Page 94 - HH Dec Jan

FOOD & BEVERAGE

harmony, experimentation, authenticity, reverence, and
the spirit that come together to signify the heart of the
north.”
Some of the signature non-vegetarian dishes were
Dumba Kadhai (kid goat meat with a fresh chilli, ginger
and black pepper tempering), Timbri Jhinga (prawns in a
shrub seed marinade with pahadi bhang jeera chutney)
and Kangra Khodiya Gosht (pahadi-special mutton curry
with hand-ground, charred walnut ink).
The standout vegetarian dishes were Multani Gobhi
(special clay-wrapped roasted cauliflower, served with a
coriander emulsion, Dal Jhakiya (moong and arhar dal
with a pahadi jhakiya seed tempering) and Sepu Wadi
(Himachali split urad dal dumplings in a fresh tomato,
yoghurt sauce).
For desserts, Badana Pearls (rabadi and saffron foam,
sprinkled with pistachios and almonds) and Gud Ke Maan
(chef’s own grandmother’s recipe for Badam Kheer) stole
the show.
Having said that, one needs to visit Loya at least three
times before one can appreciate and experience most of
the menu…And I intend to do just that!

Timings: Open lunch and dinner
Call: 011-66503588
Average meal for two: Rs6,400 without alcohol

94 DECEMBER 2022-JANUARY 2023 hospitality horizon www.hospitality-horizon.com