Tiya – SF, October 2025

Tiya is a New Indian restaurant that popped up in the Michelin Guide and I was truly so impressed from start to finish. I really want to advocate for this spot and hope that it gets more exposure since there are some other popular Indian spots like Rooh and Copra that have been around longer/better known in the area.

They have a standard, vegetarian, and vegan version of their tasting menu and I did their standard menu which was actually very pescatarian friendly as the 2 courses with options both had fish available. I can't help but share some of my highlights from each course…

Pani Puri and Pyaaz Kachori – huge variety of textures with the pani puri having this explosion of passion fruit in a delicate crunchy shell, and the kachori being a thicker cracker-like structure with a tamarind and strong onion spiced gel disc

Baingan Bharta Cornetto – Filled with roasted eggplant that tasted like a very traditional curry with such a nice shell from the cornetto, this was my favorite of the canapes

Yogurt Chaat – tangy, light, and airy, almost whipped consistency with a very pleasant contrast in texture with the very thing crispy potato

Scallop Balchao – topped with sturgeon caviar and an UNI CURRY. This was so rich, thick, fatty the way uni is meant to be. They leave the rest of the little serving glass of curry on the table and it was gone quickly. Should not be left out that the scallop was cooked absolutely perfectly.

Supplemental dish of Chili Cheese Kulcha – Manchego cheese blended with shishito peppers and stuffed within a kulcha, so sharp and spicy but not too heavy since the kulcha is so pillowy.

Coal Roasted Barramundi – Fish was so tender, paired very nicely with the bengal mustard curry. I think the only "misses" of the night were on this dish as the rice cake was a stodgy density that I just personally am not a fan of. The naan accompaniment was just the right hit of garlic while still being light with a crispy bottom. I could have eaten a lot of this.

Chocolate Murmura Pave – The cake, dollops of fudge caramel, and buttermilk ice cream together made for an incredible bite that was not overly sweet, like an interpretation of a fudge sundae. I will say, without the rest of the dish the buttermilk ice cream itself did not stand out at all.

Chocolate Cannoli and Java Plum Bon Bon – Shell on the cannoli is thin with a rich chocolate filling, overall delivers as advertised. The Bon bon is a thick milk chocolate outer layer with an explosion of plum juice inside. I found the texture and flavor difference initially off putting, but the delayed after taste of the more subtle plum with chocolate was very nice.

I think the weakest parts were just some bumps in the service itself – just some delays in taking plates off the table, irregular and sometimes long times between courses etc… But the I have very few medium/low points with regards to the food and can't wait to go back when they change their menu for the next season.