Championing sustainable and free-waste concepts, the restaurant’s tasting menus combine home-grown local ingredients with innovative gastronomy. Helmed by chef Deepanker Khosla, each dish is an inventive homage to his Indian roots.
Media and Accolades
“Deepanker Khosla and Tarun Bhatia, who are both zealots for the farm-to-table and zero-waste approach. Equal parts urban farm and modern fine-dining restaurant, they grow a vast array of edible greens onsite which feature throughout their nine- and 13-course tasting dinners.”
Indian Restaurant of the Year - 2019
Young Chef of the Year - 2019
Most innovative Chef - 2018
“Haoma is the kind of restaurant that will change how the world looks at Indian food. Chef DK’s Neo-Indian cuisine is cutting-edge modern food that stays true to the traditional, pre-colonial flavors of North- and South-India.”
Best New Restaurants 2018
An experience that is a must for any foodie in Bangkok”
Where is a unique, a must go restaurant in Bangkok? My clients ask me daily. The name of Haoma is popping up in my head as I been there once last year and I really impressed with their restaurant concept. I eat well and felt great after I ate there.
“Sustainability is not trendy for us,” explains the 29-year-old chef. “It’s being who we must be and making the right choices every day.”
The restaurant also farms its own fish in a large koi pond that stretches the length of the building. In an aquaponic system, the waste from the fish is used to deliver nutrients to plants such as mint,mizuna (Japanese mustard greens), borage and dill.
I love the idea of Bangkok letting me be. I can be 700 metres away from the city centre, in the most crowded city in Asia, and run a sustainable business. I can spend 5,000 baht on a great meal or I can spend 50 baht on a great kaprao as well. This is the perfect blend of big city, small town