Deepanker Khosla grew up in Allahabad and trained in Indian cities with the ITC Hotels group. But his real success came when he moved to Bangkok and opened Haoma, serving what he calls ‘Neo-Indian’ cuisine and making use of sustainable and local produce. Haoma houses an urban farm; growing vegetables, herbs and fish that form the core of its menu. Deepanker’s dedicated commitment to sustainable and zero-waste practices earned him a Michelin star as well as a Michelin Green Star for sustainable gastronomy, making Haoma the world’s first Indian restaurant to receive the honor.
Food and wine go hand in hand. Campo Viejo Tempranillo is best paired with certain tapas and charcuterie. It also manages to stand up to strong flavoured cheese such as blue cheese, Parmigiano Reggiano and even Gouda. And it pairs well with some popular Indian food too – including butter chicken.
Madras Curry Crab
Lobster Ghee Roast
Amras Aur Chaas