Haoma

Haoma presents a contemporary interpretation of Indian cuisine shaped by the personal philosophy of Deepanker Khosla, whose approach integrates sustainability with culinary identity. Positioned as an urban farm and zero-waste restaurant, the kitchen operates with a closed-loop system, sourcing ingredients from its on-site garden alongside carefully selected local producers. The menu reflects a “neo-Indian” direction, where traditional recipes are revisited through modern techniques while preserving their core flavour structures. Dishes draw from regional Indian influences, expressed with clarity and precision rather than abstraction. The dining experience extends beyond the table, often incorporating elements of the restaurant’s agricultural and environmental practices, reinforcing a model where cuisine, sourcing, and social responsibility are closely interconnected within a structured tasting format.