Culinary journey through modern Indian cuisine
" Chef Khosla explored a different corner of India with each course "
A testament to the vibrancy of Bangkok’s current restaurant scene, Haoma is an ambitious culinary undertaking that champions the story of Indian cuisine told through the freshness of local Thai ingredients. Servers greeted each new arrival with glasses of Champagne Laherte Frères Blanc de Blancs NV.
Diners enjoyed an elegant evening in a colonial house surrounded by a lush garden of ingredients featured in Chef Deepanker Khosla’s innovative nine-course neo-Indian meal.
In keeping with Haoma’s ethos, each dish was paired with organic and bio-dynamic wines. A rising star on Bangkok food scene, Chef Khosla explored a different corner of India with each course but with twists that showcased his haute-cuisine training.
MENU
Galauti cornets
Wild mushrooms, spices, citrus gel, truffles
Champagne Savart ‘L’Ouverture’ Premier Cru
Oyster and corn tartare
Local oyster, cilantro, corn, lemon
Golgappa
Chickpea, potato, tamarind, mint, yoghurt
Curried melon
Tom kha sorbet, local melons, tapioca caviar
The disappearing duck
Madras curry mousse, poultry fritter
rice, Haoma herbs
Born Nama Genshu Sake
Farmers' fuel
Eggplant relish, mango pickle
tomato chutney, Indian breads
Clos Cibonne ‘Tentations’ Rosé
Côtes de Provence
Prawn on the rocks
Peanut, miang kham gel, seaweed
Me in a bowl
Charbroiled chicken, Makhani curry
pickled shallots, naan bread
Bourgogne Pinot Noir - Fanny Sabre
Nadia
Terrine trio, berries, fermented roses
Muscat de Beaumes de Venise
Domaine des Bernadins
Charmed by the serene setting and excellent service, members and their guests celebrated well into the evening whilst enjoying home-made chocolate biscuits and wasabi-dusted meringues.
Chawadee Nualkhair
Chargée de Presse