HAŌMA in Bangkok: Where Indian Gastronomy Meets Sustainability

Awakening the Senses: The Aromas of India and Thai Terroir

Located in the heart of Bangkok, HAŌMA distinguishes itself through an innovative concept that blends Chef Deepanker Khosla's Indian cultural roots with locally sourced Thai ingredients, many of which are grown on-site. Rather than maximizing seating capacity, HAŌMA has chosen to incorporate an urban farm with raised garden beds and fish ponds, as well as an educational center, creating a setting where guests begin their culinary journey. The multi-course tasting menus pay homage to India's culinary traditions while incorporating modern techniques, resulting in refined neo-Indian dishes. The award-winning wine list, recognized for its sustainability focus, complements this experience with organic and biodynamic wines. Each plate is an invitation to discover India from east to west, while respecting local resources and celebrating the richness of Indian culinary heritage. In recognition of its culinary excellence, HAŌMA has been honored with a Michelin Star, highlighting its high-quality cuisine.

From Urban Farm to Starred Menus: A Committed Journey

At the heart of HAŌMA's commitment to sustainability lies the innovative vision of its chef, Deepanker Khosla, whose roots in Allahabad (now Prayagraj) in northeastern India have profoundly shaped his path. In this city, a sustainability pioneer that banned plastic as early as 1995, young Deepanker grew up in an environment where reuse and upcycling were part of daily life. Drawing on this heritage, Chef DK developed a passion for farm-to-table philosophy and zero waste, making it a cornerstone of his restaurant. At HAŌMA, every dish is the result of meticulous attention to sustainability, from sourcing local and sustainable ingredients to creating menus and designing the space. The ambitious zero-waste goal, supported by a Michelin Green Star, reflects the restaurant's dedication to reducing its ecological footprint.

The journey toward sustainability is part of a bold adventure that began with a simple online course in aquaponics, quickly transformed into a thriving urban farm in the heart of Bangkok. By carefully cultivating vegetables and fish, this farm has become the foundation of a sustainable food system that Chef DK and his team continually strive to improve. By integrating the flavors of Indian culinary heritage with a modern molecular approach, HAŌMA demonstrates that sustainability and fine dining can not only coexist but also enrich one another, offering a gastronomic experience that is as responsible as it is unforgettable.

Our Starred Dinner

The "10 Course | Signature Meat and Seafood Experience" menu begins with delicate amuse-bouches, perfect for awakening the palate. Among them is the Smoked Mackerel Bati, where the smoked mackerel stands out for its simplicity and flavor, accompanied by a Bombay Sandwich with exotic and spiced notes. The Dry Aged Scallop Croustade offers a crispy texture and the refined sweetness of scallop, while the Raw Mango Panna adds a fresh, tangy note. These sophisticated creations open an ideal culinary exploration.

Next, the "Tomato Chaat" presents itself as a culinary masterpiece, combining freshness and complexity. Each element is meticulously arranged, creating a striking visual composition. The vibrant tomato cubes, accompanied by jam, bring a subtle sweetness, while the shorba ice offers an unexpected freshness. The pickles add a balancing piquant acidity, while small touches of greenery and white flowers complete this culinary tableau, promising a sensory experience as delicious as it is captivating.

Continuing this momentum, a dish featuring Tear Drop Peas is presented with care. These vibrant peas are enhanced by trout eggs, which add a silky, bursting texture, as well as a shrimp pickle bringing a subtle marine flavor. Nasturtium leaves crown this creation, adding a peppery and floral note. Presented in a minimalist setting, this dish evokes a perfect harmony between freshness and elegance.

Following this, an exquisite dish skillfully marries flavors and textures. Fresh sea urchin sits at the center, placed on a light espuma that enhances the smoothness of avocado. The touch of moilee curry brings a spiced warmth, harmonizing with the lentils. A crispy fritter accompanies this dish, adding a crunchy dimension that contrasts beautifully with the tenderness of the other elements.

This gastronomic journey continues with a dish where wild fish is elevated by exotic nuances. Resting on a vibrant Allepy curry, the fish is enhanced with peanut thecha, offering a symphony of bold flavors. A portion of cottage cheese softens the ensemble, while fish roe adds a saline richness. Touches of herb oil elevate the whole, and a crispy onion cracker crowns this composition, adding a unique texture to each bite.

The culinary journey continues with a refined creation featuring lobster, served with pulissery, a yogurt-based sauce of Indian origin, and elevated with caviar for a luxurious touch. Presented on an elegant plate, this combination is accentuated by dots of red and white sauce. In the background, a ghee roast bao promises a soft texture and buttery richness, contrasting with the freshness of the lobster and the earthy notes of King Oyster mushroom, creating a sophisticated sensory experience.

The experience continues with the "Chicken Or The Egg" dish, a true work of culinary art. A piece of Haoma farm chicken rests on a bed of Makhani curry, crowned with crispy skin. The "Keema Chaap" accompanies the main dish with a vegetable keema elevated by a Makhani espuma. The ensemble is presented on an elegant green network, enhancing the visual presentation. This dish pairs ideally with a glass of Matassa, Olla Blanc 2023 wine, which beautifully complements the complex flavors.

Continuing this exploration, a tender piece of lamb is showcased, coated in a rich nihari jus. It rests on a shiso-infused lentil purée, accompanied by yakhni pulao, offering a harmony of flavors and textures. The artichoke, enhanced with Jerusalem artichoke cream and corn espuma, adds sweetness and sophistication. The beautifully presented dish pairs perfectly with a glass of Viña Tondonia Reserva 2012, whose complex notes enrich this gastronomic creation.

The Honey Rasmalai dessert continues this symphony of flavors, combining exquisite taste with refined presentation. Composed of cottage cheese delicately infused with honey, it offers a natural sweetness, accompanied by saffron and pistachio ice cream. Elegantly arranged on a modern plate where colors and textures complement each other, this dessert is adorned with a decoration reminiscent of a honeycomb, adding an artistic dimension.

For the final dessert, "Textures Of Chocolate" presents itself as a refined culinary creation. An intense and velvety cacao sorbet is paired with cashew nougat, bringing a crunchy sweetness. An edible gold leaf, delicately placed on top, adds visual elegance and unparalleled sophistication. This dessert embodies the harmony between art and gastronomy, captivating the senses.

To conclude this meal, a selection of refined petit fours celebrates culinary delicacy and creativity. An elegant platter presents Curry & Berry Wine Gum, small jellies promising an explosion of flavors. Alongside, Yoghurt & Almond Lollipops, creamy and crunchy, and Mango and Pomegranate Fruit Pops, juicy and exotic, bring a refreshing touch.

My Verdict

HAŌMA embodies a harmonious fusion of tradition and innovation, where every detail is designed to offer a gastronomic experience that is both authentic and avant-garde. By firmly committing to sustainable practices and celebrating the richness of Indian flavors through a Thai lens, Chef Deepanker Khosla and his team create an inspiring model for the gastronomy of the future. This symbiosis between respect for terroir, culinary creativity, and environmental responsibility makes HAŌMA an essential destination for fine dining enthusiasts mindful of their ecological footprint.