An Indian chef based in Bangkok, affectionately known as “DK”, passionate about reimagining authentic Classic Indian cuisine, which he likes to call Neo Indian, as he is for achieving food sustainability.
His flagship restaurant Haoma is a 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 in the earth, coaxing fish to grow in new waters, and experimenting through many trials and errors to optimize flavors – all the while working to create a food system that can truly be called sustainable.
Sustainable Neo-Indian Fine Dining in Bangkok.
“Haoma is Thailand’s first urban farm and zero-waste restaurant in the heart of Bangkok. Guided by our philosophy “Grow to Give Back,” everything we do is aimed at regenerating our ecosystem, food and community.
Local, ethical and sustainable ingredients are our foundation.“
Chef DK only uses ingredients when he knows where they come from. Most of them are grown on our organic farm in Chiang Mai. Some of them are grown locally at the restaurant.
Their mission is to play a crucial role in the food industry and to be a living example of what the restaurant of the future needs to look like so that it’s sustainable for coming generations. Haoma’s Neo Indian menu is driven by an ambitious culinary vision: to create an experienced landscape that stimulates not only the senses of sight, taste, smell and texture but also piques curiosity and nostalgia.
It comes as no surprise then that the kitchen is surrounded by life – with arrays of herbs and leafy greens thriving in a greenhouse where daylight shines brightly from all sides. In the words of Chef DK, the cuisine can be best described as his interpretation of Asian cuisine driven by his love for Indian ingredients and his deep Indian Roots.
Instagram: @deepankerkhosla @haomabkk
Restaurant web site: https://www.haoma.dk/
Restaurant address: 231/3 Sukhumvit Soi 31, Bangkok, Thailand, Bangkok