CHEF DEEPANKER KHOSLA

In an exclusive chat with the culinary genius behind the Michelin-starred Haoma in Bangkok, HELLO! digs into his recipe for success, and the flavours that led him to gastronomic heights

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How does a small town boy from Prayagraj, Uttar Pradesh, become one of Thailand's most celebrated chefs? The answer is simple: he had both the vision and ambition to achieve his grandiose goals in exactly the manner he envisaged them.

Today, Chef Deepanker Khosla runs Michelin-starred restaurant Haoma, one of the best in the business in Bangkok. The first step towards his dreams led him to study the culinary arts at the famed Manipal University near Udupi, Karnataka. Soon after graduation, he was selected by ITC Hotels, where he pursued a management programme. He later worked with the group in Chennai, Jaipur and Mumbai, before moving to Bangkok.

We speak as the chef preps for his first popup at the Sheraton Grand Bengaluru Whitefield & Convention Centre. As he whips up an eight-course meal for select guests, he passionately points out the ingredients he's using, while highlighting the history behind each dish. Amid the multitasking, we ask him what Haoma means.

"Elixir of life," he explains. "It's inspired by the Sagar Manthan [sculpture] at the Bangkok airport, which seeks its artistic vision from Hindu philosophy. It's believed that the Maha Kumbh Mela in Prayagraj has its origins in the Sagar Manthan mythology. That's how the name 'Haoma' came about. I even have a tattoo of the flower of life on my arms," he says, pointing at the ink that denotes the same credo.