Media Mentions
Biryanis to bar snacks..
My taxi takes me past all the glittering multi-storey establishments and grand bungalows into a quiet lane to Tuya—a modestly sized, 102-cover restaurant with a spare tropical modernist design..
No cocktails, no Insta bait..
At Tuya, former Hosa chef Suresh DC is laser-focused on serving food from the five southern states. So, while the drinks menu is non-existent, the Mangalorean mutton ghee roast could inspire paeans..
Chef Suresh DC’s Tuya..
This new restaurant doesn’t scream for attention—it lets the food do all the talking. And when you speak to Chef Suresh D.C., the man behind Tuya, you will quickly realise why. “I was supposed to open in Bangalore first,”..
Tuya in Hyderabad reimagines the dosa..
“Tuya means pure in Tamil,” says Chef Suresh DC, seated at his newly opened restaurant in Jubilee Hills. “I didn’t want to create yet another place dishing out idli, dosa, upma, biryani, or thalis at a premium..
Symphony of flavours & emotions..
Chef Suresh DC’s journey from a passionate culinary enthusiast to a celebrated chef is a testament to his commitment to both innovation and tradition. An award-winning culinary maestro..
Car Service Centre Turned 102-Seater Restaurant
Tuya in Hyderabad features not just a menu of ravishing desires but is a heartwarming ode to South Indian cuisine. Conceptualised by award-winning Chef Suresh DC..
Tuya Opens in Hyderabad
Tuya, a newly opened South Indian restaurant in the heart of Jubilee Hills, is redefining what regional dining can be—soulful, immersive and unapologetically rooted in tradition. Tuya is a deeply personal culinary venture..
New restaurants in Hyderabad in 2025
It is a brave move to serve the flavours of the South in a South Indian state that is a bastion of good cooking. And yet, at Tuya, chef Suresh DC takes this punt and lives to tell the tale..
Purely South Indian
“What I do , I do for the love of it , not for the awards,” states Chef Suresh emphatically. “I stay focused on cooking the best food I can, the awards will follow.”