Loya at The Taj Mahal Palace, Mumbai, is bringing the food traditions of Himachal Pradesh and Punjab to the table with ‘Along the River Beas’, an exclusive culinary showcase inspired by the river's journey from the mountains near Rohtang to Harike in Punjab. Available for lunch and dinner until October 25, 2026, the showcase explores the regional dishes, local ingredients and cooking traditions shaped by the river and the communities living along its course.

Developed through extensive research by Loya's chefs and hosts, the menu goes beyond familiar North Indian dishes to highlight lesser-known recipes and traditional cooking practices. The research follows the changing food culture along the Beas, from mountain produce and orchard fruits in Himachal Pradesh to the grains, dairy products and agricultural traditions of Punjab's fertile plains.

Sharing his thoughts on the initiative, Executive Chef Rohit Sangwan said, “I come from this region, and its food has always been part of my understanding of the North. This research revealed a wealth of traditions that remain deeply native and lesser known beyond the communities that preserve them. At the heart of Loya is this very pursuit: exploring the Grand North beyond its familiar repertoire and bringing these culinary traditions forward with authenticity. The River Beas gave us a remarkable context in which to do so.”

The menu features several regional specialities, including Siddu, a popular dish from Kullu served with desi ghee and til-lehsun chutney, and Kand Aur Kodhiya Ki Tikki, made with elephant yam and walnut. Other highlights include Galgal Murgh, which uses hill citrus, and Harike Machhi.

Guests can also explore dishes such as Kangri Chana Dal, Barot Trout Curry, Kaddu Ka Khatta and Phulkari Pulao. The culinary journey concludes with traditional desserts, including Chulli Ki Kheer, flavoured with apricot.

The beverage menu follows the same regional theme, bringing together local fruits, grains and spices. Seb Ka Safar, Beas Heritage Sour and Himachal Orchard feature ingredients such as apple, amla, plum, barley and honey. For guests looking for non-alcoholic options, Jau Jal and Aloo Bukhara Fizz offer regional flavours through zero-proof beverages.

Through this showcase, Loya aims to introduce diners to the lesser-known culinary traditions of the regions along the River Beas, bringing together local ingredients, traditional recipes and the food heritage of Himachal Pradesh and Punjab. ‘Along the River Beas’ is available exclusively for lunch and dinner at Loya, The Taj Mahal Palace, Mumbai, until October 25, 2026.