top of page

About Chef Radhika

Radhika Khandelwal, chef-owner at Fig & Maple and Ivy & Bean, started her culinary career in 2008 in Melbourne. 

The initial years of her career in Australia helped shape her culinary beliefs of local, sustainable and seasonal cooking, giving her the opportunity to lead the conversation on these practices in New Delhi.

She started Ivy & Bean in 2013 and Fig & Maple in 2016, which helped translate her culinary thought process onto the plate. With a huge influence on farm to fork, zero waste, biodiversity and an advocate for the sustainable development goals, Fig & Maple was put on the culinary map in India’s capital city. 

Chef Radhika represents India at the Chefs Manifesto, an organization of the United Nations’ SDG2 (Zero Hunger). She is a part of Scaling up Nutrition and EAT Foundation, through which she often advocates and represents zero waste food techniques, ancient grains, and a celebration of the planet’s biodiversity on panels across the world. 

In 2019, Conde Nast Traveller named Chef Radhika a 40 Under 40 Star Chef in India because of her significant contribution to the country’s zero hunger and sustainable food movement. She has actively brought together and nurtured thriving networks of regional food producers and frequently highlights their contributions through her menu at Fig and Maple. 

She also spearheaded Delhi’s first digital Zero Waste campaign in the F&B industry in 2019, which became an immediate success on social media. 

bottom of page