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Tres | Tres
Tres | Tres
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Watch Out For Jatin Mallick, Chef Of Top Delhi Restaurant Tres

Picture of Shulun Huang
Updated: 9 February 2017
Chef Jatin Mallick specializes in Indian and European cuisine, and has worked in India, France and England. He started his career with Taj group and became one of the youngest executive chefs in India at the InterContinental Marine Drive in Mumbai. More recently, along with Julia Carmen Desa and Fatima Lobo, he created Tres, one of the most popular European fusion restaurants in Delhi.  He describes his way of cooking as ‘style from different parts of the world.’ We spoke to him to learn more his career secrets and daily routine.

 

Tres Restaurant | Courtesy of Tres

The menu |© Tres

When did you first start cooking?

I started cooking during my chef school days, but I’ve always enjoyed eating food. I never used to fuss about anything, and my mother is a very experimental cook.

 

How would you describe your style of cooking?

Very free-style. A combination of loud flavors, cooking techniques and styles from different parts of the world.

 

Is your food influenced your travels, or by different cuisines you have tried?

My cooking is constantly evolving from my travels, working with other chefs and reading. Lots of factors influence my cooking.

 

Do you have a signature dish you are particularly proud of?

Not yet. Still looking out for my perfect dish.

 

Do you have any particular influences or role models who you aspire to?

Chef Julia Carmen Desa and Chef Marco Pierre White.

 

What is your proudest moment in the restaurant business so far?

The proudest moments are whenever our patrons say it is their ‘best meal ever.’ This is very rewarding and fulfilling.

Goat Cheesecake | Courtesy of Tres

Goat cheesecake | © Tres

Is there a specific dish you can recall from your childhood that has influenced you?

Kashmiri food

 

Where do you buy your produce? Is there a particular go-to place for local cuisine?

There is not one particular place, but we have a few people who understand our different requirements. We get vegetables from Dehradoon, mushrooms from Solan, Kalari cheese from Jammu, even some material from Goa.

 

What can we expect from Tres in the future?

We are constantly evolving and pushing the envelope. Expect us to keep raising the standards and to keep pushing ourselves for innovation and creativity.

 

Is there an up-and-coming restaurant or town that you’re particularly excited about due to its cuisine?

We are opening a restaurant in Goa called Atelier, which has a contemporary take on Goan food. So we’re very excited about that.

 

If you could have a meal cooked for you by one chef in the world, who would that be?

Marco Piere White: he had retired by the time I started cooking.

Citrus and dill dill cured salmon gravalax, gin compressed cucumber, pomello,lemon gel and melba toast | Courtesy of Tres

Citrus and dill dill cured salmon gravalax, gin compressed cucumber, pomello,lemon gel and melba toast | © Tres

Apart from your restaurant, where would you advise New Delhi visitors to go to experience local cuisine? 

Go to the restaurants in Pandara road for Punjabi and Indian food, and I recommend Indian Accent for their Acchari ribs.

 

Where would you advise culture lovers to go in New Delhi?

Definitely Old Delhi, to visit the Chandni Chowk and the Jama Masjid.

 

What are you reading or watching at the moment?

I am currently reading The Bastard of Istanbul by Elif Şafak.

 

Do you adhere to a particular morning routine or way of working which helps you to be productive?

I tend to spend an hour with myself in the mornings, gathering my thoughts. I don’t take calls in between that time. My actual day starts once I leave my house.

 

  • Local Favorites 2015 Tres is one of the winners of The Culture Trip’s India Local Favorite 2015 Award. The Local Favorite badge is awarded to our favorite local towns, restaurants, artists, galleries, and everything in between. We are passionate about showcasing popular local talents on a global scale, so we have cultivated a carefully selected, but growing community.

 

Interview by Isabelle Pitman.