Years of research. A deep dive into flavour. And now, a bold new expression of Neo-Indian cuisine. HAŌMA unveils a brand-new menu this season—an evocative, ingredient-driven narrative that celebrates India’s culinary roots through a lens of creativity, sustainability, and innovation.
Led by chef Deepanker Khosla—recipient of a Michelin star, a Green Star, and The World’s 50 Best Restaurants’ Sustainable Restaurant Award—HAŌMA continues to chart its singular path in Bangkok’s dynamic food scene. This latest menu brings Thai produce into harmony with forgotten Indian grains, ancestral techniques, and that unmistakable HAŌMA spirit. Here’s a taste of what’s new:
Scallop Bhelpuri Tart
A reimagination of the Mumbai street food staple, this tart balances sweet, tangy, and savoury with fresh scallops at the centre. An elegant expression of a street-side icon—unexpected yet rooted in nostalgia.
Bombay Sandwich
No bread, no rules. Onion flour crisps mimic sandwich layers, hiding a luscious crèmeux of traditional fillings and a sharp lemon gel that nods to Mumbai’s lime-splashed streets. A snack turned statement.
Eggplant Brioche Toast
Classic Indian flavours meet French finesse. Toasted brioche replaces the traditional dough ball, carrying a delicately tempered eggplant relish and a spicy red chilli pepper coulis, offset by creamy Indian mozzarella.