Tiya
Day 1: 5-Course Indian Opulence Tasting Series
Opened just under 2 years ago in May of 2024, 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. 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 Shellfish, Peanut & Fish Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Red Kidney Bean & Edamame Kebab
tomato garlic thecha, mint chutney
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Shorba
parsnip & celeriac soup, cauliflower mousse, curry oil, babka
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Lamb Keema & Morel Mushroom Farcha
madras curry, chili oil, truffle
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Tandoori Chicken
makhani gravy, fenugreek powder, cilantro oil
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Chocolate Murmura Pave
fudge caramel, black rice papad, milk ice cream
Tiya
3213 Scott St
San Francisco, CA 94123
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Tiya will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Lamb in Course 3 and Chicken in Course 4. Substitutions will be provided.
- Pescatarians: There is Lamb in Course 3 and Chicken in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 2. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 4. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 4, Course 5. Substitutions will be provided
- Shellfish: This menu is shellfish-free.
- Fish: This menu is fish-free.
- Eggs: There are Eggs in Course 2. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Cashew in Course 4. Substitutions will be provided.
- Alliums: There is Garlic (Cooked) and Red Onion (Cooked) in Course 1, Garlic (Cooked) and Onion (Cooked) in Course 2, Garlic (Cooked), Red Onion (Cooked) and Ramp in Course 3 and Garlic (Cooked) and Red Onion (Cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: There is White Button, Cremini (Baby Bella), Morel, and Truffle in Course 3. Substitutions will be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
