Tiya

Tiya splits itself in two, and both halves work. Cross the velvet curtain into the tasting menu room — deep green floral walls, concrete lamps, mustard velvet booths — and you get a composed, occasion-worthy version of regional Indian cooking that earns the white tablecloths. Walk the other way and you get jade bar stools, a louder room, and an a la carte menu built for people ordering another round. Most restaurants pick one register. Tiya runs both without either one feeling like an afterthought.

The small plates are the real argument. They're the kind of dishes that photograph well and still taste better than the picture, which is rarer than it should be. The tasting menu holds its own against the room's formality instead of getting swallowed by it.

Service and consistency are the other half of the case: this isn't a kitchen having a good week, it's one that delivers the same sharp plate on a Tuesday as a Saturday. Some diners push back on cost relative to portion size, and that complaint isn't baseless — but it's a quality tax, not a sign of a kitchen coasting.

Michelin selected Tiya for its 2026 guide. The recognition tracks. This is a Marina restaurant doing serious Indian food in a neighborhood that doesn't demand it, and doing it well enough that it doesn't need to lean on the view from either side of that curtain.