Chef Radhika Khandelwal is passionate about environmental sustainability and has a strong commitment to protecting biodiversity. Her culinary journey began in Melbourne, Australia, where she studied and worked in the food scene from 2005 to 2013. During this time, she developed a love for innovative cooking and a deep appreciation for locally sourced, seasonal
ingredients.
In 2013, she fulfilled her dream by opening her first restaurant in Delhi. Beyond creating exceptional dining experiences, her vision was to emphasise the importance of reducing food waste and supporting local ecosystems. This marked the start of her advocacy for zero-waste practices and the use of sustainable, organic ingredients.
Today, as the owner and executive chef of Fig & Maple in Assagao, her third restaurant, she takes pride in truly living out her culinary philosophy.
"I believe that the food industry has the power to make a positive impact on the planet, and I am driven to advocate for biodiversity preservation and zero-waste practices in the gastronomic world. My journey as a chef is a blend of creativity, sustainability, and a deep respect for the ingredients we use in our kitchens,"she says.
When it comes to curating the menu at Fig & Maple, she has a few key principles that she holds close. First and foremost, she wants to introduce people to the delicious flavours and local ingredients of the region in a way that is fun and familiar. And one thing that sets their menu apart, she says, is that they don't claim to offer strictly authentic dishes. "I believe that culinary traditions should evolve with time, incorporating new ingredients, techniques, and technology. This allows me to be creative and innovative with our menu offerings," she said, adding that she also enjoys using ingredients in unexpected and unconventional ways, such as incorporating the jamun as a dressing or fish mint in a stew. "This not only surprises our diners but also showcases the versatility of ingredients that might otherwise go overlooked."
And being located in Goa, a land rich in agro-biodiversity and unique ingredients, she feels a deep sense of responsibility as a chef to ensure that these resources are protected. "By using local ingredients, we not only offer our guests a taste of Goa's culinary heritage but also contribute to the preservation of these ingredients and the ecosystems that support them. Overall, our menu at Fig & Maple is all about being innovative, sustainable, and celebrating the diverse and delicious food of Goa."
At Fig & Maple, they also prioritise catering to the diverse dietary restrictions and preferences of their customers. In addition, they offer a wide range of plant-based options. "Goa's abundant and diverse plant life provides us with a wealth of ingredients to work with. This allows us to create vibrant and exciting plant-based dishes that cater to the increasing demand for vegetarian and vegan options. Whether it's exploring indigenous vegetables or crafting plant-based versions of traditional Goan dishes, we are committed to providing a delightful and diverse selection for our plant-based patrons," she says.
Indeed, the unique element stands out as one flips through their menu. For starters, they offer the Sweet Potato Leaf Labneh, a creamy and tangy spread made from often-discarded sweet potato leaves, highlighting their commitment to zero-waste practices. The Tree Spinach & Mushroom Dumplings combine the bold flavours of tree spinach with earthy mushrooms, challenging the perception of this underappreciated ingredient, often considered a pesky weed. Another appetiser, A Dip in the Sea, features prawns dipped in 'kacchi Ghani' first flush mustard oil (served with their house 'khakhra'), providing a sensory adventure with its unique pungency. For a twist on a classic dish, their Amritsari Fish with Ajwain Leaf infuses the edible ajwain leaves into the traditional Amritsari fish, showcasing the versatility of local herbs.
In the main course, their menu showcases dishes like Khandvi Ravioli with Prawn Bisque and Sabudana Risotto with Jungle Maas and Black Lime. The latter is a fusion of Italian risotto with Indian sabudana (tapioca pearls), elevated with jungle maas, a local specialty, and black lime for a zesty twist. Another standout is their Pandi Curry with Blue Cheese Kulcha, combining traditional Coorgi pork curry with the rich flavours of blue cheese kulcha. They also offer Eggplant Mousse with millets, showcasing the versatility of eggplant and introducing a unique grain pairing. Lastly, for The Umami Bomb, they harness the power of umami by using rajma (kidney bean) miso in combination with pomelo, a citrus fruit.
To satisfy your sweet tooth, their Strawberry Seradurra offers a delightful blend of flavours and a nod to local culinary heritage.
And rather than striving for uniformity, the restaurant embraces the natural variations that come with using fresh, seasonal, and locally sourced ingredients. Khandelwal says, "Each harvest is different, and we recognise that every piece of produce we use will be unique and may vary from season to season. Our commitment to culinary excellence means that while individual ingredients may differ, the overall quality and flavour of our dishes remain consistently exceptional. This approach not only reflects the unique character of the ingredients but also encourages an ongoing exploration of flavours."
To incorporate local and seasonal ingredients into their dishes, they collaborate closely with local farmers in Goa. "Our menu rotates with the seasons, allowing us to showcase the best flavours of each time of year. We also explore indigenous ingredients unique to the region, celebrating the local culture and traditions. To minimise food waste, we creatively utilise parts of ingredients that are often discarded, introducing innovative and delicious options," says Khandelwal. "Taking our commitment further, we grow a substantial portion of our own food, including tree spinach, sweet potato, fish mint, and various chillies."
Khandelwal adds that Fig & Maple will continue to introduce seasonal specials that highlight the freshest ingredients and showcase unique flavours inspired by the changing seasons. They are also looking at collaborations with local producers, artisans, and chefs to bring exclusive dining experiences and new dishes that blend Goan and global cuisine. "Our sustainability initiatives will expand, incorporating zero-waste and eco-conscious practices and underutilised local ingredients into innovative dishes," says Khandelwal, adding that they are also exploring interactive dining experiences like chef's tables and tasting menus, presenting experimental and avant-garde dishes that push the boundaries of flavour and presentation.