Known for his Neo-Indian approach, Chef Deepanker Khosla blends authentic Indian flavors with a modern twist, creating a unique culinary experience. His journey began with an online course in Aquaponics, and just a year later, it evolved into a fully functioning urban farm in the heart of Bangkok.

Haoma is Thailand’s first zero-waste restaurant, embodying a philosophy of sustainability with the goal of regenerating ecosystems, food systems, and local communities.The restaurant’s ingredients are sourced ethically, with many grown on Chef Deepanker Khosla’s organic farm in Chiang Mai or locally at the restaurant itself.

His menu, which incorporates Indian ingredients into an Asian culinary context, aims to engage all the senses and evoke curiosity and nostalgia. Chef Deepanker Khosla’s vision for Haoma is to create a living example of the sustainable restaurant model of the future, promoting an eco-conscious approach to fine dining.