A feast for the senses
Upon entering, the Omakase-style bar—with grey sandstone backing—sets the stage. The restaurant’s design is a vibrant interplay of colours, brass accents, and handcrafted elements, transporting diners to a refined yet nostalgic world.
Each detail is carefully curated, from the chalni on the table symbolising the journey of grains to Muradabad-crafted cutlery, Manipur’s clay glasses, and Amritsar’s pital tumblers. Even the napkins echo the hues of the canopies above, while custom-designed soulful music adds to the atmosphere.
Before the meal begins, guests are welcomed with a bottle of Jaljeera, wrapped in a napkin that matches the one on their table—an introduction to the thoughtful details that define Loya.
A menu that goes beyond the familiar
Unlike conventional North Indian restaurants, Loya moves past predictable offerings, curating a menu that explores hyperlocal cuisines from Punjab, Uttarakhand, Himachal Pradesh, and beyond.
It revives forgotten cooking techniques such as silbatta grinding, dhungar (smoking), bagar (hot oil tempering), and dum cooking.
One of the highlights is the Daal ki Chaat, assembled tableside on a cart. With besan and gehu paratha crisp at the bottom, a portion of chane ki dal is poured and seasoned with salt, red chilli powder and topped with chopped onion, chutneys and a little fried garlic, creating an interactive and flavourful experience.
Cocktails with a concept
Loya’s cocktail menu, ‘Paanch’, is divided into five categories that summarises HEART: Harmony, Experiment, Authentic, Revered, and The Spirit. Each drink is carefully crafted, with highlights including:
Gulab: A rose-cardamom vodka mix with pineapple juice and a citrus-rose mist
Mulethi: Mulethi-infused gin with a citrus blend, sugar, and a honeycomb tuile
Masala Whiskey, Jammu Julep, Mountain Margarita, and Indus Gin & Tonic round out the selection.
Guests can also enjoy these cocktails at the Omakase-style bar, where they watch mixologists work their magic.
The star dishes
Chulai Kebab (Vegetarian): Fresh amaranth skewers coated in puffed amaranth seeds, cooked in a clay oven.
Jwala Macchi: White snapper with a special spice rub, flambéed with cognac at the table.
Timbri Jheenga: Prawns marinated in shrub seed and served with bhang jeera chutney.
Lakhori Murg Tikka: Chicken in an Almora chilli marinade, paired with a smoked carrot-coconut purée.
The Attari Murg is a theatrical dish—covered with a net representing the Punjab border, which diners break with a wooden hammer before savouring the creamy tomato-based chicken curry.
Among the mains, the Dal Jhakiya, made with moong and arhar dal with jhakiya seed tempering, and the Kafuli Saag, cooked in an iron pot with seasonal greens, pay homage to traditional techniques. The Kathal Baingan Bharta, a smoky blend of eggplant and jackfruit, takes bharta to a new level with applewood smoking.
A sweet ending
Loya does not hold back with its portion sizes. Hence, the meal can get a bit heavy. So to end it on a light note, their desserts do the trick.
Loya’s desserts continue the theme of storytelling and nostalgia:
Badana Pearls: Three-coloured boondi served on a bed of rabdi, plated like a gemstone in an oyster and topped with saffron foam and almond flakes
Gud ke Maal with Thanda Badam Kheer: A jaggery roti infused with nutmeg and fennel, paired with almond kheer for a warm, comforting finish
Loya ticks all the boxes when it comes to food, drinks, ambience, service and innovation. Every single dish is well-researched, packed with flavour and has a story to tell. It is experiential dining in its truest sense.
