Entering through a grand wooden door of Loya at Taj Palace New Delhi, is the perfect beginning to sit down for a feast across northern India. Inspired by the local term that means “gathering for a feast”, Loya is a coming together of the most cherished recipes from the North.
The ambiance has artworks depicting the rich tapestry of Indian history, where vibrant colors harmonize seamlessly with the rustic stone architecture. Even the bar is a stunning bar crafted from stone and granite, where a gentle stream of water passes through the table, gracefully cascading from its edges, and culminating in a mini waterfall.
The drool worthy food leads you on an immersive journey across the vivid north. From the foothills of the Himalayas to the flat terrain of Punjab, to snow-laden Kashmir, Loya spotlights the inherent uniqueness and theatrics of time-honoured cooking techniques; the drama of “dhungar” or smoking, the aromatics of “baghar”, in which spices are tempered in hot oil, “dum”, the richness of slow-cooking and the energetic pounding of spices by hand, “sigadi” where you cook food over coal, and even using traditional clay pots and iron kadhais to infuse earthy flavours and colours into each dish.
‘Bharwan Karare Kulche’ made of pindi chole served with fresh haldi-mooli kus, stir-fried okara with cashew paste called ‘Masaledar Bhindi’, ‘Loya Murg Pyaza’ is chicken slow-cooked in a special Loya spice blend and tossed with pearl onions, Pahadi-special mutton curry with hand-ground, charred walnut ink called ‘Kangra Khodiya Ghost’, and a special take on rice with Kashmiri morel pulao called ‘Gucchi Kala Moti Pulao’…the must try list at Loya is endless.
When it comes to desserts, they are as authentic and flavourful as ever. The ‘Badana Pearls’ is a dish made of rabri and saffron foam, sprinkled with pistachios and almonds, ‘Kulfi Pop’ is where you get to try different flavours of kulfi- saffron-cardamom, royal paan leaf, and malai kulfi, and ‘Loya Khel’ is a chikoo mousse and biscuit cake served with coconut grass. To finally end your meal, you should definitely have ‘Loya Ka Kahwa’, ‘Kadak Chai’, or ‘Himalayan Chamomile & Lemongrass’ tea.
The true essence of the North Indian experience goes beyond just culinary delights; it resides in the subtle yet significant details. From the use of traditional kansa utensils adorning the table to the meticulously crafted chairs and vibrant cushions, and a sweet tray of gulkand and mishri with pestle and mortar for you to blend according to your taste, every element celebrates the artistry of North India at Loya.
