The Backstory
DOS Delhi is the latest culinary playground from the trailblazing duo behind Tres — Chef Jatin Mallick and Chef Julia Carmen De Sa. Known for their mastery in ingredient-driven, progressive cuisine, they’ve now turned their gaze towards global street food, crafting a vibrant resto-bar experience. The interiors reflect this ethos, with modern art-lined walls, a striking installation of traditional crockery, and a design that effortlessly transitions from a relaxed daytime vibe to high-energy evening revelry. DOS redefines casual dining with a refined yet spirited flair, offering an atmosphere as inventive as its food.
The Experience
At DOS, every dish arrives like a beautifully composed song, layered, bold, and full of surprises. The culinary journey kicks off with their Three-Mushroom Parfait. Now, if you’re sceptical about mushrooms (like I once was), prepare to have your mind changed. This wasn’t your run-of-the-mill mushroom dish; it was lush, buttery, and decadently smooth, almost like a savoury mousse. The deep umami hit was balanced with creamy richness, and when smeared over the side of warm, crusty bread, it felt like a cosy hug in the form of food.
But then came the showstopper, Smoky Chipotle Prawns, and everything else momentarily faded into the background. Watching the chef prepare it live added to the drama—the sizzle, the char, the aroma. Each prawn was plump, juicy, and perfectly seared, soaking up the smoky chipotle glaze like it was meant to be. The sauce was a carnival of flavours, sweet heat dancing with citrusy brightness, with just enough umami to keep you reaching back for another bite. The dish was topped with vibrant, sun-kissed tomatoes, crisp onions, and sprigs of coriander that added a burst of freshness, like biting into a beachy sunset in Goa. If there’s one dish that embodies the spirit of DOS, it’s this.
Next up, the 14-day, 14-night fermented potato dough pizza—a conversation starter in every way. This pizza is a revelation for those steering away from refined flour. The crust was airy and slightly cracked at the edges, with a texture that was tender yet structured, thanks to that slow fermentation. The topping was a hearty, garden-forward affair: bell peppers, feta, artichokes, charred asparagus, roasted snack peppers, cheddar, aubergine escabeche, and a fresh microgreen salad. Each bite offered something new: earthy, tangy, smoky, creamy. It’s definitely a bold take on pizza. For purists, this might feel a little adventurous. But for those who enjoy pushing the envelope on flavour and texture, it’s an exciting detour from the usual cheesy indulgence.
To sip, we turned to their well-crafted cocktail and mocktail menus. The Deacon’s Meow Spritzer was a sensory delight—a whiskey-based cocktail layered with oolong tea, spiced vermouth, chamomile honey, and malic acid. The first sip was warm and citrusy with floral undertones, almost like a late-summer evening in a glass. It was subtly sweet with a lingering tea finish, delicate, but complex. On the lighter side, Dreamer, a mocktail with elderflower, green apple, and cinnamon vanilla foam, felt like spring bottled up, refreshing, crisp, and gently sweet with a fizzy edge.
And finally, dessert arrived like a grand finale—the Pull-Me-Up Mango Coconut Rum Tiramisu. Just saying the name feels like a celebration. Layers of thick mascarpone kissed with Alphonso mango puree, hints of coconut rum, and chewy coconut jelly delivered the perfect tropical high. It was rich yet light, familiar yet indulgent. A “magoying” (mango + joy) finish that had us smiling all the way home.
Final Verdict
DOS isn’t just a restaurant; it’s a whole mood. It’s where innovation meets comfort, global street flavours are given the gourmet treatment, and each plate tells a story worth hearing and tasting. Whether you’re in the mood for a culinary adventure or just want to sip on an inventive cocktail while nibbling on some stellar bar bites, DOS checks all the boxes.
Highly recommended for foodies who crave flair with flavour, and a little fire with their prawns.
