We were lucky to have experienced Chef DK’s (Deepanker Khosla) neo-Indian wizardry last evening at the club at the Four Seasons hotel in Mumbai. DK proudly spoke about his restaurant’s commitment to sustainability and zero-waste. Apart from the divinely delectable 10 course meal (the first two bites were not on the menu but were served at a farm table DK had created at the FS Club), we loved the fact that all the herbs, vegetables and fish served were grown and bred hyper locally at the restaurant in Bangkok. Haoma deeply respects nature and creates the best flavours from what is available in their surroundings - and while Laveena and I vouch for the high quality of food, the fine dining experience and the magic of flavours we were presented with, we cannot help but love the fact that Haoma is making our planet a healthier place for all, by giving back to the earth.