5 days ago
Loya’s New Menu Explores North India’s Forgotten Flavours
Loya is a restaurant in Mumbai that has made a new menu.
The team looked for old recipes and ingredients from northern India.
They use cooking methods such as smoking food and cooking it slowly.
Some dishes are made without onion or garlic.
The menu includes foods from different regions, including meat, fish and vegetarian dishes.
There are also pickles and a new set of cocktails.
The restaurant says the food is inspired by traditional cooking.
The dishes aim to bring those flavours to a modern table.
Loya, the Indian restaurant at the Taj Mahal in Mumbai, has introduced a new menu inspired by North Indian cooking traditions.
Chef Farouq and his team researched recipes and ingredients across northern states with colleagues from Delhi.
The menu draws on dham cooking and techniques including smoking, tempering, coal cooking and slow cooking.
The restaurant says it aims to keep dishes satvik and authentic; many are inspired by dham cooking and omit onion and garlic.
The updated offering also includes the Loya Paanch cocktail experience, alongside regional dishes such as Kokur Yakhni, Haak Sabzi and Tudkiya Bhaat.
- Who
- Loya, its chef Farouq and his team.
- What
- The restaurant introduced a new menu inspired by North Indian culinary traditions, along with a revamped cocktail menu.
- Where
- Loya at the Taj Mahal in Mumbai.
- When
- Recently; no specific date is given.
- Why
- The menu aims to explore North Indian recipes, ingredients and cooking traditions.
Key facts
- Restaurant
- Loya
- Location
- Taj Mahal, Mumbai
- Menu inspiration
- North Indian culinary traditions and dham cooking
- Cooking techniques mentioned
- Dhungar (smoking), baghar (tempering), sigdi (coal cooking) and dum (slow cooking)
- Chef
- Farouq
- Cocktail program
- Loya Paanch experience, themed around Scale, Pitch, Instrumentation, Chords and Expression
- Featured dishes
- Kokur Yakhni, Haak Sabzi, Amritsari Machli, Daruni Jhinga and Tudkiya Bhaat
Quotes
Chef Farouq
Chef at Loya, discussing the philosophy behind the new menu.
“Most dishes are dham cooking inspired and do not have onion-garlic. Most non-veg dishes are yogurt based.”
freepressjournal.in
“Our attempt is to keep the menu as satvik and authentic as we can keep it.”
freepressjournal.in
Sources
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