After its first major renovation, Haoma unveils new culinary creations inspired by the chef’s unforgettable journeys across India’s diverse landscapes. Each dish is a masterpiece, woven with organic and sustainable produce sourced from the restaurant’s own farm and revered corners of Thailand.
Chef DK (Deepanker Khosla) hails from Allahabad, where he draws inspiration from 700-year-old recipes that form the heart of Haoma’s culinary journey. With personal connections and stories from various regions of India, he shares the essence of ancient Indian cuisine in a genuinely sustainable manner. Patrons are taken on a delightful gastronomic adventure, enriched with authentic flavors and heartfelt tales.
“What we are serving here is called neo-Indian cuisine, which is basically Indian food from before colonisation,” Chef DK explains.
“It is Indian food in its most pure and unadulterated form before it was modified to please visitors. It’s a very diverse and highly refined cuisine that is deep-rooted in our heritage and culture. Neo-Indian cuisine is an ethnic movement of neo-Indian children who left their home but have not forgotten their traditions. My end goal as a chef is to leave this legacy to the world, to celebrate this age-old culinary wisdom.”
The 11-course menu at Haoma unfolds like a captivating story, comprising 22 expressions that showcase the chef’s travel tales through postcards that reveal the origins of each dish. Notable highlights include “Bangkok to Biscay,” inspired by DK’s journey to the Basque Country, and “Balchao,” a delightful traditional Goan dish featuring banana shrimps from Rayong’s lagoon, prawn shell crackers, and clarified curry.
“Aamras, Chaas Aur Caviar” transports diners to Rajasthan, where DK embarked on his culinary journey. The dish is inspired by the architectural marvel Hawa Mahal and the refreshing “aamras” or mango juice, a desert city favourite for cooling down. “The Chicken or the Egg” features organic chicken from Haoma’s own farm in Bangkok’s Nong Chok, paired with the tender and luxurious kakori kebab. Another delight is “Madras,” a laboriously prepared 36-hour hot curry with blue swimmer crab from Surat Thani and India’s indigenous rice, ponni.
At Haoma, the dining experience goes beyond delicious, beautifully plated neo-Indian cuisine in a modern ambiance. Chef DK envisions Haoma as a “complete micro-ecosystem,” where almost everything is produced and consumed on-site, minimizing food waste. Rainwater harvesting caters to all the restaurant’s needs and is recycled for reuse through a catchment system. The recently expanded Sustainability Centre not only presents sustainable practices but also features a Seed Bank exhibiting 50 indigenous Indian seeds to promote diverse carbohydrate intake in modern diets.
Haoma sources ingredients from local farmers, including fish from Chumphon, sea urchins from the eastern coasts of Thailand, and biodynamic greens from Chiang Mai. The restaurant boasts a pond with 600 tilapia fish and an on-site herb garden with diverse varieties. Embodying Haoma’s philosophy of “we grow what we cook, and we cook what we love,” they tend to chickens, goats, mango, banana, and coconut trees at their five-rai (two acres) Haoma Farm in Nong Chok, located on the outskirts of Bangkok, using natural methods.
Haoma, the sole urban farm restaurant in Asia, earned significant accolades in 2022, receiving one Michelin star and a Green Star—the first Bangkok restaurant to achieve such recognition. Additionally, Haoma won the title of Sustainable Wine List by Star Wine List and the Wine Spectator Award of Excellence in 2023. Chef DK, at 32 years old, holds the distinction of being the youngest Indian chef with a Michelin star and the first from his country to receive the Green Star.
The new set menu is priced at THB 4,590++ with an optional nine glasses of beverage pairing that includes wines, sake and sherry at extra THB 4,590++.
RESERVATION
Haoma is located on Bangkok’s Sukhumvit Soi 31. Nearest BTS Station is Phrom Phong at Emquatier and Emporium.
The restaurant is open for dinner from Tuesday to Sunday, between 5:30 PM and 11:00 PM. It remains closed on Mondays.
For booking and more information email: reservations@haoma.dk or visit its website at http://haoma.dk/. Call +66 092-891-8222
