Words by Vidhi Bubna
Chef Pujan Sarkar is the chef and co-founder of Tiya, the contemporary Indian restaurant he runs in San Francisco’s Cow Hollow neighbourhood alongside his brother, chef Sujan Sarkar. Together, the brothers have built a reputation for reimagining Indian cuisine through a Californian lens, pairing classic techniques and flavours with seasonal, local produce.
Tiya has been recognised in the Michelin Guide for its inventive approach – dishes like a keema-style jackfruit with crispy potato and an eggless paneer take on a bhurji roll sit alongside a full tasting menu experience, all served in an elegant dining room with a cocktail programme named after San Francisco neighbourhoods.
Pujan’s path to the kitchen began with his training and first job at JW Marriott Juhu in Mumbai. Over the years, he has worked to bring the regional flavours of India – rooted in the food he grew up with at home – into a modern American dining context.
At Tiya, he leans on relationships with local growers, including a partnership with Hawk Creek Farm, to keep the menu rooted in what is seasonally available while staying true to the depth and spice of Indian cooking. Today, Pujan continues to expand the brothers’ restaurant group, which also includes Nadu opening soon in Arizona, while staying hands-on in Tiya’s kitchen.
Can you tell us a little about yourself?
I’m chef and co-founder of Tiya in San Francisco, which I run with my brother Sujan. I trained and got my first job at JW Marriott Juhu in Mumbai, and that’s where my path into cooking really started. I like experimenting with new dishes built around unique ingredients available in California.
Who inspired you to become a chef?
My dad. Cooking with him at family gatherings or during Durga Pujo, I was amazed by how he spread happiness to everyone through simple food.
Who has been your biggest influence?
My brother Sujan has been a constant influence – we’ve built this together, and a lot of how I think about flavour and technique comes from working alongside him.
What is your signature dish?
Our Tandoori avocado, green chickpea hummus with dosa crisp is one of the dishes people keep coming back for – it captures what we’re trying to do at Tiya: familiar Indian flavours, reworked.
What are the most important considerations when crafting your menu?
Seasonality and balance – we want every dish to feel rooted in Indian flavour while reflecting what’s good and local right now. Texture and spice level also must work across the whole tasting menu, not just dish by dish.
Do your personal preferences influence the menu?
Yes – if I’m not excited about a dish, it doesn’t go on the menu. Green jackfruit is a good example: we make a pulled masala jackfruit taco that’s become a hero dish among vegetarian guests. It brings back childhood memories of my grandmother making echorer kosha.
How would you describe your cooking style?
Contemporary Indian with a Californian backbone – classic technique and spice, built around seasonal, local ingredients.
What is your favourite time of year or seasonal ingredient?
Late fall, when you can dig up sunchokes (Jerusalem artichoke). That window for fresh sunchokes is short – digging them up and turning them into an avial is pure happiness.
Do you have a favourite ingredient to create with?
Gondhoraj lemon – its acidity and tartness sharpen the flavour of a dish.
What would you be doing if you weren’t a chef?
A chartered accountant – I like numbers.
What is your favourite dish to cook at home?
Khichuri.
When are you happiest?
Visiting the farmers market and picking up the season’s fresh produce.
Favourite piece of kitchen equipment?
My knife – it says a lot about who I am as a cook.
When you’re not in the kitchen, where can you be found?
At a music concert, dancing to world DJs.
What is your favourite takeaway/comfort food?
Sweet potato salad.
Favourite place to dine?
China Live – casual, comforting, consistently good.
Most over-hyped food trend?
Boba drinks.
Local vs. non-local produce – what’s the difference?
Local produce lets us build dishes around peak flavour and freshness rather than working around ingredients that travelled far to get here – it changes both what we can put on the plate and how vividly the flavours come through.
Can you tell us a little about your menu planning process?
It starts with what our farm partners – including Hawk Creek Farm – have coming up seasonally. From there, we figure out which dishes can showcase those ingredients, test versions in the kitchen, and refine based on balance and how it fits the rest of the menu.
How would you describe Tiya’s food to someone who’s never had it?
Its Indian food built on California’s seasonal produce – familiar spice and technique, but every dish reflects what’s fresh right now rather than a fixed, traditional plate.
Do you have a favourite flavour combination?
Acid, heat, and salt – bold and versatile together.
What is the USP of your restaurant?
Tiya brings together classic Indian cooking and California seasonality in a way that’s distinct from both traditional Indian restaurants and typical California cuisine – recognised by the Michelin Guide for that approach.
What are your future plans?
We’re continuing to grow the restaurant group – alongside Tiya, we’re opening Nadu, a regional Indian cuisine concept, in Arizona soon.
Factbox
Address: 3213 Scott St, San Francisco, CA 94123, United States
Phone: +1 415-400-8500
Website: tiyasf.com
