Varq: A Regal Indian Fine-Dining Experience at Taj Exotica, The Palm, Dubai
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Varq: A Regal Indian Fine-Dining Experience at Taj Exotica, The Palm, Dubai

Introduction  Varq is one of the havens for fine dining among the 7 kitchens of Taj Exotica. This fine dining place of Indian cuisine is located in East Crescent Road, Palm – Jumeirah, Dubai. It is a place that elevates the existing sophistication, and each piece of culinary art made here transforms the plate into one of edible art. Each dish, cocktail, or experience here is individually customised for discerning patrons in menus that are created from scratch and handcrafted drinks. All of it was well experienced by Ms. Shrishti Jaiswal, Editor-in-Chief of TheStyle.World.   Prices: Chef’s menu: Dh395 ($107) for a six-course menu, excluding drinks A la carte: Starters range from Dh60 to Dh185, mains from Dh120 to Dh280, and desserts from Dh60 to Dh125 Two people: Approximately AED 440 without alcohol Pint of beer: Approximately AED 45 Ambience Upon entering Varq, the guests would have it as an understatement of elegance. A domination within this ambience comes from a leaf-treed chandelier, which portrays inspiration from the restaurant; meanwhile, bar seating plus the magnificent show kitchen produce the feeling of modern luxuriousness. In detail, even private dining rooms designed to celebrate personal and small business occasions can be prepared with perfection. It seats 180 guests, both indoors and outdoors. Varq is such a majestic yet warm fine dining space. Starters The journey begins in Varqui Crab, beautifully layered crab meat, tandoori shrimp, and crispy filo, all touched with just a hint of gold leaf. Really, the epitome of luxury, this dish is richly flavoured and textured yet somehow harmonious. Again, the Malabar Prawns are a delightful and mouthwatering tribute to the coastal spices of Kerala that explode in every bite, and so on.   Main Course The star is definitely the main course at Varq. The Hyderabadi Sunehri Nalli is a delectable, slow-cooked lamb shank with meat that’s steeped in spices and melts beautifully in the mouth, leaving a bold, earthy aftertaste. A feast to the eyes and taste buds, just as it presents on the palate. Cocktails Varq’s bar is a treasure house of creativity, with its handcrafted cocktails infused with Indian herbs and spices. The beverage selection, whether whiskey pairings or boutique spirits, perfectly complements the richness of the cuisine. Whether you choose an old classic or a new creation, every sip adds to the experience.   Desserts The desserts at Varq are the ultimate end to this royal feast. From kulfi laced with saffron to deconstructed traditional Indian sweets, the desserts do something modern with old flavors. Every creation is a mix of sweetness and sophistication; one leaves the place knowing he has indulged. Last Thoughts Varq is not just a restaurant; it’s a celebration of Indian heritage and innovation. From its stunning interiors to its meticulously crafted dishes, every aspect of Varq speaks of artistry and luxury. Whether you’re savoring the iconic Varqui Crab or indulging in the chef’s curated whiskey pairing, Varq promises an unforgettable fine-dining experience.  

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Loya Qissa: A Night of Signature & Creative Cocktails at Taj West End
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Loya Qissa: A Night of Signature & Creative Cocktails at Taj West End

Loya Qissa showcased the private bar takeover event that had cocktail enthusiasts rubbing their eyes in wonder, which took place within its confines. The event was witnessed by Ms. Shrishti Jaiswal (Editor-in-Chief, TheStyle.World) and was coupled with Daniel Gonzalez of #7 World’s 50 Best Bars 2023 rated Licorería Limantour. This was one of those nights that’ll never be forgotten—this meant a much-needed celebration of creativity, world-class flavours, and unparalleled vibes at the Taj West End. A Star-Studded Bar Takeover Given that it was probably the most beautiful and elaborate bar takeover experience  Loya Qissa had ever hosted, the night really promised to deliver, and, boy, did it. With mastermind Daniel Gonzalez of Licorería Limantour taking over the bar of Loya Qissa, some of the unique and daring cocktails he presented for his guests. This is how the rich content of traditional cocktail spirits got combined with the impressive modern techniques. The night will definitely be remembered as it was for the guests who enjoyed their well-crafted drinks by a person who took a step further to bring mixology to the next level. A Night to Remember At Loya Qissa The venue itself was spectacular.  Loya Qissa, perfectly classy and elegant, was the perfect venue for this ‘extra-special’ night. Guests happily sipped their drinks as they were wrapped in the relaxed yet sophisticated atmosphere that so characterises the Taj West End. Laughter, story-telling, and camaraderie marked the way the evening unfolded as the well-crafted cocktails drifted into deep conversation. A Ride Like No Other To those privileged enough to experience it, this was more than just an event. For a collective experience, it was definitely because of the cocktails that went down for drinking, from its first sip until the very last, a journey in flavours, textures, and creativity. And if you are a connoisseur or just a casual lover of cocktail mixes, take hold of the fantastic journey of art in mixology that awaits you from Daniel Gonzalez’s takeover of the bar. Planning Ahead It was one such night that the guests will be remembering for a lifetime and the success of it further and more firmly cemented the reputation of this place as the epitome of destinations for unique, high-quality bar experiences. Guests left at the close of the night with new memories and new favourites and a deep appreciation for the world of creative cocktails. Here’s to many more such events that dare to push the boundaries of taste and innovation!

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Loya, Taj Palace, New Delhi : Iconic Dining Experience
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Loya, Taj Palace, New Delhi : Iconic Dining Experience

Loya, Taj Palace, and New Delhi Loya, in Taj Palace, New Delhi was nothing less than a remarkable place and the dining experience was totally iconic. The drink menu was exceptional, as was the food. But before I even go to that, I will share with you the grandeur of that place! Unlike my Bangalore experience, this one was indoors, and the journey of this epic dining experience starts right from the entrance. The ambience is mesmerising even before you enter the dining area; the white flooring and subtle botanical touch are just fabulous! The Restaurant As you enter the restaurant, you cannot remove your eyes from the magnificent surroundings, and the bar has its own waterfall! That is basically the first thing you see when you enter. Now, when it comes to the menu, Loya-Taj Palace, New Delhi, has proved that North Indian traditional food is not just dal makhni with tandoori roti! It is so much more than that. There is food from the foothills of Himachal, tang from Punjab and, not to forget, sweetness from Kashmir. they gave us a tour of ambience. The walls and stones used inside were of specific significance; they were very earthy and very much North Indian. There were traditional North Indian paintings and a very cosy vibe. And as expected, service and hospitality are exceptional—just at the Taj level.   How do they cook the traditional way? Dhungar: When your food is cooked in this manner, you get a kindled coal fragrance to your buttery umami flavours. Usually, coal is used to add flavour to your feast. Dhungar basically means smoking. Bhagar: When various spices are bloomed in hot, savoury ghee for tempering and poured right over your food, that is called Bhagar! Sigdi: Ever felt why food in typical villages is so finger-licking? Well, when your food is cooked over coal, wood or cow dung cakes, you get that earthy gaon ka taste! Dum: When the food is kept in a pot and sealed tightly on top to be cooked for many hours, that is your dum! And to maximise taste retention in your mouth, all the food is made in traditional earthen and metal pots. And to see the magic that happens while cooking is right in front of you! Yes, you can have a view of your food making as there is an open kitchen to look at! On the table: In any typical north Indian traditional home, you will have your food on earthen or copper plates. A colourful table napkin leaves a feeling of nostalgia from your mummy ke kitchen ka cloth! Though the restaurant had lavish styling, the feel of sitting and having food there was absolutely homely! And after being seated in such a great ambience, I was ready to devour the delectable menu right away! Starters: Daal ki Chaat: Crisps made of Gehun (wheat) paratha and besan, served at your table with garlic nibs along with chilli oil. The taste was absolutely refreshing and the garlic added the right amount of punch to the chaat. Kauni Ke Kabab: A crisp kachori with peas, anardana, and the spicy saunth ki chutney. This one just brings you back to your roots. Sigdi Macchi: These were the spicy tikkas made with sole river fish made in Wari. Absolutely unforgettable! Paneer Teen Mirch: A paneer dish that literally melts in your mouth and has that punch of spice from those chilies, capsicum and crushed kali mirch (black pepper). This will definitely open all your senses! Loya Specials: Multani Gobhi: The entire cauliflower was marinated in clay and roasted well so that all the florets were cooked and roasted inside. This is definitely the most innovative concept! Gosht ke lazeez peshiyan: Special cuts of mutton smoked with charcoal and had the tempered taste of stone flower and kebab chini spice.     View this post on Instagram   A post shared by TheStyle.World (@thestyle.world) Main Course: Surkh Sabzi, loya kadhi: A mixed vegetable dish served hot with kadhi and the mix of vegetables included Lotus stem, Colocasia, Cauliflower, Carrots, and Beans. Kathal Baingan Bharta: Even though the combination of brinjal and jackfruit as one dish sounds not so usual, it is a must-try on my list! Masaledar Bhindi: The regular ladyfinger can be served like this and I was more than just amazed!  Stir the fried ladyfinger with brown onions, tomato and cashew paste, along with some ladyfinger crisps. Dum Nalli: Slow-cooked baby lamb shanks in yoghurt with a stock gravy infused with spices. Bhaddu Murg: When you have a chicken cooked to the bone in a Bhaddu with some flower spice and a few other spices,. Dessert: Nawanshahr Katira Phirni : A finger-licking sweet dish that is a combination of custard phirni, gulab jamun, ice cream, dry fruits and gond katira. The gulab jamun just melts in your mouth and the dry fruits add the right amount of crunch to the dessert. Badana Pearls: Luxurious sweet pearls served in a wonderful box in which the rabri and saffron foam is placed along with chopped up dry fruits. Doodh jalebi: Jalebi with dates, pista and kesar milk is something you cannot miss out! Give your dining experience a grand ending with this dish. Kulfi Popsicle: Kulfis are made in the manner of popsicles and there were so many flavours that I couldn’t resist myself from trying a few! Mouth freshener: After all that exciting menu gulped down to the stomach, one must get the palette refreshed. and Taj Loya gives you the opportunity to do it yourself! DIY mouth freshener! The dining experience at Taj Loya Palace in New Delhi was nothing less than a luxurious ride through the multitudes of tastes, textures and foods. The service, hospitality and regal features never disappoint me. The entire team of Loya- Dilbar Singh Rawat (Head Mixologist), Divya Mamgain (Associate), Gagan Sikka (Sous Chef—creator of the entire dining menu), Dheeraj (Bartender) and Suryadeep (Restaurant Manager) made sure that my time spent here

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Taj Loya: Where Culinary Excellence Meets Unparalleled Hospitality
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Taj Loya: Where Culinary Excellence Meets Unparalleled Hospitality

Taj Loya, nestled in the heart of Bengaluru, stands as a beacon of gastronomic delight, offering a symphony of flavours that tantalize the taste buds and elevate the dining experience to new heights. As avid seekers of culinary adventures, my companions and I recently embarked on a journey to this esteemed establishment, eager to immerse ourselves in its renowned ambiance and indulge in the culinary craftsmanship it is celebrated for. What ensued was nothing short of a grand culinary odyssey, leaving an indelible mark on our palates and hearts alike. Join me as I recount the exquisite experience that unfolded within the hallowed halls of Taj Loya, a testament to the city’s vibrant culinary landscape and unwavering commitment to excellence. 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,

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Ekostay, a homestay venture
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Ekostay, a homestay venture

Ekostay, a hospitality firm specifically catering to the homestay audience for their holidays in touristy cities. The homestay thrives in being hygienic, cozy, affordable as well as luxurious with private and common pools across cities like Lonavala/Khandala, Goa, Alibaug, Mahableshwar/Panchgani, Karjat, Nashik & Igatpuri. Ekostay were into construction earlier but by seeing the tremendous demand they now also have a range of homestays. They aim to make a conscious travel weekend getaway and the best choice to go places in India. After a dark year, sea-sun (season) to travel and explore local beauty is springing,  aimed to make Ekostay a happy and safe place for everyone at the price of a short stay where one can enjoy a long getaway. Travellers prefer domestic travel in the coming years, for e.g. according to the survey on Indian luxury travelers conducted during May 2020, Goa was the most preferred domestic travel destination during COVID-19 pandemic. About 48 percent of the respondents stated that they preferred to travel to whatever place is COVID-free when they want to travel in that year. The existing properties are expanding into new markets to increase our inventory more than the previous year. Varun Arora is the Co-Founder & CEO of EKO STAY. He completed his Bachelors in Mass Media from Mumbai University in 2011. Varun has 8+ years of experience in Social Media Marketing, Construction, Real Estate and Hospitality. He started his career at TravelXP channel as a marketing executive after which he moved to id8 media solutions as a social media marketing executive. Post that he got into the family business of developing second home villas in Lonavala & Khandala as Director, West Coast Realty. After learning the ropes, he co-founded EKO STAY with 3 other partners in 2018, beginning his journey as an entrepreneur. As CEO of EKO STAY, he leads the operations and marketing functions while overseeing homeowner relations and studying new markets for entry. EKOSTAY has been successful in marking its territory in Maharashtra & Goa so far and is further expanding to the North & South of India before the end of this year. We’re targeting Ooty, Coorg and Coonor down south & Shimla, Manali & Kasol up North. Ekostay, a homestay venture

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