Phrom Phong’s neo-Indian urban farm and restaurant, Haoma, has now reopened following two months of cooking 27,000 meals for people in need during the Covid-19 restaurant closures—a feat that gained them coverage in the New York Times.

Fresh additions to the a la carte menu, like malai broccoli (B595), chicken Nilgiri korma (B650), and fermented shrimp naan bread (B175), are joined by two new seasonal tasting menus (B2,790 for 10 courses), which are available in plant-based and meat/seafood options.

Kick off with a galouti-inspired northern Indian mushroom kebab flavored with over 20 different spices, followed by sweet, sour, spicy and salty chaat with pomegranate, mint and tamarind chutney, and Pondicherry pulissery—a spiced buttermilk curry—with seafood, tomatoes and lemon. Other star dishes include Haoma’s elevated take on humble daal and a trio of curries that harks back to the Srivijaya Empire with massaman, red rendang and Thai green curry. Finish with the restaurant’s signature chyawanprash, which revives the traditional gooseberry jam-based dessert with a modern hit of burnt milk ice cream, pistachios and mulberry jam.

When restaurants are permitted to start serving alcohol again, you can also expect biodynamic wine pairing.