Deepanker Khosla, the visionary behind Haoma, is deeply committed to sustainability and preserving the essence of Indian culinary heritage. His philosophy blends traditional flavors with modern techniques, creating “Neo-Indian” cuisine that respects nature and supports local ecosystems. From building a farm to growing ingredients on-site, he champions sustainable practices, making Haoma a unique community rooted in love, passion, and respect for the environment.
The Best Chef: How did your journey as a chef begin?
Deepanker Khosla: I come from a very small town in India. Being a chef was not really a profession where I grew up—there were maybe one or two restaurants in the area. I wanted to join the military. I could not get through because my knees clicked against each other when I ran. So, my mother said she read in a newspaper or some article that being a chef was like being in the army. When I first went there with my father, I was only 17 years old. I looked at the place. It’s in the mountains near Goa, and I was like, “I will take it”. One thing led to another, and we are here today.


The Best Chef: What is the core philosophy behind Haoma?
Deepanker Khosla: Our food philosophy is inspired by the heritage, culture, and roots of Indian cuisine. That is the basis. We focus on recreating the flavors that stay in our memories—the way our grandmothers cooked, the way our mothers prepared food, or the experience of dining in a 250-year-old traditional restaurant. I also understand that at the same time, Neo-Indian cuisine, which is the cuisine of Haoma, does not forget where we come from but adapts to the modern society of today. The modernness of today means that we should be up to date with modern technology, we should be up to date with the modern science in food and we should be able to uplift the cuisine rather than mask it with chemicals and, you know, in bubbles and foams.


The Best Chef: What is the importance of sustainability in Haoma’s approach?
Deepanker Khosla: Sustainability is at the core of Haoma. In our early years, it felt like navigating a dark tunnel—we simply did what felt right. Now, as we enter our eighth year in the restaurant, we are a little bit more mature in our ideology of sustainability. We understand what has more impact. We break down sustainability into three P’s, which are people, products, and processes. I believe that sustainable people run sustainable processes to create sustainable products. Every day, as a business owner, we must make many decisions. Some are right, some are wrong, but we choose the sustainable one. For example, we were the first restaurant in Thailand to eliminate bottled water. We don’t need water from a lake in Europe to be served in our restaurant. We are in Thailand cooking local products with Indian flavors. So, we are going to take our rainwater and turn it into still and sparkling water. That is a sustainable process we set up over here. We focus on growing many of our ingredients ourselves—everything from mint to cumin. Over time, we’ve expanded to a dedicated farm near the airport, allowing us to cultivate a larger volume of produce to support our restaurant. By establishing a direct relationship with local farmers and suppliers, we ensure fair trade and encourage sustainable farming practices. Sustainability is not just a philosophy for us—it’s a way of life. Whether it’s minimizing waste, respecting natural life cycles, or adapting menus to seasonal availability, we strive to work with nature, not against it.
Instagram: @deepankerkhosla @haomabkk
Restaurant website: https://www.haoma.dk/
Restaurant Address: 231, 3 Soi Sukhumvit 31, Khlong Toei Nuea, Watthana, Bangkok 10110, Thailand