For 18 years, Delhi ‘O’ Delhi in Sydney’s Newtown has been a beacon of authentic Indian cuisine, masterfully curated by founder Javed Khan. Trained in India’s top hotels, Khan draws from his travels and family recipes to craft a menu that transcends the usual butter chicken clichés, introducing Sydneysiders to the depth of North and South Indian flavours. His passion for modern yet approachable Indian cuisine shines through in every dish, with generous portions, friendly service, and spice blends imported directly from India. Here’s why this restaurant is a must-visit.
The dish you might say that started it all; the Khasta Kachori is a standout. A crisp shell stuffed with white pea mash, drizzled with tamarind (why is tamarind so underrated?!), sweet yoghurt, and mint sauce. Discovered by Khan on the streets of Old Delhi 18 years ago, he’s refined it with peas instead of chickpeas, creating a lighter, unforgettable bite that’s both nostalgic and innovative. It’s a testament to his knack for elevating street food into something refined yet accessible.
Equally impressive is the Harissa Macchli Tikka, featuring Australian barramundi fillets marinated in gram flour, hung curd, roasted cumin, and clove powder, then tandoor-grilled to perfection. The dish is a flavour explosion of smoky and aromatic. It showcases Khan’s ability to marry local ingredients with Indian techniques, something he told us he cares deeply about doing to surprise and delight, as well as access the best produce available.
For the very brave, the Beef Chutney comes with a serious heat warning, and it’s no joke. Khan claims 95% of India’s locals wouldn’t be able to handle its fiery blend of mint, green chillies, and ginger. We tried it. (fortune favours the bold etc.) and it makes vindaloo look tame. However, the bold flavours are worth the sweat if you like chilli like us and want to test yourself.
The Delhi Ki Nihari Goat, slow-cooked with saffron, ghee, cardamom, clove, and cinnamon, harks back to Mughal aristocracy’s breakfast tables, delivering melt-in-the-mouth richness. Equally epic is the reason we visited, Achamma’s Camel (yes, camel), a family recipe from Khan’s grandmother, featuring diced camel cooked with coconut, coriander seeds, and fenugreek. Camel is a lean (and sustainable) cut and perfect for this creamy, delicious sauce.
Khan’s vision to bring modern Indian cuisine to Australia is inspiring. The flavours are bold yet refined, never pretentious, and the fast, friendly service makes every visit a joy.
Visit Delhi ‘O’ Delhi for a culinary journey that’s as heartfelt as it is delicious.