The world’s first Carbon-Neutral and urban Farm-To-Table restaurant in the heart of Bangkok

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 lovingly homegrown Thai ingredients and skillful modern 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.

In 2017, Haoma opened its doors to a dining experience unlike any other. With an all-consuming passion for cooking and healing the planet, Chef DK describes Haoma as a neighborhood restaurant, a sanctuary worthy of pilgrimage as well as a complete micro-ecosystem. The restaurant’s regularly rotating menus reflect Haoma’s simple philosophy of “We grow what we cook; we cook what we love”.

Inside the restaurant, guests will notice the intimately minimal lighting, and a pleasantly cooler atmosphere caused by a water feature that naturally brings down temperatures via evaporation. On the wall, a vertical vegetable garden flourishes, surrounding sections of a reclaimed mango tree trunk that lends rustic and earthy notes to the dining space. The bar also features repurposed wood that once served as the floor of the house that existed prior to Haoma. “We want to attract diners looking for a unique experience in an urban farm setting,” Chef DK says. “This is a true sensory experience.”