4 Course Dinner At Fig & Maple By Radhika

Rs 2000 Now Rs 850 | Book through our App to get Rs 100 OFF | 7th Apr, 2017 (Fri) | 8.30 PM

M-27, E Block Rd, Block M, Greater Kailash II | Ph: +91 9582590122

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4 Course Dinner At Fig & Maple By Radhika

Rs 2000 Now Rs 850 | Book through our App to get Rs 100 OFF | 7th Apr, 2017 (Fri) | 8.30 PM

M-27, E Block Rd, Block M, Greater Kailash II | Ph: +91 9582590122

apple-store google_play pay-u-money

Fig & Maple and Radhika Khandelwal

From the same people behind the beloved cafe, Ivy & Bean, We at fig & maple would like to bring to your table, food which comforts your soul and pleases your eyes.
Our Chefs Radhika Khandelwal & Ravish Bhavnani, trained to be chefs in Melbourne, Australia.
After spending over 9 years in the diverse culinary world in Australia, working under many accomplished chefs they moved back to Delhi and started Ivy & Bean. After 3 years of running Ivy & Bean, Fig & Maple, a finer sister of the same family was born.
We aim to use seasonal, local produce procured from small local vendors like Krishi Cress, Sugarama & Blue Tokai.
We pride ourselves in the inconsistency of our produce & vendors who grow small batches of crop to especially meet our needs and ensures a no-waste, eco-friendly green kitchen.
In our kitchen, we use modernist ways to cook your food including sous vide, smoking, vacuuming; methods which ensure that no nutritional value or real flavour of the produce is not lost during the cooking process. Our chefs will be happy to answer any questions you may have regarding the food, the technique or produce which you may have
From the same people behind the beloved cafe, Ivy & Bean, We at fig & maple would like to bring to your table, food which comforts your soul and pleases your eyes.
Our Chefs Radhika Khandelwal & Ravish Bhavnani, trained to be chefs in Melbourne, Australia.
After spending over 9 years in the diverse culinary world in Australia, working under many accomplished chefs they moved back to Delhi and started Ivy & Bean. After 3 years of running Ivy & Bean, Fig & Maple, a finer sister of the same family was born.
We aim to use seasonal, local produce procured from small local vendors like Krishi Cress, Sugarama & Blue Tokai.
We pride ourselves in the inconsistency of our produce & vendors who grow small batches of crop to especially meet our needs and ensures a no-waste, eco-friendly green kitchen.
In our kitchen, we use modernist ways to cook your food including sous vide, smoking, vacuuming; methods which ensure that no nutritional value or real flavour of the produce is not lost during the cooking process. Our chefs will be happy to answer any questions you may have regarding the food, the technique or produce which you may have

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