“You couldn’t really go out and have a cocktail with your dog. Coffee, yes! But now even a cocktail is possible,” chef-restaurateur Radhika Khandelwal says smilingly as I walk into Trouble Trouble and glance around. The walls are plastered with quirky photos of animals — a cat wearing a leather jacket and dark glasses holding a slice of pepperoni pizza, a flamingo dressed in a shimmering outfit and pearls with a glass of rose champagne and adorable, neighbourhood dogs.
The walls at Trouble Trouble are plastered with quirky photos of animals
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The wood, rust and amber tones with interspersed mirrors lend warmth to the 1,300-square-foot space that seems slightly familiar yet different. That is because this spot was Radhika’s first baby, Fig & Maple, that served Delhi the best brunches for nearly a decade until she decided to revamp it. “I wanted to have fun with food and do something different,” she tells me. Trouble Trouble, which can accommodate 82 people, is now a pet-friendly place that serves global food, but everything here is inventive and comes with a slight twist.
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It starts with the cocktail menu, which promises to cover “every mischievous impulse” in eight sections that have off-beat names like In The Mood To Impress, I Am A Cocktail Nerd and I am not drinking this entire month.
Moves like Jagger
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Kunal Chandra, the chief experience officer at Trouble Trouble tells me they have crafted a drink for every mood. “If you want something simple and basic, a complex cocktail, or even if you’ve recovered from a cold and don’t want anything chilled — we’ve got you covered.”
In the mood for something spicy, I start with one of their bestsellers Lao Gan Margarita that is served in a chilli crisp oil bottle with tequila (that’s soaked overnight in the chilli crisp oil) lime and triple sec. On the inverted bottle cap lie chilli wafers and a chikki made of chilli crisps. One sip and I am hooked — the spice hits instantly while the smokiness gives it depth — just the way I enjoy my cocktails.
Lao Gan Margarita
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Halfway through the meal, I want yet another fiery drink, so they suggest the Something Spicy with tequila, jalapeno, coriander and lime. It sounds like a picante but is different due to the addition of coriander. With an option of going for mild or wild, I opt for the latter — but it’s gentler than I anticipated. I could have handled more heat.
Something Spicy
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On the platter
With more than 50 dishes, the food menu is expansive and neatly divided into small plates (named Double Trouble), sharing plates, Churrascia (hot Brazilian grill) salads, pizzas and mains. I start with prawn toast, a dish I have often had earlier. But sitting pretty on a bed of red Thai curry, this looks nothing like its classic version.
Prawn toast
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Instead of the toast triangle topped with prawns, this is a deep-fried pillowy parcel with panko crumbs on the outside and a prawn and mustard filling inside. It reminds me of a cutlet or a typical Calcutta chop but is quite distinct — the topping of goat cheese and homemade caviar sets it apart. The prawn just melts in the mouth while the red Thai curry dipping sauce adds flavour and punch.
A dish in which I did not expect mustard to make an appearance is the tuna carpaccio. The slivers of thin tuna with onion and garlic crisps are tender, yet sharp and zingy, thanks to mustard oil and grapefruit. I could have re-ordered it.
Tuna Carpaccio
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Usually, I would choose chicken dumplings, but I am urged to try the egg dumpling instead. Almost similar to a ravioli, the egg comes wrapped in a beetroot dumpling with parmesan and cream cheese inside. Topped with walnuts and truffle along with chilli crisp oil, it has both crunch and sharpness. The egg is not runny but well done. It is worth a try when your palate is craving something experimental.
Egg dumpling
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A dish that takes me by surprise because it fuses two very strong flavours is the chorizo and blue cheese biegnet — they are two dough balls resting on jalapeno mousse. Both being pungent flavours individually, the combination can go wrong if not handled with finesse, but it turns out to be irresistibly bold and strong.
Chicken Ravioli with Mustard and Parmesan
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By the time I opt for the chicken ravioli, I am not expecting the classic version. Sure enough, six pieces of ravioli shaped like a petal create a beautiful pink rose (thanks to the beetroot) and are served with mustard parmesan sauce. But dig into it and the beet, cheese and ravioli make an appealing combination. The conchiglie-shaped pasta with lamb ragu is also quite delicious and hearty. Fond of grills? Take your pick from smoky meats, tofu, mushrooms and more from the hot Brazilian grill. I am eyeing the tenderloin and pork chops on a cold winter night.
Banh Mi Benny
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Sweet spot
For those nostalgic for old flavours, the popular weekend brunch at the erstwhile Fig & Maple continues at Trouble and Trouble with eggs, toasts, waffles, pancakes, French toast and of course mimosas.
French toast
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When the entire menu has a twist, why should desserts be left behind? Our vote goes for the crème Brulé éclair. Here you also drink your dessert as they have sweet cocktails. I had the affagato — the potency of rum and the sweetness of caramelised popcorn makes it delicious.
Crème Brulé éclair
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Though there is no separate menu for pets, the kitchen does prepare a complimentary meal as per the pet’s dietary restrictions varying from only chicken and chicken and rice to fish or eggs. Next time you want your pet to accompany you for a cocktail or a meal, don’t think twice about heading here.
Trouble Trouble, located on the Second floor, M27, M-Block Market in Greater Kailash II, New Delhi, is open between noon and 1am from Tuesday to Sunday; a meal (with alcohol) for two costs ₹2,500. For reservations, call +91 7678665130
Published – December 24, 2025 03:54 am IST