Tracked on 3 lists across 3 authorities, ranked as high as #96.
Chef Deepanker Khosla says of his Haoma team, "We grow what we cook, we cook what we love.” And what is that? Mindful, seasonal, local ingredients sourced from farmers, breeders, fisherfolk and the restaurant’s own garden. They’re turned into delicious, beautifully plated neo-Indian dishes that form seasonal tasting menus (including a vegetarian one). It all happens in a Nordic-style dining room where even the decor includes unused plant parts.
Haoma appears on 3 of the lists Mouga tracks — ranked or rated on 2, and written up on 1 more. Here's the full trail, dated and linked to each source.
