Chef Radhika Khandelwal’s new restaurant takes over the former Fig & Maple space in GK II, swapping its bright, brunchy charm for rust-toned velvet couches, wood-panelled walls, tiled floors and a playful dog-forward aesthetic, with portraits of pooches in pearls and chef’s hats included. The rooftop, a Fig loyalist favourite, stays largely unchanged, with red brick walls and trellises and views over M Block Market. The menu reflects what the chef calls her own evolution, with lesser “storytelling” and more food. Small plates dominate, such as light-as-air chorizo beignets, salmon crudo with kaffir lime, prawn toast in Thai red curry and a Brazilian churrascaria grill anchors the kitchen with chimichurri pork chops, garlicky chicken and nam jim jaew tenderloin. There are pizzas, tacos, miso-butter vegetables, bowls like pork shoulder rendang and a sprawling brunch built around eggs. The bar, led by Kunal Chandra, keeps things cheeky with cocktail names lifted from conversations with servers, like Something Spicy, I Love Citrus, No Ice Please and a zero-proof section titled “I’m not drinking this entire month.” There are clarified options and a Lao Gan Margarita served in a Lao Gan Ma jar for a savoury, chilli-crisp punch. A buzzy, big-group-friendly spot that understands how Delhi likes to eat now, which is by grazing, sipping and skipping mains entirely.-Malavika Bhattacharya
Subko LoCol
Subko’s first Delhi flagship brings its coffee, bakehouse and cacao verticals under one roof, expanding the Mumbai-born brand’s “From the Subcontinent, For All” philosophy to Lodhi Colony. Spread across 3,500 sq ft, LoCol is designed as a multi-sensory space, built around a quick-service Jaldi! counter for grab-and-go brews, a Dukaan retail section for coffee, breads and merch, a dedicated Cacao Cellar for its pod-to-bar chocolates, and a Taiyyar fridge stocked with canned beverages. Upstairs, the main dining room opens into an outdoor area marked by a mural that spells “Specialty” in Gurmukhi. The mezzanine Diwan-i-Khas, Subko’s contemporary take on a Mughal baithak, hosts screenings and conversations, with a window overlooking the live bakery below. The coffee programme continues its Subcontinental sourcing, including Arabica, Robusta and Excelsa from estates and smallholders across India, Sri Lanka, Vietnam, Nepal and Myanmar to name a few,roasted in small batches. The bakehouse leans into sourdough and slow fermentation, offering classics like the butter-and-sea-salt sourdough toast alongside signature BG (bina-gluten) toasts inspired by idli-making traditions, including the podi-infused cream cheese toast. Sandwiches, laminated quiches, and stuffed croissants pull from Subko’s pantry of Indian ingredients, like the Haleem Quiche topped with caramelised onions and ginger and the Harissa Grilled Cheese with Kashmiri chilli. In the Cacao Cellar, Subko’s pod-to-bar chocolates highlight regional cacao and local produce, featuring Sea Buckthorn from Leh, Himalayan pink salt, and confections that incorporate bakehouse favourites like the Kashmiri Walnut Cookie or Cold Brew Tart. For the first time, the brand also introduces a dedicated matcha section, using J2 ceremonial-grade matcha whisked traditionally with a chasen, served as Matchaccino, Tender Coconut Matcha, Matcha Strawbs & Cream, and Matcha Cloud. Subko’s in-house design studio, Studio Substance, shapes the space and identity with its tri-script system scribing in Latin, Devanagari, and Urdu, across hand-drawn illustrations, and South Asian textures.
Tulsi
A vegetarian dish at at Tulsi
Dining and Cooking