Latest news with #SureshDC
New Indian Express
5 days ago
- Entertainment
- New Indian Express
Coastal Feast with a Whisky Twist
Each bite at the Chivas Regal whisky dinner at Kangan, The Westin Hyderabad Mindspace, evoked a curious sense of déja vu — as if your palate recognised something familiar, yet the flavours told an entirely new story. 'Wait, I know this... but why does it taste so unique?' That quiet thrill lingered through the evening, thanks to Chef Suresh DC, who masterfully transformed everyday ingredients into playful puzzles of taste and texture. The evening opened with a thoughtful spread of starters. For non-vegetarians, the pickled mushrooms on brioche offered a rich, earthy prelude, while the crab sourced from Kanniyakumari came laced with a fiery Guntur chilli twist, green tamarind, and crisp rice papad, layering crunch, tang, and heat. Vegetarians weren't left behind — a creamy corn tart topped with baby arugula and chestnut, dressed in the same chilli-tamarind combination, delivered just as much punch. All of this was paired beautifully with the Scottish Summer Sour, a cocktail crafted by Chivas Regal Brand Ambassador Keir Williams. Its light, citrusy profile was a perfect counterpoint to the bold spices. The mains travelled along the South Indian coast with inventive flair. The sea bass ceviche, dressed in kokum and topped with grain puffs, was sharp and refreshing, while mixed nut fritters tossed in a 65-style sauce with pomelo delivered a tangy, nutty kick. The Pulled Chicken Cafreal, fragrant with Goan kaffir lime masala and topped with chicken floss and pickled chestnut, offered layers of complexity in every bite. These were paired with Chivas Regal 12, whose smooth warmth deepened the spice-forward flavours.
The Hindu
7 days ago
- Entertainment
- The Hindu
Tuya in Hyderabad brings back the dosa, muntha masala, sarva pindi and more
'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. I told myself — I have to do something different.' Tuya, subtitled The South Retold, seeks to revisit and reframe South Indian cuisine through the lens of nostalgia, travels, and regional favourites — many of them drawn from the villages that shaped Suresh's palate. 'The dishes here are the ones I've loved. I didn't restrict myself to Tamil Nadu, nor to what's typically served in restaurants.' The space itself reflects a restrained, earthy aesthetic. Soft-hued Indian-themed wall art adds character, while touches of terracotta lend warmth. It is understated, but considered — just like the food. Our meal began with two striking green starters: Nilgiri Chicken and Mutton Cheekulu. The former owes its colour to green chillies; the latter, to a mint-infused gravy. The Nilgiri Chicken, made with bone-in thigh pieces, offered a subtle chilli warmth and paired beautifully with water — though one could imagine a crisp beer completing the experience, if only the restaurant had a liquor licence. 'It's just too expensive in Hyderabad,' Suresh shrugs. The Mutton Cheekulu arrived nestled in a pool of its minty, creamy base. Cleanly flavoured and elegantly plated, the dish set the tone for what followed. Vegetarians have plenty to choose from, too. Telangana's sarva pindi — a chewy rice-flour and peanut pancake — was reimagined with avocado and cream cheese, making for a photogenic and novel bite. The Muntha Masala (white peas ragda, alu bhujia, topped with gongura tempura) was a surprise hit at our table of mostly meat-eaters. What sets Tuya apart is its control. The flavours are thoughtfully balanced. Spices are used to complement, not dominate. Take the raw jackfruit gassi served taco-style in mini ragi rotis. The jackfruit remains centre stage, not lost in seasoning or overpowering curry paste. Most dishes arrive without the usual array of condiments, and frankly, none are missed. Small plates dominate the format here, making it easy to try more. Each serves one comfortably. The green chilli chicken with buttered bread was a standout; there is something deeply satisfying about mopping up spicy curries with soft, buttery bread. The butter garlic prawns, however, underwhelmed. They felt rushed, lacking in flavour and a little too soft in texture. One unexpected winner was the green kadla curry with idiyappam. Chickpeas in a rich coconut-laced gravy — mildly spiced and deeply comforting. It is the kind of dish that makes you rethink your favourites. Rice lovers will find plenty to enjoy. The mutton in Kundapur masala, served with benne dosa, was a welcome break from the predominantly green gravies — fiery, red and full-bodied. Desserts are generous, though not all hit the mark. The Rajahmundry frozen milkshake and coconut jasmine dessert were both overwhelmingly sweet. Too many sugary elements clashing on the palate. Still, Tuya is a refreshing new entrant to Hyderabad's dining scene — confident in its restraint, rich in regional storytelling, and quietly rewriting the rules of what South Indian food can be. Small plates (which serves one) are priced at ₹249 onwards.
New Indian Express
21-06-2025
- Entertainment
- New Indian Express
Symphony of flavours & emotions at Tuya
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, he is acclaimed for his inventive flair in transforming familiar dishes into extraordinary gastronomic experiences. Fuelled by an unwavering passion for food, Chef Suresh has earned global recognition — featured in The World's 50 Best Discoveries and ranked as the 16th Best Chef by the prestigious Culinary Culture Awards, which celebrate India's finest culinary talent. Now, he brings his dream project, Tuya, to Hyderabad's Jubilee Hills. In a conversation with CE, Chef Suresh shares what Tuya truly represents, his deep-rooted connection to his heritage, and his firm belief that South Indian cuisine deserves a larger spotlight on the global stage. Excerpts Tell us about Tuya. It means 'pure' in Tamil. It was a long-time dream. Like many chefs, right after college, the goal is to open your own restaurant. Unfortunately, that dream doesn't come true for many, but I was passionate. I always wanted to serve pure, authentic food. By authentic, I mean flavour-wise. But in terms of presentation, since I trained in European kitchens for six years, I try to bring those techniques to the food I grew up currently have 102 seats. It's actually pretty massive. Initially, I wanted a small space with a one-page menu. But the market here demanded a bigger menu, so I decided not to take that risk. What kind of food can people expect at Tuya? You'll find familiar local dishes, but reimagined. For instance, we have Sarva Pindi, but made with avocado. Then there's Muntha Masala, instead of the usual mirchi bhajji, we've done it with a Gongura tempura twist. We also serve a Hazelnut Pootharekulu. So the idea is to take favourites and improvise — make them fun, yet rooted.
