The Marina district corner building at 3213 Scott Street has seen more than its share of iterations—an American brasserie, a seafood spot before that—but it has never housed anything quite like TIYA. Since opening in early 2024, this modern Indian restaurant from the team behind ROOH, Pippal, New York’s Baar Baar, and Chicago’s Michelin-starred Indienne has done more than just replace what came before. It has reinvented the space, and, arguably, the expectations of what contemporary Indian dining can feel like in San Francisco.
The Vibe
Step inside and the effect is enchanting. Emerald and citrine jewel tones, sultry illumination, and a glowing bar create a quiet glamour that’s romantic and intimate. At the heart of it all are the Sarkar Brothers, Chef Sujan and Chef Pujan, bringing together their acclaimed fine-dining experience from London, New York, and New Delhi in their first collaborative venture. At TIYA, the Sarkars channel their deep respect for India’s regional cuisines through the lens of California’s best produce. The result is a menu that’s layered, alive, fully seasonal, and approachable.
“TIYA is about more than just the food, it’s about sharing stories, building connections, and constantly evolving to reflect who we are, where we come from, and where we’re going.”
Chef Sujan
The Cuisine
The tasting menu (offered at $105; $95 for the vegetarian option) opens with a pair of canapés: pani puri filled with passion fruit water, avocado, and mango sourced from Hawk Creek Farm; and a duck galouti éclair with apricot leather and nasturtium, made with duck from Sonoma’s Maple Leaf Farm. These are followed by a yogurt chaat—whipped into a mousse and flecked with raspberry chaat masala and tamarind mint.
For the second course, guests choose between scallop balchao dressed in uni malai curry with seabuckthorn chutney and caviar, or bone marrow khurchan paired with morel, madras curry, chili oil, and truffle. Course three offers three equally compelling options: stuffed chicken farcha with a smoky butter sauce and baby radish achar; coal-roasted barramundi with a crab cutlet and Bengal mustard curry; or a lamb chop burra served alongside a shammi kabab, mint, tomato, and nihari. Accompaniments to share—black dairy dal, garlic naan, and saffron rice—round out the savory portion of the meal.
Desserts are likewise enticing. The rasmalai tres leches layers saffron syrup with rabri foam, raspberry compote, and a hint of gold, while the chocolate murmura pave contrasts textures with fudge caramel, black rice papad, and buttermilk ice cream.
For those who prefer a more flexible approach, the à la carte menu offers a compelling set of options. There are small plates designed for sharing—a jackfruit birria taco, or duck seekh with apricot and chili chutney—and larger dishes like beef short ribs or a comforting, smoked paprika butter chicken. What’s perhaps most remarkable is how the Sarkars manage to honor the culinary heritage of the subcontinent while never losing sight of where they are. This is very much a California restaurant—ingredient-driven and deeply seasonal—but filtered through an Indian lens.
The Cocktails
That same duality shows up in the bar program. Beverage Director Izler Thomas—named Eater SF’s Bartender of the Year in 2024—has created a cocktail menu that uses the city itself as a muse. Each tipple pays homage to a San Francisco neighborhood, drawing on its flavors, scent, and spirit. A drink inspired by the Mission echos smoke and masa; one named for Chinatown leans into spice and citrus. The program is conceptual and sensory, and each flavor is utterly unexpected and delicious.
Thomas’s cocktail “laboratory” upstairs serves as a playground for experimentation—where infusions, reductions, and unlikely flavors are tested before appearing on the menu. One standout: a popcorn Old Fashioned that tastes like something between a movie theater memory and a perfectly balanced classic. Others are more subtle, but equally surprising, with layered textures and slow-building finishes. These are drinks that take their time.
The team behind TIYA knows a thing or two about layering. Their other restaurants have long been known for merging bold Indian flavors with modern technique and high-design spaces. At TIYA, the service is warm. The space glows with conviviality and gracious hospitality. And the food and drink are both cerebral and emotionally satisfying. It’s the kind of place that feels as right for a midweek dinner as it does for a special occasion.
“TIYA is about more than just the food, it’s about sharing stories, building connections, and constantly evolving to reflect who we are, where we come from, and where we’re going,” said Chef Sujan. “When our team is proud and our guests are satisfied, we know the story is being heard.”
In a neighborhood better known for smoothies and sidewalk brunches, TIYA is a welcome surprise.
Photos courtesy of TIYA