With branches in Delhi and Bengaluru, Taj Mahal Palace’s Loya brings over the flavours of North India with a few amendments in place. Expect a shift towards more balanced flavours, locally sourced ingredients, and dishes that shine through courtesy of their traditional preparation techniques. You may miss the richness in creamy curries often associated with the North, but find it complemented rather beautifully by the presence of Maharashtra’s coastal influences. We are talking lusciously marinated seafood charred just the right amount- perfect for a royal feast!
A peek inside Loya
Spewing royalty, the restaurant boasts grand arches, mosaic lanterns, and large paintings all drawn together by pops of colour at every table in the form of cushions and fabrics. To further carry the resemblance of the North, you will find intricately sculpted boulders by the bar courtyard, hoping to imitate the Himalayan natural springs. The restaurant as a whole, with colourful drapes, stone walls, faux woven seating, along with a commanding presence of filigree lamps and room dividers, mimics the bustling North Indian bazaars.
A glimpse of the menu
Divided into three courses– Pella Swaad (appetisers), Saajha Swaad (mains), and Mittha (desserts), the food highlights the significant connection towards regions like Kashmir, Punjab, and the Himalayan foothills while also integrating Mumbai’s coastal flavours. Locally sourced seafood produces some spectacular dishes like Jwala Macchi, Timbri Jheenga and Kangra Khodiya Gosht prepared with a North Indian approach to spices. You can also find some signature dishes from the North like Gosht Ki Lazeez Pasliyan, tied together with a smoky charcoal essence, and Dum Nalli, where bite-sized slow-cooked lambs are drenched in a flavourful spice gravy.
For dessert, Doodh Jalebi remains a classic choice, and Gud-ke-Maan (badaam kheer) packs a punch of flavour. Following, their signature cocktails bring the perfect complementing sips to go with your meal or dessert. You cannot go wrong with a Himalayan Mule, a fragrant blend of lemongrass vodka and ginger beer, or the Gulab, a rose-cardamom vodka drink with pineapple foam.