6 is a food delivery service – as per their Facebook page they claim to bring to your table the royal recipes of Mughals and homemade delicacies of Muslim families from the walled city. Rajeev Gulati shares his experience of the same in this post. Kindly visit their Facebook page for contact and other details.
I had been hearing lot many reviews about food from Delhi-6 by Shibli Anisand was keen on tasting the same but was not getting an opportunity somehow. Thanks to our friend Vikrant Pawa Ji who invited me over a dinner with delicious food from Delhi-6. Here is my food experience as per individual dish :-
Shaami Kabab – Medium sized Shaami Kababs deep fried to perfection. It was a pleasant surprise to feel the strands of pure mutton in each bite instead of the Shaami made from excessive pounded mutton mixed with lot of Channa Daal usually available at most of new places. I could feel the taste of pure mutton with mild spices and less chilly. Very soft and very good.
Chicken Gola Kabab – These were much like Sootli Kababs but were made with chicken. Delicate Seekh Kababs made with very fine chicken mince (rather pounded) infused with cinnamon and green chilly paste. These were so delicate that had to be wrapped with a thread so that they do not fall off the skewers while cooking. The thread was removed before serving and the taste was great. The kababs were very tender. Green chilly taste was very evident and was complimenting the otherwise bland basic taste of chicken.
Hari Mirchi Keema – Actually it had whole Green & Red chilly along with black pepper corns…. So technically should well be called “Saari Mirchiyon Ka Keema”. I was too pleased to see hand pounded coarse mutton instead of the usually available machine made Keema which almost fails to give you a taste of mutton and tastes more like Soya granules. Presence of three types of chilly was giving a wholesome experience to my taste buds allover, at the tip, middle and end of my tongue. Keema was tender and had adequate pieces of Mutton Nalli (Shanks) added to it to give it the flavors released from bone. Perfect dish.
Fish Curry – I am not a fish curry eater and I prefer my fish to be fried or grilled or steamed but I can assure you that this was made flawlessly. Fish used was Singhara and it was a perfect balance of firmness and tenderness. Firm enough to stay the prices intact and tender enough to melt in mouth. It was cooked in korma style gravy and the spices were kept minimum to compliment the delicate taste of fish.
Shab Degh – This was the dish I was keenly looking for as I was eating it for the first time. It’s a secret art to make a Shab Degh and there not many people, who have the expertise to make it. It’s a korma style dish made of Mutton Kofta balls and medium sized whole Shalgam (Turnips) and it is cooked on DUM. The art is to cook it in such a way as to keep the mutton soft and at the same time to maintain the delicate Shalgam firm enough to retain it’s texture. The spices were kept to minimum to compliment the taste of main ingredients. I cannot compare this dish with any other place as I had it for the first time. Yet I was convinced with their art of cooking this delicate dish.
Mutton Biryani – Long rice grains with each grain separated, partially colored, and with added fragrances, delicate spices and Mutton pieces just rightly cooked. A perfect Biryani. However I expect a little more in the form of rich use of Saffron & Cardamom and lesser use of ghee. A perfect Biryani it was otherwise but still has scope for betterment. I would suggest them to make to varieties of Biryani as the one they are making right now and another more similar to the one served at Dumpukht which is called a Parda Biryani and has only Saffron used as color with very mild fragrant spices and almost no ghee at all. I like my Biryani to be lighter and milder with meat pieces more tender. But then again, that’s my personal choice and that does not takes away the credit of this dish, which was liked by all.
Sheermal, Ghee Chini Roti & Roomali Roti – All three types of breads were made to perfection and I was so very full by this time that I could only taste a piece from all three.
Written by Rajeev Gulati