Food and Drink

OT Interview: Chef Radhika Khandelwal's Quest For Rare Indigenous Ingredients

On the International Day of the World's Indigenous Peoples we take a look at Khandelwal's approach which fuses nostalgia with modern gastronomy, sourcing rare finds nationwide and introducing them innovatively on her menu

Radhika Khandelwal, Founder of Fig and Maple Photo: Arunima Mazumdar
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Imagine biting into the classic Rajasthani ghewar, but with the comforting essence of an apple pie. Or, let's take something more opulent—the silky Gujarati khandvi enfolding creamy prawns and mustard, served alongside a bisque created from the flavourful essence of prawn shells.