New Delhi, Tuesday, 20th May, 2025: Loya at Taj Palace, New Delhi, deepens its culinary exploration with the introduction of thoughtfully crafted new dishes – each born from immersive research journeys across the North. Rooted in ancestral knowledge and brought to life through on-foot research across the northern belt, this reimagined chapter presents a curation of lesser-known recipes, heirloom techniques, and rare regional ingredients. The new dishes shine a light on time-honoured preparations – some known only to remote kitchens, others tucked away in old family homes. Each carries a unique story of place, people, and practice.
The new dishes continue to spotlight the culinary legacy of the heart of the North. From the verdant heart of the hills comes Kafuli, a rustic spinach delicacy slow-cooked in iron pots. From the plains, one discovers the Faridkot Meat Curry, an indulgent slow-cooked mutton preparation with a gravy infused with poppy seeds. Siyal ke Katlu, a dish seldom seen outside home kitchens, revives the forgotten technique of stone-cooked split urad kebabs. Kadam Muj, a delicately spiced galette of kohlrabi and muj (radish), delights with its lightness and depth. Among the other highlights are Redu Gosht, mutton simmered in a tart yoghurt gravy; Sagle Wale Cholley, chickpeas stewed with dry mango in the traditional Sagla method; and Dhingri Kachru, a garlic-kissed mushroom delicacy topped with stuffed morels – earthy, intense, and deeply satisfying.
“Our menu is the result of many conversations, shared meals, and journeys off the beaten path. At Loya, we’ve always sought to go beyond the familiar – to uncover dishes that are deeply rooted in local culture. These recipes reflect the land and its people, and it’s a privilege to bring them to the table with authenticity and respect.” says Rajesh Wadhwa, Grand Master
