Feast Like a Royal at Loya: A Flavour Explosion with a Modern Twist!

Bengaluru: From the moment Loya first opened its doors at the Taj West End, I had been eagerly anticipating a visit. The promise of a culinary voyage through the vibrant and diverse flavours of North India, coupled with the storied elegance of the Taj heritage, had me intrigued. I’ve always admired Taj Hotels for their unparalleled blend of luxury and cultural authenticity, and Loya’s focus on ancient cooking techniques and traditional recipes seemed like the perfect match for this legacy.

On a beautiful rainy day, I finally had the chance to experience Loya. The monsoon’s gentle patter on the windows added a serene backdrop to what would be a truly memorable dining experience. Arriving at the Taj West End, with its lush greenery and classic charm, I felt an immediate sense of anticipation. The Taj Hotels have a rich history that dates back to 1903, founded by the visionary Jamsetji Tata. Known for its commitment to excellence and unparalleled hospitality, Taj Hotels has set the gold standard for luxury accommodations in India and beyond. Loya, nestled within this esteemed establishment, promised to uphold this tradition with a unique culinary offering.

Walking into Loya, I was immediately struck by its ambiance. The design is a magnificent homage to the grandeur of North India’s historical lifestyle. The restaurant’s décor features grand arches, intricate motifs, and stone jalis that evoke a sense of regal history. The kaleidoscopic welcome lounge, adorned with vibrant drapes and colourful artworks, invites you to step into a world where past and present intertwine seamlessly. The distinctive bar courtyard, accentuated by natural rocks, boulders, and a stunning waterfall, creates a tranquil environment reminiscent of Himalayan springs.

The furniture at Loya draws inspiration from traditional Indian designs, with logwood pieces embellished with copper, adding to the authentic feel of the place. The detailed elements, such as the copper lanterns and intricate filigree jaalis, contribute to the overall nostalgic atmosphere, reminiscent of bustling North Indian bazaars. The blend of natural textures and rich, earthy tones creates an inviting and warm environment, perfect for an immersive dining experience.

The culinary journey began with the appetizers, each dish a testament to Loya’s dedication to authenticity and tradition. The Dal Ki Chaat, inspired by Muradabadi dal ki chaat, featured besan and gehun paratha crisps that were delightfully crunchy. The accompanying chilli oil and garlic nibs added a burst of flavour, while the saunth chutney and green chutney provided a perfect balance of sweetness and spice. This dish was a playful yet refined introduction to the meal.

Next was the Siddu, a traditional Himachali dish of fermented steamed bread stuffed with walnut and spices. The Siddu was served with ghee, pomegranate chutney, and green chutney, each element enhancing the bread’s rich, earthy flavours. The combination of textures and flavours showcased the depth of traditional Himachali cuisine.

The Shinwari Murg, tender pieces of chicken cooked with hand-pounded spices, tomatoes, and fenugreek, was a standout. Served with a spiced naan, this dish exemplified Loya’s commitment to preserving traditional cooking methods. The hand-pounded spices imparted a depth of flavour that was both robust and nuanced, reflecting the authenticity of the preparation.

For the main course, the Dal Jhakiya was a revelation. This pahadi-style dal, made with moong and arhar dal, was elevated by a live tempering of khakiya seeds, also known as wild mustard. The fresh, vibrant flavours of the dal were a testament to the meticulous care taken in sourcing and preparing the ingredients.

The Kangra Khodiya Gosht, a specialty from the Kangra district of Himachal, featured pahadi-style mutton curry with hand-ground, charred walnut ink. The mutton was tender and richly flavoured, with the walnut ink adding a unique depth and complexity to the dish. Paired with the Malera Roti—a cultured dough bread finished with cashew nuts, sesame, and fennel seeds—and the Gola Paratha, made with ghee and whole wheat flour, this was a feast for the senses.

The dessert course was equally impressive. The Badana Pearls, with rabri and saffron foam, were a delicate and elegant finish to the meal. The pistachios and almonds added a delightful crunch, contrasting beautifully with the creamy, fragrant saffron. The Kulfi Pops, offering an assortment of rose petal, saffron-cardamom, royal paan leaf, and malai kulfi, were a refreshing and indulgent conclusion to the evening.

Throughout the meal, the crockery at Loya stood out for its regal appearance. Each piece, with its intricate designs and luxurious finish, perfectly complemented the restaurant’s ambiance and the exquisite presentation of the dishes. The attention to detail in both the food and the table settings underscored Loya’s dedication to providing an exceptional dining experience.

In summary, Loya at the Taj West End offers a remarkable journey through the culinary traditions of North India, set against a backdrop of historical elegance and modern sophistication. From the rich history of the Taj Hotels to the meticulously crafted dishes and the opulent ambiance, every aspect of the experience at Loya is thoughtfully designed to transport you to a bygone era of grandeur and culinary excellence.