Taj Palace New Delhi, Loya’s Drink Delights
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Taj Palace New Delhi, Loya’s Drink Delights

869Taj Palace, New Delhi, Loya, has a jewel of attraction inside it. The restaurant  is a culinary excellence that takes you through the journey of taste in North India. While expertly prepared dishes take centre stage, a perfectly composed drink can elevate the entire experience. To quench your thirst and tempt your taste buds, Loya offers a unique drink menu that deserves a look. Let’s dive into the world of drinks at Loya and find out what hidden gems359 await. Taj Palace, New Delhi, Loya’s Drinks Story: Before I even take you into the drinks section, let me share with you the part where the magical concoction takes place. The Loya bar! It is a magnificent part of the restaurant and without a doubt, it is the first thing you will lay your eyes on as you enter the restaurant. Loya’s Bar: You can see the mixologist working up on their magic in front of your eyes. The Bar is a magnificent and lit area with a backdrop on numerous magical vials of drinks. and when you sit at the bar, the aesthetic will blow your mind. The bar counter has its own waterfall. The entire bar theme revolves around music and water. I was even amazed to see a whisky glass shaped like a flowing water stream. Cocktail Menu Concept: The drinks at Taj Palace, New Delhi, Loya, have a wonderful concept well illustrated for the drinks that you can try according to your mood, feelings and even personality. The concept is called S.P.I.C.E. (scale, pitch, instrumental, chords and expression). Scale: In music, scale is the foundation of every song. The 8 prominent key notes make up every single symphony and keeping that in mind, the mixologists have created 2 major cocktails with 8 key elements. Pitch: The High and low notes of music has inspired the combination of these cocktails. High-pitched notes represent vibrant and invigorating drinks and low-pitched notes represent the depth and richness of the drinks. Instrumentation: Just like in a symphony, many instruments are used in the same manner for making the cocktail: shakers are the drumbeat, spoons are the batons, glasses are the stage, and strainers are the harmonious tunes. All of these are collectively making a symphony. Chords: There are 3 distinct notes in a musical chord, and 2 inspirational cocktails are made using this as inspiration. Expression: When music and emotions meet, you get melodies and lyrics. That is why the specialists have taken inspiration from this and created 2 signature cocktails. Time for the drinks: Welcome Drinks: The first drink of the evening was the welcome drink that was given to us, the Jaljeera drink! It was very refreshing and it was in miniature Campa bottles. Super cute! Ara: From the S.P.I.C.E. concept menu, we ordered Ara (Scale)! The drink is an amalgamation of tequila, Marsa fermented rice beer, guava liqueur, and pickled guava. The glass was lined with Pahadi salt around the rim and a block of ice. The taste? It was lip-smacking and perfect until the last drop. Haldi: Another drink from the S.P.I.C.E. concept Gin with Haldi (turmeric) along with a sweet-spicy concoction of ginger jaggery syrup and a tang of lemon juice! The drink hits all the right chords of your senses! Woody Manhattan: If you are looking for a deep baritone of flavour with a hint of spunk in the S.P.I.C.E. concept (instrumentation), then Woody Manhattan is your drink! Strong base of Scotch whisky vermouth grapefruit’s bitterness and smoke of apple wood. You can almost smell it through the box that it comes in. A strong drink in a vintage locked box—it was really something!   Patria’s Martini: S.P.I.C.E. concept-based drinks were really some special ones and yes, I went on to get another one from me in the menu (Instrumentation). Patrias Martini is the drink that you can have and feel the royalty slurping down your throat. It was brought to us in a chalice! It is a must-have on your drinks list as it is a gin-based drink infused with gin, aged vermouth and pickled capers.   Loya Zero Proof: Sunrise to Sunset: I indulged myself into tasting the mocktails as well. And one of them was Sunrise to Sunset, a perfect mix of pomegranate juice and mango puree. It had the tang of lemon with the zing of the soda and the freshness of basil syrup.   Tamarind Fennel Soda: Sourness of tamarind, balanced with the subtle fennel syrup, was the hero of this drink. The drink also had orange essence and bubling lemon soda. What a sip to take! Taj Palace, New Delhi, Loya, gave me a grand memory to remember for a very long time. The food was definitely fabulous and so were the drinks. Every drink has its own story, mix, flavour and presentation too! My bags will be packed all over again just to have these drinks all over again! In a nutshell, I would say that this place is definitely the one that you must visit and yes, drink responsibly!     Disclaimer: This review is based on the personal taste and choice of alcoholic and non-alcoholic drinks by Ms. Shrishti Jaiswal, Editor in Chief. 

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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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