Loya at Taj Palace, New Delhi has unveiled a thoughtfully curated new menu that continues its journey of exploring the culinary traditions of North India. Built on extensive research, regional travel and interactions with local communities, the latest menu showcases authentic recipes, time-honoured cooking techniques and immersive dining experiences that celebrate the rich food heritage of the region.

Inspired by Loya's philosophy of discovering lesser-known culinary stories, the menu has been developed through extensive journeys across North India's villages, mountains and hinterlands. The culinary team documented recipes from home kitchens, regional cooks and traditional practitioners, preserving not only the ingredients and techniques but also the cultural narratives behind each dish.

The new menu reflects the diversity of North India's culinary landscape, with dishes inspired by Punjab, Himachal Pradesh, Kashmir and the Dogra region. Each creation captures the traditions, seasonal ingredients and local practices that have been passed down through generations.

Traditional cooking methods remain at the heart of the dining experience. Techniques such as dhungar (smoke infusion), slow cooking and hand-pounding of spices have been carefully incorporated to preserve the authenticity and depth of flavour while presenting the dishes with contemporary refinement.

Among the highlights is Fazilka Launji Chaat, inspired by Punjab's border districts, alongside Bhey Kebab, a lotus stem delicacy from the Dogra region. Guests can also savour Doaba Mutton Curry, showcasing the rich flavours of Punjab's fertile plains, while Karari Phillauri Macchi presents freshwater fish with contrasting textures.

The menu further explores the Himalayan region through dishes such as Sirmouri Murg, prepared using fermented yoghurt and regional raw turmeric, and Yaji Wangun, a traditional Kashmiri preparation pairing walnut dumplings with baby brinjal in an aromatic gravy.

Complementing the main dishes are regional accompaniments including Tehar, a culturally significant Kashmiri rice preparation, and Bedwa Kulcha, a Himachali-style stuffed kulcha filled with spiced kulth dal that reflects the earthy flavours of the Pahadi region.

Adding an interactive element to the dining experience, Loya has introduced Kulfa, inspired by the streets of Amritsar. Presented tableside, the dessert combines phirni, frozen reduced milk, rabri and rose into a theatrical finale that blends nostalgia with culinary craftsmanship.

Commenting on the launch, Taljinder Singh, Senior Vice President & Brand Custodian, IHCL, said, "Since its inception, Loya has remained obsessed with uncovering the untold food stories of the North. Through years of immersive research, our journeys have taken us deep into villages, the hinterlands, and the foothills and mountains of the Himalayas, documenting the food of the foot soldiers, farming communities and local households whose culinary traditions have endured through generations. This new menu is a continuation of that enduring pursuit, celebrating the richness of the North with authenticity, integrity and profound respect for its origins."

Sharing his thoughts on the culinary journey behind the menu, Rajesh Wadhwa, Grand Master Chef, Loya, said, "This menu is shaped by our journeys into the interiors of the North, by listening, observing and learning from those who continue to cook these dishes in their most authentic form. Our approach has always been to bring these stories to the table with care, while preserving their essence."

With its latest menu, Loya continues to strengthen its position as a destination for regional culinary exploration, offering guests an experience that goes beyond dining by bringing together heritage, craftsmanship and authentic storytelling through every dish.