Tuya in Madhapur offers a thoughtful reworking of South Indian comfort food

Hyderabad: Indian food often is introduced with a narrow script: butter chicken, naan and a sweet drink on the side. Tuya gently pushes back against that shorthand.

Instead of trying to ‘modernise’ South Indian food with theatrics, it chooses a quieter route, letting regional flavours stay intact while placing them in a contemporary dining setting. The result is a menu that feels thoughtful rather than performative.

If you’re planning a visit, this is how to approach it.

Begin with contrast, not heat

Tuya’s starters are best ordered in pairs, one playful, one grounding.

The Almond 65, a vegetarian take on Chicken 65, is textural and nut-forward. It doesn’t mimic meat, and that works in its favour. The crunch and spice hold their own, especially when eaten alongside curd rice, which cools the palate and resets your taste buds. Together, they set the tone for the meal: familiar flavours, reworked with restraint.

Another good opener, if available, is Muntha Masala, bright, tangy, and rooted in local street-food memory. It’s the kind of dish that works best when shared and eaten casually.

Order mains that tell regional stories

Tuya’s strengths lie in dishes that lean on technique rather than excess spice.

The Miriyalu mutton meatballs arrive with garlic and curry leaf cream. The sauce is sharp at first, but settles when paired with the meat. Tempura crumbs add crunch, while pickled onions bring balance. It’s a composed dish, not one-note, not overpowering.

The stuffed chicken wing is quietly impressive. The meat is tender, lightly smoky and paired with a sauce that recalls slow-cooked gravies without their heaviness. It’s comforting but controlled.

For comfort seekers, order this

The bamboo chicken is one of the most approachable dishes on the menu. Cooked inside bamboo, the chicken stays soft and subtle, picking up gentle aromatics from shallots and chilli. Paired with roti and onions, it feels familiar, the kind of food that invites you to slow down.

For something closer to the classics, the mutton ghee roast with benne dosa stands out. The dosa leans slightly sweet rather than sour, changing how the spices land. The ghee roast itself is smoky and rich, with coconut and spice layered into tender meat.

Vegetarian? Stick to the rich, not the spicy

If strong flavours aren’t your preference, Tuya offers thoughtful vegetarian options.

The Dakhni kofta, paneer in almond korma, is soft, rich, and comforting. The almond base is indulgent without feeling heavy, especially when eaten with tawa roti. It’s an easy recommendation for anyone who enjoys mild, creamy gravies.

Other vegetarian plates lean on texture and balance rather than heat, making them suitable for mixed tables with varied spice tolerance.

Save space for dessert

The coconut and jasmine dessert is understated but memorable.

Visually minimal, it delivers gentle floral notes layered over coconut in different textures. It doesn’t overwhelm after a spice-led meal; instead, it clears the palate and lingers quietly.

How much to order and what to expect

• Portions are designed for sharing; order multiple plates rather than one per person.

• Flavours lean nuanced, not fiery; this isn’t a heat-forward menu.

• Expect a mid-range spend; roughly Rs 1,800 for two if you order thoughtfully.

The verdict

Tuya doesn’t chase spectacle. Its strength lies in intention, in allowing South Indian flavours to evolve without losing their centre. This is a place for diners who appreciate familiarity with a fresh lens, and for those curious to see regional food presented without dilution or drama.

If you go in expecting fireworks, you may miss the point. If you go in looking for balance, comfort, and quiet creativity, Tuya rewards your patience with the best food.

Where: Madhapur

When to go: Unhurried dinners, small group catch-ups or when you want Indian food that feels considered rather than crowded.