Restaurants curate menus, some curate cocktails, but very few curate music with the same intent. Loya, the Indian cuisine restaurant at IHCL’s Taj hotels, does exactly that. On 14 January 2026, Loya at Taj Palace unveiled Jashn, the latest addition to its growing music catalogue, in collaboration with musician Shreyas Patkar and his team. With this release, Loya continues to build what is possibly India’s only restaurant-led music library, designed specifically to complement a dining experience. We spoke to Shreyas Patkar to understand how a restaurant soundtrack is conceived and composed.
How many tracks have you made exclusively for Loya?
The journey began in 2023 with Loya: The Album, which had seven tracks. We then released an instrumental version with four additional compositions. In 2026, we are launching seven new tracks with Jashn. That brings the total to 19 original tracks created exclusively for Loya so far.
What are your thoughts when composing for a restaurant?
Composing for Loya is about creating an experience, not just background music. Loya represents a journey into the heart of North India, and my role is to translate that sensory experience into sound. The challenge is to enhance the dining experience without dominating it. The music should support the aromas, textures, warmth of the space, and the emotions of the guests. It functions like an invisible ingredient that subtly enriches the meal.
I imagine how guests walk in, converse, taste the food, and absorb the ambience. The soundscape must flow naturally with that rhythm. My aim is to create timeless music that, even when heard outside the restaurant, instantly transports listeners back to Loya. If years later a track reminds someone of its food and atmosphere, then the music has done its job.
Is the focus on diners who are there for a meal and conversation with family or friends?
Absolutely. The diners and their conversations remain the priority. The music is designed to complement the experience, not compete with it. That is why the compositions follow a lounge, contemporary, and chill-vibe genre. They sit comfortably in the background, creating an immersive mood without becoming intrusive. The food, conversations, and shared moments stay in focus while the music quietly shapes the atmosphere.
Are there different tracks for lunch and dinner?
No, the music is not divided into lunch or dinner playlists. Instead, it is designed to align with three elements: the ambience of Loya, the guest experience, and the culinary techniques that define the cuisine. Each dish reflects natural elements and traditional cooking methods. For instance, a dish cooked on the sigdi (open fire) can be complemented by music that subtly reflects the energy of fire. Taste, aroma, and sound then work together as one experience.
While the music remains consistent through the day, the playlist flows naturally in mood. Some tracks are softer and more relaxed, while others are slightly more energetic, suitable for social evenings or weekend gatherings. Tracks like Soundhi March, with Punjabi influences, add liveliness without disturbing the dining environment. The idea is discovery, not time-based segmentation.
Did you receive a brief from Taj, or was it entirely your concept?
The journey began in 2022 with my video song Boond Se and my track Raahein. After hearing my work, the leadership at IHCL and the Loya team invited me to create a musical identity for the brand. It was not a rigid brief, but a collaborative process. I would develop concepts and rough compositions, which were then reviewed and refined through discussions with the senior leadership. Their insights helped shape the music while allowing me to retain artistic integrity. Each track is my original conception, but it is strengthened through collective vision and feedback. This collaboration ensures that the music remains authentic to both Loya’s culinary philosophy and its overall ambience.
What kind of music would you personally like played on such an outing?
My favourites include Boond Se Zikr from our current catalogue. I also deeply enjoy classical-based compositions like Saras Yaman Raag by Shankarji and Anant Dhun. These styles resonate with the calm, depth, and timeless quality that I believe work best in a dining space like Loya.
