Loya: Bengaluru's Newest Culinary Gem

By Author

Published on September 6, 2023

After a successful debut at The Taj Palace, New Delhi, the Indian Hotels Company (IHCL) proudly presents Loya, its flagship North Indian concept restaurant, at Taj West End, Bengaluru. Loya promises an extraordinary gastronomic journey, from the Himalayan foothills to the lush terrains of Punjab and the snow-clad peaks of Kashmir.

Derived from Bakarwal shepherds, 'Loya' embodies the spirit of joyous feasting and camaraderie. The restaurant's menu resurrects forgotten culinary traditions and authentic recipes, using heirloom ingredients. Loya shines a spotlight on time-honored cooking techniques like dungaar (smoking and slow-cooking), baghar (spices tempered in hot oil), sigdi (cooking over an open fire), and the art of pounding masalas with a sil-batta (pestle and mortar). Loya 'Paanch,' the bar philosophy, blends the charm of the past with modern refinement, offering indigenous beverages and a contemporary twist on local spirits.

Beyond the tantalizing flavors and aromas, Loya's design seamlessly blends elegance and nostalgia. The ambiance features grand arches, intricate motifs, and outdoor spaces adorned with natural rocks, boulders, and Himalayan spring-inspired aquatic elements. Adding the final touch to the quintessential North Indian experience is Loya's curated music by Shreyas Patkar, featuring folk tunes, traditional rhythms, and soul-stirring compositions.

This second outpost of Loya comes on the heels of its triumphant debut at The Taj Palace, New Delhi, last year. The restaurant aims to captivate diners with the diverse flavors and rich heritage of North Indian cuisine, making it an exciting addition to Bengaluru's culinary scene.

Loya's Culinary Journey

Loya's journey began with an extensive exploration of North Indian cuisine. A dedicated team of chefs embarked on a research mission, uncovering the region's diverse ingredients and culinary techniques. This deep dive into North India's culinary heritage forms the foundation of Loya's menu and experience.

Loya's commitment to authenticity extends beyond its menu. The restaurant's design and decor pay homage to North Indian traditions, with walls adorned with ancient inscriptions and khatiya-themed placemats. The space also includes exclusive zones, such as the champagne room, offering bespoke services, and the Delhi lounge called Qissa, where guests are encouraged to sit, relax, and share stories—a practice rooted in the tradition of bonding as the sun sets.

Heart-y Drinks

At Loya, the art of crafting drinks takes center stage. Following the philosophy of HEART (Harmony, Experimental, Authentic, Reverence, and The Spirit), the bar menu offers a range of unique cocktails that capture the essence of North India.

One standout drink is the Sparkling Sangria, a delightful blend of gin and sparkling wine with saffron strands that provide a sweet and refreshing finish. The Mulethi cocktail, featuring gin and an in-house citrus concoction, incorporates the herb liquorice, known for its Ayurvedic properties in treating common colds.

Many of Loya's drinks are accompanied by chaats that tantalize the palate, offering a unique twist to the traditional pairing of snacks with drinks.

Food from the Northern Hinterlands

Loya's culinary offerings are rooted in restoration and tradition. The open kitchen showcases long-forgotten cooking tools and techniques from North India's hinterlands. For example, the traditional dhungar method, involving charcoal and clarified butter, infuses a smoky flavor into dishes like Loya Dum Murgh.

The menu boasts a diverse array of dishes, including Sepu Wadi (urad dal dumplings stewed in a tomato-based curry) and Seviyan Pulao (vermicelli and rice cooked in a dum-sealed pot). The use of clarified butter adds richness and aroma to many dishes, creating a delightful culinary experience.

In summary, Loya is a welcome addition to Bengaluru's culinary landscape, offering a unique blend of North Indian flavors and culinary traditions. Whether you're a connoisseur of North Indian cuisine or looking to expand your palate, Loya promises an unforgettable dining experience.

For a glimpse of the Loya menu, here are some recommended dishes and drinks:

Food:

Kunni Murgh

Sepu Wadi

Kala Moti Gucchi Pulao

Drinks:

The Sparkling Saffron

Mountain Margarita

Indus G&T

Price for two: Approximately Rs 6,400, excluding alcohol.

Loya's meticulous attention to detail, commitment to authenticity, and innovative approach to cocktails make it a must-visit for those seeking an exploration of North Indian cuisine in Bengaluru.

The Glenwalk Wins 'Most Disruptive Brand of the Year' at Talent Track Awards 2025

By Manu Vardhan Kannan

Published on May 31, 2025

The Glenwalk, a premium blended Scotch whisky brand co-founded by Bollywood actor Sanjay Dutt and Cartel Bros, has bagged the 'Most Disruptive Brand of the Year' title at the 8th Talent Track Awards 2025, held recently in Mumbai. Known for recognising excellence in digital content, branding, and marketing, the Talent Track Awards celebrated Glenwalk's innovative approach in a competitive spirits market.

This award adds to a long list of prestigious honours the brand has earned in a short span of time. These include a Bronze Medal at the London Spirits Awards 2025, Gold Medal at ProWine 2023, Silver Medal at ProWine 2024, Silver Medal at the London Spirits Competition 2024, Silver Award at IWSC 2024, and Gold at Spiritz Achiever 2024, among others. These accolades reflect the brand’s unwavering focus on quality and innovation, led by co-founders Mokksh Sani, Jitin Merani, Rohan Nihalani, Manish Sani, and Chief Business Officer Neeraj Singh.

“Winning the 'Most Disruptive Brand of the Year' title is both an honour and a responsibility. We have always believed in pushing boundaries, and this recognition reaffirms that our bold choices and fearless brand narrative are not only resonating but also setting new benchmarks,” said Mokksh Sani, Co-founder of Cartel Bros and Founder of Living Liquidz and Mansionz.

Since its launch, The Glenwalk has gained attention for its edgy brand storytelling and premium quality. By blending heritage craftsmanship with a bold, modern identity, it has carved a strong position in the Indian spirits market. The brand closed FY 2024–25 with 1.4 million bottles sold and has ambitious plans to triple this number to 4.2 million bottles in India, travel retail, and global markets.

“From day one, we set out to challenge the status quo and create something that would stand apart, not just in taste, but in approach,” said Sanjay Dutt, The Glenwalk’s brand ambassador and co-founder. “This award is a testament to the vision, the bold risks we took, and the incredible team behind the brand.”

This recognition as the 'Most Disruptive Brand of the Year' marks a major milestone for The Glenwalk. With a clear commitment to innovation and quality, the brand continues to reshape the premium whisky space in India and beyond.

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AYALAGAM: A Thamizh Food Festival Celebrating Authentic Flavours at Feathers Hotel

By Nishang Narayan

Published on May 31, 2025

Feathers Hotel’s Sangamithirai restaurant invites you to embark on a unique culinary voyage with AYALAGAM – A Thamizh Food Festival. Running from 30th May to 8th June, this week-long celebration brings the authentic flavours of Thamizh cuisine as lovingly preserved in Singapore and Malaysia, curated by the internationally acclaimed Chef Devagi Sanmugam — famously known as the “Spice Queen of Singapore.”

A Cultural and Culinary Homecoming

AYALAGAM is more than just a food festival. It’s a heartfelt journey into the soul of Thamizh cooking, reflecting the rich traditions and vibrant flavours that have travelled across oceans. Each day features a special curated set menu named after the iconic rivers of Tamil Nadu — Bhavani, Vaigai, Amaravathi, Thamirabharani, and Siruvani — capturing the diverse tastes and textures unique to different regions.

Highlights to Savor

Prepare your palate for a spectacular range of dishes blending tradition with innovation, including:

Peerkangai Kaintha Eral Soo Hoon Soup
Kozhi Sambal
Mutta Briyani
Palakkai Murungakai Kurma
Tauhu Urulai Kizhangu Sambal
Inippu Urappu Tamarai Thandu
Kadalai Paruppu Aatu Kothu Erachi Pirathal
Karuvepillai Meen
Vazhai Elai Kathirikai Chops
Nandu Parcel Soup
Sura Puttu Urundai
Palakai Biryani

Pudina Rasam
Masala Kalan Kutti Uttapam
Masala Sweet Potato Paniyaram
Maravalli Kizhangu Halwa
Pandan Idiappam with Vazhai Pazham Sauce
Chendol
Javarisi Elai Kozhukattai
Parangikkai Payasam

Each dish tells a story of tradition, spice, and home—elevated by Chef Devagi’s global expertise.

Meet the Spice Queen

Chef Devagi Sanmugam’s culinary journey spans over four decades, with 22 cookbooks and a global reputation as a culinary educator and consultant. Her passion for spices and Asian flavours shines through in this festival, bringing generations of recipes and memories to the table.

Feathers Executive Chef Murthi shared, “AYALAGAM is close to our hearts — it's about sharing the rich, soulful flavours of Thamizh cuisine from beyond our borders. Every dish brings a bit of home, with a twist.”

Chef Devagi adds, “Cooking for AYALAGAM feels like bringing my roots back to where it all began. These dishes are full of memories, spice, and love — just the way our grandmothers made them.”

Event Details:
Date: 30th May to 8th June 2025
Time: Lunch & Dinner
Venue: Sangamithirai, Feathers Hotel

Reservations: +91 78239 77825 | +91 73580 18812

Join AYALAGAM to taste the timeless culinary treasures of the Thamizh diaspora, celebrated with love and flair under one roof.