A Refined Vegetarian Experience at LOYA, Taj Mahal Palace, Mumbai

LOYA presents an expansive interpretation of North India’s culinary heritage, with a menu that includes both vegetarian and non-vegetarian dishes rooted in regional traditions. Techniques such as dhungar, baghar, dum, and sigdi are central to the kitchen’s approach, lending depth and character to every preparation.

The vegetarian selections at LOYA forms a substantial and thoughtfully crafted part of this offering, reflecting the same level of technique, flavour, and authenticity.

Here are some of the favourites:

The appetiser selection showcases vegetables and lentils through robust, well-balanced preparations. Dishes such as Loya Chaat, a layered chaat featuring crisp textures and sharp spice, and Chulai Kebab, made with fresh amaranth leaves and finished in the tandoor, highlight regional influences. Paneer Teen Mirch stands out for its bold use of crushed pepper and fresh chillies, offering depth without overpowering the ingredient. 

 

Complementing the delicious menu is LOYA’s dedicated zero-proof beverage selection. Drinks such as Saffron Delight, featuring saffron and citrus notes, and Tamarind Fennel Soda, with its sharp and refreshing profile, are designed to pair well with spice-forward starters and rich mains, offering balance and freshness throughout the meal.

We would be pleased if you would consider this vegetarian-focused narrative for an editorial feature, dining recommendation, or curated listing.

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