LOYA Hosts Unique Culinary Collaboration In Qissa Series

Celebrate Creative Culinary Exchange

LOYA at Taj West End in Bengaluru recently held a unique edition of its Qissa series, featuring a collaborative cooking session between Douglas Nairne and Rajesh Wadhwa, the Grand Chef of LOYA.

Under Chef Wadhwa's guidance, Nairne explored Northern cuisine, learning techniques, experimenting with flavours, and working hands-on with the ingredients. Guests watched the process closely, seeing how skill and curiosity came together in creating each dish. The final dishes showcased a blend of traditional and creative elements, emphasizing cooking as a collaborative and engaging activity.

Chef Wadhwa said, “Cooking alongside Douglas allowed for a enriching exchange of ideas. Qissa is about more than food, it is an opportunity to engage with stories, and culinary perspectives that go beyond the plate. This edition captured that spirit through a carefully curated collaboration.”

Taljinder Singh, Senior Vice President and Brand Custodian at Indian Hotels Company Limited, added, “LOYA has evolved as a destination for guests who value depth, authenticity, and thoughtfulness in dining. The Qissa series reflects our commitment to fostering collaborations that celebrate craft, creativity, and connection.”

Set within LOYA’s signature stone architecture, central fountain, and open greens, the evening brought together food enthusiasts, industry professionals, and storytellers for a carefully curated experience.

Through its Qissa series, LOYA continues to position itself as a space where culinary artistry, heritage, and dialogue converge, leaving a lasting impression long after the meal concludes.