Executive chef at Haoma,
Chicken Tikka Masala with Turmeric Rice
Made Good Hong Kong Awards - 2020 Sourcing Award
Condé Nast - top 6 most sustainable restaurants in the world
Deepanker Khosla, affectionately known as “DK”, is as passionate about reimagining authentic Classic Indian cuisine, which he likes to call Neo Indian, as he is for achieving food sustainability. His flagship restaurant Haoma is a dream-come-true project that began with an online course in Aquaponics and just a year later had bloomed into a full-blown, functioning urban farm in the heart of Bangkok.
But it was a year of toiling in the earth, coaxing fish to grow in new waters and of experimenting through many trials and errors to optimize flavors – all the while working to create a food system that can truly be called sustainable.
Named for the semi-mythical elixir of life sacred in many cultures, Haoma is based on a simple idea: presenting food that looks good, tastes good, and makes you feel good. And the numerous awards and accolades that Chef DK has garnered in just a few short years are a testament to how many diners have indeed left Haoma feeling good.