By THE NATION
The restaurant is a pioneer in sustainable finedining, and proud to offer a ninecourse “Neo-Indian” local menu, on offer from March 22-24 and 26-30 for Bt1,990-plus.
A tranquil eco-oasis tucked down Sukhumvit Soi 31, Haoma charts every guest on a unique culinary journey in harmony with the seasons and rhythms of the earth, using the freshest local ingredients, ingenuously reimagined. Haoma’s goal of becoming the world’s first certified carbon-neutral restaurant by 2020 is spearheaded by co-owner and chef Deepanker “DK” Khosla. The menu combines produce sourced mostly from the hanging onsite garden, and high-quality sustainable meats, created with techniques and flavours inspired by DK’s Indian roots.
Highlights of the nine subcontinent-inspired dishes include Galauti Cornets, wild mushrooms given a 21spice salute and packing a citrus punch; and the traditional street food Golgappa, an indulgence classically enjoyed around 4pm that packs several explosions into every bite, with chick peas, potatoes, mint, tamarind and homemade yoghurt mingling and tingling in a whole wheat crisp.
For an optimal flavour experience, these dishes are best eaten with your hands.
Make a bookings at https://toptables.asiacity.com/champions/restaurants/haoma.