Bengaluru, 30th October: Loya, the signature northern restaurant at Taj West End, invites diners to experience a thoughtfully curated selection of new dishes that expand its ever-evolving culinary story. Known for celebrating tradition and craftsmanship, Loya continues to bring the essence of Northern Indian flavours to the table with authenticity, depth, and warmth.
Adding to its repertoire, the new menu introduces creations that are at once rooted and refreshing. The Chukandar Rajgire ki Seekh, with beetroot and puffed amaranth, presents a delicate interplay of texture and earthiness, while Kadam Muj, a kohlrabi galette, lends subtle sophistication to familiar flavours. The Galgal Paat Murg, infused with lemon leaves, and the hearty Chaulai Shikaar, a slow-cooked mutton curry with amaranth, bring warmth and depth to the dining experience.
Vegetarians can indulge in the Chaunk Wali Arbi, cooked with onion, coriander roots, and the famed jhakiya temper, and Pathyud, tender rolls of besan and amaranth leaves that celebrate simplicity and care. Seafood enthusiasts will enjoy the bold Jwala Macchi, rubbed with a signature spice blend, and the elegant Muj Gaad, a Kashmiri-style fish curry with lotus stems and turnips. Complementing the savoury offerings, the Bedu Roti, made with split black lentils, ginger, and Himalayan garlic, ties the meal together, while the Him-Paat Ice Cream leaves a lingering note of freshness, a gentle reminder that at Loya, every dish is an invitation to rediscover comfort through flavour.
Adding another dimension to its dining experience, Loya introduces Vriksh, an innovative cocktail programme inspired by the journey from root to fruit. Celebrating India’s rich botanical heritage, Vriksh brings together ingredients like truffle, saffron, betel leaf, and ginger to create cocktails that feel both soulful and refreshing. Each drink is thoughtfully crafted to reflect the harmony between nature and flavour, turning every pour into a story of craftsmanship and creativity.
“At LOYA, we believe that food and beverages are more than sustenance, they are memory, culture, and a bridge between generations,” says Rajesh Wadhwa, Grand Chef, LOYA. “With these new dishes and our Vriksh cocktail programme, we aim to honour the depth and diversity of Indian flavours while creating experiences that linger long after the meal is over.”
“Every creation on this menu, from the dishes to the Vriksh cocktails, is a story waiting to be savoured, a story of tradition, of heritage, and of the care that transforms ingredients into emotion,” adds Taljinder Singh, Senior Vice President and Brand Custodian, IHCL. “Our intention was to craft a menu that is both familiar and surprising, inviting guests to experience the essence and soul of Indian flavours in every bite and sip.”
