Sustainability and nostalgia go hand-in-hand at Fig at Malcha

Enjoying Refried Beans Soft Tacos at Fig at Malcha while looking out at the rain in South Delhi’s Malcha Marg Market was a comfort that I had not even known I needed. The newly opened restaurant’s mouth-watering Wild Berry Smoothie and home-made Penne Pasta only added to the charming interiors of the eating joint. Seamless service, well-planned space and on-point delicacies are the markers of this new hotspot in town, and it is everything a relaxing hang out space should be.

Fig at Malcha is a sister outlet of Fig at Museo and this extension of the brand was the biggest challenge for Founder Manish Yadav, given how different the two properties are structurally. Speaking with BW Hotelier, he says, “We wanted to retain our Nordic vibe, provide ample sunlight and ensure that the two properties remain identical. Lots of the materials and equipment used are customised and not available off the shelf. Our flooring, counters, furniture, etc., are all made to fit the specs.”

Fig had started as a meal-planning service for people who had particular dietary needs. However, it slowly transitioned into a delivery business and ultimately landed into the retail space as a dine-in restaurant, with the launch of Fig at Museo in November 2019.

“Fig at Museo still remains our flagship property. It was a turning point in our story where we went from strength to strength despite COVID. The Gurgaon property gave us validation and confidence that our guests and their attitude towards healthy food is ready to take another progressive step towards conscious eating and that we can potentially take up a project of a scale as big as Fig at Malcha. The learnings at Museo have been invaluable for us,” Yadav shares.

The work on Malcha property began in November 2021. “The first few months went into restructuring the heritage property since it was significantly worn down. It took us another few months to finalise the design and architecture after deliberating with authorities,” he reminisces.

What sets Fig apart from most of the other restaurants in the national capital is its philosophy of real food with real ingredients. Yadav explains that they have multiple cuisines on their menu, including Italian, Thai, French and Mediterranean, among others, but the menu’s curation has not focussed on the cuisine, but the dishes that fit their philosophy.

The restaurant aims source from local farms and serve fresh and healthy ingredients. And this commitment, Yadav avers, remains uncompromised, even with their seasonal produce-based dishes. “We provide room for flexibility in our recipes where core ingredients remain the same, and the ancillary ones can change based on seasonality. Our salad leaves keep changing based on what our partner farms have harvested that season. Mushrooms on our menu keep rotating and dishes like the Mushroom Risotto often have a variety throughout the year depending on what kind of fungi we have in the season,” he says.

From the get go, the restaurant has a retro feel, and this is augmented by the Lionel Richie, Marvin Gaye and The Jackson 5 tunes. Speaking on the idea behind the location as well as this retro feel, Yadav says, “Malcha Marg was on our list for a long time, and luckily, we found a spot that suited our format. Fig at Malcha is thoughtfully conceptualised for a functional yet comfortable, creative and inspiring experience and expression. The classic white interiors, along with seamless concrete flooring and terrazzo counters, reflect Fig’s true identity of being rooted in simple, carefully picked, and handcrafted materials. The music is curated to match the vibe and audience. We chose artists and genres that add to the experience. Meaningful, comforting, and timeless is how we describe our music at Fig and a lot of our audience has grown up listening to these tracks, so it resonates well with them.”

Fig’s USP is its eco-contemporary and conscious food offerings, which go a long way in furthering the cause of sustainability. Sustainability, however, is a wide concept, one that is a very important operational point and core value for Fig. “Our coffee is fair trade and 100 per cent traceable to the farmer. We source from the verified local farmers whose farming practices are aligned with our philosophies. Salad greens in Fig are hydroponic, consuming 95 per cent less water than regular leaves. Our menu mix is efficient, with less than 1 per cent of kitchen waste on a daily basis. While the floor-to-ceiling windows allow for maximum natural light, our lighting systems are all sensory and power-efficient. We also have air purifiers to maintain healthy air in the café. We do limited takeaways and use biodegradable materials like bamboo, as far as possible,” Yadav explains.

Fig at Malcha is truly all one needs for a nostalgic meal with healthy, organically sourced dishes.