Ambiance That You Need!
Stepping into Taj Loya is akin to entering a realm where time slows down and every moment is savoured with unparalleled grace and sophistication. The ambiance exudes an aura of refined elegance, with its tastefully adorned interiors and subtle hues casting a spell of tranquilly upon all who cross its threshold. Soft, ambient lighting bathes the space in a warm glow, accentuating the intricate details of the decor, from the plush furnishings to the delicate art adorning the walls. Whether seated amidst the intimate confines of a private alcove or basking in the natural light streaming through expansive windows, every corner of Taj Loya beckons guests to unwind and immerse themselves fully in the sensory journey that awaits. It’s a sanctuary where conversations flow freely, laughter fills the air, and memories are woven into the fabric of each passing moment, leaving an indelible imprint long after the last dish has been savoured.
Culinary Excellence:
At Taj Loya, culinary excellence is not just a promise; it’s a way of life. With each dish meticulously crafted to perfection, the culinary artisans at Taj Loya take diners on a gastronomic voyage like no other. Drawing inspiration from both traditional recipes and contemporary innovations, every creation that graces the table is a masterpiece in its own right, a symphony of flavours that dances upon the palate and leaves a lasting impression. From the freshest seasonal ingredients sourced from local markets to the skillful execution that elevates each dish to new heights, every aspect of the dining experience at Taj Loya reflects a commitment to excellence that is simply unparalleled. Whether indulging in the robust flavours of regional delicacies or savouring the nuances of international cuisines, every bite is a revelation, a testament to the culinary prowess that has made Taj Loya a revered destination for epicurean connoisseurs far and wide. Let us explore together the perfect food ensemble.
Culinary Cutlery and Dinner Plates:
Before I take you on a tour of the culinary excellence of Taj Loya, I want to show you all the excellence of the presentation on the table. The rugged cutlery and dinner plates with burnt edges were made absolutely with natural ingredients. Won’t believe me? Have a look at this.
Dal Ki Chaat:
Dal ki chaat is a delightful Indian street food delicacy that tantalizes the taste buds with its burst of flavours and textures. The toppings for besan-gehun crisps with some daal include chopped onions, tomatoes, green chutney, saunth, chilies, garlic nibs, lemon juice, and garlic oil. Whether enjoyed as a snack on the bustling streets of India or served as an appetizer at home, dal ki chaat never fails to delight with its vibrant flavors and satisfying crunch.
Gosht Chilli Murgh Tikka:
Gosht Chilli Murgh Tikka is a tantalizing fusion dish that combines the succulence of gosht. Sigdi grilled chicken tikka marinated with bhoot jolokia, served with some smoked carrot-coconut puree and carrot-pumpkin seed salad on the side. Tender pieces of chicken are marinated in a rich blend of yoghurt, spices, and herbs, infusing them with a depth of flavor that is both robust and aromatic. The marinated meat is then grilled or roasted to perfection, imparting a smoky char and locking in the juices for maximum tenderness.
Timbri Jhinga:
“Timbri Jhinga” is a dish that might be a regional or local specialty, and without specific context, it’s challenging to provide a detailed description. However, “Jhinga” typically refers to prawns or shrimp in Indian cuisine. “Timbri” could be a regional or local name or a specific preparation style. Timbri marinated prawns grilled on sigdi, then smoked, served along with pea shoot salad and bhang jeera chutney on the side.
Kathal Baigan Bharta:
To prepare this dish, the jackfruit and eggplant are typically roasted or grilled until they’re soft and charred on the outside. Then, the skin is removed, and the flesh is mashed or finely chopped. A blend of fried kathal and roasted baigan, tossed in some chef’s special spices, garnished with baigan chips, fried kathal strands, and finished with apple wood smoke.
Peppay Waale Aloo
“Peppay Wale Aloo” is a dish that likely features potatoes (aloo) cooked with “peppay,” which could refer to a specific type of pepper or chili. Since Amritsar is famous for the varieties of anchaar, we have used pickling spices in peppay wale aloo and prepared it authentically in peppa. Baby potatoes with crushed wadi spiced with achaari masala and prepared authentically in peppa, garnished with microgreens and achari mirchi.
Kangra Khodiya Gosht:
Inspired by “Khatta Meat,” which is a delicacy in Himachal Pradesh where meat is cooked in tomato-yoghurt gravy. Khatta meat inspired pahadi mutton curry infused with walnut ink garnished with fried red chilli and roasted walnut, a specialty from Kangda. Steamed rice or typical Himachali breads like Siddu or Chana Madra are most likely served with Kangra Khodiya Gosht. It’s a dish that showcases the culinary heritage of the Kangra region, offering a taste of the mountains with every savoury bite.
Taj Loya’s Kaala Moti Gucchi Pulao:
To prepare Kaala Moti Gucci Pulao, fragrant basmati rice is typically cooked with a variety of aromatic spices such as cloves, cardamom, cinnamon, and bay leaves. The morel mushrooms are cleaned and soaked to remove any grit, then sautéed with onions, garlic, and ginger until tender and aromatic. Chef’s special Pulao, made using Kala Moti and Kashmiri gucchi found in Himalayan regions, is served with Ori raita on the side.
Badana Pearls:
The dessert we had was mesmerising! Ever had a dessert that stuns you? The pretty little badanas on the bed of Rabri topped with saffron foam quenelle garnished with pista, badaam flakes, and kesar. And the taste was nothing less than delicious and perfect.
Doodh Jalebi:
There is no dessert that can beet the crunch and melt of a Jalebi. Desserts are made in Punjab during festive seasons like Diwali and Dussehra, where people have milk soaked jalebis. Crispy jalebi soaked in sugar syrup is served along with three flavours of milk – kesar, chuara, & pista. Jalebi and milk are a combination that can go wrong in no way.
Taj Loya’s Mukhwaas:
Allowing guests to make their own Mukhwaas at Taj Loya adds a unique and interactive element to the dining experience, enhancing the overall enjoyment of the meal. Mukhwaas, a traditional Indian after-meal digestive aid, typically consists of a mixture of aromatic seeds, nuts, and spices known for their digestive properties. By offering this DIY Mukhwaas station, Taj Loya not only provides a delicious and refreshing end to the meal but also invites guests to participate in the culinary journey, making their dining experience truly memorable and enjoyable.
At Taj Loya, each dish served is not merely a meal but a masterpiece, crafted with passion and precision to delight the senses and nourish the soul. From traditional favorites to innovative creations, every flavor tells a story, weaving together the rich tapestry of India’s culinary heritage.
As we bid adieu to this gastronomic haven, let us carry with us the warmth of hospitality, the joy of shared laughter, and the promise of future culinary adventures. Until we meet again, may the memories of our time at Taj Loya continue to inspire and delight, reminding us of the boundless pleasures found in the simple act of sharing a meal with loved ones.
Disclaimer: This fabulous culinary experience at Taj Loya is a personal experience of Shrishti Jaiswal
