Elite Magazine’s Young Chef of the Year Deepanker Khosla presents sustainable Neo-Indian tasting menus coupled with a biodynamic wine selection Named after the elixir of life credited with the ability to promote health, wisdom and power in Zoroastrian and Hindu traditions, Haoma is an enchanting farm-to-table oasis committed to refined Neo-Indian flavours and sustainable cooking practices. The cuisine at Haoma reflects Chef-owner Deepankar “DK” Khosla’s Indian heritage, expressed through homegrown Thai ingredients and modern European gastronomy. The biodynamic wine list proves just as captivating, showcasing a vast selection of small- to large-scale producers with exceptional terroir from around the world. During the last seven months of the Covid-19 pandemic, Chef DK along with his team led NOONEHUNGRY, a groundbreaking relief program in Bangkok which served more than 75,000 people in need. The program was featured as a cover story in New York Times, 30th April 2020 (for the full story click here), while Chef DK also spoke alongside Massimo Bottura of Osteria Francescana, No.1 in World’s 50 Best Restaurants in 2018, and Ana Ros of Hiso Franko, World’s Best Female Chef 2017, on BBC Radio London. |
Since reopening after the Covid–19 lockdown, Haoma has been going from strength to strength. Now Chef DK is proud to present three new tasting menus inspired by Heritage, Roots and Culture: 10-course plant-based and 10 -course non-vegetarian menus each priced at THB2,990+ and a 7-course non-vegetarian menu priced at THB 2,390+ (add THB 2,990 for alcoholic beverage pairing). These seasonal menus are joined by an all-new a la carte menu available for dine-in with prices starting at THB 390. All prices are subject to 7% VAT and 10% service charge per guest.
Neo-Indian Tasting Menus at Haoma Bangkok
At Haoma, guests will undergo a true sensory experience of farm-to-table cuisine in the beating heart of central Bangkok. Each wine-paired dish has a story to tell, whether of pre-colonial times in India, the chef’s fond memories from childhood, or simply an unabashed celebration of nature.
All menus begin with Prarambha, meaning “Beginnings” in Sanskrit. Aiming to showcase that every plant and herb in Haoma’s farm begins from a mere sapling, the first course consists of four bites created with over 20 different spices and upcycled ingredients that don’t make it into other courses, in line with the kitchen’s zero-waste policy. These include a mushroom kebab inspired by the northern Indian galauti kebab; rawa dhokla inspired by the dhokla from Gujrat on India’s west coast; pomegranate puchka from the streets of Kolkata; and melon paniyaram, which sees local melon juice spiced with dehydrated mango skins.
Matar Luchi, which is actually a broader term used to classify certain types of street breads in India, headlines another signature dish at Haoma. With sweet, sour, spicy and salty flavours working together, Chef DK reimagines the classic nilgiri qorma as a bubble that explodes in the guest’s mouth. Multiple green pea curry spheres sit on a crisp bed dusted with dehydrated green pea powder. At the base is farsan in the form of a crisp, topped with mashed lentils tempered with spices, mint and tamarind chutney. The designated beverage pairing is a bubbling glass of Frederic Savart L’Overture 1er Cru Champagne.
Inspired by his immense work with Sustainability Brands International, Chef DK has created a special dish, Samudri Rassa, a lobster bisque, which addresses the elephant in the room that is our dying ocean. Tandoor oven-cooked Slipper Lobster is paired with a spicy seafood bisque flavoured with black cardamom and star anise. The dish also features edible “nets” and “plastic” created in the Haoma kitchen.
Every story needs some comic relief, and The Reappearing Duck provides just that for Haoma. When Chef DK first introduced ducks and chickens to the farm in Chiang Mai, they would get angry, run away from him and disappear into the bushes. Thus, this dish was named. A tender piece of boneless chicken wing is marinated with chickpea flour, dusted with chaat masala, and served with duck mousse made with turmeric curry, sticky rice and herbs from the urban farm. To make the duck “reappear,” a dollop of fresh cumin curry is added on top.
The inspiration behind Khandavi can be traced back to the Bengal Famine in India of the 1950s, which caused wide-scale hunger. To provide relief, the government stepped up and created a lentil called the Bengal Gram, which was then widely distributed. Chef DK uses this Bengal Gram lentil to create a custard, which is accompanied by curry leaves, kalamansi lemon gel and Royal Oscietra caviar from Hua Hin.
Balchao Dosa is Chef DK’s reminiscence of his travels across the states of Goa and Karnataka, home to India’s first and foremost biosphere reserves with a heritage rich in flora and fauna. The original recipe, which is said to have originated from the Portuguese influence on the port city of Goa, incorporates greens from hill plantations with lavish use of green chili, coconut and prawns. At Haoma, the dish is reinterpreted with dosa, a fermented rice crepe, and spinach curry, paired with a fermented prawn, Greek yoghurt aioli and pork floss.
The new main course, NOONEHUNGRY, is a celebration of Chef DK’s charity soup kitchen he developed during the Covid-19 shutdown, which donated close to 75,000 meals to the homeless. Inspired by the legend of a “Nawab” of Lucknow, who fed every person who lived in his city, the dish is a classic Awadhi lamb or chicken biryani, which is paired with raita, a spicy Kashmir chili yoghurt, and a peanut and pepper curry on the side.
Haoma’s signature dessert, Melody, is sure to leave a lasting mark as the conclusion of the dining experience. Traditionally a gooseberry jam made with 33 herbs, chyawanprash was consumed for great medicinal value and health benefits in the ancient Vedic period. Now, it is rarer than ever to find. Chef DK revives this forgotten food as a modern dessert, created with burnt milk ice cream, pistachios and mulberry jam.
Your meal at Haoma can be enjoyed alongside an all-new beverage pairing or selections from the non-alcoholic beverage menu, presented by Haoma’s Director of F&B, Vishvas Sidana. “The world of wine is in a very dynamic state today. At Haoma, our wine list celebrates both classic winemakers and the new generation, who are constantly innovating to improve vineyard management, vinification processes, and finally moving to practice biodynamic and organic farming,” Vishvas said.
Haoma Awards & Recognition
Among the global recognition and accolades received, Haoma’s most recent awards include Elite Magazine India’s Restaurant of the Year 2019, and the coveted no.6 ranking in T.Dining (Tatler) Bangkok’s Best Restaurants of 2020. Renowned local publication Top Tables Bangkok 2020 placed Haoma at no.6, ahead of several Michelin-starred diners, while Bangkok Post listed Haoma as one of the city’s Top 10 Restaurants of 2019. Chef DK received the distinction of BK Magazine Young Chef 2020 and Elite Magazine India’s Young Chef of the Year 2020, following last year’s award for Most Innovative Chef 2019.
Neo-Indian Tasting Menus at Haoma Bangkok
At Haoma, guests will undergo a true sensory experience of farm-to-table cuisine in the beating heart of central Bangkok. Each wine-paired dish has a story to tell, whether of pre-colonial times in India, the chef’s fond memories from childhood, or simply an unabashed celebration of nature.
All menus begin with Prarambha, meaning “Beginnings” in Sanskrit. Aiming to showcase that every plant and herb in Haoma’s farm begins from a mere sapling, the first course consists of four bites created with over 20 different spices and upcycled ingredients that don’t make it into other courses, in line with the kitchen’s zero-waste policy. These include a mushroom kebab inspired by the northern Indian galauti kebab; rawa dhokla inspired by the dhokla from Gujrat on India’s west coast; pomegranate puchka from the streets of Kolkata; and melon paniyaram, which sees local melon juice spiced with dehydrated mango skins.
Matar Luchi, which is actually a broader term used to classify certain types of street breads in India, headlines another signature dish at Haoma. With sweet, sour, spicy and salty flavours working together, Chef DK reimagines the classic nilgiri qorma as a bubble that explodes in the guest’s mouth. Multiple green pea curry spheres sit on a crisp bed dusted with dehydrated green pea powder. At the base is farsan in the form of a crisp, topped with mashed lentils tempered with spices, mint and tamarind chutney. The designated beverage pairing is a bubbling glass of Frederic Savart L’Overture 1er Cru Champagne.
Inspired by his immense work with Sustainability Brands International, Chef DK has created a special dish, Samudri Rassa, a lobster bisque, which addresses the elephant in the room that is our dying ocean. Tandoor oven-cooked Slipper Lobster is paired with a spicy seafood bisque flavoured with black cardamom and star anise. The dish also features edible “nets” and “plastic” created in the Haoma kitchen.
Every story needs some comic relief, and The Reappearing Duck provides just that for Haoma. When Chef DK first introduced ducks and chickens to the farm in Chiang Mai, they would get angry, run away from him and disappear into the bushes. Thus, this dish was named. A tender piece of boneless chicken wing is marinated with chickpea flour, dusted with chaat masala, and served with duck mousse made with turmeric curry, sticky rice and herbs from the urban farm. To make the duck “reappear,” a dollop of fresh cumin curry is added on top.
The inspiration behind Khandavi can be traced back to the Bengal Famine in India of the 1950s, which caused wide-scale hunger. To provide relief, the government stepped up and created a lentil called the Bengal Gram, which was then widely distributed. Chef DK uses this Bengal Gram lentil to create a custard, which is accompanied by curry leaves, kalamansi lemon gel and Royal Oscietra caviar from Hua Hin.
Balchao Dosa is Chef DK’s reminiscence of his travels across the states of Goa and Karnataka, home to India’s first and foremost biosphere reserves with a heritage rich in flora and fauna. The original recipe, which is said to have originated from the Portuguese influence on the port city of Goa, incorporates greens from hill plantations with lavish use of green chili, coconut and prawns. At Haoma, the dish is reinterpreted with dosa, a fermented rice crepe, and spinach curry, paired with a fermented prawn, Greek yoghurt aioli and pork floss.
The new main course, NOONEHUNGRY, is a celebration of Chef DK’s charity soup kitchen he developed during the Covid-19 shutdown, which donated close to 75,000 meals to the homeless. Inspired by the legend of a “Nawab” of Lucknow, who fed every person who lived in his city, the dish is a classic Awadhi lamb or chicken biryani, which is paired with raita, a spicy Kashmir chili yoghurt, and a peanut and pepper curry on the side.
Haoma’s signature dessert, Melody, is sure to leave a lasting mark as the conclusion of the dining experience. Traditionally a gooseberry jam made with 33 herbs, chyawanprash was consumed for great medicinal value and health benefits in the ancient Vedic period. Now, it is rarer than ever to find. Chef DK revives this forgotten food as a modern dessert, created with burnt milk ice cream, pistachios and mulberry jam.
Your meal at Haoma can be enjoyed alongside an all-new beverage pairing or selections from the non-alcoholic beverage menu, presented by Haoma’s Director of F&B, Vishvas Sidana. “The world of wine is in a very dynamic state today. At Haoma, our wine list celebrates both classic winemakers and the new generation, who are constantly innovating to improve vineyard management, vinification processes, and finally moving to practice biodynamic and organic farming,” Vishvas said.
Haoma Awards & Recognition
Among the global recognition and accolades received, Haoma’s most recent awards include Elite Magazine India’s Restaurant of the Year 2019, and the coveted no.6 ranking in T.Dining (Tatler) Bangkok’s Best Restaurants of 2020. Renowned local publication Top Tables Bangkok 2020 placed Haoma at no.6, ahead of several Michelin-starred diners, while Bangkok Post listed Haoma as one of the city’s Top 10 Restaurants of 2019. Chef DK received the distinction of BK Magazine Young Chef 2020 and Elite Magazine India’s Young Chef of the Year 2020, following last year’s award for Most Innovative Chef 2019.