Review

Haoma, chef Deepanker (DK) Khosla’s pioneering tribute to neo-Indian cuisine continues to produce food committed to sustainability while exploring how innovative thinking can influence future fine dining trends. Everything served in the current array of astonishing dishes uses 100% local produce. Sommelier and general manager extraordinaire Vishvas Sidana, has been tasked with matching DK’s new creations by only showcasing winemakers who practice modern, environment-friendly vinification. The beverage journey includes Japanese IPA and sakes, umeshu, and exclusive small-parcel wines. Arriving at Haoma one will be accompanied to the RTA cocktail bar, where the magic begins with a trio of bites; then on to the plants and herbs sustainability centre, followed by a short walk through the garden, past the fish tanks, and into the stunning dining room. The menu demonstrates stylish refinement, showcasing premium local ingredients, including squid, sea urchin, and crab, in complex preparations. The mastery is in making the elaborate sophistication appear simple, as in a memorable tear-drop pea dish with cumin dhokla and house-made pickle. Main courses of lamb with nihari jus and 45-day-dry aged jasmine wagyu are stellar, preceding yakhni pulao, guaranteed to make you rethink your rice consumption; an unforgettable aged basmati cooked in supreme consommé with Kasmir saffron. The petits fours here are an incredible finale.