Tiya

The story

Tiya: Modern Indian Dining in San Francisco's Marina District

Tiya is the first joint venture of acclaimed chef brothers Sujan Sarkar and Pujan Sarkar, a modern New Indian restaurant in San Francisco's Marina District. The brothers reinterpret the flavors they grew up with through a contemporary lens, drawing on California's seasonal bounty and a deep respect for Indian tradition.

"We cook the food we grew up eating - just with everything we’ve learned since leaving home," says Chef Pujan Sarkar. That philosophy translates into a menu that is both rooted and forward-looking. The kitchen works closely with local farms like Hawk Creek Farm, sourcing ingredients at their peak to build dishes that are vibrant, expressive, and distinctly personal.

The menu is structured into small plates, large plates, and sides, with options for a la carte dining or multi-course tasting experiences. Highlights include the Cauliflower Pakoda with carrot pachadi and curry leaf, the Tandoori Avocado with green chickpea hummus and dosa crisp, and the Butter Chicken with smoked red pepper makhani. The Lamb Shank Roast, served with zarda pulao and nihari, is a showstopper, while the Charcoal Roasted Barramundi offers a delicate interplay of Alleppey curry and mustard jelly.

Tiya's beverage program has earned a Wine Spectator Award of Excellence, reflecting a thoughtfully curated wine list that complements the bold, spice-driven cuisine. The cocktail program is equally inventive, with drinks that mirror the kitchen's creativity.

The space itself is designed for gathering, with warm hospitality at its core. From intimate dinners to Sunday brunch, Tiya invites guests to share a meal that is both familiar and surprising. It's a place where the traditions of India meet the spirit of California, and where every dish tells a story.