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.