Bangkok’s urban farm-oasis relentlessly focused on sustainable neo-Indian gastronomy continues collecting awards and accolades, and now offers its first Zero-Kilometre dish
Haoma focuses on a remarkable homegrown commitment to environmental stewardship that is a hallmark of the fine dining restaurant, blended with the core culinary competencies of its innovative Co-founder, Chef Deepanker “DK” Khosla, who creates menus inspired by the timeless culinary traditions and preparation techniques of his native India.
Reaping a cornucopia of rewards that taking such a caring approach leads to, the garden-oasis of over 5,000 plants tucked down a quiet side lane at Sukhumvit Soi 31, has since opening just a couple of years ago quietly harvested prestigious industry awards, including being named the #13 restaurant in Bangkok this year in Thailand Tatler’s Best Restaurant Awards and also the renowned BK Magazine’s Thailand Top Tables Awards finishing ahead or on par with numerous Michelin starred and Asia’s 50 Best awarded restaurants in the city. Thailand Tatler’s Best Restaurants’ praised Haoma for its Exceptional Cuisine and Service. Last year Haoma was honored as one of the Top 50 Indian Restaurants from India and Around the World at the Elite Nightlife Awards in Dubai where Chef DK was also awarded Elite Magazine Most Innovative Chef of 2018.
Within its urban farm setting, Haoma carefully cultivates harmonious, sensuous taste experiences based around the ambitious goal of becoming the world’s first certified carbon-neutral restaurant by next year. Chef Deepanker explains, “Haoma will soon proudly present its first Zero-Kilometre dish sourced entirely from ingredients produced on premise in our urban farm, which is beautified by hanging gardens where some 25 to 30 unique herb varieties are grown in regular seasonal rotation, and some 1,200 to 1,500 fish raised in onsite tanks and ready to add river-fresh flavors to many dishes”.
Haoma recycles all solid waste, harvests all rainwater and works with the seasons and climate to produce dishes based around gastronomically sustainable indulgence. Drinking water is rendered palatable with Nordaq technology that filters and purifies while adding a bit of carbonated sparkle.
Chef Deepanker applies the sum of a lifetime of experiences and ingredients, that began growing up in an Indian home blessed by the bounty of a backyard garden, to leading in the creation of rotating menus inspired by classical Indian cuisine, blessed by a singsong array of herbs and spices combined in fresh ways. Looking back at this culinary legacy, while never losing touch with the advantages of contemporary comforts and technologies, Haoma presents neo-Indian flavors in modernist ways, taking a gastronomic, multi-dish approach to mealtime that leads to a richer variety of flavours to remember
Haoma in One Bite
Haoma in one bite ingredients comprise of fish on the outer most layer paired along with a sheet of chlorophyll jelly, home grown mustard and coral vine flowers that grow in the drive way. Every single thing that grows in the restaurant at the moment we have compressed it into one bite, so all ingredients of this dish are sourced on the premises of the restaurant and have travelled no distance thus this dish has no carbon foot print.
Media contact: Vivaldi Integrated PR
Kanyakorn Saypen (Kwang) / 091-006-0888 / firstname.lastname@example.org
Wiwissana Nissaidee (Noey) / 089-517-7782 / email@example.com