When chefs Jatin Mallick and Julia Carmen De Sa were planning their new food venture they wanted to do something different. Not in the way were each restaurant serves a particular cuisine, but, unique in its approach to food and the experience it provided.
Chef Jatin Mallick had travelled widely and did not want his food to belong to one territory. He wanted a global touch to his menu. The idea was to provide a light, refreshing experience to their customers as their restaurant ‘Tres’ is already a fine diner. “I wanted to have street foods on the menu but not Indian street foods. I wanted to have street foods from around the world in our menu, but with our own touch,” he says. That is how ‘Dos by Tres’ was born.
As one steps into the place, its interiors and the overall ambience call for a relaxed, intimate time spent with family and friends. The dining experience is infused with influences from vibrant street markets worldwide. It reimagines global street food, celebrating both local and international culinary traditions, with new innovations.
Be it their French classics, vibrant Mediterranean fare or Eastern European cuisine, each one has been modified with the in-house chefs’ touches and perfect with flair. Chef Mallick, who has worked with the likes of Gordon Ramsay at Maze Kitchen, says their pizzas for instance have a differently made base – of fermented potatoes being mixed in the dough crusts. They have also reinvented other classics – fish and chips with sweet potato and wasabi puree, tacos made with humble Goan poi, or the rice selection, which celebrates the world’s love for the grain, from the Portuguese arroz rice, the Chorizo fried rice, and Egyptian and Thai interpretations of the same. Their pizza ingredients whip up a surprise as one finds date syrup in their double-cooked pizza.
The geographic boundary and culture-defying menu also uses millets in their preparations, and has gluten-free, plant-based options for those looking for a healthy meal promising inclusivity. Their cassava chips salad introduces pearl millets, making it a wholesome meal. This, says their chef, also helps in dealing with climate change as certain crops do not respond well to uncertain climates while others do. Hence, using climate-resistant crops makes it easier for them to serve dishes throughout the year.
The restaurant is another feather in the cap for Lite Bite Foods, one of India’s largest and most dynamic food and beverage retail companies, which also holds a strong presence globally.
