(L-R) Keshav, Hemant, Albert, Shrish – Loya, Taj Palace, New Delhi
The latest news from Loya at Taj Palace, New Delhi is about a new cocktail program, VRIKSH. Crafted from the heart of the Loya Paanch cocktail philosophy, VRIKSH draws on nature’s eternal rhythm, blending indigenous botanicals, seasonal cues, and inventive techniques to create cocktails that are both soulful and bold. VRIKSH is inspired by the eternal journey from root to fruit.
Curated by celebrated mixologist Hemant Pathak of Junoon New York, VRIKSH captures the essence of the North’s rich landscapes and living traditions through imaginative, seasonal cocktails that showcase the finest liquid craftsmanship. The menu journeys through root / fungi, flower, seed, leaf, and fruit, spotlighting ingredients like ginger, truffle, mogra, saffron, bay leaf, jamun, and paan.
Loya is like a Grand Dame, gracious, hospitable, keeps excellent tables, hosts intellectual conversations with renowned authors and poets over book launches. Did you know that Loya has its own signature tune! And that the music trac playing at the venue, is all original, composed specially for Loya’s guests. The kitchen, in full view behind a glass wall, lets the diner in to participate in the process. Old school large metal pots slowly simmering, the hot open tandoor churning out fresh Naan, Roti, the magicians in white, serenely going about creating the grand feast soon to be served. The beautiful interiors, water tinkling in the fountain at the stone bar, everything has a story.
ROOT – Truffle – Loya, Taj Palace, New Delhi
LEAF – Paan – Loya, Taj Palace, New Delhi
Taljinder Singh, Senior Vice President and Brand Custodian, IHCL said, “With VRIKSH, we’ve distilled the spirit of the land into every glass, drawing from age-old traditions, shaped by bold creativity. It is a celebration of nature in its purest, most poetic form.”
VRIKSH – Loya, Taj Palace, New Delhi
It almost feels incorrect to call Loya an Indian restaurant.
It is an experience, an immersive journey of flavours from across the vivid north. From the foothills of the Himalayas to the flat terrain of Punjab, to snow-laden Kashmir, Loya is a confluence of flavour, passion and influence. The Chefs at Loya have travelled to the interiors of the various regions, to search for the authentic and the long-preserved dishes, and most cherished recipes. The entire theatrics of time-honoured cooking techniques of the North – the drama of “dhungar” or smoking, the aromatics of “baghar”, in which spices are tempered in hot oil, “dum”, the richness of slow-cooking and the energetic pounding of spices by hand, is all on show.
Loya is currently at the Taj Palace, New Delhi, Taj West End, Bengaluru and The Taj Mahal Palace, Mumbai.
