In celebration of its first year in business, Loya at Mumbai’s Taj Mahal Palace has introduced a new cocktail program called S.P.I.C.E. and revamped its menu to feature more dishes inspired by regional North Indian cuisines.

By showcasing indigenous products, traditional cooking methods, and lesser-known culinary traditions, the new offering reflects a research-led approach. Desserts such as Akotri sit alongside main courses like Kachhi Haldi aur Chuare ka Paneer, Kurmuri Moongri, Kamod Muj, Kim Khatte Waali Machhi, and Chamba Gosht. Cooking methods like stone-grinding, dum cooking, and slow simmering are still very much in use today.

Bringing this concept indoors, the S.P.I.C.E. cocktail program gives new life to old favourites like chai and jal jeera. Drinks such as Highway 44, Ara, Kafuli, Haldi, Patria’s Martini, Loya Mary, and Loya Chaa are on the schedule. Scale, pitch, percussion, chords, and expression make up its framework.

“The Taj Mahal Palace has long shaped Mumbai’s most iconic dining narratives,” remarked Ritesh Sharma, VP, operations, and general manager of The Taj Mahal Palace in Mumbai, in response to the news. A watershed moment in that history was the introduction of Loya, our first brand-new restaurant concept in well than 22 years. Loya, with its unique culinary experience anchored in the spirit of the North, has quickly become one of our defining places in just one year.

S.P.I.C.E., which was introduced with the new menu, is a reflection of a stronger dedication to research-led dining. It highlights regional ingredients and flavour profiles that are uncommon in modern restaurants. To make these components into a well-considered and original bar experience, the cocktail program takes a fresh approach.

Executive Chef Rajesh Wadhwa of Loya elaborated, saying, “Loya has always been conceived as an immersive yet easy dining experience, where the many regions of the North are expressed not only through food, but through every detail of the space.” This includes Kashmir, Himachal, Punjab, and Uttarakhand, among other places. The storytellers, the textiles, the artefacts, and the artisanal tableware all work together to create an inviting, natural, and conversational atmosphere.

Here in the kitchen, we’re big fans of traditional cooking methods like dum cooking, stone-grinding, open-fire roasting, and slow simmering. But what really sets these cuisines apart are the lesser-known regional ingredients that are used.

Kulfi Pops, Doodh Jalebi, Gud ke Maan, and other traditional desserts are now available, along with some fish dishes prepared using Northern traditions.