Where music, food, and mixology meet, something practically symphonic is achieved. Join us and experience the Loya Paanch at Loya Bar — where the S.P.I.C.E philosophy is more than just a concept, but an experiential process that respects Scale, Pitch, Instrumentation, Chords, and Expression through thoughtfully crafted cocktails and passionate regional fare.
Entering Loya, one is immediately enveloped in an atmosphere that hums with creativity and hospitality. The philosophy of the bar — to combine art, craft, and a dash of musical inspiration — resides in every pour and plate. Each cocktail at Loya is not just a drink; it’s a tribute to the five elements of musical composition reimagined in liquid. Whether it reminds us of the refined Scale of flavours or one which mirrors the multi-layered Instrumentation of a tune, Loya’s mixologists have put on a menu that foregoes the ordinary.
This year, the team has crafted two heavenly cocktails for every musical element, and they don’t fail. From traditional spirit-forward cocktails with unexpected infusions to refreshing, herbaceous beverages, every sip strikes a chord that resonates like your favourite song on repeat.
But what truly does justice to the Loya Paanch experience is the thoughtful selection of partner dishes — all infused with the dense culinary heritage of North India and the Himalayas. Gosht Reshiya Kebab is a Kashmiri classic, a delicate dish whose name is inspired by ‘Resh’ — to scatter. This old-fashioned technique of splitting the meat into delicate strands gives melt-in-your-mouth joy with each bite, and would be ideally paired with a bold cocktail whose smoky, deep undertones will linger well. Equally reviving is the Dahi Kraal. Having been inspired by Kashmiri summers, this cucumber and yogurt salad, in which ‘Kraal’ is water chestnut, is a refreshing side that battles the heat of the kebab with velvety subtlety.
The trail of food then moves to Punjab with the indulgent Amritsari Aloo Wadi. A former staple made by village women to preserve urad dal as wadis during the leaner months, this rustic, flavorful dish is potatoes and spices wrapped up in a comforting warm embrace that is reminiscent of helter-skelter Punjabi kitchens and riotous festivals.
From Punjab to Himachal, the culinary travel of the menu goes on with the majestic Mandi Chicken of Kullu Valley — a culinary creation from the desire of a king to entertain his royal visitors with a stunning feast. Local lore speaks of Raja Jagat Singh’s culinary needs, and the culinary masterpiece created by his chef continues to enchant even today.
DIY Mouthfreshener
No Himachali spread would be complete without the humble but luscious Tudkiya Bhaath, rice from Kangra’s fields, and Pahadi Kheere Ka Raita, a refreshing yoghurt-cucumber side dish reminiscent of the level fields of the Himalayan foothills. These homegrown delights echo the philosophy at Loya — of innovating on tradition, of telling a story in flavour.
The Loya Paanch experience is not a meal or a cocktail hour — it’s a fully immersive story experience in which flavours blend, melodies entice, and each part of the puzzle sings with the next.
A cocktail connoisseur, an Indian cuisine foodie, or simply someone wanting to escape into the senses, Loya invites you to recline, sip, savour — and let the music roll on. #TasteTheMelody
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