We’ve studied the origins and the 8000-year-old evolution of India’s culinary culture
to create a Neo-Indian cuisine which can only exist at Haoma.
From east to west, from land to sea,
from the temple to the home, from the palace to the street,
we find inspiration in the past that points the way to our future.
Symbolism, spirituality, story and spice play an integral part in developing each recipe.
With every gesture we pay respect to our ancestors, and with each ingredient used,
we build a better world for future generations.
Deepanker Khosla, affectionately known as “DK”, is as passionate about re-imagining authentic Classic Indian cuisine which he likes to call Neo-Indian, as he is for achieving food sustainability.
Haoma is his dream-come-true project that began with an online course in Aquaponics and just a year later had bloomed into a full-blown, functioning urban farm in the heart of Bangkok. But it was a year of toiling the earth, coaxing fish to grow in new waters and of experimenting through many trials and errors to optimize flavors – all the while working to create a food system that can truly be called sustainable.
DK`s commitment to the environment is contagious and so is his drive and passion to deliver excellent cuisine at Haoma Bangkok.
Driven with his love and passion for the juice, Vishwas has committed himself to take Food and beverage service to a level never seen before. He has several decisions to make every day – some right, some tough, but he somehow always chooses the sustainable one.
He is still trying to figure if he loves MotoGP or hospitality more.
Pillars of Haoma
Khun Chalermpon Chainid – Being a Neo Indian restaurant, Haoma uses a lot of dairy products and the best of them are prepared with utmost care. Chalermpon provides anti biotic and harmone free milk and milk products to Haoma.