Festive Flavors of the North at Loya, Taj Mahal Palace, Mumbai Introduces a New Culinary Spread

Mumbai, 6th October 2025: Loya at Taj Mahal Palace Hotel, Mumbai deepens its culinary exploration with the introduction of thoughtfully crafted new dishes - each born from immersive research journeys across the North. Rooted in ancestral knowledge and brought to life through on-foot research across the northern belt, this reimagined chapter presents a curation of lesser-known recipes, heirloom techniques, and rare regional ingredients. The new dishes shine a light on time-honoured preparations - some known only to remote kitchens, others tucked away in old family homes. Each carries a unique story of place, people, and practice.

From the Himalayan foothills, the Pisyuu Loon Paneer Tikka carries the bold, smoky essence of Uttarakhand, where hand-pounded Pahadi salts elevate tandoor-cooked paneer. Himachal’s culinary traditions come alive in the creamy, nutty Raintha, a blend of spinach, roasted walnuts, dates, and yogurt tempered with mustard oil, and the rustic Chha Gosht, a mountain-style mutton curry slow-cooked with yogurt and spices, inspired by the Gaddi shepherds. Completing this northern tapestry is Reyansh, Uttarakhand’s ceremonial Navrangi Dal, a slow-cooked medley of nine lentils that embodies ritual warmth, community, and ancestral care.

Traveling to Punjab and the heart of North India, the Loya Dum Murg presents a whole marinated chicken slow-roasted in a khasta dough shell, sealing in its rich aromas, while the Kunni Murg offers slow-cooked tenderness in a sealed clay pot with robust spice blends. The festive Neoja Wadi Pulao, with pine nuts and hearty wadis, brings the celebratory traditions of Amritsar to the table.

From the Indian coastline, the Sunheri Lobster pairs saffron-spiced, charred lobster with prawn pulao and a tangy buransh chutney, blending coastal refinement with northern warmth.

“Our menu is the result of many conversations, shared meals, and journeys off the beaten path. At Loya, we’ve always sought to go beyond the familiar - to uncover dishes that are deeply rooted in local culture. These recipes reflect the land and its people, and it’s a privilege to bring them to the table with authenticity and respect.” says Rajesh Wadhwa, Grand Master Chef, Loya.

Each dish at Loya is more than food—it is a journey through the traditions, stories, and landscapes that have shaped Indian cuisine, offering guests an experience that is both rooted in history and reimagined for today.