Vidhi Gupta
10-Sep-2026
The new menu at LOYA, Taj Palace, New Delhi, celebrates the richness and diversity of North Indian cuisine profoundly.
Good food is a testament to the research behind it, the practice that goes into perfecting it, and ultimately, the warmth with which it is served. That is precisely what you experience when you dine at LOYA at Taj Palace, New Delhi. The stories behind the dishes on its menu run deep, drawing inspiration from farming communities, local households and the culinary traditions of foot soldiers that have endured through generations. With its new menu, LOYA offers even more of the richness, diversity and depth of the North and its food.
The new menu is the result of extensive travel across the northern belt, where culinary practices are guided by instinct, seasonality and local produce. Recipes have been gathered from home kitchens, regional cooks and traditional practitioners, capturing not just ingredients and technique, but the cultural context in which these dishes are prepared and shared. Technique remains central to the Loya experience. Time-honoured methods such as dhungar, slow cooking and hand-pounding of spices lend depth and character across the menu, ensuring each dish retains its original integrity while being presented with refinement.
The new additions continue to spotlight the depth and diversity of the region. From Punjab’s interiors to the hills of Himachal and the valleys of Kashmir, the menu brings together a curated selection of dishes that balance familiarity with discovery. Highlights include Fazilka Launji Chaat, inspired by Punjab’s border districts; Bhey Kebab, a lotus stem preparation from the Dogra region; and Doaba Mutton Curry, reflecting the richness of Punjab’s fertile plains. Further along the journey, Karari Phillauri Macchi presents freshwater fish in layered textures, Sirmouri Murg draws on fermented yoghurt and regional raw turmeric, while Yaji Wangun from Kashmir pairs walnut dumplings with baby brinjal in an aromatic gravy. Completing the narrative are accompaniments such as Tehar, a culturally significant Kashmiri rice preparation and Bedwa Kulcha, a Himachali-style stuffed kulcha filled with spiced kulth dal, offering a hearty, earthy depth rooted in Pahadi tradition. The experience extends beyond the plate into moments of interaction and theatre, synonymous with the Loya experience. Kulfa, inspired by the streets of Amritsar, is presented tableside in a layered composition of phirni, frozen reduced milk, rabri and rose, bringing together craft, nostalgia and performance in a single serving.
At its core, the new menu is a continuation of Loya’s commitment to culinary storytelling and every dish is an expression of heritage, craft and lived experience.
