Diners are, thankfully, at the mercy of Chef Deepanker Khosla’s grand ambitions at this zero-waste urban farm-slash-Indian restaurant. The recipient of the Champions of Change Award given by The World's 50 Best Restaurants organization, Chef DK has created a haven for sustainable and eco-conscious dining at Haoma. While many of his dishes reflect his affinity and sentiment for traditional Indian cooking, everything is graced with an experimental touch, and a clear preference for produce that’s sourced either from local fisherfolk and farmers or the restaurant’s own garden.