LOYA at Taj Mahal Palace Mumbai operates on a quieter frequency. Tucked away on the ground floor of the Taj Mahal Palace, it doesn’t announce itself like most hotel restaurants do. You walk in, and the space reveals itself gradually. Arches, jalis, copper accents, lantern light. Everything is warm, deliberate, and comfortably in its place. Walk a little further and you hit the bar, which shifts the energy entirely: modern, sculptural, carved from stone and boulders. There’s a poolside outdoor section too, which immediately tells you this place is designed for staying longer than planned.
Right at the door, we were offered a jaljeera–pudina drink, poured into a monogrammed mini-cola bottle. We took a corner table, clocked the room once, and knew this was going to be a good night.
North India, With a Point of View
LOYA looks north — the Himalayas, Punjab, Kashmir. And doesn’t shy away from the history. There’s storytelling here, but it’s the kind that surfaces naturally, when you’re curious, not when you’re halfway through a bite.
The name comes from a North Indian word that loosely means a gathering built around food, which feels about right. The concept was shaped by chef Rajesh Wadhwa, drawing on long-held techniques and regional memory rather than reinvention. After finding its footing in Delhi and Bengaluru, LOYA made its way to Mumbai in the latter half of 2025.
The food doesn’t over-explain itself. You get context when you want it, then you’re left to eat. Which is exactly how it should be.
Drinks That Change the Plan
Northern botanicals anchor the menu, but some drinks arrive with a bit of ceremony. The masala whisky shows up boxed, cooled with liquid nitrogen, all smoke and pause before the first sip. The vintage Paloma leans the other way – familiar, crisp, easy. Together, they set the tone: a little performance, a lot of balance, and enough intention to make ordering another round feel inevitable.
How the Menu Behaves
Starters arrive quietly and do their job. Prawns with shrub seed marinade are sharp and aromatic. An amaranth kabab from the clay oven crunches where it should. Clay-wrapped cauliflower is smoky, restrained, and immediately comforting. Goat with whole red chillies and pahadi garlic reminds you that heat doesn’t need an announcement.
Traditional techniques like dum, dhungar, baghar, stay in the background. You don’t think about them. You just notice that everything tastes good.
When Things Slow Down
Mains arrive once the table has committed. A smoked baingan bharta with jackfruit grounds the meal. Slow-cooked lamb shanks do what they’re meant to do: soften the room. A house-style murg pyaza feels familiar and dependable. A dal quietly holds everything together.
The breads keep coming. Missi rotis, lentil-stuffed kulchas, parathas, malera roti. No one suggests restraint. It would be pointless.
Why It Works
LOYA understands pacing. Between the room, the food, and the drinks, nothing interrupts. The music stays low. The lighting behaves. In Mumbai, the verandah adds just enough openness to make staying feel easy. LOYA at Taj Mahal Palace isn’t interested in being the loudest North Indian restaurant in the city.
For When You Go
Where: LOYA Taj Mahal Palace, Apollo Bandar, Colaba, Mumbai
Cuisine: North Indian
Best for: Long dinners, late conversations, not.