Loya at Taj Mahal Palace introduces ‘Mittha’, a thoughtfully curated dessert menu that brings together nostalgia, tradition, and seasonal indulgence.

Rooted in the culinary traditions of northern India, the menu celebrates sweets that go beyond taste, drawing from generational recipes and memories of shared moments. At Loya, desserts are not just an end to a meal but a continuation of storytelling through flavour.

The ‘Mittha’ selection blends comforting classics with contemporary interpretations. Highlights include Badana Pearls, where rabri and saffron foam meet pistachios and almonds, and Doodh Jalebi, featuring crisp jalebis paired with pista, chuara, and aromatic kesar milk.

Adding a playful summer twist, the Kulfi Pop assortment reimagines traditional kulfi into bite-sized indulgences. Guests can explore flavours like rose petal, saffron-cardamom, royal paan leaf, and malai, offering a refreshing take perfect for the season. The Falooda, layered with almond kulfi and rose rabri, adds a cooling, indulgent note to the experience.

Among the standout creations is Gud–Ke–Maan, inspired by a cherished family recipe of badam kheer, bringing a deeply personal touch to the menu. Meanwhile, Loya Khel introduces a contemporary finish with a light chikoo mousse paired with biscuit cake and coconut elements.

With ‘Mittha’, Loya creates a dessert experience that feels both familiar and new, inviting guests to rediscover Indian sweets through a refined, seasonal lens.

Café Swasthya has announced the opening of its third outlet at MG Road Metro Station in New Delhi, marking a significant step in its mission to make wellness-focused food more accessible to people on the move.

Located within the Delhi Metro Rail Corporation (DMRC) network, the new outlet represents a notable milestone, given the limited and highly selective retail opportunities within metro stations. Positioned strategically near both malls and residential neighbourhoods, the café caters to commuters as well as the surrounding community.

Designed as a compact yet inviting space, the 280 sq. ft. outlet accommodates around 10–12 guests. The interiors reflect the brand’s signature aesthetic minimal, calming, and rooted in Ayurvedic philosophy featuring curated artworks and visual elements associated with Butterfly Ayurveda.

The menu focuses on wholesome, accessible offerings aligned with Ayurvedic principles. Guests can choose from breakfast dishes and snacks such as khatta meetha poha, kala chana wraps, and freshly prepared aloo samosas made with a whole wheat crust and fried in mustard oil. Beverage options include desi masala chai, buttermilk, hot chocolate, and a range of herbal and iced teas.

A highlight of the menu is Jivanti Kwath, a traditional herbal drink made using ingredients like Ashwagandha, Giloy, and Pippali, known for their role in supporting immunity and overall wellbeing.

Speaking on the launch, Akshi Khandelwal shared, “Our vision has always been to transform how people perceive wellness food by making it more accessible and inviting. This space is designed for both quick, nourishing bites and moments of pause during a busy day.”

Beyond food, the café also promotes awareness of Ayurvedic concepts through interactive elements such as a QR-based body constitution quiz and informative menu content explaining Panchamahabhuta and Tridosha.

With this expansion, Café Swasthya continues to strengthen its position in the growing wellness dining segment, offering a convenient, thoughtful alternative for everyday commuters seeking healthier choices

Loya at The Taj Mahal Palace Mumbai marks its first anniversary with the launch of S.P.I.C.E., a new cocktail program, alongside an evolved menu that deepens its exploration of North India’s culinary heritage.

The new chapter reflects a research-led approach to dining, shaped by on-ground journeys, regional exploration, and time spent with local communities. Moving beyond familiar staples, the menu highlights lesser-known culinary traditions, indigenous ingredients, and time-honoured techniques, presenting them in a contemporary fine dining format.

With S.P.I.C.E., Loya extends its philosophy into the bar, reinterpreting familiar flavour profiles such as jal jeera and chai into refined cocktails. Signature creations like Loya Chaa and Loya Mary are complemented by ingredient-forward offerings including Patria’s Martini, Kafuli, Haldi, Highway 44, and Ara, a spiced rice beer. Structured across five creative lenses, Scale, Pitch, Instrumentation, Chords, and Expression—the program positions mixology as an extension of storytelling.

The food menu continues this narrative with dishes rooted in regional authenticity and seasonality. Offerings such as Kachhi Haldi aur Chuare ka Paneer, Kurmuri Moongri, Kamod Muj, Kim Khatte Waali Machhi, and Chamba Gosht reflect everyday traditions and local influences, while heirloom desserts like Akotri celebrate generational recipes.

Traditional cooking techniques remain central to the experience, with methods such as dum cooking, stone-grinding, open-fire roasting, and slow simmering forming the backbone of the kitchen. The menu also introduces select seafood preparations interpreted through Northern techniques, acknowledging Mumbai’s coastal context while staying true to its culinary identity.

Sharing his thoughts, Ritesh Sharma said, “The launch of Loya marked a defining chapter in our legacy, and in just one year, it has established itself as a signature dining destination. The introduction of S.P.I.C.E. reflects our commitment to bringing forward regional flavours rarely seen in contemporary settings.”

Chef Rajesh Wadhwa added, “Loya has always been envisioned as an immersive yet intuitive dining experience, where the many regions of the North are expressed through food, design, and storytelling. We continue to draw from traditional techniques while highlighting lesser-known ingredients that define these cuisines.”

With its seamless blend of tradition and innovation, Loya continues to evolve as a destination where heirloom recipes, regional narratives, and modern dining converge.