Tuya Means Pure and here at Tuya we have reimagined south Indian dishes but the flavours remain true to the cuisine – Chef-Founder DC Suresh opens South Indian Chef-Driven Restaurant in Jubilee Hills
Tuya, the newly opened fine-dining destination in Hyderabad, stands apart from the growing crowd of restaurants exploring Telugu and South Indian flavours. Chef and founder DC Suresh with 15 years of industry experience, calls it his “long-time dream coming true.”
We sat down with him to understand the culinary vision behind Tuya — which means pure in Tamil — and why the food here is different, even if it looks familiar.
“I always dreamt of having my own kitchen”
“After I graduated and wore my first chef’s jacket, I knew one day I wanted to start my own restaurant. A place where every dish is what I create and would have a story. That dream is Tuya.”
The name Tuya, meaning pure in Tamil, represents not just the flavour philosophy but also Chef’s approach to design, ingredients, and intention. The interiors are minimal, airy, and earthy — a calm contrast to the rich flavours on the plate.
“I trained in European cuisine — but my heart was always in the Indian kitchen”
Starting his culinary career with European techniques Chef Suresh eventually found himself asking, “Why am I cooking food that doesn’t feel like mine?”
“I returned to Indian kitchens. First North Indian, and then slowly began exploring South Indian flavours in depth — not just what’s seen in hotels, but what we actually grew up eating.”
A journey through southern kitchens and beyond
From training in Taj properties across South India to launching coastal Indian cuisine in Bangkok, and later starting Hosa in Goa, Chef’s travels shaped his understanding of food as memory, identity, and geography.
“A lot of chefs took butter chicken global. But who took South Indian food with the same conviction? I was inspired by pioneers like Avartana at ITC Maurya, but I knew we had more stories to tell.”
Muntha Masala
“We’re reimagining south – We’re doing what feels true to our story.”
Tuya’s menu is tight, curated, and rotating — with dishes that blend nostalgia, technique, and surprise.
- Sarvapindi with avocado: Inspired by a local snack and the global avocado toast, it’s become a crowd-favourite.
- Munta Masala: A modern take on Andhra street-style mixed peas masala.
- Green Chili Chicken: Just two ingredients — chicken and green chilies. “It’s unapologetically spicy. But people love it.”
From Rajahmundry’s putha reku (a delicate paper-like dessert) to Bangalore-style Dhone Biryani and Kerala Mutton Roast, the menu spans micro-regions with precision. There’s also a reimagined Vada Curry — a tribute to his mother’s leftover alchemy.
Rajahmundry Frozen Shake
“We grew up in a South Indian neighbourhood. Andhra, Kerala, Tamil food — it was all around.”
Though Tamilian by heritage, Chef grew up in cosmopolitan Bangalore — where cultural and culinary borders blurred. He studied at MS Ramaiah and trained as a management trainee at the Taj group.
“I’ve opened 11 restaurants for others. Now it’s time to build something that feels truly mine — without the pressure to ‘play safe’.”
Egg Chicken Cutlet
“Consulting didn’t satisfy me. If I make a menu, I want to be behind it.”
After consulting stints that left him feeling disconnected, Chef decided to open Tuya — s\a creatively inclined south Indian cuisine focused fine dine restaurant along with a friend and investor Mounica Atluri.
“My interiors were done by a friend, my savings went into it, and every dish on the plate comes from my own memories or travels. It’s a place built with heart.”
“We’re showing how refined South Indian cuisine can be”
Tuya may be new, but its ambitions are big — taking this refined, regional food across India and abroad.
“I’ve lived in Delhi and Mumbai. And I know how hard it is to find real South Indian food outside the South. Even a dosa costs ₹400 and doesn’t taste like home.”
“Tuya is not just about nostalgia — it’s about reimagining familiar dishes with craft, balance, and clarity.”
Kadala Curry
Vegetarian stars & bestsellers
- Sarvapindi with Avocado
- Munta Masala (peas-based chaat)
- Kadala Curry with Appam
- Malnad Mushroom Pandi-style
- Kollam Prawn Fry
“We don’t serve breakfast. But lunch and dinner — we make sure it’s an experience.”
Chef DC Suresh
What’s next?
While Chef hints at expansion, he’s not in a hurry.
“We’ll take Tuya to other cities, even countries — but only when we feel it’s ready. For now, my focus is to get this one right.”
If you’re craving South Indian food that goes beyond clichés — no sambar-coconut chutney monotony, no butter chicken backups — Tuya might just be the restaurant redefining what “pure” tastes like.
Mutton Cheekulu
Here’s what we tried and highly recommend at Tuya include
Nilgiri Chicken with Mint
Mutton Cheekulu
Karaikudi Jackfruit (in Ragi Tacos)
Munta Masala (with Gongura Bajji)
Green Kadala Curry with Idiappam
Chintakaya Fried Rice
Rajahmundry Frozen Milk Shake (deconstructed Rose Mile)
Tuya
Address
Plot no, 95, Rd Number 44, CBI Colony,
Jubilee Hills, Hyderabad, Telangana
Average Cost for Two at Tuya – Rs 1200
