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Haoma

@haomabkk

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Neo-Indian cuisine
Michelin ⭐️ Green star🍀
Asia’s50Best#96 2026
Sustainable Restaurant Award ‘24
Grand Prix’24 @starwinelist
👨‍🍳 @deepankerkhosla

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We are trully honored to be awarded Two Knives by the @thebestchefawards amongst all the other amazing top chefs of the world representing 🇮🇳 and 🇹🇭. A big thanks to all our guest who support us everyday and to every team member who has worked hard to help us arrive where we are today . We keep pushing forward .#bestchefsoftheworld #thebestchef Video credit : @thebestchefawards by @haomabkk

Where fire meets finesse, and every bite tells a story.

At Haoma, flavors don’t just exist — they evolve, surprise, and linger. From bold, sensory-driven creations to an atmosphere that pulses with energy, every moment is designed to be unforgettable.

This isn’t just dining. It’s a feeling.

#Haoma #BangkokDining #SensoryCuisine #SustainableLuxury #FineDiningExperience TasteTheExtraordinary by @haomabkk

Haoma × Lature Tokyo
Two Michelin-starred, Green Star chefs unite for one unforgettable experience.

Deepanker Khosla, pioneer of zero-waste neo-Indian cuisine and regenerative farming at Bangkok’s Haoma, joins Takuto Murota — Tokyo’s renowned hunter-chef behind Lature — celebrated for transforming Japanese wild game into refined French fine dining.

4 December 2026 — Dinner: THB 4,990++
5 December 2026 — Lunch: THB 3,990++

A rare meeting of sustainability, terroir, and exceptional craft.

Limited seats. Reserve now.

#Haoma #Lature #Michelin2026 #CollaborationDinner #BangkokDining by @haomabkk

This is one of the dishes in @deepankerkhosla’s new menu at @haomabkk.

A new adventure that takes guests through an eight-era expedition across India with a ten dish meat and fish tasting menu.

Swipe to discover one of the highlights of this new menu, in my humble opinion, the best one up to date at this temple of sustainability and flavor. by @haomabkk

At HAÕMA in Bangkok, chef Deepanker Khosla traces five thousand years of Indian history through Kalyaatra, an eight-era tasting menu paired with a parallel BC to AD wine timeline by sommelier Vishvas Sidana. Rooted in urban farming, sustainability and shared cultural ties, the restaurant marks its tenth year with a project that recreates moments in history from the Indus Valley to the present day.

Read the full article – link in bio and stories 🔗
https://www.feastjournal.com/haoma-kalyaatra-menu/ by @haomabkk

: Almost ten years ago @deepankerkhosla opened Michelin and green-starred HAÕMA in Bangkok with an urban garden and a sense of responsibility that extended well beyond the kitchen—towards the land, the community, and whatever comes after. A way of thinking that was awarded with the World’s 50 Best’s “Champion of Change”, and later with Asia 50 Best’s Sustainable Award.

Now, as the restaurant approaches its tenth year, the menu has changed.  
“Kalyaatra” traces the history of Indian cuisine through eight of its great periods, from the Indus Valley to the present day, and marks the next chapter of a culinary project that has been evolving since the beginning, with a menu built from history. The name sums up the idea: in Sanskrit, kaal means time and yatra, journey. When Khosla first showed me the project in April, it was still a master timeline on a screen, five thousand years of Indian palate laid out period by period.

“We researched the ingredients that were produced, the techniques that were used, and the cutlery, crockery and glassware of each period,” he explained, “and we are reproducing that for each course.”

From that timeline, eight eras made it to the table. Kalyaatra picks up the thread of India 2030, the series with which HAÕMA began exploring the history of its own cuisine three years ago, but goes further back and with a clearer structure.

In the letter that opens the menu, Khosla puts it in his own words:   “India has never been one cuisine. It has always been thousands of cultures connected by trade, migration and memory. At HAÕMA we don’t recreate recipes. We recreate moments in history.”

The journey begins in the Indus Valley, between 3300 and 1300 BC, when the first planned cities grew sesame, mustard and fished their rivers, long before the spice routes existed, and ends with the Anglo-Indian period, from 1757 to independence, is told through dessert. The British brought custard and the Indian kitchen absorbed it in its own way, with cardamom and the sweets of Bengal.

Most importantly, the menu is fun and delicious! I’ve had it twice within a week - first in vegetarian form, last night with proteins.

Bravo🍴🇮🇳

@haomabkk by @haomabkk

HAOMA 🌿
Neo-Indian Fine Dining ที่นำรากวัฒนธรรมอินเดียมาตีความใหม่ ผ่านวัตถุดิบจากสวนของร้านและแนวคิด Sustainability

การันตี 1 Michelin Star + Green Star ที่ในแต่ละจานจะพาไปทานอาหารผ่านอารยธรรมต่างๆที่อยู่ในอินเดีย main course ทำอร่อยมาก❤️

📍 HAOMA Bangkok, Sukhumvit 31
⏰ Wed–Fri 18.00–23.00 | Sat 11.30–14.30 / 18.00–23.00 | Sun 11.30–14.30

#HAOMA #HaomaBangkok #FineDiningBangkok #NeoIndianCuisine #LuxproGlam by @haomabkk

alanced, refreshing, and unmistakably Haoma—this is a kombucha designed with the same philosophy as our cuisine: thoughtful ingredients, refined craftsmanship, and bold, memorable flavors.

Naturally fermented. Raw. Probiotic.
A bottle that proves complexity doesn't need alcohol.

#HaomaBangkok #PepperyStrawberry #Kombucha #NaturallyFermented #RawProbiotic #NonAlcoholic #MindfulDrinking #SustainableLuxury #CraftFermentation #DrinkBetter by @haomabkk

The experience at Haoma begins long before the first course.

It begins with a cocktail.

At RTA Bar, our drinks are inspired by imperfection, seasonality, and craftsmanship—crafted to awaken the palate and set the stage for an unforgettable evening. by @haomabkk

Sweet. Spicy. Wildly refreshing.

Sun-ripened mango meets the gentle heat of chilli, brought together through the art of natural fermentation.

Crafted in-house, our Spicy Mango Kombucha is vibrant, layered, and unmistakably tropical—a drink that awakens the palate before the first bite.

Naturally fermented.
Alive with flavour.
Made at Haoma.

#HaomaBangkok #Kombucha #CraftFermentation #SpicyMango #DrinkLocal #SustainableDining #MichelinGreenStar #BangkokDining by @haomabkk

In the Sangam Age, the sea was more than a trade route—it was a source of life, poetry, and extraordinary cuisine.

Our Fish Moilee Curry pays homage to those ancient coastal kitchens, where fresh catch, coconut, and pepper came together to create flavours that have endured for over two millennia. by @haomabkk

When Portuguese traders reached India's shores in the 16th century, they brought with them a fruit from the New World that would forever change Indian cuisine.

The tomato.

Today, it's impossible to imagine Indian food without it.

At Haoma, our Tomato Chaat celebrates this extraordinary journey—a humble ingredient that crossed oceans, found a new home, and became an icon of Indian flavour.

History isn't just remembered.
It's tasted. by @haomabkk