Head-to-Head · Bangkok
Indus vs Haoma
Two Indian tables, two eras. Book Indus for classic North Indian comfort, Haoma for Michelin-starred zero-waste neo-Indian.
The Verdict
These are two ends of Bangkok's Indian dining, and the choice is era and ambition. Indus, in a restored 1960s house on Sukhumvit Soi 26, is the city's dependable North Indian institution, listed in the Michelin Guide as a Plate and beloved for tandoori lamb chops, butter chicken and a dal makhani simmered overnight. Haoma, a few sois north on Sukhumvit 31, is Deepanker Khosla's zero-waste neo-Indian tasting room, the only restaurant in Bangkok to hold both a Michelin star and a Green Star, with much of the produce grown on its own urban farm. Book Indus for classic, generous North Indian cooking at fair prices; book Haoma for a progressive, sustainability-driven tasting menu.
The split is a la carte tradition against a fixed modern tasting. Indus lets a table share tandoor, curries and breads at its own pace, the way North Indian food is meant to be eaten. Haoma commits to a tasting arc, plant-led and ingredient-driven, where the urban farm and aquaponic system decide the menu as much as the chef does. One is comfort and consistency; the other is a statement about where Indian fine dining is going. See both on the Bangkok dining guide.
Scores, Side by Side
| Score | Indus | Haoma |
|---|---|---|
| Food | 8 / 10 | 8 / 10 |
| Atmosphere | 7 / 10 | 8 / 10 |
| Value | 8 / 10 | 6 / 10 |
Which One for Which Occasion
| Occasion | Editorial Pick |
|---|---|
| A relaxed group dinner | IndusShared tandoor, curries and breads at fair prices suit a table that wants to graze. |
| A milestone or special occasion | HaomaA Michelin-starred tasting with a Green Star reads as the event booking. |
| Best value | IndusA full North Indian meal lands near 1,500 to 2,000 baht, well below Haoma's tasting. |
| Vegetable-driven dining | HaomaThe ten-course vegetarian tasting is grown largely on the restaurant's own urban farm. |
| Classic butter chicken and tandoor | IndusNorth Indian royal cuisine is the whole point, cooked consistently for years. |
Price Comparison
The gap is real. Indus is a la carte North Indian, with mains around 600 to 900 baht and a full meal near 1,500 to 2,000 baht a head, which makes it one of the better-value Indian rooms in the city. Haoma is a fine-dining tasting room, with a ten-course plant-based menu around 2,790++ baht and an omnivore tasting near 3,200++ baht before pairings. Indus is the everyday choice; Haoma is the occasion. Weigh them against the best Indian restaurants worldwide and the world's best tasting menus.
How to Book
Indus takes reservations online and by phone and rarely needs weeks of lead time, though weekend prime slots in the small 1960s house go first, so book a few days out and mention any occasion. Read the Indus review before you go.
Haoma books through its own site and fills further ahead as a starred tasting room, especially for weekends, so reserve early and state whether you want the plant-based or omnivore menu. Read the Haoma review first.
For occasion fit beyond this pairing, weigh Bangkok tables for an anniversary and a client dinner. For more Bangkok match-ups, see Indus vs R-Haan, and browse the compare index or the best vegan fine dining in Bangkok.