Delhi Lahori - Charcoal Tandoor Naan in Tekka Centre

In the heart of Tekka Centre, Delhi Lahori has spent years building a reputation around one simple piece of equipment: a charcoal-fired tandoor. The stall takes its name from two cities split by the India-Pakistan border, a nod to a menu that draws on both Punjabi and North Indian cooking traditions.

Naan dough is rolled by hand and slapped directly onto the inner walls of the clay oven, where the intense heat puffs the bread into pockets of air while charring the surface. The same oven turns out kebabs and tandoori chicken, giving the stall a flavour profile distinct from the steamed or pan-fried offerings found elsewhere in the hawker centre. From here, the range of curries, flatbreads and grilled meats gives diners plenty to work through.

Garlic Naan

The dough is rolled thin before being studded with chopped garlic and pressed onto the tandoor wall, where it bakes within seconds. The high heat caramelises the garlic slightly while keeping the bread’s interior soft, producing a naan that is fluffier and more aromatic than the plain version.

Keema Chapati Set — $6

This set pairs two unleavened chapatis, cooked on a flat grill rather than in the tandoor, with a bowl of keema, a minced meat curry traditionally made with mutton. The curry is simmered with a heavier spice base than the stall’s other gravies, and green peas are folded in for texture. Chapati’s lack of yeast gives it a denser, thinner bite than naan, making it well suited to mopping up the thicker curry.

Butter Chicken Naan Set — $6

One of the stall’s bestselling sets, pairing two charcoal-baked naans with a bowl of butter chicken. The gravy is built on a tomato and butter base, finished with cream for a smooth, rounded texture rather than a sharp tomato edge. The set is sized for a full meal rather than a snack.

Seekh Kebab

Minced meat is hand-shaped onto skewers and grilled directly in the tandoor, a method that lets the fat render into the meat while the exterior picks up a light smokiness. The spice blend leans on warming, earthy notes rather than chilli heat, distinguishing it from the curries on the menu.

Chicken Tikka Masala

Chicken pieces are first marinated and grilled in the tandoor before being finished in a tomato-based masala gravy. This two-step process, char first, then simmer, gives the dish a layered flavour that a single-stage curry does not achieve, with the tandoor char still detectable beneath the sauce.

Tandoori Roti

Unlike the yeasted naans, tandoori roti is made without yeast, giving it a thinner, denser texture. It is baked in the tandoor rather than grilled like chapati, picking up a light char that the grill-cooked bread does not develop.

Chana Masala

A vegetarian option on a menu otherwise dominated by meat. Chickpeas are simmered in a spiced tomato-based gravy until they soften enough to absorb the sauce fully, offering a lighter alternative alongside the richer curries and grilled meats.

Mango Lassi

A yoghurt-based drink blended with mango, served to cut through the richness of the tandoori dishes and curries. It rounds off the meal on a cooling note after the smokier, spice-forward mains.

Delhi Lahori’s continued popularity comes down to consistency: a tandoor run with care, breads baked fresh to order, and a menu that bridges Indian and Pakistani cooking under one roof. For diners exploring Tekka Centre, it offers a reliable stop for tandoor-fresh naan and well-built curries.

Address: 665 Buffalo Road, #01-266, Tekka Centre, Singapore 210665
Opening Hours: Daily, 9am to 11pm
Tel: +65 8177 7929