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Tiya
Modern Indian restaurant · Marina District ·
Are Vegetarians Doing Okay? | Eater SF
"Offering vegan and vegetarian tasting menus alongside a standard coursed meal, this spot channels chef Pujan Sarkar’s belief that vegetable-driven cooking is an underappreciated antidote to rising restaurant prices. Rather than chase imported wagyu, the kitchen makes a case for looking beyond beef, echoing Sarkar’s challenge to the next generation: it’s not enough to know every part of the animal — learn how to pull a flower from the ground." - Paolo Bicchieri
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