Following the smash success of Dhamaka, chef/partner Chintan Pandya and restaurateur Roni Mazumdar of Unapologetic Foods (Masalawala, Rowdy Rooster, Adda) continue their mission of highlighting Indian cuisine from underrepresented regions of the country with Semma, a spot dedicated to the flavors of Southern India. Inside a vibrant space with design elements honoring the Deccan peninsula, executive chef Vijay Kumar takes inspiration from his upbringing in the state of Tamil Nadu and offers signature items like the Nathai Pirattal, a snail dish with tamarind and kal dosa. Additional standouts include the tender Kudal Varuval made with goat intestines; Goanese Oxtail; and Kanyakumari Nandu Masala for two with dungeness crab, parotta, coconut rice.

Nearly four years after the arrival of Semma, New York’s most famous South Indian restaurant, the opening of Chatti is specific in its intent but indicative of a larger evolution in the Indian dining scene here. For as long as there has been a South Asian diaspora in the city, there have been Indian restaurants in some capacity—from dependable takeouts to affordable delis and, in recent decades, upscale restaurants. However, in the last few years, not only have more Indian restaurants opened than ever before, but they’re also taking bigger swings, with ambitious menus that spotlight lesser-known regional dishes.

Between Dhamaka, Adda, and the fast-casual fried chicken depot Rowdy Rooster, the team behind Semma has opened more great restaurants than most of us deserve. We’re fans of every single one, but this is the crown jewel. This restaurant serves South Indian regional specialties typically made in rural home settings, and they do so in a narrow space with quintessential West Village charm.

Of Semma, Padma Lakshmi said it best, "this menu is a love letter to South India." Here, chef Vijay Kumar pulls from his upbringing growing up in his family’s rice paddy fields in Tamil, India. Starters begin with Mulaikattiya Thaniyam, a snack of sprouted mung beans that frequented his childhood, and the gingery Kudal Varuval or goat intestines prepared just as his mother had.

To some extent we can blame the Unapologetic Foods group, which opens restaurants faster than Guided by Voices puts out albums. But the real issue is that we haven’t seen anything like Vijay Kumar’s interpretations of South Indian food before. Mr. Kumar doesn’t just toy with the distinction between refined and rustic; he obliterates it.

Writing of this chili-spiced savory crepe at restaurant group Unapologetic Foods’ Southern Indian destination Semma, New York Times restaurant critic Pete Wells told readers that despite ours being a city rife with killer dosas, he could not grant them permission to skip this one. “It may well be impossible to make a dosa with a more dramatic contrast between its crisp, amber-brown griddled exterior and the tender, spongy interior; it seems physically impossible for these two extremes to be united on something no thicker than a potato chip.” No notes, Mr. Wells.

He opened Adda in Long Island City less than a decade ago (and recently moved it to Manhattan) and, in doing so, alongside business partner Roni Mazumdar and many chefs, laid the groundwork for Dhamaka, Masalawala & Sons, and Semma, where chef Vijay Kumar has attained his own celebrity (plus a number of awards). “The Indian camaraderie of chefs is growing right now,” says Pandya, who doesn’t view any of the newer restaurants as competition. Instead, he’s thinking about promoting the talent at his projects and expanding for the first time outside New York.

Semma in West Village truly encapsulates the essence of Southern Indian cuisine with dishes that resonate deeply with traditional flavors. The Eral Thokku delights with its spicy tiger prawns while the Attu Kari Sukka impresses with its perfectly cooked lamb elevated by cardamom and Tellicherry peppers. Awarded a Michelin star, Semma offers not just food, but an immersive cultural experience, showcasing the depth and diversity of flavors from the South of India with each meticulously prepared dish.

Semma is an extraordinary restaurant, proudly recognized with a prestigious 1-star rating in the Michelin Guide, making it a destination for culinary enthusiasts seeking a remarkable dining experience. Here, diners embark on a captivating journey to explore the rich culinary heritage of Southern India. Led by the talented Chef Vijay, a native of Tamil Nadu, Semma embodies the essence of authenticity, bringing forth deeply personal and genuine representations of farming life on his ancestral land.

Semma, which translates to “fantastic” from Tamil, truly lives up to its name by bringing the home-cooking traditions of southern India to New York. Hailing from Tamil Nadu, head chef Vijay Kumar aims to showcase dishes that challenge diners’ traditional expectations of Indian cuisine. Affordable three-course meal suggestion:rice & lentil dumpling with asafetida & paatti’s chutney; tiger prawn, green chili, fenugreek, curry leaves and goat meat with seeraga samba rice, garam masala and mint.

Semma offers an authentic exploration of Southern Indian cuisine, offering dishes rarely seen outside of local homes and neighborhoods in the region. With Chef Vijay Kumar, a native of Tamil Nadu, at the helm, the menu is a showcase of precise and bold flavors, unusual ingredients, and stunningly delicious dishes. From casual comfort food to Michelin-level dishes, Semma brings the deeply personal and authentic moments of Southern Indian farm-life unapologetically to the plate.

It’s the same variety you’ll find bowls of—steaming, perfectly cooked—on many tables at Semma, the smash-hit South Indian restaurant in New York City where Kumar is chef and partner. The one-page menu features a dosa, folded around a mound of masala potatoes, alongside a sambar that’s worth drinking all on its own. There’s a Keralan banana-leaf-wrapped fish, Goanese oxtails, tender snails served up on a bed of their shells, and a delicately presented Mangalore cauliflower.

Experience authentic cooking at this eatery that unapologetically emphasizes flavors that are true to the local homes and neighborhoods of South India. Chef Vijay Kumar, a native of Tamil Nadu, sticks to his roots to bring tastes that are reminiscent of his family’s cooking. From hearty biryani to crispy dosas, their food is a sample of the variety of regional specialties from South India.

Semma is an exceptional restaurant that serves South Indian regional specialties in a charming West Village space. Everything on the menu is great, but no meal here would be quite right without a few of the meaty dishes that are harder to find in NYC. We especially love the vat of tender venison drenched in a gravy that tastes like clove and smoke, as well as the Goanese oxtail.

If you’ve ever traveled far into Southern India, you’ll find it shocking that this Michelin-starred South Indian culinary revolution exists right in New York. Semma delves into heritage Southern Indian cuisine rarely seen outside local homes and neighborhoods. Recognized as one of the 100 best restaurants in New York City in 2024, securing a reservation can be challenging.

Address: 60 Greenwich Ave, New York, NY 10011Phone:+1 (212) 373-8900Website:semma.nycDetails: Indian restaurant. Semma is a highly recommended Indian restaurant in New York City that offers amazing food, great service, and a cool, hip atmosphere. The restaurant is known for its authentic and flavorful dishes, both meat and vegetarian, and the gunpowder Dosa is a must-try.

Semma highlights Southern Indian cuisine in a playful and elevated way. This restaurant is a superb example of the region's unique flavors, standing out from what is typically found in mainstream Indian cuisine. Chef Vijay Kumar is the force behind Semma's fascinating flavors, with restauranteurs Roni Mazumdar and Chintan Pandya aiding in its overall concept.

Semma, another triumph from the Unapologetic Foods team, introduces the rural cuisine of Southern India to Greenwich Village. The Michelin Guide is also a devotee of the restaurant, as it is the sole Indian restaurant in the country to receive a Michelin star. The menu reflects Vijay Kumar’s upbringing in Tamil Nadu, India.

Semma is a New York City restaurant that’s focused on serving up cuisine that hails from Southern India. The location that now houses Semma used to house another prestigious restaurant by the name of Rahi. Rahi was owned and operated by Unapologetic Foods, which is a New York City company with a passion for Indian cuisine.

This recently opened restaurant offers a rich tapestry of South Indian flavors in an elegant setting. This Michelin-starred restaurant stands out for its regional dishes that are rarely seen outside of India. The chefs pay homage to their heritage with beautifully plated creations that are both authentic and innovative.

Helmed by Chef Vijay Kumar and part of the Unapologetic Foods collective, Semma isn’t just an Indian restaurant in New York; it’s a cultural statement. The menu dives deep into southern Indian home cooking with unapologetic spice levels and heritage techniques. /** Create Ask An Expert Box **/

Semma serves dishes that are hard to find outside of southern India. Authentic southern Indian cuisineForget everything you think you know about Indian food. The cuisine served at Semma in the West Village is rarely prepared outside of homes in south Indian villages.

Semma in Greenwich Village occupied the 7th position this year. In 2023, it was ranked 12th overall. Semma is helmed by Chef Vijay Kumar, who hails from Tamil Nadu.

Representing Chef Vijay Kumar’s upbringing, Semma is a Southern Indian restaurant that highlights regions and ingredients rarely seen in Indian cuisine in America.

Dhamaka/Semma/Adda are really really good for their respective fare but they are very popular right now and it can be a little hard to eat at the first two.

Chef Vijay Kumar, most recently of San Francisco’s Rasa, switched coasts to run the show at Semma, where regional south Indian cuisine is on full display.