Haoma - Things to Do During Recovery in Thailand

About Haoma

Haoma is Thailand’s first zero-waste restaurant and holds both a Michelin Star and Michelin Green Star for its innovative neo-Indian cuisine and commitment to sustainability.

The restaurant uses sustainable, seasonal, local ingredients sourced from farmers, breeders, fisherfolk, and the restaurant’s own garden. These are transformed into delicious, beautifully plated neo-Indian dishes forming seasonal tasting menus.

The Chef

Chef-owner Deepanker Khosla leads Haoma with a philosophy: “We grow what we cook, we cook what we love.”

In 2023, Khosla became the youngest Indian to ever receive a Michelin Star. Haoma is also the world’s only Indian restaurant to have a Green Star.

Sustainability Practices

Collect and store rainwater to support aquaponics farm
Raise fish that feature on the menu
Maintain on-site herb garden
Farm in Bangkok where they raise chickens, goats, and cows
Zero-waste approach to all operations

The Experience

Neo-Indian Cuisine: Modern interpretations of Indian flavors
Garden Setting: On-site herbs and sustainable sourcing
Seasonal Menus: Evolving with the harvest
Zero-Waste Philosophy: Sustainability in every aspect

Recognition

One Michelin Star
Michelin Green Star
#90 Asia’s 50 Best Restaurants (2024)
Sustainable Restaurant Award (2024)
Youngest Indian chef to receive a Michelin Star (2023)

Frequently Asked Questions

What makes Haoma special?

Haoma is Thailand's first zero-waste restaurant and the world's only Indian restaurant to have a Michelin Green Star. In 2023, Chef Deepanker Khosla became the youngest Indian to ever receive a Michelin Star.

What are their sustainability practices?

Haoma collects rainwater for aquaponics, raises fish for the menu, maintains an on-site herb garden, operates a farm in Bangkok with chickens, goats, and cows, and follows a zero-waste approach to all operations.