Tiya
Day 1: 5-Course Indian Opulence Tasting Series
Opened a year ago in May, this exceptional eatery in the Marina District has appeared on such lists as Michelin’s “Best Indian Restaurants in the San Francisco Bay Area” and Infatuation’s “11 Best Indian Restaurants in San Francisco.” Tiya is the brainchild of Sujan and Pujan Sarkar, chefs and brothers who created the popular ROOH as well as INDIENNE, the first Michelin-Starred Indian restaurant in Chicago, which Bon Appetit named one of their "10 Best New Restaurants of 2023.” Their cooking deploys seasonal produce like squash blossoms, artichokes, and ramps to lend a Californian edge to an intriguing contemporary take on Indian cuisine, all presented in an elegant and beautifully designed room. Whether you’re sampling pomegranate glazed pork belly, goat ghee roast tacos, eggplant-poblano dumplings, or their brilliant version of butter chicken, the food is gorgeous and distinctive. The Infatuation applauds Tiya’s “beautiful regional Indian dishes that will out-compete anything else you see on Instagram.” We’re excited to visit here and chat with the chefs about their food ideas that are keeping Indian cooking modern and fresh.
About the Host:
Pujan Sarkar
Chef/Owner
Hailing from Kolkata, India (also known as the City of Joy), Chef Pujan Sarkar honed his craft (and first made a name for himself) as the head chef of ROOH Restaurant, where he introduced “the spirit of India to San Francisco through the restaurant experience.” A graduate of the Culinary Academy of India, Tiya is his first restaurant.
The Lineup
All courses will be individually plated. This menu will be Fish, Gluten & Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Chaat
yogurt mousse, tamarind mint, raspberry chaat masala
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Shorba
squash curry soup, cauliflower mousse, curry oil, grissini
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Morel
bone marrow khurchan, madras curry, chili oil, truffle
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Chicken
tandoori chicken roulade, makhani gravy, fenugreek powder, cilantro oil
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Mango
ras malai, mango mousse, fresh mango, honeycomb, gold
Tiya
3213 Scott St
San Francisco, CA 94123
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Mushroom, Nut. They are NOT accommodating restrictions related to the following ingredients: Cooked Garlic, Cooked Onion, Ramp. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
